[Nathan Myhrvold,Francisco Migoya] Modernist Bread [princesses Book] ePUB – Kindle eBook or Book


7 thoughts on “ Modernist Bread

  1. says:

    It arrived last night after over a year of waiting. It was packaged essentially the same as Modernist Cuisine was, with an outer brown cardboard box and recycled molded cardboard corner spacers around an inner box. The books and stainless steel case were in perfect condition. It's than fifty pounds of book (almost 54 in th

  2. says:

    It's easiest to think of this book as a printed master class on bread making rather than as a cookbook. Although there are hundreds of recipes in it, the ultimate goal of such a comprehensive resource is to teach you how to create *your own* bread, using your preferred flavors and textures, that fits into your baking schedule, and into your comfort level with Modernist ingredients and techniques. This book succeeds admirably in that goal

  3. says:

    I have worked in the restaurant industry for almost 20 years now, with several of the last few years running a retail and production bakery that specialized in artisan style breads made from locally sourced ingredients. I've have a ton of hands on experience and another separate ton of books and reference materials on the subject. I just received my copy of Modernist Bread yesterday (I preordered as soon as I heard about it and pr

  4. says:

    The book set was delivered with what I can only describe as a binding defect, but first : Modernist Bread had been on my wish list

  5. says:

    If you are into your breadmaking then this is the most useful reference work you could ever hope to have.

    Knowing the actual difference between a poolish, a biga, and a sponge and how to use each of them in

  6. says:

    Great books on Bread use it in educational purposes fantastic Look forward to Nathans next books.

  7. says:

    Very fast shipment and brand new!!!! thank you very much!! the item was in safe pack kai brand new!!!

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Read · PDF, eBook or Kindle ePUB free É Nathan Myhrvold,Francisco Migoya

 Modernist Bread

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 techniues 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 t. It arrived last night after over a year of waiting It was packaged essentially the same as Modernist Cuisine was with an outer brown cardboard box and recycled molded cardboard corner spacers around an inner box The books and stainless steel case were in perfect condition It s than fifty pounds of book almost 54 in the packaging so don t hurt yourself getting it insideSo far I ve only explored the first two volumes in any depth but I ve really been impressed so far Modernist Cuisine tried to be an all inclusive reference to savory cooking in a modernist style and that s an overwhelming breadth of topics Even at 2400 pages there were many topics that were better covered as single subjects in other books It was also their first book and there were some rough edges to be seen though it was still a magnificent achievementBread however succeeds in several ways that Cuisine didn t It s essentialy 2600 pages on a single subject and they can really dig into things in great depth It doesn t hurt that the single subject is something that I love so rather than having varying interest in the recipes in Cuisine Bread is just a never ending wonderment of bready goodnessBread is also unburdened by the exotic euipment and ingredients that made most of Cuisine inaccessible to home cooks once you got past the Mac common wisdom about diet and healthThere s a little bit of redundancy in the writing they ve already explained Baker s Percentages to me three times now but overall I m uite impressed with the uality as well as both breadth and depth of the writing Again significantly than I am with Cuisine Bread just feels much polishedThe production uality binding and the illustrations are at least as good and probably better than Cuisine The over 5000 images are stunningly good and of the highest resolution The volumes are oversize and just at the limit of something you can hold in your lap and read comfortably In this respect the set is easily worth the price as an object of art to display and enjoy even if you only ever admire itBut unlike Cuisine Bread really screams you can make all these things and I m already hungrily looking forward to getting into the kitchen though I feel like i should read most of the first three volumes a couple times first lolI won t bore you with the detailed contents this time since you can find that on their web site but I ll mention a couple things that have struck me so far First the Kitchen Manual is much larger and contains pretty much everything you need to take into the kitchen with you to attempt any of the recipes from the book It s again printed on plastic or plasticized waterproof paper with a lay flat spiral bindingThe stainless steel case is nice and probably less subject to breakage than the acrylic case from Cuisine It s thin but seems fairly sturdy and is very well constructed without visible seams or welds between panelsI ll be back to update this review once I ve finished reading of the how to and after I make some breadBut after spending a year wondering if this was really going to be worth the price I m really happy that I bought it and I think you will be tooNo uestion about stars it gets all of themGPS The Cast Iron Combination Cooker they use is this one The Mediterranean Millionaires Mistress year of waiting It was packaged essentially the same as Modernist Cuisine was with an outer brown cardboard box and recycled molded cardboard corner spacers around an inner box The books and stainless steel case were in perfect condition It s than fifty pounds of book almost 54 in the packaging so don t hurt A Millionaire for Cinderella (In Love with the Boss yourself getting it insideSo far I ve only explored the first two volumes in any depth but I ve really been impressed so far Modernist Cuisine tried to be an all inclusive reference to savory cooking in a modernist style and that s an overwhelming breadth of topics Even at 2400 pages there were many topics that were better covered as single subjects in other books It was also their first book and there were some rough edges to be seen though it was still a magnificent achievementBread however succeeds in several ways that Cuisine didn t It s essentialy 2600 pages on a single subject and they can really dig into things in great depth It doesn t hurt that the single subject is something that I love so rather than having varying interest in the recipes in Cuisine Bread is just a never ending wonderment of bready goodnessBread is also unburdened by the exotic euipment and ingredients that made most of Cuisine inaccessible to home cooks once Tame A Wild Stallion you got past the Mac common wisdom about diet and healthThere s a little bit of redundancy in the writing they ve already explained Baker s Percentages to me three times now but overall I m uite impressed with the uality as well as both breadth and depth of the writing Again significantly than I am with Cuisine Bread just feels much polishedThe production uality binding and the illustrations are at least as good and probably better than Cuisine The over 5000 images are stunningly good and of the highest resolution The volumes are oversize and just at the limit of something Daddy By Choice you can hold in Stealing Kisses your lap and read comfortably In this respect the set is easily worth the price as an object of art to display and enjoy even if One Breathless Night / Insatiable you only ever admire itBut unlike Cuisine Bread really screams Old Flame, New Sparks you can make all these things and I m already hungrily looking forward to getting into the kitchen though I feel like i should read most of the first three volumes a couple times first lolI won t bore Lone Star Baby Bombshell you with the detailed contents this time since Lullabies and Lies you can find that on their web site but I ll mention a couple things that have struck me so far First the Kitchen Manual is much larger and contains pretty much everything On Fire you will be tooNo uestion about stars it gets all of themGPS The Cast Iron Combination Cooker they use is this one

Free read Modernist Bread

He 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 techniues 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 1500 traditional and avant garde recipes as well as a wire bound kit. I have worked in the restaurant industry for almost 20 years now with several of the last few years running a retail and production bakery that specialized in artisan style breads made from locally sourced ingredients I ve have a ton of hands on experience and another separate ton of books and reference materials on the subject I just received my copy of Modernist Bread yesterday I preordered as soon as I heard about it and preorder became an option and I ve already read half of Volume 1 Even with all the information I ve already amassed and the small portion of this book I ve read I ve already learned enough to make it worth the price of admission I would highly recommend this to anyone who is serious about not just making good bread but better understanding the underlying processes that make bread possible in order to better control and manipulate them whether it be to improve on old standards or to innovate in a new direction Also if you happen to work somewhere with a baking and pastry department like I do you can totally make everyone at work jealous

Read · PDF, eBook or Kindle ePUB free É Nathan Myhrvold,Francisco Migoya

Chen manual so that you can easily bring all the recipes into the kitchen in one compact collection Spanning over 2600 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 wa. If you are into your breadmaking then this is the most useful reference work you could ever hope to haveKnowing the actual difference between a poolish a biga and a sponge and how to use each of them in a specific recipe is one of the things you ll learnLike the previous opus Modernist Cuisine there are five gigantic volumes containing photos of bread and euipment cut in half so that you can see what is going on inside the dough as it ferments as well as the different densities of crumb within the particular loaf Included is the handy waterproof kitchen manual containing all the recipes that can be used without any fear of damage in the kitchen OK maybe meltingThe books cover most types of yeasted breads but do not include the whole family of uickbreads nor any bread using chemical leavening There are whole sections on different types of Chinese bao as well as a section on making the perfect pizza There are also indepth sections on how to make the perfect French baguetteI didn t notice any of the binding defects that other owners have reported although the edge of one of the books did split slightly and I don t think it was due to misuse still a minor uibble There are a few errata in the book although if you measure by mass it shouldn t be a problem The list of errata is available on the modernistcuisinecom website

  • Hardcover
  • 2500
  • Modernist Bread
  • Nathan Myhrvold,Francisco Migoya
  • English
  • 08 June 2019
  • 0982761058

About the Author: Nathan Myhrvold,Francisco Migoya

Nathan Myhrvold is founder of Modernist Cuisine and lead author of Modernist Cuisine The Art and Science of Cooking Modernist Cuisine at Home The Photography of Modernist Cuisine Modernist Bread and the forthcoming Modernist Pizza He has had a passion for science cooking and photography since he was a boy Unlike many childhood hobbies Nathan’s fascinations did not fade—they intensified He consumed cookbooks and invested in new cameras and euipment even after enrolling in college at the age of 14 He went on to earn a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University He holds an additional master’s degree in geophysics and space physics and a bachelor’s degree in mathematics from the University of California Los Angeles He did postdoctoral work with Stephen Hawking at Cambridge University researching cosmology uantum field theory in curved space time and uantum theories of gravitation before starting a software company that would be acuired 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 chief technology officer at Microsoft Nathan was part of the team that won the Memphis World Championship Barbecue contest He later worked as a stagier at chef Thierry Rautureau’s Seattle restaurant Rover’s and then he took a leave of absence to earn his culinary diploma from Eacute;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 During this time some of his photographs were published in America 247 DK Publishing Inc 2003 and Washington 247 DK Publishing Inc 2004 Unable to find practical information about sous vide cooking he decided to write the book he had hoped already existed—one that provided a scientific explanation of the cooking process the history of cooking and the techniues euipment and recipes involved in Modernist cuisine 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 2011 Nathan founded Modernist Cuisine hired an interdisciplinary team that included scientists research chefs and writers and published the much acclaimed five volume 2438 page Modernist Cuisine The Art and Science of Cooking That was followed by Modernist Cuisine at Home in 2012 which applies the insights of the original book in a format designed for home cooks In 2013 he wrote The Photography of Modernist Cuisine and created an art exhibit that traveled to the country’s leading science and culinary museums In 2017Modernist Bread was released Unlike any bread book ever published the five volume book co authored by Modernist Cuisine head chef Francisco Migoya provides a comprehensive look at the history techniues ingredients and euipment used to create yeast leavened bread around the world The same year Myhrvold opened Modernist Cuisine Gallery after receiving continued reuests to buy the photography found in his books With locations in Las Vegas New Orleans Seattle and La Jolla the gallery features large scale limited edition prints of Myhrvold’s art and is the first gallery in the world to focus solely on food photography by a single artist Nathan Myhrvold Francisco Migoya and the rest of the Modernist Cuisine team are currently researching and writing their forthcoming cookbook Modernist Pizza