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Modernist bread / Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.

By: Contributor(s): Material type: TextTextPublisher: Bellevue, WA : The Cooking Lab, 2017Copyright date: ©2017Edition: First editionDescription: 6 volumes : colour illustrations ; 34 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0982761058
  • 9780982761052
Subject(s): Genre/Form: DDC classification:
  • 641.815 23
Contents:
Volume 1. History and fundamentals: History of bread -- Microbiology for bakers -- Bread and health -- Heat and energy - The physics of food and water -- Volume 2. Ingredients: Making bread -- Grains -- Flour -- Leavening -- Functional ingredients -- Ingredient Preparation -- Volume 3. Techniques and equipment: Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- How bread bakes -- Baking -- Cooling and serving -- Volume 4. Recipes I: Lean breads -- Enriched breads -- Rye breads -- Brick-like breads -- Volume 5. Recipes II: Flatbread and pizza -- Bagels, pretzels and bao -- Gluten-free breads -- Bread machine breads -- Volume 6: Kitchen manual: Functional ingredients -- Ingredient preparation -- Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- Baking -- Cooling and serving -- Lean breads -- Enriched breads -- Bagels, pretzels and bao -- Gluten-free breads -- Bread-machine recipes -- Basic recipes.
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Holdings
Item type Current library Call number Vol info Status Date due Barcode
Book City Campus City Campus Main Collection 641.815 MYH (Browse shelf(Opens below)) Vol. 1 Available A549281B
Book City Campus City Campus Main Collection 641.815 MYH; (Browse shelf(Opens below)) Vol. 2 Available A549282B
Book City Campus City Campus Main Collection 641.815 MYH (Browse shelf(Opens below)) Vol. 3 Available A549283B
Book City Campus City Campus Main Collection 641.815 MYH (Browse shelf(Opens below)) Vol. 4 Available A549284B
Book City Campus City Campus Main Collection 641.815 MYH (Browse shelf(Opens below)) Vol. 5 Available A549285B
Book City Campus City Campus Main Collection 641.815 MYH (Browse shelf(Opens below)) Vol. 6 Available A549286B
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.815 MYH Modernist bread / 641.815 MYH; Modernist bread / 641.815 MYH Modernist bread / 641.815 MYH Modernist bread / 641.815 MYH Modernist bread / 641.815 MYH Modernist bread / 641.815 OLD Gran's sweet pantry /

Volume 6: Kitchen manual is spiral bound.

Includes bibliographical references and index.

Volume 1. History and fundamentals: History of bread -- Microbiology for bakers -- Bread and health -- Heat and energy - The physics of food and water -- Volume 2. Ingredients: Making bread -- Grains -- Flour -- Leavening -- Functional ingredients -- Ingredient Preparation -- Volume 3. Techniques and equipment: Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- How bread bakes -- Baking -- Cooling and serving -- Volume 4. Recipes I: Lean breads -- Enriched breads -- Rye breads -- Brick-like breads -- Volume 5. Recipes II: Flatbread and pizza -- Bagels, pretzels and bao -- Gluten-free breads -- Bread machine breads -- Volume 6: Kitchen manual: Functional ingredients -- Ingredient preparation -- Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- Baking -- Cooling and serving -- Lean breads -- Enriched breads -- Bagels, pretzels and bao -- Gluten-free breads -- Bread-machine recipes -- Basic recipes.

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