741: Pizza: Origin, Culture and Making It with Nathan Myhrvold
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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The Modern Squeezing Lab Is a Culinary Lab
CNN's John Sutter has written a new book about pizza. He says there are some styles of pizza that in his view were so aberrant it was difficult to love them. Readers have called with questions for the author, and he wants to hear from you. The callers include an amateur pizza maker who wonders if double zero flour would make a difference at home.
Play episode from 16:33
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