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-pepper


We 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/radiotips


This 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.