Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread.
Created by the same
team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have.
After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You'll
discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible.
Modernist Bread at Home features over 160 easy-to-follow recipes that span the world of bread: rustic sourdoughs, traditional French lean breads, lighter-than-air sandwich breads, decadent brioches, beautifully textured ryes, challah, focaccia, bagels, bao, and more, with gluten-free recipes that stand up to their counterparts. Plus, a 172-page wire-bound manual is included so that you can easily bring all the recipes into the kitchen.
Whether it's a new way of mixing, a method for saving overproofed dough, innovative ways to use leftover levain, or how to improvise a proofer, you will become a better, more confident baker. Useful step-by-step tutorials and visual guides are found throughout the book, carefully designed to help you master key techniques, better navigate the bread-making process, troubleshoot potential challenges, and bring a new level of confidence to your baking.
Ultimately, Modernist Bread at Home will help you make beautiful loaves of bread with a depth of flavor beyond that which you'll find in the store. And you can proudly say that you've made it at home.
Migoya, Francisco: -
Francisco Migoya is the coauthor of Modernist Bread (2017), Modernist Pizza (2021), and Modernist Bread at Home (spring 2024). As head chef, he leads the Modernist Cuisine culinary team and directs the research and development alongside founder Nathan Myhrvold. An innovative pastry chef, Migoya is the author of three books of his own. He published The Elements of Dessert (John Wiley & Sons) in 2012, which won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef in 2013.
Migoya owned Hudson Chocolates in New York and worked at both the French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.
Myhrvold, Nathan: -
Nathan Myhrvold is the founder of Modernist Cuisine and the lead author of the Modernist Cuisine books. The series encompasses five in-depth cookbooks that span the topics of bread, pizza, and modernist cooking techniques as well as two coffee table books that are dedicated to Myhrvold's stunning food photography. He routinely pushes the boundaries of culinary science as a chef, photographer, scientist, and writer. Myhrvold, who has led the production of all seven titles, assembled the Modernist Cuisine team to share the art and science of cooking with others. He opened Modernist Cuisine Gallery by Nathan Myhrvold in 2017 after years of requests to purchase the photographs he'd taken for the Modernist Cuisine books.
In addition to his culinary photographic pursuits, the former CTO of Microsoft is the co-founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master's degrees in economics, geophysics, and space physics; a bachelor's degree in mathematics; and a culinary diploma from École de Cuisine La Varenne.
