Modernist Bread - Couverture rigide

Nathan Myhrvold

Couverture rigide

ISBN 10 : 0982761058 ISBN 13 : 9780982761052

Editeur : Phaidon Press Ltd, 2017

Synopsis

Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

A propos du livre

Biographie de l'auteur :

Nathan Myhrvold, Gründer des Cooking Lab und Hauptautor von Modernist Cuisine: Die Revolution der Kochkunst, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread und dem in Kürze erscheinenden Buch Modernist Pizza, geht als Koch, Wissenschaftler und Fotograf stets an die Grenzen der Kulinarik und darüber hinaus. Schon als Kind entwickelte er eine Leidenschaft für Essen und Fotografie. Später verschlang er Kochbücher und steckte sein Erspartes in neue Kameras, während er als Postdoktorand bei Stephen Hawking forschte. Als Chief Technology Officer von Microsoft nahm er eine Auszeit, um an der École de Cuisine La Varenne in Frankreich sein kulinarisches Diplom zu machen. 1999 verließ Nathan Microsoft und gründete Intellectual Ventures. Er verfolgt heute verschiedene Interessen, darunter Fotografie, Kochen und Ernährungswissenschaft. Das Fehlen von Fachliteratur über Kulinarik und die modernen Techniken, die in den weltbesten Restaurants zum Einsatz kommen, inspirierten Myhrvold dazu, das Team von Modernist Cuisine um sich zu scharen, um andere Menschen an der Revolution der Kochkunst teilhaben zu lassen. Francisco Migoya, Chef des Küchenteams von Modernist Cuisine ist Co-Autor von Modernist Bread. Gemeinsam mit Nathan Myhrvold leitet er die kulinarische Forschung und die Entwicklung neuer Techniken und Rezepte. Migya, Myhrvold und das Team von Modernist Cuisine schreiben derzeit an ihrem nächsten Buch, Modernist Pizza. Migoya Buch The Elements of Dessert (Wiley, 2012) gewann 2014 den International Association of Culinary Professionals Cookbook Award in der Kategorie Professional Kitchens. Er ist in den USA als erstklassiger Konditor und Chocolatier anerkannt. Gremi de Pastisseria de Barcelona verlieh ihm die Medal of Master Artisan Pastry Chef (2013). Er ist ehemaliger Besitzer von Hudson Chocolates in New York und arbeitete bei The French Laundry und Bouchon Bakery als leitender Konditor. Bevor Migoya zum Team von Modernist Cuisine kam, war er Professorin am Culinary Institute of America, wo er unter anderem in den Bereichen Brot, Viennoiserie, Gebäck und Kochkunst unterrichte.

Un mot de l'auteur :

Author Description 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 leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. 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.

À propos de cette édition

• Éditeur: Phaidon Press Ltd
• Date d'édition: 2017
• ISBN 10: 0982761058
• ISBN 13: 9780982761052
• Reliure: Relié
• Nombre de pages: 2500