Goodreads helps you keep track of books you want to read.
Start by marking “Modernist Bread: The Art and Science” as Want to Read:
Modernist Bread: The Art and Science
Enlarge cover
Rate this book
Clear rating
Open Preview

Modernist Bread: The Art and Science

by
4.32  ·  Rating details ·  19 ratings  ·  2 reviews
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaboration ...more
Hardcover, 2500 pages
Published November 7th 2017 by Cooking Lab
More Details... edit details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Modernist Bread, please sign up.

Be the first to ask a question about Modernist Bread

This book is not yet featured on Listopia. Add this book to your favorite list »

Community Reviews

Showing 1-49
Rating details
Sort: Default
|
Filter
Popup-ch
Jan 28, 2018 rated it really liked it
Shelves: 2017, 2018, non-fiction
This is an impressive work, investigating various aspects of baking with the same rigour, resources and revealing reproductions as in 'Modernist Cuisine'.

There are lots of interesting anecdotes surrounding the main text (such as the surprisingly recent inventions of the baguette and ciabatta - 1930s and 1986 respectively), but the main text of the book is a systematic analysis of what happens when flour (of various kinds) is mixed with water, salt and yeast or levain in various proportions and
...more
NetGalley
Oct 27, 2017 rated it liked it
97815107219379781510721937
9781510721937
9781510721937978151072193797815107219379781510721937
Lídia Freitas
rated it liked it
Jun 08, 2018
Monika
rated it really liked it
Jul 06, 2018
Joe Guerra
rated it it was amazing
Aug 18, 2018
Camilo Andres
rated it really liked it
Apr 19, 2017
Rebekah
rated it it was amazing
Oct 01, 2018
Kyle Lackey
rated it it was amazing
Feb 19, 2018
Charles M.
rated it it was amazing
Aug 02, 2018
Mike Cowan
rated it it was amazing
Nov 16, 2018
Lowly Ronin
rated it it was amazing
Nov 17, 2018
LOC HUYNH
rated it it was amazing
Sep 05, 2018
Eli
rated it really liked it
Jul 01, 2018
Matthew
rated it it was amazing
Jul 03, 2018
Erika
rated it liked it
Jun 26, 2018
Thomas Sharkey
rated it it was amazing
Nov 30, 2017
Matt Sirianni
rated it it was amazing
Nov 12, 2018
Joshua Miranda
rated it it was amazing
Jan 28, 2018
Penny
rated it it was ok
May 20, 2018
Andrius Žilėnas
marked it as to-read
Sep 25, 2016
Rebeca
marked it as to-read
Sep 29, 2016
Andrew David Burt
marked it as to-read
Sep 29, 2016
Nicholas
marked it as to-read
Oct 11, 2016
Nick Fassler
marked it as to-read
Dec 04, 2016
J Sha
marked it as to-read
Dec 20, 2016
Jennifer Vaillant
marked it as to-read
Feb 13, 2017
Joshua Willis
marked it as to-read
Feb 20, 2017
Pam
marked it as to-read
Feb 21, 2017
Gábor
marked it as to-read
Feb 26, 2017
André
marked it as to-read
Mar 04, 2017
Quinn
marked it as to-read
Mar 07, 2017
Valerie Griffith
marked it as to-read
Mar 14, 2017
Sterella
marked it as to-read
Jun 21, 2017
Nazreen
marked it as to-read
Jul 01, 2017
David
marked it as to-read
Jul 14, 2017
Rachael Terry
marked it as to-read
Aug 21, 2017
Sally
marked it as to-read
Aug 24, 2017
Lara
marked it as to-read
Aug 26, 2017
Marcel
marked it as to-read
Aug 27, 2017
Alex Lawless
marked it as to-read
Aug 29, 2017
Alexis
marked it as to-read
Sep 06, 2017
Jess
marked it as to-read
Sep 26, 2017
Curtis Samuel
marked it as to-read
Sep 28, 2017
Gwern
marked it as to-read
Oct 02, 2017
Billy
marked it as to-read
Oct 02, 2017
Blair
marked it as to-read
Oct 02, 2017
Ben
marked it as to-read
Oct 03, 2017
Faith
marked it as to-read
Oct 03, 2017
There are no discussion topics on this book yet. Be the first to start one »
38 followers
Nathan Myhrvold, founder of The Cooking Lab, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds addit
...more