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Modernist Bread

SciAggie
SciAggie Posts: 6,481
in Baking
Ok bread nerds - your time has come. Nathan Myhrvold, author of Modernist Cuisine has now written Modernist Bread. This is a five volume, 2642 page monster that will explain the math and physics of bread. Don't you think this is a bargain for $560.00 on Amazon?

This will surely become a classic tome. I can't wait for the made-for-TV mini series...
http://www.modernistbread.com/#2

In seriousness, I'd probably buy it if I had ______'s money...
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Stormbringer
    Stormbringer Posts: 2,251
    edited October 2017
    Bread + maths + physics ... ah man, you're killing me. :D

    Available in the UK for a mere £374. I showed it to SWMBO ... she sighed.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • HeavyG
    HeavyG Posts: 10,380
    A couple of weeks ago I started a thread that mentioned a multi-episode podcast that anyone interested in Myrhvold's "Modernist Bread" might be interested in giving a listen- http://eggheadforum.com/discussion/1209254/ot-modernist-breadcrumbs#latest

    There was also an interesting article in the New York Times a few weeks ago about "Modernist Bread" and Myrvold's lab that some might also enjoy - https://www.nytimes.com/2017/10/02/dining/modernist-bread-book.html?em_pos=medium&emc=edit_sc_20171010&nl=science-times&nl_art=9&nlid=57802651&ref=headline&te=1&_r=2

    Just like his previous book set "Modernist Cuisine..." he later released a one volume version titled "Modernist Cuisine at Home" for about $100 for those of us that don't have _____'s money.

    I'm betting that he will do the same thing with his bread set a few months down the road.

    Personally, I've been kneading my wallet in anticipation of this book set for quite awhile and it has gotten a good enough rise now so that I can be loafing when the book comes out in a couple of weeks. :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SciAggie
    SciAggie Posts: 6,481
    @HeavyG Thanks for the links. I'm sorry I missed them the first time around.

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • blasting
    blasting Posts: 6,262
    edited October 2017

    Maybe I'll pick it once i read all the bread books i already have. (meaning not likely)

    @SciAggie - I think you need this book - I'm sure they were targeting guys at your level


    Phoenix 
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  • SciAggie
    SciAggie Posts: 6,481
    @blasting Oh, I'd love a copy. I'd be as excited to use baking examples in my physics lessons. That would be as much fun as learning more about baking.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 18,943
    I may give the abridged version a thought, but I would never make it through the full version. I've honed laziness, impatience, inattentiveness to a delicately balanced art form. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,251
    caliking said:
    I may give the abridged version a thought, but I would never make it through the full version. I've honed laziness, impatience, inattentiveness to a delicately balanced art form. 
    ^^ this. :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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