Modernist Pizza 12 Notecards & Envelopes Boxed Set

Discover the beauty of pizza with this set of twelve 5"x7" notecards featuring iconic images from the groundbreaking four-volume book Modernist Pizza by Nathan Myhrvold and Francisco Migoya, which delivers the story of pizza as it has never been told before. Included are images of four different styles of pizza from around the world: Neapolitan, New York, deep-dish, and New York square. The set also comes with black-lined envelopes and a sheet of 20 stickers featuring five stickers of each pizza style. This notecard set is perfect for thank you notes, invitations, and everyday correspondence.

Author: Nathan Myhrvold, Migoya Francisco
Publisher: Cooking Lab
Published: 10/19/2021
Binding Type: Other
Weight: 0.50lbs
Size: 7.60h x 7.60w x 1.00d
ISBN: 9781734386196

About the Author
Myhrvold, Nathan: - Nathan Myhrvold, founder of Modernist Cuisine, is the lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and Modernist Pizza. He routinely pushes the boundaries of cuisine as a chef, scientist, photographer, and writer. He did postdoctoral work with Stephen Hawking and while working as the CTO of Microsoft, he took a leave of absence to earn a culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests, including photography and cooking. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Modernist Cuisine Gallery by Nathan Myhrvold opened in 2017 after Nathan received continued requests to buy photographs found in his books. With four locations, the gallery features large-scale, limited-edition artwork and ships worldwide.Migoya Francisco: - Francisco Migoya, head chef of Modernist Cuisine, is the coauthor of Modernist Bread and Modernist Pizza. Together with Nathan Myhrvold, he directs culinary research and development of new techniques and recipes. An innovative pastry chef, Migoya's book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professionals Cookbook Award. He has been recognized as a top US pastry chef and chocolatier with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

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