• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Lisa Shock

"Modernist Cuisine: The Art and Science of Bread"

85 posts in this topic

The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.

2 people like this

Share this post


Link to post
Share on other sites

I think that depends on how you define "modernist": in many respects bakers and pastry chefs have always been the most "modernist" of chefs in terms of their approach to the craft. They may not use a lot of whiz-bang ingredients, but I think the thought process is definitely the same, with lots of careful analysis and testing.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Now this is exciting news! I just hope they keep it approachable by home bakers.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

I hope, hope, hope there is an extensive section on sourdough microbiology and techniques.

4 people like this

Samuel Lloyd Kinsey

Share this post


Link to post
Share on other sites

I hope, hope, hope there is an extensive section on sourdough microbiology and techniques.

 

Oh, that would make it well worth the price of admission.

2 people like this

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

I hope, hope, hope there is an extensive section on sourdough microbiology and techniques.

 

I think sourdough microbiology is highly interesting, but region, climate, season etc. make a lot of difference. For those near Seattle, a tome on their local sourdough microbiology might be interesting I have a hard time seeing such a work being of general interest. I'd love to be surprised, however.

Share this post


Link to post
Share on other sites

I'd personally be pretty surprised if they didn't cover it, for just that reason: I'd love to see some science behind all the sourdough mythology. I know Sam has posted quite a bit, but it would be great to see it in print.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Im looking forward to this as many are.   I have not baked in a bit.

 

the two 'Baker Chefs' mentioned in the blurb have a lot of insight.

 

the blurb from MC really talks about Bread.

 

I do hope that they include Patisserie .

 

but that's its own world.

Share this post


Link to post
Share on other sites

If I could pre-order now, I would! I'm thrilled that they are doing this, I can't wait to learn all about fermentation.

Share this post


Link to post
Share on other sites

Bread is my thing.  Sadly I will have to buy this.

2 people like this

Share this post


Link to post
Share on other sites

OH man...I am so going to have to get this.


"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

Share this post


Link to post
Share on other sites

I am so excited about this book.  Just starting to venture into baking, so far mastered Ken Forkish bread recipe with amazing results (Ken's achievement, not mine).  I am sure there is so much I can learn and try from MC team.  I would totally pre order if that was an option.  Still remember painful wait for original MC volumes.

Share this post


Link to post
Share on other sites

I hope, hope, hope there is an extensive section on sourdough microbiology and techniques.

 

It's fantastic to get feedback like this. It's still fairly early in the project so we're in the early stages of researching, planning, and determining what we will cover, however we very much welcome feedback about bread-related topics that interest the community. 


Caren Palevitz

Online Writer for Modernist Cuisine

Share this post


Link to post
Share on other sites

will it be exclusively Bread ?

 

any patisserie ?  please do not leave that out .

 

many thanks

Share this post


Link to post
Share on other sites

Please make it just bread. That or many, many volumes.

Share this post


Link to post
Share on other sites

""  many volumes. ""

 

some on patisserie would be good

Share this post


Link to post
Share on other sites

Would you consider looking at dessert or sweet applications of for example brioche? Still keeps it somewhat within the bread topic.

Share this post


Link to post
Share on other sites

Both bread and patisserie are fantastic topics, i would love to see both. In patisserei perhaps trying to find the hacks that make some difficult or time consuming preparations more doable?

Share this post


Link to post
Share on other sites

One topic that I would like to see covered is the effects of alternate, plant-based 'milks' on breads and cakes. I see people telling others to just substitute soymilk, almond milk, rice milk, etc. for cow's milk in recipes and I wonder if they provide the same dough conditioning features as cow's milk.

1 person likes this

Share this post


Link to post
Share on other sites

For myself I hope they stick to wheat, water, yeast, and salt.  Surely nathanm and the team can get at least five volumes out of four ingredients.

 

If so I'll buy it.

Share this post


Link to post
Share on other sites

On their website, it says 2016.


Anne Napolitano

Chef On Call

"Great cooking doesn't come from breaking with tradition but taking it in new directions-evolution rather that revolution." Heston Blumenthal

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Rugby
      Hello fellow eGullet members. I stumbled across this forum while looking for ways to improve my food here.
      I've been a technical type all my life and started assembling my kitchen 7 years ago piece by piece after quitting living from hotels for the previous 12 years.  
      I currently enjoy smoked foods and tweaking local / regional recipes by applying technique instead of hard boiling or large batch frying.  So far it's allowed me to enjoy and reinforce my knowledge of ingredients.
      Thank you everyone contributing here and those folks who laid the frameworks for dispelling myths and providing understanding of ingredients and flavours.
      Best regards and bon-appetit,
      Warren
       
       
    • By boilsover
      My Breville BSO 800XL  just died on it's second birthday, after only *extremely* light use at my beach house.  Just won't power up.
       
      Reading online, I learned that a common failure mode is the thermal fuse blowing -WHICH IS DESIGNED TO BLOW AT <450F.  This is a $3 part at Radio Shack, and there is a detailed instruction on how to replace it here:  http://virantha.com/2014/03/02/fix-your-breville-smart-oven-by-replacing-the-thermal-fuse/
       
      So I guess I'll give fixing it myself a try and report back.  Has anyone here done this repair?  Was it successful?  And why would Breville use a fuse that is lower than the appliance's top heat settings?
       
      Thanks!
    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Shel_B
      Not sure if the subject line really reflects the situation and my question.
       
      Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS.  However, the pattern or cut mark didn't show on the finished loaf.  I don't know much more other than she said she made the cut "pretty deep."
       
      What might be the cause of the cut mark not showing on the finished loaf?  Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.