Modernist Bread: The Art and Science

Modernist Bread The Art and Science 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 T

  • Title: Modernist Bread: The Art and Science
  • Author: Nathan Myhrvold
  • ISBN: 9780982761052
  • Page: 252
  • Format: Hardcover
  • 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 collaborationModernist 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 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.

    • Free Download [Manga Book] ↠ Modernist Bread: The Art and Science - by Nathan Myhrvold Ñ
      252 Nathan Myhrvold
    • thumbnail Title: Free Download [Manga Book] ↠ Modernist Bread: The Art and Science - by Nathan Myhrvold Ñ
      Posted by:Nathan Myhrvold
      Published :2019-06-26T08:34:38+00:00

    About "Nathan Myhrvold"

    1. Nathan Myhrvold

      Nathan Myhrvold, founder of The Cooking Lab, has had a passion for science, cooking, and photography since he was a boy By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master s degree in economics from Princeton University He holds additional master s degrees in geophysics and space physics and a bachelor s degree in mathematics from the University of California, Los Angeles At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft.As his career developed, he still found time to explore the culinary world and photography While working directly for Bill Gates as the first chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest he worked as a stagier at Chef Thierry Rautureau s restaurant Rover s, in Seattle he then took a leave of absence to earn his culinary diploma from cole de Cuisine La Varenne, in France.Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement.In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much acclaimed six volume,Modernist Cuisine The Art and Science of Cooking.

    270 thoughts on “Modernist Bread: The Art and Science”

    1. This is an impressive work, investigating various aspects of baking with the same rigour, resources and revealing reproductions as in 'Modernist Cuisine'. There are lots of interesting anecdotes surrounding the main text (such as the surprisingly recent inventions of the baguette and ciabatta - 1930s and 1986 respectively), but the main text of the book is a systematic analysis of what happens when flour (of various kinds) is mixed with water, salt and yeast or levain in various proportions and [...]


    Leave a Comment

    Your email address will not be published. Required fields are marked *