Join Modernist Cuisine founder Nathan Myhrvold as he shares a sneak peek at some of the key insights and discoveries from his forthcoming book, Modernist Pizza. After over 4 years in the making, this highly anticipated pizza tome makes it’s world debut this fall. Be some of the first to hear about the experiments, findings and work that went into the making of this book.
Nathan Myhrvold is
the founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art
and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist
Cuisine, Modernist Bread, and the forthcoming Modernist Pizza. Nathan routinely
pushes the boundaries of culinary science as a chef, scientist, and
photographer. The former chief technology officer of Microsoft holds several
degrees, including a doctorate in theoretical and mathematical physics, two
master’s degrees, and a culinary diploma from École de Cuisine La Varenne.
After retiring from Microsoft in 1999, Myhrvold founded Intellectual Ventures,
where he is currently CEO, and focused more time on the pursuit of several
lifelong interests, such as cooking and photography. Inspired by the void in
literature about the cutting-edge techniques used in the world’s best restaurants,
he assembled the Modernist Cuisine team to share the beauty and science of
cooking with others. The team’s self-published books have captivated readers
and garnered awards around the world. In 2017 he opened Modernist Cuisine
Gallery, which has locations in Las Vegas, New Orleans, Seattle, and La Jolla.