Modernist Bread

Available
Product Details
Price
$687.50
Publisher
Cooking Lab
Publish Date
Pages
2500
Dimensions
13.7 X 16.3 X 14.4 inches | 52.95 pounds
Language
English
Type
Hardcover
EAN/UPC
9780982761052

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About the Author
Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses--even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Francisco Migoya is the coauthor of Modernist Bread (2017), Modernist Pizza (2021), and Modernist Bread at Home (spring 2024). As head chef, he leads the Modernist Cuisine culinary team and directs the research and development alongside founder Nathan Myhrvold. An innovative pastry chef, Migoya is the author of three books of his own. He published The Elements of Dessert (John Wiley & Sons) in 2012, which won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef in 2013.

Migoya owned Hudson Chocolates in New York and worked at both the French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

Reviews
"In many ways, the book exceeds expectations." -- Eater.com