Modernist Bread at Home by Nathan Myhrvold

Modernist Bread at Home by Nathan Myhrvold

Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making their own bread

Nathan Myhrvold, founder of Modernist Cuisine, is the lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, Modernist Pizza, Food & Drink: Modernist Cuisine Photography, and Modernist Bread at Home. He routinely pushes the boundaries of cuisine as a chef, scientist, photographer, and writer. He did postdoctoral work with Stephen Hawking and while working as the CTO of Microsoft, he took a leave of absence to earn a culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests, including photography and cooking. 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. Modernist Cuisine Gallery by Nathan Myhrvold opened in 2017 after Nathan received continued requests to buy photographs found in his books. The gallery features large-scale, limited-edition artwork and ships worldwide.

Francisco Migoya, head chef of Modernist Cuisine, is the coauthor of Modernist Bread, Modernist Pizza, and Modernist Bread at Home. Together with Nathan Myhrvold, he directs culinary research and development of new techniques and recipes. An innovative pastry chef, Migoya’s book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professionals Cookbook Award. He has been recognized as a top US pastry chef and chocolatier with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. 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.

SKU	Non disponible
ISBN 13	9781737995142
ISBN 10	173799514X
Titre	Modernist Bread at Home
Auteur	Nathan Myhrvold
État	Non disponible
Type de reliure	Hardback
Éditeur	The Cooking Lab
Année de publication	2024-03-05
Nombre de pages	592
Note de couverture	La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier.
Note	Non disponible