Modernist Bread at Home

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Created by the same team behind the award-winning Modernist Bread, this new book reflects over four years of independent research into the fundamentals, methods, and science of making bread. Now all that wisdom has been distilled down into a 420-page, easy-to-use single volume, designed for home bakers. Inside you’ll find new features to simplify the bread-making process alongside delicious recipes, time-saving tips, and cutting-edge techniques that will not only deliver great results but also bring a new level of confidence to your baking.

Autor:

Myhrvold, Nathan

Verlag:

Phaidon

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Veröffentlichung:	05.03.2024
Höhe/Breite/Gewicht	H 35 cm / B 28,1 cm / -
Seiten	420
Art des Mediums	Buch [Gebundenes Buch]
Preis DE	EUR 125.00
Preis AT	EUR 125.00
ISBN-13	978-1-737-99514-2
ISBN-10	173799514X

Über den Autor

Nathan Myhrvold is the founder of Modernist Cuisine and the lead author of the Modernist Cuisine books. The series encompasses five indepth cookbooks that span the topics of bread, pizza, and modernist cooking techniques as well as two coffee table books that are dedicated to Myhrvold’s stunning food photography. He routinely pushes the boundaries of culinary science as a chef, photographer, scientist, and writer.