Modernist Bread German Edition

Modernist Bread German Edition[PDF / Epub] ☁ Modernist Bread German Edition By Nathan Myhrvold – Bluevapours.co.uk Modernist Bread liefert vllig neue Erkenntnisse ber eines der wichtigsten Grundnahrungsmittel der Menschheit Dieses Buch wurde vom gleichen Team wie das preisgekrnte Werk Modernist Cuisine Die Revolut Modernist Bread liefert vllig neue Erkenntnisse ber eines der wichtigsten Grundnahrungsmittel der Menschheit Dieses Buch wurde vom gleichen Team wie das preisgekrnte Werk Modernist Cuisine Die Revolution der Kochkunst verfasst und entstand im Laufe von ber vier Jahren durch unabhngige Forschung und in Zusammenarbeit mit Fachleuten aus der Industrie Das Ergebnis ist die bisher umfassendste Arbeit zum Thema Brot Herausragende Modernist Bread ePUB ✓ Fotos erwecken das Brot Wissen in fnf Bnden zum Leben Als Leser entdecken Sie die unglaubliche Geschichte des Brots lernen Brote aus aller Welt kennen und erleben die atemberaubende Schnheit wissenschaftlicher Phnomene die sich unter und auf der Kruste abspielen Dazu kommen innovative Rezepte und Techniken die vom Team von Modernist Cuisine entwickelt und hier erstmals verffentlicht werden Die in einem schicken Edelstahlschuber vereinten Bnde enthalten ber traditionelle und Avantgarde Rezepte sowie ein praktisches Rezepthandbuch mit Spiralbindung in dem Sie alle Rezepte auf einen Blick vor sich haben Modernist Bread umfasst ber Seiten und ist eine wertvolle Wissensuelle fr alle die mehr ber Brot erfahren oder ihr Handwerk weiterentwickeln mchten Dieses Buch ist ein Weckruf fr alle Bckerinnen und Bcker fr strenge Traditionalisten und eifrige Modernisten ebenso wie fr Hobbybcker Restaurantkche oder handwerklich arbeitende Bcker Sie alle sollten dem Erfindungsreichtum die Tr ffnen und ihrer Inspiration folgen um Brote auf ihre ganz eigene Weise zu backen 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 Modernist Bread ePUB ✓ University He holds addit.

Modernist Bread German Edition PDF ´ Modernist Bread
  • Hardcover
  • 2642 pages
  • Modernist Bread German Edition
  • Nathan Myhrvold
  • 19 September 2015
  • 9780999292938

10 thoughts on “Modernist Bread German 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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