Modernist Bread Books

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Modernist Cuisine Stainless Steel Slipcase


Modernist Cuisine Stainless Steel Slipcase
  • Author : Nathan Myhrvold
  • Publisher :
  • Release : 2017-11-07
  • ISBN : 0999292900
  • Language : En, Es, Fr & De
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Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

The Photography of Modernist Cuisine


The Photography of Modernist Cuisine
  • Author : Nathan Myhrvold
  • Publisher :
  • Release : 2013
  • ISBN : 0982761023
  • Language : En, Es, Fr & De
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The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

The Elements of Dessert


The Elements of Dessert
  • Author : Francisco J. Migoya
  • Publisher : John Wiley & Sons
  • Release : 2012-11-05
  • ISBN : 9780470891988
  • Language : En, Es, Fr & De
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The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.

Eat Your Words


Eat Your Words
  • Author : Paul Convery
  • Publisher : Mango Media Inc.
  • Release : 2019-12-03
  • ISBN : 9781642501353
  • Language : En, Es, Fr & De
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“An outstanding contribution to the field of food language and lore and an accessible reference book for professional and amateur foodies alike.” —Susannah Seton, author of Simple Pleasures of the Kitchen Eat Your Words is a gloriously gluttonous glossary of all things grub and gastronomy: It’s a true treat for anyone who loves language as much as they love food. With witty and fun definitions of everything from aeroponics to zoosaprophagy, this compilation offers definitions of six thousand unusual and unfamiliar terms across twenty-one fact-packed courses. For bon viveurs and verbivores alike: Are you a gourmet who knows the difference between Maldon and Morton salt? Maybe you’re an expert on the properties of heat in cooking. Or you’re a cocktail connoisseur with a taste for tequila. Eat Your Words is a surprising treat for anyone who loves learning about food and cooking. A delight for word nerds: For Scrabble stars and anyone who excels at Words with Friends, Eat Your Words is a clever guide to little-known culinary terms that will give you that special edge. In Eat Your Words, you’ll find terms about: A cornucopia of culinary treats from around the world The cultivation, selling, and serving of every food you can imagine The appetites of diners and their dinners across all species This new dictionary is the fun reference book you didn’t know you wanted. Fans of Tequila Mockingbird and On Food and Cooking will enjoy this fascinating journey into the language of food and eating. “Now I can impress my food-snob friends with more than my ratatouille and learn some great food-related Scrabble words as well.” —Nina Lesowitz, author of The Party Girl Cookbook

Baking with Steel


Baking with Steel
  • Author : Andris Lagsdin
  • Publisher : Voracious
  • Release : 2017-12-05
  • ISBN : 9780316465809
  • Language : En, Es, Fr & De
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"Every decade or two, a revolutionary idea turns into a revolutionary product that actually does change the way we make our food." -- from the foreword by J. Kenji Lopez-Alt, bestselling author of The Food Lab A simple but transformative product that supercharges your home oven, the Baking Steel offers a whole new way to cook and bake that blows pizza stones and stovetop griddles away. With Baking with Steel, you'll harness this extraordinary tool to bake restaurant-quality baguettes, grill meats a la plancha, and enjoy pizza with a crust and char previously unimaginable outside a professional kitchen. "Baking With Steel is a fantastic companion for anyone with a Baking Steel, as it showcases its range of applications in the kitchen. From producing gorgeously cooked pizzas to perfectly seared steak and ice cream in minutes, Andris Lagsdin once again shows that there are many reasons to love the power of steel."-- Nathan Myhrvold, lead author of the award-winning Modernist Cuisine series