It took six years for Nathan Myhrvold to follow up his
groundbreaking world Modernist Cuisine with Modernist Bread, which was published last
year. You might expect Myhrvold to rest for a bit, but he's already
at work on another project titled Modernist
Pizza.
In an announcement on the Modernist Cuisine website last
Saturday, the team announced that Myhrvold and Francisco
Migoya, who co-authored Modernist Bread, along with the
rest of the Modernist Cuisine team, "are busy conducting extensive
research, testing long-held pizza-making beliefs, and working to
understand the differences between different styles of pizza (as
well as the best ways to make each one)."
The team wanted to include pizza in Modernist Bread, but
since the book was already a whopping 2,600 pages, they didn't feel
they could do the subject justice without greatly expanding the
book. They did include a couple of recipes for pizza in that
book, but in the new one they will expand to cover all
aspects of the genre, including thick and thin crusts, toppings,
types of ovens, and more.
We can expect the same level of research and detail for this
book that made up the previous comprehensive (and expensive)
multi-volume editions. No release date was set in the announcement,
but if you just can't wait for a slice of Modernist Pizza,
you can order a few limited-edition photographs now.