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Modernist Bread at Home

By Francisco Migoya and Nathan Myhrvold
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Brief Description
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... Read More
Format: Hardback
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Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making their own bread

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 feedback is welcome! Description

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, time-saving tips, and cutting-edge techniques that will not only deliver great results but also bring a new level of confidence to your baking.

Book Details

INFORMATION

ISBN: 9781737995142

Publisher: The Cooking Lab

Format: Hardback

Date Published: 05 March 2024

Country: United States

Imprint: Modernist Cuisine

Edition: Hardback with slipcase

Audience: General / adult

DIMENSIONS

Width: 281.0mm

Height: 350.0mm

Weight: 4260g

Pages: 592

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Francisco Migoya Nathan Myhrvold Non-Fiction

About the Author

Nathan Myhrvold is the founder of Modernist Cuisine and the lead author of the Modernist Cuisine books. The series encompasses five indepth cookbooks that span the topics of bread, pizza, and modernist cooking techniques as well as two coffee table books that are dedicated to Myhrvold s stunning food photography. He routinely pushes the boundaries of culinary science as a chef, photographer, scientist, and writer. Francisco Migoya is the coauthor of Modernist Bread (2017), Modernist Pizza (2021), and Modernist Bread at Home (spring 2024). As head chef, he leads the Modernist Cuisine culinary team and directs research and development alongside founder Nathan Myhrvold. An innovative pastry chef, Migoya is the author of three books of his own.

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  • Modernist Bread
    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;...
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  • 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...
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Also by Nathan Myhrvold

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  • Modernist Bread
    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;...
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    Sold Out
  • 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...
    By Francisco Migoya and Nathan Myhrvold
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  • 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,...
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  • 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...
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  • 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...
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