عنوان

Modernist bread /

(Number (ISBN

0982761058

(Number (ISBN

9780982761052

Title Proper

Modernist bread /

General Material Designation

[Book]

First Statement of Responsibility

Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.

Edition Statement

First edition.

Place of Publication, Distribution, etc.

Bellevue, WA :

Name of Publisher, Distributor, etc.

The Cooking Lab,

Date of Publication, Distribution, etc.

[2017]

Date of Publication, Distribution, etc.

©2017

Specific Material Designation and Extent of Item

6 volumes :

Other Physical Details

color illustrations ;

Dimensions

34 cm

Text of Note

Volume 6 is spiral bound 28 cm.

Text of Note

Includes bibliographical references and index in volume 5.

Text of Note

V.1. History and fundamentals. History of bread -- Microbiology for bakers -- Bread and health -- Heat and energy -- The physics of food and water -- Further reading -- v.2. Ingredients. Making bread -- Grains -- Flour -- Leavening -- Functional ingredients -- Ingredient preparation -- Further reading -- v.3. Techniques and equipment. Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- How bread bakes -- Baking -- Cooling and serving -- Further reading -- v.4. Recipes I. Lean breads -- Enriched breads -- Rye breads -- Brick-like breads -- v.5. Recipes II. Flatbread and pizza -- Bagels, pretzels, and bao -- Gluten-free breads -- Bread machine breads -- Further reading -- Historical books and cookbooks -- Photographs and illustrations -- Glossary -- Basic recipes -- Reference tables -- Resources -- The Modernist Cuisine team, acknowledgments -- Index.

0

Text of Note

"Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor--all through more than 1,200 recipes and variations to master and inspire."--Publisher's web site.

Bread.

Bread.

Class number

Book number

Myhrvold, Nathan

Migoya, Francisco J.

Cooking Lab,publisher.

Date of Transaction

20200822144950.0

Cataloguing Rules (Descriptive Conventions))

rda

Electronic name

[Book]

Y