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Modernist Bread
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Check link for latest rating. ( 98 ratings, 10 reviews)
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Format: Hardback
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Modernist Bread
$87500
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
In stainless-steel container (35 x 29 cm.).
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury 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, uncovering its incredible history, loaves from every corner of the world, and the breathtaking beauty of scientific phenomena at work above and below the crust. In addition, 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 of the recipes into the kitchen in one compact collection.
Spanning over 2,300 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 an artisanal baker, to embrace the possibilities of invention and follow your inspiration to make breads in your own way.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Modernist Bread by Nathan Myhrvold and Francisco Migoya is highly praised for its comprehensive exploration of bread, blending science, history, and art in its five-volume set. Critics commend its groundbreaking insights into bread-making, with many highlighting its stunning photography and revolutionary approach to challenging traditional baking norms. Described as both a valuable resource and an inspirational guide, it is recommended for both professional bakers and enthusiasts alike.
Book Details
INFORMATION
ISBN: 9780982761052
Publisher: The Cooking Lab
Format: Hardback
Date Published: 07 November 2017
Country: United States
Imprint: Modernist Cuisine
Edition: 5 volumes in a slipcase
Audience: General / adult
DIMENSIONS
Spine width: 409.0mm
Width: 353.0mm
Height: 358.0mm
Weight: 600g
Pages: 2500
About the Author
Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming book Modernist Pizza. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses - even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France.
Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong passion for photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Myhrvold opened Modernist Cuisine Gallery in 2017 after receiving continued requests to buy the photography found in his books. With locations in Las Vegas, New Orleans, Seattle, and La Jolla, the gallery features large-scale, limited-edition prints of Myhrvold’s art and is the first gallery in the world to focus solely on food photography by a single artist.
Francisco Migoya leads the Modernist Cuisine culinary team as head chef and is coauthor of Modernist Bread. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes. Migoya, Myhrvold, and the rest of the Modernist Cuisine team are currently conducting research and writing their next book, Modernist Pizza. An innovative pastry chef, Migoya’s book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professionals Cookbook Award in the Professional Kitchens category.
He has been recognized as a top US pastry chef and chocolatier with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America where his areas of instruction included bread, viennoiserie, pastry, and culinary science.
Also by Francisco Migoya
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Modernist Bread at Home
Created by the same team behind the award-winning Modernist Bread, this new book reflects over four years of independent research into the fundamentals, methods, and science of making bread. Now all that wisdom has been distilled down into a 420-page, easy-to-use single volume, designed for home bakers. Inside you’ll find new features to simplify the bread-making process alongside delicious recipes,...Hardback$22000Unit price /UnavailableAvailableShips in 4-6 weeks -
Modernist Pizza
Modernist Pizza is the ultimate deep dive into one of the world's most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it's never been told before. The book is the culmination of our findings and discoveries in the deliciously diverse world of pizza, including, for the first time, a chapter...Box Set$60000Unit price /UnavailableAvailableShips in 4-6 weeks
Also by Nathan Myhrvold
View all-
Modernist Bread at Home
Created by the same team behind the award-winning Modernist Bread, this new book reflects over four years of independent research into the fundamentals, methods, and science of making bread. Now all that wisdom has been distilled down into a 420-page, easy-to-use single volume, designed for home bakers. Inside you’ll find new features to simplify the bread-making process alongside delicious recipes,...Hardback$22000Unit price /UnavailableAvailableShips in 4-6 weeks -
Modernist Pizza
Modernist Pizza is the ultimate deep dive into one of the world's most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it's never been told before. The book is the culmination of our findings and discoveries in the deliciously diverse world of pizza, including, for the first time, a chapter...Box Set$60000Unit price /UnavailableAvailableShips in 4-6 weeks -
Food & Drink
The fine art of food. Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity,...Hardback$18000Unit price /UnavailableAvailableShips in 4-6 weeks -
Modernist Cuisine:The Art and Science of Cooking
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist Cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and technology into...HardbackSold Out -
Modernist Cuisine at Home
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team, all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up...SetSold Out
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