M O D E R NIS T B R E A D Nathan Myhrvold and Francisco Migoya M O D E R N IS T B RE A DMODERNIST BREAD ISBN 978-0-9827610-5-2 SRP $625 USD / $625 CAD / £425 GBP / €525 / $825 AUDABOUT NATHAN MYHRVOLD THE COOKING LAB FOUNDER Nathan Myhrvold, lead author of Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photog- raphy of Modernist Cuisine (2013), and Modern- ist Bread (fall 2017), is a chef, photographer, and scientist. Myhrvold founded the Modern- ist Cuisine team and led the development and production of all four books as well as the Modernist Cuisine Gallery in Las Vegas. In addition to his culinary and photo- graphic pursuits, the former chief technology officer of Microsoft is the founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of tech- nology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master’s degrees in economics, geophysics, and space physics; a bachelor’s degree in mathematics; and a culinary diploma from École de Cuisine La Varenne. ABOUT FRANCISCO MIGOYA THE COOKING LAB HEAD CHEF Francisco Migoya is the co-author of Modernist Bread and leads the Modernist Cuisine culinary team as head chef. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef (2013). Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and sales and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation. They have published Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), and The Photography of Modernist Cuisine (2013), and pro- duced The Photography of Modernist Cuisine: The Exhibition. In addition, The Cooking Lab has developed a spherification kit, gel kit, and the Modernist Cuisine™ Special Edition Baking Steel. Modernist Cuisine Gallery, located in Las Vegas, fea- tures the books and Nathan Myhrvold’s photography. The Cooking Lab is Modernist Cuisine’s in-house publish- ing division. In addition to publishing, The Cooking Lab provides consulting, R&D, and invention services to food companies and culinary equipment makers, both large and small. Their new research laboratory, operated by Intellectual Ventures, provides one of the best-equipped kitchens in the world and includes access to a full set of machining, analytical, and computational facilities. Equipped with a state-of-the-art photography studio, the team uses groundbreaking photography techniques, including in-house SEM, micro, and macro imagery. ABOUT THE TEAM ABOUT THE COOKING LAB6 MO DE RNI S T CU ISI N E B R E A D MODERNIST BREAD ISBN 978-0-9827610-5-2 5 volumes + kitchen manual More than: • 2,600 pages • 1,000,000 words •3,000 photographs •1,200 recipes Description: Five 10.25 × 13.4 inch hardcover books with ribbon markers, two wedges, and wire-o kitchen manual. 13.75 × 11.13 × 8.63 inches (stainless steel slipcase)7FOREWORD BY CHAD ROBERTSON FOREWORD BY FRANCISCO MIGOYA MY CULINARY JOURNEY BY NATHAN MYHRVOLD STORY OF THIS BOOK ABOUT THE RECIPES Volume 1 History and Fundamentals CHAPTER 1: HISTORY The Ancient World The Premodern Era The Industrial Age The Information Age The Future of Bread CHAPTER 2: MICROBIOLOGY FOR BAKERS Spoilage and Fermentation Foodborne Illness Sources of Contamination Preventing Contamination CHAPTER 3: BREAD AND HEALTH Dietary Systems Medical Dietary Systems Nonmedical Dietary Systems Gluten Intolerance CHAPTER 4: HEAT AND ENERGY The Nature of Heat and Temperature Energy, Power, and Efficiency Heat in Motion CHAPTER 5: THE PHYSICS OF FOOD AND WATER Water Is Strange Stuff Freezing and Thawing Vaporization and Condensation Water as a Solvent Water Quality and Purity FURTHER READING Volume 2 Ingredients CHAPTER 6: MAKING BREAD The Basics of Bread Planning to Bake Bread Bread Making by the BookCHAPTER 7: GRAINS Amazing Grass Wheat Other Grains The Life Cycle of Grain The Economics and Politics of Grain The Commodity System and Cheap Bread CHAPTER 8: FLOUR Flour Milling What is in Flour? Wheat Flours Rye Flours Other Flours and Powders CHAPTER 9: LEAVENING Yeast Sourdough Chemical Leaveners CHAPTER 10: FUNCTIONAL INGREDIENTS Ingredient Classification Salt Sugars Fats and Oils Improving Dough CHAPTER 11: INGREDIENT PREPARATION Inclusions Grain and Seed Inclusions Flavored Liquids and Purees Fruits and Vegetables Meats and Cheeses Nuts and Sweets FURTHER READING Volume 3 Techniques and Equipment CHAPTER 12: FERMENTATION Commercial Yeast Preferments Levain CHAPTER 13: MIXING The Details of Mixing Machine Mixing Hand Mixing Bulk FermentationNext >