The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury 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 addition, 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 of the recipes into the kitchen in one compact collection. Spanning over 2,300 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 an artisanal baker—to embrace the possibilities of invention and follow your inspiration to make breads in your own way.
The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.
Here is one by Francisco Migoya titled:
“Insights from ‘Modernist Bread’ -- New Discoveries in the World of Bread Science.”
In May, 2017, 200 serious bread-heads gathered in Charlotte, NC for On the Rise, The Johnson & Wales University International Symposium on Bread, presented by Puratos. The Symposium’s theme was, “The Future of Bread” and ten internationally known experts on various facets of the subject offered fascinating presentations.
"Using Science and History to Unlock the Secrets of Bread.
Nathan Myhrvold and Francisco Migoya’s myth-busting new book, “Modernist Bread,” is a call for bakers to experiment and innovate."
The future of bread is here. The Modernist Cuisine team is celebrating the arrival of the next bread revolution with a companion poster to Modernist Bread featuring some of the book's most captivating images that will inspire you with the hidden beauty of bread. The team creates their award-winning images with techniques not normally used in food photography the avant-garde results have redefined the genre and sparked the curiosity of readers around the world. The Modernist Bread poster features a collection of the book's most striking photos of bread.
Ingen kommentarer:
Legg inn en kommentar