Modernist Bread at Home
(Autor) Nathan MyhrvoldModernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have. After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You'll discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible. Modernist Bread at Home features over 160 easy-to-follow recipes that span the world of bread: rustic sourdoughs, traditional French lean breads, lighter-than-air sandwich breads, decadent brioches, beautifully textured ryes, challah, focaccia, bagels, bao, and more, with gluten-free recipes that stand up to their counterparts. Plus, a 172-page wire-bound manual is included so that you can easily bring all the recipes into the kitchen. Whether it's a new way of mixing, a method for saving overproofed dough, innovative ways to use leftover levain, or how to improvise a proofer, you will become a better, more confident baker. Useful step-by-step tutorials and visual guides are found throughout the book, carefully designed to help you master key techniques, better navigate the bread-making process, troubleshoot potential challenges, and bring a new level of confidence to your baking. Ultimately, Modernist Bread at Home will help you make beautiful loaves of bread with a depth of flavor beyond that which you'll find in the store. And you can proudly say that you've made it at home.
Nathan Myhrvold
Nathan Myhrvold is a renowned scientist, inventor, and author known for his work in technology, culinary arts, and photography. He is the co-founder of Intellectual Ventures, a company focused on developing and investing in innovative technologies. Myhrvold is also a former Microsoft executive and chief technology officer.
In addition to his groundbreaking work in technology, Myhrvold is a prolific writer, with several notable works to his name. His most famous book, "Modernist Cuisine: The Art and Science of Cooking," revolutionized the culinary world with its in-depth exploration of the science behind cooking techniques. Myhrvold's writing style is characterized by its meticulous attention to detail and scientific rigor, making his works both informative and engaging.
Myhrvold's contributions to literature have had a significant impact on the culinary and scientific genres, inspiring a new generation of chefs and food enthusiasts to explore the science behind the art of cooking. His work continues to be a source of inspiration for those interested in the intersection of science, technology, and culinary arts.