Modernist Bread

Maureen O'Hagan '00 (contributor), Nathan Myhrvold, Francisco Migoya

The Cooking Lab; 1st edition

  • 2017 |
  • ALUMNI |
  • BOOK |
  • knight-wallace |

In the space of five volumes plus a recipe manual, this set tells the story of one of the world’s most important foods in new and different ways. You’ll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor—all through more than 1,200 recipes and variations to master and inspire.

O’Hagan ’00 contributed as a freelance writer and editor and worked directly with the Modernist Cuisine team, including authors Nathan Myhrvold and chef Francisco Migoya, along with editors, food scientists, scholars, bakers and other experts around the world to write and edit thousands of words on the history, the science, and the people behind one of the world’s most important staples. In more than 2,300 pages, the magic of bread comes to life in magnificent photos and entertaining prose.

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