The oldest pastry of humanity has been paid homage to a holiday since a few years ago. The International Union of Bakers and Confectioners, a global bakers' association representing the interests of the bakers, determined October 16, 2010 - the date of the founding of the UN Food and Agriculture Organization (FAO) in 1945.
And if on this day of remembrance now in innumerable amateur ovens a much larger number of breads than ever rises and fills the whole house with the enticing scent of fresh crust, this is probably due to Nathan Myhrvold and the divided into five volumes 2642 pages of his mammoth work "Modernist Bread" , Published in English in 2017, it has recently become available in German translation.
Modernist Cuisine LLC
Nathan Myhrvold
The first question that arises in the face of such monstrosity - who buys a backbook for 525 euros? - Myhrvold and his team of 22 solid and countless freelancers answered years before he began work on this work: hundreds of thousands. No exaggeration: The six-volume predecessor "Modernist Cuisine", after all, well over 400 euros expensive, sold more than 220,000 copies worldwide.
Arm was Nathan Myhrvold, founder and director of "The Cooking Lab" in Washington, but not before. He worked for many years as Chief Technology Officer of Microsoft directly alongside Bill Gates and multiplied his millions in royalties by licensing the more than 800 patents that his own company developed.
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Nathan Myhrvold, Francisco Migoya
Modernist Bread German Edition
Publishing company:
The Cooking Lab
Pages:
2642
Price:
EUR 525,00
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Kitchen instead of super yacht
The most super-rich in the world then buy a 150-meter yacht. Myhrvold preferred to stay on land and set up an old warehouse for the probably best-equipped experimental kitchen in the world. Five years later culminating in the culinary basic research of the Cooking Lab in the six volumes of "Modernist Cuisine" (2011), whose epochal wealth of information changed the world of contemporary cooking sustainable.
"Modernist Bread" has the same level of detail. If you just want to bake bread for family or friends from time to time, you will naturally find it better off with 300 pages of specialized books. But projects like the Modernist can not be compared to existing works. Myhrvold's real concern is to devote all his intelligence, money and time to understanding one thing - even "just" our daily bread - so deep, right down to the last molecule, as that to date Science and practice is only possible.
Six million bread information
That is why "Modernist Bread" was joined by historians, chemists, biologists and physicists as well as a lot of world-renowned specialists, such as the Parisian pastry chef Eric Kayser, who runs more than 140 branches from New York to Tokyo. Or Francisco Migoya, chief pastry chef at Thomas Keller's The French Laundry, and bread researcher Steven L. Kaplan, dubbed "ajatollah of bread" by Le Figaro. Together with the firm "Modernist" team, all of the world's sources on the topic were first scanned and stored in the form of more than six million entries in a database. This is what the book makers say.
more on the subject
44,000 working hours later, the five volumes "History and Fundamentals", "Ingredients", "Techniques and Equipment" and two more books were finished with over 4,000 baking recipes. As with the predecessor project, this amount of information is excellently curated, tagged and organized, so that you can find your way around after a short training in this bread-cosmos. For example, the modular structure also makes it impossible to read large areas and, for example, to cancel out the 160-page historical demolition of baking from the first stone tappet to state-of-the-art bakery factories for a rainy late autumn day.
Do amateur bakers soon know more about bread than professionals?
The same is true of the many dozen pages on which Myhrvold, with his incorruptible and undogmatic scientific acumen and stubbornness, clears up a number of nutritional myths from low carb to paleo, gluten or the alleged health benefits of whole wheat. Everything is waterproof and neutrally researched - an Armageddon for endoscope-seeking ecotrophology. But also required reading for all who pass on their baked goods to fellow human beings (or sell), because the health concerns in dealing with the production of bread from mold danger on pathogens to flour asthma are not even even approximate in the official teaching materials of the local Chambers of Crafts been treated at this depth.
And the chapters on sour dough and the factors of time and temperature in the dough guide can also give any ambitious hobby baker greater expertise than many professionals have.
Both target groups will find thousands of instructions, especially in the recipe books, on how to make an entire supermarket full of delicious and above all healthy baked specialties from all over the world (up to several dozen baguette variants).
There is a lot to do - let's bake it!
