‘Modernist Bread’ finds new twists in ancient food

Nathan Myhrvold

Technologist Nathan Myhrvold is on a mission with “Modernist Bread.” (The Cooking Lab, LLC)

BELLEVUE, Wash. — Did you ever try inflating bread dough with a bicycle pump? Gourmet technologist Nathan Myhrvold did — and after thumbing through the 2,642 pages of his latest opus, “Modernist Bread,” you just might, too.

Like “Modernist Cuisine,” his earlier work, the new five-volume set of books is bigger than a bread box and costs hundreds of dollars. But although “Modernist Bread” offers hundreds of recipes, these are no common cookbooks: Myhrvold and his co-author, head chef Francisco Migoya, delve into the history of one of the world’s oldest foods, the science and technology of breadmaking, and why stunts like pumping up bread actually work.

“Some people ask me how I could possibly make a 2,600-page book on bread,” Myhrvold told GeekWire, “My answer is, ‘Because I had to hold the line somewhere.’ Seriously, we had lots of material that we had to cut.”

Get the full story on GeekWire.

About Alan Boyle

Award-winning science writer, creator of Cosmic Log, author of "The Case for Pluto: How a Little Planet Made a Big Difference," president of the Council for the Advancement of Science Writing. Check out "About Alan Boyle" for more fun facts.
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One Response to ‘Modernist Bread’ finds new twists in ancient food

  1. Pingback: ‘Modernist Bread’ finds new twists in ancient food – MeasurementDataBases for Industry & Science

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