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By Brian E. Clark In the waters off the village of Torre del Greco on Italy’s Bay of Naples, a young Giovanni Novella often hunted octopus, cuttlefish and other sea creatures for the restaurants where his uncle worked as a chef. “I knew just about every nook and cranny in

How to Cut Carbs

  By Beverly Stephen Two hundred! That’s how many pizzas Nathan Myhrvold and Francisco Migoya ate as their 100,000 miles of travel took them through a good swath of the U.S. and to far flung destinations from Italy to Argentina to Japan for their book Modernist Pizza. The three volumes tell