Nobody can slice and dice a food topic, with vibrant photos along the way, like Nathan Myhrvold and his team at Modernist Cuisine. They have now tackled pizza. Are you ready for more than 1,000 recipes? They’re in the three massive volumes, plus a kitchen primer, covering history, science, equipment, recipes, trivia, technical details, ingredients, innovations and culture across the globe. They explain how to flavor fior di latte mozzarella, suggest what to do with leftover pizza and how to troubleshoot. In a first for the books, there is a chapter on where to find what the authors consider great pizza in more than 25 cities, in the United States and abroad, the result of visiting more than 250 pizzerias.
“Modernist Pizza” by Nathan Myhrvold and Francisco Migoya, three volumes and a recipe manual (The Cooking Lab, $425).
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