000 03088cam a2200469 i 4500
003 OCoLC
005 20221102221659.0
008 160926t20172017waua b 001 0 eng d
020 _a0982761058
_qset
020 _a9780982761052
_qset
035 _a(ATU)b23900751
035 _a(OCoLC)959037081
040 _aYDX
_beng
_erda
_cYDX
_dBDX
_dOCLCQ
_dUOK
_dATU
082 0 4 _a641.815
_223
099 _a641.815 MYH
100 1 _aMyhrvold, Nathan,
_eauthor,
_eillustrator.
_91021036
245 1 0 _aModernist bread /
_cNathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.
250 _aFirst edition.
264 1 _aBellevue, WA :
_bThe Cooking Lab,
_c2017.
264 4 _c©2017
300 _a6 volumes :
_bcolour illustrations ;
_c34 cm
336 _atext
_btxt
_2rdacontent
336 _astill image
_bsti
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aVolume 6: Kitchen manual is spiral bound.
504 _aIncludes bibliographical references and index.
505 0 _aVolume 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.
650 0 _aBread.
_9314791
655 7 _aCookbooks.
_2lcgft
_9370227
700 1 _aMigoya, Francisco J.,
_eauthor.
_91077917
710 2 _aCooking Lab
_eissuing body.
_9487061
907 _a.b23900751
_b06-09-21
_c12-10-17
942 _cB
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