æ Read æ Modernist Bread by Nathan Myhrvold ô izmirescort.pro

æ Read æ Modernist Bread by Nathan Myhrvold ô Great books on Bread use it in educational purposes fantastic Look forward to Nathans next books.
Amazing 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 Awardwinning Encyclopedia 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 Modernist Bread, 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 Than , Traditional And Avant Garde Recipes, As Well As A Wire Bound Kitchen Manual So That You Can Easily Bring All The Recipes Into The Kitchen In One Compact Collection Spanning Over , 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 Way Amazing I have made bread almost every day since I bought it and continue to be impressed by its detail and depth.
Spectacular Yes i am disappointed I was expecting research on all flour characteristics on numerous flours and differences by country, wheat and non wheat Making a French baguette with only north american bread flour that is plainly wrong A mix of bread and all purpose flours is genuine For rolls, a mix of all purpose and pastry flours yields better results I have particular interest with gluten free breads, their flour mix is just given, nothing about the research they may have done, no mention of cassava flour very odd to me to overlook it like that And no discussions about the composition of of a levain sourdough , not intuitive that bread flour is appropriate than regular flour, a touch of oat flour or some other flour books 1 and 2 are fillers, some of the cont 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 since it was published and I finally got it this Xmas The books themselves are everything you d expect an absolute treasure trove for all things Bread Given how much these books cost I m sure you ll appreciate just how disappointing it was to open Book 1 and discover this binding defect I ll attach some pictures The first few pages of book 1 were folded in on themselves at the upper part of the spine, and had a small part torn and separated from the spine The defect does not impact readability but does look ugly.
Discussed it with my wife we were concerned these could have been a fake knock off reprint or something like that Anyway we decided it wasn t worth the trouble and energy to pursue a replacement or return we lea This is a collector item Thanks for publishing such a wonderful books I bought both of the Modernist sets They worth every single cents



This is essentially several career s worth of experience in one set of volumes It is all well organized and applies to all different levels of baking from the home oven to the industrial kitchen Fantastic photography and microphotography with clear explanation of ingredients and procedures.
My sole complaint is that my volume 3 had been misbound It jumps from page 54 to 163, then from 174 back to page 68 There are pages missing and pages 163 through 174 are duplicated I m afraid that this is unacceptable in a set of books which costs what these cost Everything about this set is deluxe but this error has slipped past quality assurance.
Love this series of books, I learned way than I thought I d ever care to about the history of bread As someone who is not getting TOO adventurous with different flours ingredients this is than I d ever need For the average person looking to get into making their own bread or just learning about it I highly recommend.

Nathan Myhrvold

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