CDN$ 625.00
In Stock.
Ships from and sold by Amazon.ca. Gift-wrap available.
Modernist Bread: The Art ... has been added to your Cart

Ship to:
To see addresses, please
Or
Please enter a valid postal code.
Or
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 14 images

Modernist Bread: The Art and Science Hardcover – Oct 24 2017

4.0 out of 5 stars 2 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
CDN$ 625.00
CDN$ 625.00 CDN$ 1,176.24

Deals in books

click to open popover

Frequently bought together

  • Modernist Bread: The Art and Science
  • +
  • State Bird Provisions: A Cookbook
  • +
  • wd~50: The Cookbook
Total price: CDN$ 730.86
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.



Product details

  • Hardcover: 2500 pages
  • Publisher: The Cooking Lab; 1 edition (Oct. 24 2017)
  • Language: English
  • ISBN-10: 0982761058
  • ISBN-13: 978-0982761052
  • Product Dimensions: 34.9 x 34.9 x 40.6 cm
  • Shipping Weight: 24 Kg
  • Average Customer Review: 4.0 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #3,735 in Books (See Top 100 in Books)
  • Would you like to tell us about a lower price?
    If you are a seller for this product, would you like to suggest updates through seller support?

Product description

Review

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

About the Author

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.


Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. 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, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. 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.


From the Publisher



Customer reviews

Share your thoughts with other customers
See all 2 customer reviews

Top customer reviews

on November 7, 2017
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on November 17, 2017
Format: Hardcover|Verified Purchase
0Comment| One person found this helpful. Was this review helpful to you?YesNoReport abuse

Most helpful customer reviews on Amazon.com

Amazon.com: 4.3 out of 5 stars 13 reviews
43 people found this helpful.
5.0 out of 5 starsThe epitome of bread.
on November 9, 2017 - Published on Amazon.com
Format: Hardcover|Verified Purchase
17 people found this helpful.
5.0 out of 5 starsBetter than Modernist Cuisine.
on November 14, 2017 - Published on Amazon.com
Format: Hardcover|Verified Purchase
13 people found this helpful.
5.0 out of 5 starsGreat reference for anyone who wants to make better bread, for either recreational or professional purposes.
on November 11, 2017 - Published on Amazon.com
Format: Hardcover|Verified Purchase
15 people found this helpful.
5.0 out of 5 starsGreat Reference book on baking
on November 10, 2017 - Published on Amazon.com
Format: Hardcover
3 people found this helpful.
5.0 out of 5 starsThe ultimate printed master class on bread-making
on November 14, 2017 - Published on Amazon.com
Format: Hardcover|Verified Purchase

Where's My Stuff?

Delivery & Returns

Need Help?