Modernist Bread (MODERNIST CUISINE)

4
ISBN-13: 9780982761052
ISBN-10: 0982761058
Edition: 1
Author: Nathan Myhrvold, Francisco Migoya
Publication date: 2017
Publisher: The Cooking Lab
Format: Hardcover 2500 pages
Category: Cooking
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Book details

ISBN-13: 9780982761052
ISBN-10: 0982761058
Edition: 1
Author: Nathan Myhrvold, Francisco Migoya
Publication date: 2017
Publisher: The Cooking Lab
Format: Hardcover 2500 pages
Category: Cooking

Summary

Acknowledged authors Nathan Myhrvold , Francisco Migoya wrote Modernist Bread (MODERNIST CUISINE) comprising 2500 pages back in 2017. Textbook and eTextbook are published under ISBN 0982761058 and 9780982761052. Since then Modernist Bread (MODERNIST CUISINE) textbook received total rating of 4 stars and was available to sell back to BooksRun online for the top buyback price of $ 45.83 or rent at the marketplace.

Description

Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking, this James Beard Award–winning encyclopedia 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 Modernist Bread, 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 the recipes into the kitchen in one compact collection. Spanning over 2,600 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 artisanal baker―to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

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