 | |
| Author | Nathan Myhrvold, Francisco Migoya |
|---|---|
| Language | English |
| Publisher | The Cooking Lab |
Publication date | October 19, 2021 |
| Publication place | United States |
| Media type | Print (hardcover) |
| Pages | 1708 pages |
| ISBN | 978-1734386127 |
| Preceded by | Modernist Bread |
| Website | modernistcuisine |
Modernist Pizza is a 2021 cookbook by Nathan Myhrvold and Francisco Migoya. The book is focused on pizza, its history and baking techniques, and a guide to the science behind it.
Modernist Pizza consists of three volumes and a manual: [1]
The book received positive reviews. The Cooking World called it "a fabulous multivolume set that captures Pizza's global history, culture, and styles and gives both professional and home pizza makers the tools to refine their skills and become an innovator of their craft." [2]
Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.
Pastry refers to a variety of doughs, as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A cookbook or cookery book is a kitchen reference containing recipes.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
Julia's Kitchen Wisdom is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written by Child and gained widespread popularity following the release of the 2009 film, 'Julie and Julia'.
A bread making machine or breadmaker or Bread Maker is a home appliance for baking bread. It consists of a bread pan, at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style, and dough-only. Many also have a timer to allow the bread machine to function without operator input, and some high-end models allow the user to program a custom cycle.
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. The book was written for the American market and published by Knopf in 1961 and 1970.
California-style pizza is a style of pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country. It is served in many California cuisine restaurants. California Pizza Kitchen, Round Table Pizza, Extreme Pizza, and Sammy's Woodfired Pizza are four major pizza franchises associated with California-style pizza.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods. It is also referred to as baker's math, and may be indicated by a phrase such as based on flour weight. It is sometimes called formula percentage, a phrase that refers to the sum of a set of baker's percentages. Baker's percentage expresses a ratio in percentages of each ingredient's weight to the total flour weight:
Pastilla is a meat or seafood pie in Maghrebi cuisine made with warqa dough (ورقة), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It has more recently been spread by emigrants to France, Israel, and North America.
A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food. A pizza stone is a baking stone designed for cooking pizza.
Onion cake is a savory or sweet cake prepared using onion as a primary ingredient. Various onion cakes are consumed in Canada, China, Germany, Korea, Switzerland, Wales and other countries. Several types and varieties of onion cakes exist, including laobing, pajeon, the scallion pancake, Edmonton-style green onion cake, teisen nionod and zwiebelkuchen.
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the larger cities of the Northeast, such as New York, Philadelphia, Boston, and Baltimore. After American soldiers stationed in Italy returned from World War II, pizza and pizzerias rapidly grew in popularity.
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
Peter Reinhart is an American baker, educator and author. He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for James Beard Awards, with three of them winning, including the "Book of the Year" in 2002 for The Bread Baker's Apprentice.
Cooking Simulator is a simulation cooking game developed by Polish team Big Cheese Studio and published by PlayWay S.A. on 6 June 2019 for Microsoft Windows. The Nintendo Switch version was released on 14 May 2020, published on the system by Forever Entertainment. The Xbox One version was released on 14 August 2020. A mobile port, titled Cooking Simulator Mobile, launched on Android devices on 20 October 2020. It is available on iOS in a few countries, and the worldwide release is available for pre-register by PlayWay S.A. The PlayStation 4 version released on 20 May 2021 exclusively in Europe and Australia, and on 8 June 2021 in North America.
Modernist Bread is a 2017 cookbook by Nathan Myhrvold and Francisco Migoya. The book is focused on bread, its history and baking techniques, and a guide to the science behind baking.