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Modernist Bread

SciAggieSciAggie Posts: 3,730
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.
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon

Comments

  • StormbringerStormbringer Posts: 1,394
    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.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • HeavyGHeavyG Posts: 5,493
    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. :)
    Camped out in the (757/804)
  • SciAggieSciAggie Posts: 3,730
    @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.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • blastingblasting Posts: 5,955
    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 
  • SciAggieSciAggie Posts: 3,730
    @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.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • calikingcaliking Posts: 11,777
    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.
  • StormbringerStormbringer Posts: 1,394
    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
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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