Modernist Bread at Home
Scraped from the part of the NY Times page I could read without subscribing...
The latest hefty volume quarried by the team at Modernist Cuisine, the research kitchen, photography studio and cookbook publisher founded by Nathan Myhrvold, is “Modernist Bread at Home [1].” It’s a follow-up for nonprofessionals to “Modernist Bread,” published seven years ago. Lavishly photographed with step-by-step instructions for hundreds of breadstuffs, it includes scientific and practical techniques, details about ingredients and even a dozen patterns for scoring a loaf. Recipes are geared to the home cook. As a companion to the 420-page book and a 172-page recipe manual, there is also a series of free monthly email courses. They will be available through August; it is not necessary to own the book, though it will be referenced throughout the courses. “Getting Started With Bread Basics” is running this month, and “Navigating Bread Making From Start to Finish” will be covered in April. Those who enroll will receive one lesson per day in their inbox, for five to seven sessions, as well as a recap.
“Modernist Bread at Home” by Nathan Myhrvold and Francisco Migoya (Modernist Cuisine, $140), modernistcuisine.com [2].