MODERNIST BREAD

• Main Authors: Myhrvold, Nathan (Author), Migoya, Francisco J. (Author)
• Format: Book
• Language: English
• Published: Bellevue, WA The Cooking Lab 2017
• Subjects: Bread
• Online Access: Click Here to View Status and Holdings.
• Physical Description: 6 volumes colour illustrations 34 cm
• Bibliography: Includes bibliographical references and index in volume 5
• ISBN: 9780982761052

Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking, this James Beard Award-winning encyclopedia of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals. The result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes-uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In Modernist Bread, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all the recipes into the kitchen in one compact collection. Spanning over 2,600 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker-whether you are a strict traditionalist, avid Modernist, home baker, restaurant chef, or artisanal baker-to embrace the possibilities of invention and follow your inspiration to make breads in your own way.