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Modernist Bread Now Available for Preorder

Modernist Bread Now Available for Preorder



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Said to be “the most in-depth, comprehensive, and largest bread cookbook to date”

‘Modernist Bread: The Art and Science’ is a culmination of four years of extensive research and experimentation by the Modernist Cuisine team.

The Modernist Cuisine team is back at it again with the end all, be all bread cookbook Modernist Bread: The Art and Science.

The 2,438-page book weighs a whopping 50.2 pounds, and is the culmination of four years of extensive research and experimentation by the Modernist Cuisine team, including Nathan Myhrvold and Francisco Migoya. It promises to be “the most in-depth, comprehensive, and largest bread cookbook to date,” according to a release.

The book will include recipes for home ovens and professional ovens, and it will cover everything from traditional breads to more inventive creations.

Through a special pre-order promotion, those who purchase the book ($625) and the 2017 Modernist Bread wall calendar ($14.95) on Amazon will receive $15 off the book, essentially getting the calendar for free. The calendar includes photos from the coming book.

Modernist Bread: The Art and Science is slated for a May 2017 release.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.


A Look at the Most In-Depth Guide to Bread Ever Published

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.

The five-volume book is now available for pre-order for $525 on Phaidon although it goes on sale next May 2017. Pre-order a bread calender for christmas through Amazon and get $15 off the book.