“Can you use any oven to bake bread?” “Why does bread smell so good?” "How do you rescue overproofed dough?" "Is there a faster way to make bread?"
It's been four years in the making, but the moment has finally arrived. The encyclopaedic, definitive 2300 page guidebook from Modernist Cuisine: Modernist Bread: The Art and Science, designed to answer and pre-empt almost all the questions anyone has ever had about bread, whether a passionate baker or just a curious cook, is here.
Billed as a 'call to arms for any baker,' no matter how traditional or artisanal, the scientifc five-volume set is designed to inspire and liberate bread lovers to make bread their own way.
Stunning photography brings the art and science of bread making to life and adds depth to the history, ingredients and techniques, and includes 1500 recipes for both traditional and Modernist breads.
Meticulously researched by Nathan Myhrvold and his team at Modernist Cuisine with their bespoke cutting edge equipment and lab, no element in the process goes unexamined, as the humble loaf reaches new heights: “Bread is a human invention—it doesn’t exist that way in nature," he tells The Wall Street Journal, "and that transformation that goes from grain to bread is at least as profound as milk to cheese and grape to wine.”
Modernist Cuisine is an interdisciplinary team of scientists, researchers, development chefs and an editorial department in the US founded and led by Nathan Myhrvold and "devoted to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques." The bread book comes after their proven success with their cutting edge publication: Modernist Cuisine: The Art and Science of Cooking.