Bakers Journal

News
In-depth bread cookbook welcomes expert input


May 16, 2014
By Bakers Journal

May 16, 2014, Bellevue, WA – Nathan
Myhrvold welcomes input from experts on an upcoming multi-volume cookbook devoted
to the art and science of bread.

 nathanmyhrvold
 

Nathan Myhrvold

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(Photo courtesy Modernist Cuisine

LLC Chris Hoover)

 franciscomigoya
 

Francisco Migoya

(Photo courtesy Modernist Cuisine

LLC Chris Hoover)

 peterreinhart
 

Peter Reinhard

(Photo courtesy Ron Manville)

May 16, 2014, Bellevue, WA – Nathan
Myhrvold welcomes input from experts on an upcoming cookbook devoted
to the art and science of bread.

Myhrvold is founder of The Cooking Lab,
coauthor of Modernist Cuisine: The Art
and Science of Cooking and Modernist Cuisine at Home,
and author of The Photography of Modernist Cuisine.

This multi-volume book will detail bread’s
origins and evolution, honouring the work of great bakers who have influenced
the diversity of bread throughout the world, said a news release. Using a
scientific, fact-based approach, this project will include a comprehensive
discussion of ingredients, food safety, baking techniques, equipment, and
Modernist Cuisine approaches to bread.

“We have learned immensely from the experts
we have met, but there are also people doing amazing things who we have not yet
met. We hope that news of the book will help us connect with those people,” Myhrvold
notes in the release.

The Modernist Cuisine team has grown as a
reflection of this project. Award-winning chef and cookbook author Francisco
Migoya has joined the team as head chef to oversee research, recipe
development, and the culinary team. Migoya was most recently a senior
instructor at The Culinary Institute of America and has led the pastry
department at such restaurants as The French Laundry in Napa Valley, Calif. He
is a pastry innovator who has won widespread acclaim as one of the “Top Ten
Chocolatiers in America” in 2013 by Dessert
Professional
and one of the “Best Pastry Chefs of 2013” by Tasting Table.

“It is a once-in-a-lifetime opportunity to
work with Nathan to create an in-depth book like Modernist Cuisine,” said
Migoya. “I look forward to teaching people intimidated by bread baking that
making great bread from scratch is doable and to push the boundaries on what’s
possible. Bread is primed and ready for innovation.”

Peter Reinhart has also joined the
Modernist Cuisine team. Reinhart has written nine books and has been a
recognized leader in baking for over 25 years. The recipient of four James Beard
Foundation awards, Reinhart said in the release, “There is a lot of tradition
in bread baking. When you start asking questions about why we do things certain
ways, and learn about each component in the baking process, then you are able
to truly understand bread and forge into new territory.”