Modernist Bread

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The Cooking Lab is Modernist Cuisine’s in-house publishing 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.

出版者:Cahiers du Cinema
作者:Nathan Myhrvold
出品人:
页数:2500
译者:
出版时间:2017-7-11
价格:GBP 425.00
装帧:Hardcover
isbn号码:9780982761052
丛书系列:
图书标签:
  • 面包 
  • 科学 
  • Bread 
  • 吃 
  • Modernist 
  • 艺术 
  • 美食 
  • 烘焙 
  •  
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Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury 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 addition, 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 of the recipes into the kitchen in one compact collection. Spanning over 2,300 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 an artisanal baker—to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

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 business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.

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中文版即将上市,目前已经翻译完毕,正在审校工作,预计年底即可印刷,2019年初即可上市,详情可加微信(artron-artbooks)了解最新动态,并享受低折预售价。

评分

best of the era

评分

中文版即将上市,目前已经翻译完毕,正在审校工作,预计年底即可印刷,2019年初即可上市,详情可加微信(artron-artbooks)了解最新动态,并享受低折预售价。

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