Known for his multi-volume books Modernist Cuisine and Modernist Bread, Nathan Myhrvold pushes the boundaries for culinary science as a chef, photographer, scientist and writer. The June issue of Viking magazine highlights the Norwegian-American and his life of fascinations, from physics to photography, climate change to modernist cuisine. In his state-of-the-art cooking lab in Bellevue, Wash., Myhrvold is advancing the state of culinary art through scientific knowledge and experimental techniques.

What’s next? Pizza, of course! Myhrvold, along with Francisco Migoya and the Modernist Cuisine team, is producing the most comprehensive pizza book in the world. Modernist Pizza will span multiple volumes and include both traditional and innovative recipes for pizza found around the globe. The book will explore the science, history, equipment, techniques and people that have made pizza so beloved.

“We’re doing more research and experimentation on pizza with the goal of producing a new book focused on this novel food that took the world by storm and has spawned endless arguments and myths but also enormous culinary creativity,” Myhrvold told Viking.

The book is still in early stages, but watch for updates at Modernist Cuisine throughout the year. Also, check out the Modernist Cuisine Gallery at The Forum Shops at Caesars Palace in Las Vegas and the French Quarter in New Orleans.