Myhrvold on Pizza: The Perfect Slice in 1,708 Pages!

This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning oven. Plus, journalist Larry Tye tells us how the father of public relations made bacon a breakfast staple, Adam Gopnik explains how to cook for a family with vastly different dietary restrictions, and we whip up a Venetian pasta recipe with radicchio and walnuts.Get the recipe for Pasta with Radicchio and Walnuts:https://www.177milkstreet.com/recipes/pasta-radicchio-walnuts-black-pepperWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors: Proven quality sleep is life-changing sleep. Save up to $900 on Sleep Number 360® smart beds, plus special financing. For a limited time. Only at Sleep Number® stores or sleepnumber.com/MILK. Try a $39 bottle from Fresh Pressed Olive Oil for just $1 and taste the freshness difference yourself. Just go to GetFresh177.com. That’s GetFresh177.com to try a bottle for just $1. Hosted on Acast. See acast.com/privacy for more information.