Modernist Pizza

Modernist Pizza PDF Book Detail Author: Nathan Myhrvold
Publisher: Phaidon
ISBN: 9781734386127
Category : Cooking
Languages : en
Pages : 1708

Book Description
Modernist Pizza is the definitive guide to one of the world's most popular foods. This groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.

The Uncertainty Mindset

The Uncertainty Mindset PDF Book Detail Author: Vaughn Tan
Publisher: Columbia University Press
ISBN: 0231551878
Category : Social Science
Languages : en
Pages : 287

Book Description
Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

Unique Eats and Eateries of Seattle

Unique Eats and Eateries of Seattle PDF Book Detail Author: Jake Uitti
Publisher: Reedy Press LLC
ISBN: 1681061813
Category : Travel
Languages : en
Pages : 208

Book Description
When you think about restaurants in Seattle, a few notable options immediately come to mind. Many will think of smoked salmon and fresh seafood, others might think of the great Thai, Japanese, Vietnamese and Chinese influences in the city. And all those folks would be right! But delving deeper into the culinary catacombs of Seattle, one discovers amazing deep dish pizza, giant sloppy (and delicious) burgers, textbook fried chicken, tantalizing biscuits and even the Seattle hot dog made with grilled onions, jalapenos and cream cheese. Whether sampling fresh ingredients at the Pike Place Market or getting a bowl of noodles at a hole-in-the-wall shop, the Seattle food scene will satisfy your cravings each and every day of the week. Seattle, founded in 1851 as a logging and fishing town, has been home to farm-to-table techniques ever since. And that tradition carries on today - whether you're talking Taichi Kitamura's sushi, Edouardo Jordan's soul food or Renee Erickson's wood-fire oven-cooked veggies. And while this book is an expertly written guide to what’s possible in the Emerald City, sometimes it is the unknown shops you discover along your path that forever stick with you - whether it’s a brand new food truck or a $30 plate of heavenly pasta. But in the meantime, let Unique Eats and Eateries of Seattle be your food guide. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 20.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 20.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000; min-height: 16.0px} p.p3 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 17.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

Pizza

Pizza PDF Book Detail Author: Carol Helstosky
Publisher: Reaktion Books
ISBN: 1861896301
Category : Cooking
Languages : en
Pages : 128

Book Description
You can pick Chicago deep dish, Sicilian, or New York-style; pan crust or thin crust; anchovies or pepperoni. There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza. Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000. Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.

The

The PDF Book Detail Author: Caroline krause
Publisher:
ISBN:
Category :
Languages : en
Pages : 42

Book Description
Modernist Pizza is the definitive guide to the world's most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind. Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There's never been a better time to make pizza.

Modernist Pizza Spanish Edition

Modernist Pizza Spanish Edition PDF Book Detail Author: Nathan Myhrvold
Publisher: Cooking Lab
ISBN: 9781734386189
Category : Cooking
Languages : es
Pages : 1708

Book Description
Modernist Pizza es la guía definitiva de uno de los alimentos más famosos del planeta. Creada por el equipo de Modernist Cuisine: El arte y la ciencia de la cocina y Modernist Bread, esta sorprendente obra --que recopila y amplía los conocimientos del mundo de la pizza-- es la culminación de un proceso exhaustivo de investigación, viajes y experimentos. Los autores del libro, Nathan Myhrvold y Francisco Migoya, comparten tanto conocimientos prácticos como técnicas innovadoras, resultado de sus cientos de pruebas y experimentos. Modernist Pizza, que cuenta con 1708 páginas repartidas en tres volúmenes y un manual de recetas, es más que un libro de cocina: es un recurso indispensable para los amantes de la pizza que también estén interesados en la ciencia, la historia, la cultura y las personalidades que se encuentran detrás. Sus capítulos, acompañados de magníficas ilustraciones, abordan diferentes aspectos de la pizza, desde su historia y los mejores destinos de viaje hasta la masa, la salsa, el queso, los ingredientes o los utensilios. La obra, provista de una funda de acero inoxidable rojo, incluye más de 1000 recetas de todo el mundo, tradicionales y vanguardistas, concebidas para los pizzaioli aficionados y los profesionales. Modernist Pizza le permitirá mejorar sus habilidades y ser capaz de inventar y crear pizzas maravillosas. ¡Ha llegado el momento de hacer pizza!

Modernist Pizza Italian Edition

Modernist Pizza Italian Edition PDF Book Detail Author: Nathan Myhrvold
Publisher: Cooking Lab
ISBN: 9781734386158
Category : Cooking
Languages : it
Pages : 1708

Book Description
Modernist Pizza è la pubblicazione più esaustiva mai scritta su uno dei piatti più amati al mondo. Concepita dal team che ha pubblicato gli acclamati Modernist Cuisine: The Art and Science of Cooking e Modernist Bread, questa rivoluzionaria pubblicazione è il risultato di una ricerca approfondita, di viaggi ed esperimenti per scoprire e diffondere tutto quello che oggi si sa della pizza ai quattro angoli del globo. Gli autori Nathan Myhrvold e Francisco Migoya condividono consigli pratici e tecniche innovative, frutto di centinaia di test ed esperimenti. Con 1708 pagine, che comprendono tre volumi e un manuale di ricette, Modernist Pizza è molto più di un libro di cucina: è una risorsa indispensabile sia per gli amanti della pizza, sia per chi è interessato alla scienza, alle vicende, alle culture e alla storia che questo piatto nasconde. Riccamente illustrato, ogni capitolo mette in luce un aspetto diverso della pizza, dalla storia e alle tappe principali della sua diffusione fino ad argomenti come impasto, salsa, formaggio, condimenti, attrezzature e molto altro. Racchiuso in cofanetto rosso in acciaio inox, Modernist Pizza include più di 1000 ricette tradizionali e all'avanguardia per preparare pizze da ogni parte del mondo, ognuna rigorosamente testata per i pizzaioli professionisti e amatoriali. Modernist Pizza vi fornirà gli strumenti per affinare la vostra tecnica, stimolare la creatività e inventare nuove pizze squisite. Non ci sono più scuse: è l'ora giusta per preparare una pizza. Nathan Myhrvold - fondatore del team di Modernist Cuisine - è l'autore principale di Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread e Modernist Pizza. Chef, fotografo, scienziato e scrittore, ama superare i limiti della scienza culinaria. Myhrvold ha condotto un progetto post-dottorato con Stephen Hawking e, durante l'esperienza come Chief Technology Officer in Microsoft, ha preso un periodo di aspettativa per diplomarsi in Arte culinaria presso l'École de Cuisine La Varenne in Francia. Nel 1999, dopo avere lasciato Microsoft, ha fondato la Intellectual Ventures e si è dedicato ai suoi molteplici interessi, inclusi la cucina e la fotografia. Myhrvold ha riunito il team di Modernist Cuisine per condividere l'arte e la scienza della cucina, ispirato dal vuoto letterario nel campo delle scienze culinarie e dalle tecniche all'avanguardia impiegate nei migliori ristoranti del mondo. Per rispondere alle continue richieste di chi voleva acquistare le fotografie dei suoi libri, nel 2017 Myhrvold ha aperto al pubblico la Modernist Cuisine Gallery by Nathan Myhrvold. Con quattro sedi, la galleria espone fotografie in grande formato e in edizione limitata che spedisce in tutto il mondo. Francisco Migoya guida il team culinario di Modernist Cuisine come head chef ed è coautore di Modernist Bread e Modernist Pizza. Insieme a Nathan Myhrvold dirige il progetto di ricerca culinaria e dello sviluppo di nuove tecniche e ricette. Pasticcere all'avanguardia, con il volume The Elements of Dessert (John Wiley & Sons, 2012) Migoya ha ottenuto il Cookbook Award, prestigioso riconoscimento della International Association of Culinary Professionals. È stato nominato tra i migliori pasticceri e maîtres chocolatier degli Stati Uniti e ha ricevuto diversi premi, come la medaglia di Maestro Artigiano Pasticcere (2013) della Gremi de Pastisseria de Barcelona. Già proprietario di Hudson Chocolates a New York, Migoya è stato executive pastry chef da French Laundry e Bouchon Bakery, e docente presso The Culinary Institute of America - dove ha insegnato panificazione, viennoiserie, pasticceria e scienze culinarie -, prima di unirsi al team di Modernist Cuisine.

Modernist Pizza French Edition

Modernist Pizza French Edition PDF Book Detail Author: Nathan Myhrvold
Publisher: Cooking Lab
ISBN: 9781734386172
Category : Cooking
Languages : fr
Pages : 1708

Book Description
Cet ouvrage de référence est consacré au plat le plus populaire au monde, la pizza. Réalisé par la même équipe que celle de Modernist Cuisine : Art et science culinaires et Modernist Bread, deux ouvrages salués par la critique, ce coffret révolutionnaire est le fruit d'une recherche précise, de nombreux voyages et d'expériences extraordinaires pour compiler et faire progresser les connaissances sur la pizza dans le monde. Les auteurs, Nathan Myhrvold et Francisco Migoya, y partagent des astuces pratiques et des techniques novatrices, résultats de centaines d'essais et d'expériences. Avec ses 1 708 pages réparties en trois volumes et un manuel de recettes, Modernist Pizza est bien plus qu'un livre de cuisine, c'est une ressource indispensable pour tout amateur de pizza qui s'intéresse à la fois à la science, aux anecdotes qui l'entourent, aux cultures qui y sont liées et à son histoire. Chaque chapitre superbement illustré traite d'un aspect différent de la pizza, de son histoire aux adresses incontournables en passant par la fabrication de la pâte, de la sauce, du fromage, des choix de garniture, le matériel et bien plus encore. Présenté dans un coffret rouge en acier inoxydable, Modernist Pizza propose plus de 1 000 recettes traditionnelles et avant-gardistes qui permettront à tous les pizzaiolos, qu'ils soient amateurs ou professionnels, de réaliser des pizzas venues du monde entier. Modernist Pizza donne tous les outils indispensables pour développer son savoir-faire, mais aussi inventer et réussir de sublimes créations. Tout est donc réuni ici pour réaliser des pizzas hors du commun.

MP

MP PDF Book Detail Author: Amy Spence
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 26

Book Description
From a collection of artisan pizzas featuring unique and complex toppings to some truly out of this world pizza, each photograph in the 2021 Modernist Pizza Calendar tells a story about a food beloved by people everywhere. The calendar features 18 new images by photographer and Modernist Cuisine founder Nathan Myhrvold and The Cooking Lab photography team. Inside this calendar you ll learn about some well-known pizzaioli, take a peek inside a tomato canning factory in Italy, and marvel at pizza styles ranging from Chicago deep-dish to the New York slice. Myhrvold and the photography team continually experiment with new photography techniques and equipment to produce magical images that portray food in fresh and unexpected ways. This mouth-watering calendar features some of Modernist Pizza's most iconic images that will inspire anyone to discover the beauty of pizza. This 16-month calendar includes observed US and Canadian holidays, as well as a selection of 60 food holidays and a bonus 12-month view of 2021

Modern American Drama Playwriting in the 1960s

Modern American Drama  Playwriting in the 1960s PDF Book Detail Author: Mike Sell
Publisher: Bloomsbury Publishing
ISBN: 1350153621
Category : Literary Criticism
Languages : en
Pages : 344

Book Description
The Decades of Modern American Drama series provides a comprehensive survey and study of the theatre produced in each decade from the 1930s to 2009 in eight volumes. Each volume equips readers with a detailed understanding of the context from which work emerged: an introduction considers life in the decade with a focus on domestic life and conditions, social changes, culture, media, technology, industry and political events; while a chapter on the theatre of the decade offers a wide-ranging and thorough survey of theatres, companies, dramatists, new movements and developments in response to the economic and political conditions of the day. The work of the four most prominent playwrights from the decade receives in-depth analysis and re-evaluation by a team of experts, together with commentary on their subsequent work and legacy. A final section brings together original documents such as interviews with the playwrights and with directors, drafts of play scenes, and other previously unpublished material. The major playwrights and their plays to receive in-depth coverage in this volume include: * Edward Albee: The American Dream (1960), Who's Afraid of Virginia Woolf? (1962), A Delicate Balance (1966) and Tiny Alice (1964 ); * Amiri Baraka: Dutchman (1964), The Slave (1964) and Slaveship (1967); * Adrienne Kennedy: Funnyhouse of a Negro (1964), Cities in Bezique (The Owl Answers and A Beast's Story, 1969), and A Rat's Mass (1967); * Jean-Claude van Itallie: American Hurrah (1966), The Serpent (1968) and War (1963).

Modern Architecture and the Mediterranean

Modern Architecture and the Mediterranean PDF Book Detail Author: Jean-Francois Lejeune
Publisher: Routledge
ISBN: 1135250278
Category : Architecture
Languages : en
Pages : 320

Book Description
Bringing to light the debt twentieth-century modernist architects owe to the vernacular building traditions of the Mediterranean region, this book considers architectural practice and discourse from the 1920s to the 1980s. The essays here situate Mediterranean modernism in relation to concepts such as regionalism, nationalism, internationalism, critical regionalism, and postmodernism - an alternative history of the modern architecture and urbanism of a critical period in the twentieth century.

Man Made Meals

Man Made Meals PDF Book Detail Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761166440
Category : Cooking
Languages : en
Pages : 640

Book Description
Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen. Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.

The Buffalo New York Cookbook 70 Recipes from The Nickel City

The Buffalo New York Cookbook  70 Recipes from The Nickel City PDF Book Detail Author: Arthur Bovino
Publisher: The Countryman Press
ISBN: 1682683249
Category : Cooking
Languages : en
Pages : 176

Book Description
Regional specialties from wings to weck to make at home As a culinary capital, Buffalo is an unsung American hero. Home of the iconic Buffalo wing, of course, it’s also a city of sandwiches, pizza, hot dogs, and spag parm. It’s where creativity meets simple food to produce iconic eats copied endlessly, from fish fries to beef on weck, to sponge candy and more. With this entertaining cookbook, the companion to Buffalo Everything: A Guide to Eating in “The Nickel City,” Arthur Bovino shows home cooks how to bring the best of Upstate New York into their kitchens. Whether you’re hosting a get- together to watch the game or in need of some weeknight comfort food, The Buffalo New York Cookbook has you covered. Recipes include: • Buffalo Chicken Parm • Stuffed Banana Peppers • Buffalo Wing Pierogi • The Definitive Tom & Jerry • Pit- Roasted Barbeque Buffalo Wings

Cooking for Geeks

Cooking for Geeks PDF Book Detail Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 9781449395872
Category : Cooking
Languages : en
Pages : 432

Book Description
Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News

Architecture on the Edge of Postmodernism

Architecture on the Edge of Postmodernism PDF Book Detail Author: Robert A. M. Stern
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 202

Book Description
Robert A. M. Stern is one of contemporary architecture’s most influential figures, with a career encompassing every facet of the profession: he has a flourishing private practice; he is a noted authority on New York architectural history; his own architectural work has been featured in numerous monographs; and as Dean of the Yale School of Architecture, he has undeniably shaped the field of architectural education. As a preeminent force in the discourse of the field, Stern was one of the first critics to use and analyze the term “postmodern” in architecture. This collection of essays—Stern’s first—brackets the years defined by the changes in architectural thinking introduced by Robert Venturi in 1966 and the exhibition Deconstructivist Architecture at the Museum of Modern Art in 1988. Throughout, Stern provides close readings of architectural events and offers firsthand accounts of transformations in architectural thinking during a critical period.

Eastspirit Transnational Spirituality and Religious Circulation in East and West

Eastspirit  Transnational Spirituality and Religious Circulation in East and West PDF Book Detail Author: Jørn Borup
Publisher: BRILL
ISBN: 9004350713
Category : Social Science
Languages : en
Pages : 340

Book Description
Eastspirit analyses ‘Eastern’ concepts, practices and traditions in their new ‘Western’ and global contexts as well as in their transformed expressions and reappropriations ‘back in the East’ within the framework of mutual interaction and circulation, regionally and globally.

A Zou

A Zou PDF Book Detail Author: Neal Stoffers
Publisher: Lulu Press, Inc
ISBN: 1970034327
Category : Fiction
Languages : en
Pages :

Book Description
Victoria Phaff is facing many problems. Even though it’s the new millennium, her concerns are of the age old variety. She is a twenty-three year old Amerasian, newly graduated from college, and heart broken. To distract herself and get some distance from a string of failed relationships, she goes to Taiwan to see her great-grandmother, A-zou. While there she unexpectedly finds herself caught in between three generations of Taiwanese women as secrets long suppressed are revealed. As the stories of her great-grandmother, her grandmother, and her mother are unwound, the tenacity and hopes of these women are passed onto the next generation. Vicki draws strength from these tales to grasp happiness for herself.