Modernist Bread French Edition

Modernist Bread French Edition[Download] ➽ Modernist Bread French Edition By Nathan Myhrvold – Imagin par l'uipe l'origine de Modernist Cuisine Art et sciences culinaires publi en 2011 Modernist Bread est l'ouvrage le plus complet existant ce jour sur le pain Dcouvrez au fil des cin volumes les Imagin par l'uipe l'origine de Modernist Cuisine Art et sciences culinaires publi en Modernist Bread est l'ouvrage le plus complet existant ce jour sur le pain Dcouvrez au fil des cin volumes les rsultats de uatre annes de recherche et de collaboration entre des professionnels de la boulangerie et des scientifiues Plongez dans l'incroyable histoire du pain grce des photographies poustouflantes et dcouvrez des pains des uatre coins du monde Modernist Bread ePUB ✓ ainsi ue la beaut couper le souffle des phnomnes scientifiues intervenant durant la panification Suivez les conseils techniues et recettes la fois innovantes et indites mises au point par l'uipe de Modernist Cuisine Ces cin volumes rangs dans un lgant coffret en acier inoxydable prsentent plus de recettes traditionnelles et modernistes ainsi u'un manuel du chef spirales les rcapitulant pour les avoir toujours porte de main Avec ses pages Modernist Bread est un incontournable pour tous ceux ui souhaitent en savoir plus sur le pain ou ui dsirent faire voluer leur savoir faire Cet ouvrage invite en effet tous les boulangers u'ils soient conservateurs modernistes amateurs chefs de restaurant ou artisans boulangers saisir les possibilits de l'innovation et suivre leur inspiration pour crer des pains uniues 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.

Nathan Myhrvold founder of The Cooking Lab has had a passion for science cooking and photography since he was a boy By the age of Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroomMyhrvold holds a doctorate in theoretical and mathematical physics as well as a masters degree in economics from Princeton University He holds addit.

Modernist Bread French Edition Kindle ´ Modernist
  • Hardcover
  • 2642 pages
  • Modernist Bread French Edition
  • Nathan Myhrvold
  • 03 July 2016
  • 9780999292921

10 thoughts on “Modernist Bread French Edition

  1. Popup-ch says:

    This is an impressive work investigating various aspects of baking with the same rigour resources and revealing reproductions as in 'Modernist Cuisine' There are lots of interesting anecdotes surrounding the main text such as the surprisingly recent inventions of the baguette and ciabatta 1930s and 1986 respectively but the main text of the book is a systematic analysis of what happens when flour of various kinds is mixed with water salt and yeast or levain in various proportions and under different conditionsGiven that the book spans 2500 pages the scope is surprisingly narrow The treatment of flat breads is rather superficial and apparently laminated dough falls completely outside the purview so there's only scant mentions of croissants or pain au chocolat Maybe there's a 'modernist pastry' in the pipeline

  2. 987643467881 says:

    Is this a life changing book set to replace all other bread books No Is it a set that you definitely need in order to make great bread No Is it a fun indulgence It definitely is Had it not been marketed as a set offering “a revolutionary new understanding of one of the most important staples of the human diet” I might have even given it 5 stars Apart from the “stunning photography” which actually really is stunning by the way and the convenience of having all the various methods and techniues used and developed by different professionals all in one place I'm not so sure that I personally found anything particularly uniue let alone revolutionary in any of the books For example one of the many things that's presented as radically new is the fact that glutathione found in certain fruit juices relaxes gluten and can improve challah results by making the dough easier to work withshape and by producing a softer crumb – which is something already known not just to most professionals but many home bakers tooThat being said as someone who has gone through dozens of bread books in varying styles some focused on science others on intuitive baking etc I was definitely impressed with the thoroughness of the documentation of various bread experiments and Myhrvold's systematic analysis and methodology which are perhaps a result of his background in mathematics and physics Rather than intimidating the reader the experiments are presented in a way that actually encourages creativity So I would say that rather than presenting some “revolutionary” or “groundbreaking” new information the set's strength lies in how it presents and combines the already existing vast body of knowledge on bread

  3. Emily says:

    As much as I enjoyed reading this and would enjoy having a set of these books of my own one day I feel like it was such a shame that the design and layout of the recipescontent are so dated Despite the minimalist and clean outsidecover design the inside wasn't impressive it looked like one of those '100 things you need to know about bread''A Z bread recipes' kind of books that one can easily find in a pile of books in a car boot sale There were a lot of good infotips about breadbreadmaking I just wished that it was visually appealing and that better photos were used Even the way it was written felt like they needed a better editor That being said I am not ignoring the fact that despite all of its rushed mess and aesthetic displeasure it is still a good collection to haveown It's also uite pricey so I was very disappointed with the lack of careattention towards the details Nevertheless it is definitely worth reading if you're looking to make a good loaf I didn't know that 'vital wheat gluten' could be a fun ingredient to use with whilst making bread like for making a high volume big open crumb rye bread I guess 'seitan' isn't just vegan fried chicken

  4. Gary says:

    I never thought I'd put a cookbook as one of the 'books' I've read but I've not seen a series of books like this before First of all it's 5 volumes and each volume weighs 10lbs The volumes cover all aspects of bread making from history grains recipes baking scoring shaping and storing It's incredibly thorough with the latest information and science in breadmaking with than 16000 experiments conducted on just about every aspect of bread making The book is approachable fascinating to read beautiful photography and complete Hopefully you can get from the library as did I because it's pricey

  5. Bojana says:

    Must read for any serious bread baker home or professional

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