A very cool collaboration with pizzas and beers celebrates the release of the latest novelties in modernist cuisine


Modernist Pizza drops this week and that means all kinds of special events. Here’s how you can participate, no matter where you live.

The ultimate pizza cookbook …

This is the mission statement of the three-volume tome of over 1,700 pages produced by the Modernist Cuisine team, a group described as “a collective of passionate chefs, scientists, researchers, photographers, engineers. , machinists, editors and marketing experts who are all dedicated to making, capturing and thinking about food in new ways. It sells for $ 382.50 on Amazon, BTW.

Founder Nathan Myhrvold successfully reinvented the cookbook with the release of a huge hit known as Modernist Cuisine and Chef Francisco Migoya joined the team before the creation of the Modernist Bread Book. The chef’s resume is deep and impressive, with time spent at French Laundry and Bouchon Bakery before taking up a teaching position at the Culinary Institute of America.

Together, Myhrvold and Migoya work with the extensive team at the Modern Cuisine Lab in Bellevue, Wash., With research and testing of the latest book in the works for several years. Of course, this involved many trips to Italy, but it’s not a flattering homage to ancient traditions. He visits this fertile ground, but he delves deepest into the science behind the art of garnishing dough with sauce and cheese. And that’s what we are here for. Especially when it comes to beer too.

Pilsner with a touch of pizza

Award-winning Seattle-based Stoup Brewing has created a special microbrewery to commemorate the release of Modernist Pizza, its name a nod to the 00 flour popular with pizza makers around the world. (This flour is a mixture of durum and soft wheat, ground very fine to help create a silky dough.)

While 00 Pils is only available in the Seattle area, there will be a virtual conference on the art of pairing beer and food between 4 p.m. and 5 p.m. PST on October 7 with Migoya and Lara Zahaba, co-owner of Stoup Brewing, will give advice for pairing. pizza and beer. You must register for this event to participate.

More pizza talks with Chef Migoya

On October 8, between 5 p.m. and 6 p.m. PST, Migoya will be the special guest in a virtual discussion on all things pizza, an event hosted by Seattle’s beloved community bookstore, The Book Larder. Those who register will be in the pool for a draw of a copy of the book.

If you’re in the Fremont neighborhood where the Book Larder is located and all that pizza talk makes you crave a wood-fired pie, you might hit nearby Lupo. Or, better yet, head to Ballard for Seattle’s best Delancey pie.

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