Modernist Bread

 

Name: Modernist Bread
Author: Nathan Myhrvold and Francisco Migoya
Tags: artisan bread, food science, fermentation, baking techniques, culinary innovation, bread texture, modernist cuisine, professional baking, cookbook
Short Description:
An encyclopedic exploration of bread-making that blends scientific precision with culinary artistry. Myhrvold and Migoya delve deep into fermentation, hydration, and crumb structure, offering groundbreaking insights and techniques for bakers, chefs, and food scientists alike.