Description
Book SynopsisModernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread
Trade Review“Above all, the book Modernist Bread is a call for cooks to rethink one of the world’s oldest foods—to understand how bread is made, using more than their instinct and intuition, so they can push the craft forward.” - the New York Times
“Modernist Bread . . . (The Cooking Lab), Nathan Myhrvold’s and Francisco Migoya’s five-volume set that goes where few single-subject cookbooks have dared to stir. Full props for their stunning work….it is in a league all its own.” - the Washington Post
“Modernist Bread is a robust historical and future-thinking exploration on one the oldest foods of mankind . . . this exhaustive guide is the epitome of Myhrvold: research-driven and curiosity-inspired obsession” - Forbes
“There’s no way to look at Modernist Bread and not be stunned. . . . The contributions to bread-making here are undeniable.” - Wired
“Modernist Bread marries art and function the way Modernist Cuisine does, only better.” - Amazon Book Review
“There’s no way to look at Modernist Bread and not be stunned. . . . The contributions to bread-making here are undeniable.” - Marthastewart.com
“When Nathan Myhrvold tells you everything you know about bread might not be true, you listen. . . . Modernist Bread is here to change the way you think about cooking and eating bread.” - Huffpost.com
“In many ways, the book exceeds expectations.” - Eater.com
“This is not yet another beautiful book about the bakery, but truly a Bible for lovers of good bread. A must have!” - Eric Kayser
“This unparalleled collection explores bread and dough from every angle, upending long-held beliefs and inspiring with a cauldron of science, history, recipes, and cutting-edge photography. A must-have resource for every serious baker.” - Maria Speck
“The greatest, most comprehensive work to date on the history, culture and science of bread making ever written. The five-volume series provides inspiration, insight, and useful practices for professionals and amateurs alike. I highly recommend Modernist Bread.” - Jim Lahey
“These books, they are really the first and last word on bread and baking. I am amazed about how much research Francisco, Nathan, and their team have done, and the amount of outreach to bakers throughout the industry to incorporate the very best ideas . . . this is an incredible collaborative effort that will forever be one of the most important books for bakers.” - José Andrés
“This book will awake your curiosity and bring so much knowledge to your life….. The ultimate encyclopedia.” - Dominique Crenn
“Whether you are an avid baker, or just toying with bread making at home, this is a remarkable resource and beautiful addition to any bookshelf. Nathan and his team approach cooking and cookbooks in a way unlike anything I’ve ever seen before and I can’t recommend their work enough.” - Daniel Humm
“An unparalleled deep dive.” - David Chang
