Modernist bread / Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.
Material type: TextPublisher: Bellevue, WA : The Cooking Lab, 2017Copyright date: ©2017Edition: First editionDescription: 6 volumes : colour illustrations ; 34 cmContent type:- text
- still image
- unmediated
- volume
- 0982761058
- 9780982761052
- 641.815 23
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 |
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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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