Myhrvold, Nathan, <br/><br/>
Modernist bread / 
Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team. 
 - First edition. 
 - 6 volumes :  colour illustrations ;  34 cm 
<br/><br/> Volume 6: Kitchen manual is spiral bound. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0982761058 9780982761052 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Cookbooks.
<br/><br/><label>Dewey Class. No.: </label>641.815