Modernist bread vol. 2

Author

• Myhrvold, Nathan

Additional Author(s)

• Migoya, Francisco J.

Publisher

Bellevue, WA: The Cooking Lab, 2017

Language

English

ISBN

-

Series

vol. 2

Subject(s)

• BAKING
• BREAD
• COOKBOOKS

Notes

. .

Abstract

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—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 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.
The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.

Physical Dimension

Number of Page(s)

426 p.

Dimension

35 cm.

Other Desc.

ill.

Summary / Review / Table of Content

v. 1. History and fundamentals --
v. 2. Ingredients --
v. 3. Techniques and equipment --
v. 4. Recipes I --
v. 5. Recipes II --
v. 6. Kitchen manual. V.1. History and fundamentals. History of bread --
Microbiology for bakers --
Bread and health --
Heat and energy --
The physics of food and water --
Further reading --
v.2. Ingredients. Making bread --
Grains --
Flour --
Leavening --
Functional ingredients --
Ingredient preparation --
Further reading --
v.3. Techniques and equipment. Fermentation --
Mixing --
Dividing and shaping --
Final proofing --
Scoring and finishing --
How bread bakes --
Baking --
Cooling and serving --
Further reading --
v.4. Recipes I. Lean breads --
Enriched breads --
Rye breads --
Brick-like breads --
v.5. Recipes II. Flatbread and pizza --
Bagels, pretzels, and bao --
Gluten-free breads --
Bread machine breads --
Further reading --
Historical books and cookbooks --
Photographs and illustrations --
Glossary --
Basic recipes --
Reference tables --
Resources --
The Modernist Cuisine team, acknowledgments --
Index.

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	00409/18	641.815 Myh M-II	Library - 7th Floor	Available