추가 적립 안내

“Above all, the book Modernist Bread is a call for cooks to rethink one of the world’s oldest foods―to understand how bread is made, using more than their instinct and intuition, so they can push the craft forward.” ―the New York Times

“Modernist Bread . . . (The Cooking Lab), Nathan Myhrvold’s and Francisco Migoya’s five-volume set that goes where few single-subject cookbooks have dared to stir. Full props for their stunning work….it is in a league all its own.” ―the Washington Post

“Modernist Bread is a robust historical and future-thinking exploration on one the oldest foods of mankind . . . this exhaustive guide is the epitome of Myhrvold: research-driven and curiosity-inspired obsession” ―Forbes

“There’s no way to look at Modernist Bread and not be stunned. . . . The contributions to bread-making here are undeniable.” ―Wired

“Modernist Bread marries art and function the way Modernist Cuisine does, only better.” ―Amazon Book Review

“There’s no way to look at Modernist Bread and not be stunned. . . . The contributions to bread-making here are undeniable.” ―Marthastewart.com

“When Nathan Myhrvold tells you everything you know about bread might not be true, you listen. . . . Modernist Bread is here to change the way you think about cooking and eating bread.” ―Huffpost.com

“In many ways, the book exceeds expectations.” ―Eater.com

“This is not yet another beautiful book about the bakery, but truly a Bible for lovers of good bread. A must have!” ―Eric Kayser

“This unparalleled collection explores bread and dough from every angle, upending long-held beliefs and inspiring with a cauldron of science, history, recipes, and cutting-edge photography. A must-have resource for every serious baker.” ―Maria Speck

“The greatest, most comprehensive work to date on the history, culture and science of bread making ever written. The five-volume series provides inspiration, insight, and useful practices for professionals and amateurs alike. I highly recommend Modernist Bread.” ―Jim Lahey

“These books, they are really the first and last word on bread and baking. I am amazed about how much research Francisco, Nathan, and their team have done, and the amount of outreach to bakers throughout the industry to incorporate the very best ideas . . . this is an incredible collaborative effort that will forever be one of the most important books for bakers.” ―Jose Andres

“This book will awake your curiosity and bring so much knowledge to your life….. The ultimate encyclopedia.” ―Dominique Crenn

“Whether you are an avid baker, or just toying with bread making at home, this is a remarkable resource and beautiful addition to any bookshelf. Nathan and his team approach cooking and cookbooks in a way unlike anything I’ve ever seen before and I can’t recommend their work enough.” ―Daniel Humm

“An unparalleled deep dive.” ―David Chang

Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking, this James Beard Award？winning encyclopedia of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals. The result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes―uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust.

In Modernist Bread, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all the recipes into the kitchen in one compact collection. Spanning over 2,600 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker―whether you are a strict traditionalist, avid Modernist, home baker, restaurant chef, or artisanal baker―to embrace the possibilities of invention and follow your inspiration to make breads in your own way.