Modernist Bread is a sumptuous and indulgent work for those wanting to know everything about the baking of bread, and what is behind some of the myths and received wisdom - if anything. Using his extensive laboratory in Seattle, Nathan has scientifically tested various notions, such as using raisins to start sourdough, testing the theory that the shards of bran in wholemeal flour prevents it from rising as much as a white loaf (by trying a bake containing glass!) through to finding that a little kiwi juice improves bread volume. This is an extremely weighty work over 5 volumes, full of amazing photography and insights.
|In Depth||Nathan Myhrvold is the creator of Modernist Bread, which combines science and food, but mainly bread. He completes science experiments in his cooking lab, including experiments involving the best kinds of water to create the best bread. He combines this science with his creativity, which is also shown through his photographic skills. He uses techniques in photography which allow him to focus on every part of the object and then layers the pictures to create beautiful and dynamic photographs. However creative he may be, Nathan has a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. He did postdoctoral work with Stephen Hawking at Cambridge University researching cosmology, quantum field theory in curved space-time, and quantum theories of gravitation before starting a software company that would be acquired by Microsoft. He became Microsoft’s first chief technology officer. Several years later, when starting up his own laboratory, Nathan Myhrvold ensured it was stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza oven, laser cutter, autoclave, and even a soft serve machine. Nathan Myhrvold was awarded the freedom of the city of London earlier this year. A rare being, inventor and gourmand Nathan Myhrvold is one of the world’s true polymaths.|
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