Título: Modernist Bread: The Art and Science
Autor: Nathan Myhrvold, Francisco Migoya
Sinopse: "Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really 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."--Publisher's web site.
Contexto da obra
Quando a classificação é mais ampla, o contexto do livro costuma depender ainda mais de autoria, tema e edição. “Modernist Bread: The Art and Science”, de Nathan Myhrvold, Francisco Migoya, publicado pela editora Modernist Cuisine, em 2017 e com 2500 páginas, integra a categoria Livros Variados. Por isso, autoria, edição e tema acabam tendo ainda mais peso na forma de apresentar o livro.
Editora: Modernist Cuisine
Páginas: 2500
Ano: 2017
Edição: 1
Linguagem: pt_BR
ISBN: 9780982761052
ISBN13: 9780982761052
