Modernist Bread
(Author) Nathan Myhrvold"Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor--all through more than 1,200 recipes and variations to master and inspire."--Publisher's web site.
Nathan Myhrvold
Nathan Myhrvold is a renowned scientist, inventor, and author known for his work in technology, culinary arts, and photography. He is the co-founder of Intellectual Ventures, a company focused on developing and investing in innovative technologies. Myhrvold is also a former Microsoft executive and chief technology officer.
In addition to his groundbreaking work in technology, Myhrvold is a prolific writer, with several notable works to his name. His most famous book, "Modernist Cuisine: The Art and Science of Cooking," revolutionized the culinary world with its in-depth exploration of the science behind cooking techniques. Myhrvold's writing style is characterized by its meticulous attention to detail and scientific rigor, making his works both informative and engaging.
Myhrvold's contributions to literature have had a significant impact on the culinary and scientific genres, inspiring a new generation of chefs and food enthusiasts to explore the science behind the art of cooking. His work continues to be a source of inspiration for those interested in the intersection of science, technology, and culinary arts.
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