Modernist Bread, which has received several awards, including the Gourmand Award for the 2018 best cookbook in the United States, the James Beard Foundation award in the Restaurant and Professional category 2018, and the Jane Grigson Award from the International Association of Cuisine Professionals 2018, is now available in Spanish and, in addition, can be purchased in our online store, Books for Chefs in both Spanish and English.
This collection, written by Nathan Myhrvold and Francisco Migoya, is the culmination of more than four years of intense work in research, photography, experimentation, writing, and cooking by the Modernist Cuisine team. The result, the authors comment, is the largest study on bread made to date that combines practical and scientific knowledge with ideas that are at the forefront of research. In five volumes (History and Fundamentals / Ingredients / Techniques and equipment / Recipes I / Recipes II), more than 2,600 pages and 5,526 photographs, the reader can discover the fascinating origin of bread, as well as recipes for breads from around the world, the beauty of the scientific phenomena that occurs above and below the crust, time-saving tricks, or the baking process.
But Modernist Bread is not a book only for professionals. Its 1,200 recipes have been tested and developed to be able to be made by both professional and domestic machinery. As Myhrvold points out, “my team and I have visited more than 50 cities in 20 countries to closely investigate and learn how breads are made on every corner of the globe.”