Modernist Bread: The Art & Science by Nathan Myhrvold - Infusions

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Modernist Bread: The Art & Science by Nathan Myhrvold


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  • Product Description

    What is Modernist Bread?

    Making good bread is both an art and a science—Modernist Bread is a 2,642-page celebration of that and more, including bread’s future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn’t just about new recipes, though—it’s about the way we think of bread from the ground up.

    In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world’s most important foods in new and different ways. Inside this book you’ll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor—all through more than 1,200 recipes and variations to master and inspire.

    Modernist Bread is a book for anyone who is passionate and curious about bread, whether they are a professional baker, restaurant chef, home baker or cook, industry expert, scientist, or foodie. The ultimate resource for any baker, its pages are packed with new discoveries, insights, innovative techniques, and recipes for breads from around the world. Here’s a taste of what’s covered.

    “Each recipe in Modernist Bread includes the basic ingredients by weight, volume and percentage, with additional tables for purees, fruits or other added ingredients. The result looks like a clinical lab experiment, but ultimately hands control of the final product over to the baker, with unexpectedly freeing results.”

    Discover the complete story of bread across five volumes. The first three volumes of Modernist Bread provide an in-depth look at bread’s history and fundamentals, ingredients, techniques, and equipment—they’re followed by two full volumes of recipes and a portable recipe manual.

    MORE THAN

    • The set comprises of 6 fantastic books in a metal presentation case
    • 2,600 pages
    • 1,200 recipes
    • 1,000,000 words
    • 5,000 photos
    • By the author of Modernist Cuisine, a must have for all serious chefs! 

    DISCOVERIES

    • Bread is lighter than whipped cream
    • How to optimize levain for sweet breads
    • The sad tale of North American rye
    • How many bubbles are in a loaf of bread
    • The real reason steam makes bread crispy
    • How to rescue overproofed dough

    NEW TECHNIQUES

    • Bread in a jar
    • Easy high-hydration doughs
    • Sweet-and-sour levain
    • 55°F sourdough
    • Challah braiding made easy with fruit juice
    • Compleat Wheat

    HISTORY

    • What bread looked like through the ages
    • Which came first, bread or beer?
    • Reconstructing bread from Pompeii
    • The history of industrialized bread
    • The modern invention of baguettes
    • The artisanal bread movement

    EXPERIMENTS

    • Weird stuff in starters
    • How long does bread last in the freezer?
    • How much water is too much?
    • What is the best temperature for baking?
    • How much payload can dough handle?
    • Our take on autolyse

    DEBUNKING

    • Do you need to make dough with purified water?
    • Do you really need to knead?
    • Is whole-grain bread better for you than white bread?
    • To age or not age flour?
    • Is NYC tap water the key to making good bagels?
    • What’s really in Grandma’s starter?
    • Hardback
    • ISBN: 978-0982761052
    • Pages: 2500
    • Published: 07/11/2017
    • Language: English

     

     

     

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