Jump to content
  • 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"

Recommended Posts

No price yet.  And it is not listed on Amazon.  I am not very good at baking bread but I WANT this book.

Share this post


Link to post
Share on other sites

On their site they have indicated that it will most likely be available for pre-order fall or winter 2016. My money is on the price being comparable to the original, so something in the neighborhood of $600-$650 MSRP.

Share this post


Link to post
Share on other sites

"All of our equipment is here, including the centrifuge, roto-stator [sic] homogenizer, and CVap, for which we’ve found new applications in baking."

 

...sign me up.

Share this post


Link to post
Share on other sites

I can't even imagine this Baking Tone to be 5 volumes.

 

maybe  but not

 

I'm hoping it one tome  more or less Like the tome

 

MC @ Home      

Share this post


Link to post
Share on other sites

OK

 

I can't imagine it

 

5 Vols ?

 

Ultra Slim ?

 

 

Share this post


Link to post
Share on other sites
1 hour ago, rotuts said:

Ultra Slim ?

Don't count on it. They bought a scanning electron microscope! I have no doubt that the Modernist team can fill five full volumes.

  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, rotuts said:

I can't even imagine this Baking Tone to be 5 volumes.

 

maybe  but not

 

I'm hoping it one tome  more or less Like the tome

 

MC @ Home      

 

Me two.

Share this post


Link to post
Share on other sites

well, lets see.

 

Ive run a billion years ago several scanning EM.

 

after a few pics, well,  it can git a bit boring.

 

how ever, Let's see !

Share this post


Link to post
Share on other sites

Yes, Rotuts, but were you looking at bread with them?  Maybe that makes all the difference.

 

And I do rather like the trademark sliced-in-half toaster in the MC post.

Share this post


Link to post
Share on other sites

This will be impressive for sure.  Hard to believe that it's the same size as MC.  All of cooking vs Flour+Water+Salt+Yeast ! 

Share this post


Link to post
Share on other sites

Considering how long humans have been making bread in one form or another, and the vast accumulation of misinformation and old wives tales over that time (especially regarding sourdough), I'd guess that the MC team's aim is something along the lines of "unassailable comprehensiveness." For example, I expect a tremendous amount of information on the best way to begin and propagate a natural yeast starter, backed up by a wealth of tests and observations. Their use of a scanning electron microscope is sort of an emblem of the approach they appear to be taking---they want to make sure that no one can say "yeah, but famous chef X said the best way to begin a starter was by using blah, and I tried it and I got a sourdough, so it must be right!" Presumably their answer will be something like "actually, what is really happening is that the yeast from famous source X is out-competed in Y hours by Candida humilis (or whatever).

Share this post


Link to post
Share on other sites

I can't decide if I appreciate this, or think it's foolish. A bit of both, leaning more toward foolish. I keep thinking of that conversation in a Woody Allen movie (I don't remember which one, they all seem to merge) where people are having a conversation about orgasms. One person says she was reading about orgasms and discovered that all along she's been having the wrong kind. Woody Allen gives one of his raised-eyebrow looks and says, oh, I've never had the wrong kind! (Extrapolate!) This is bread. Thousands of years. Just about every culture on Earth. And now the MC people are saying, "but you're making the wrong kind." I dunno. I've never made the wrong kind. I'm not saying there's no room for improvement, there always is. I think what I'm skeptical about is the apparent exclusiveness of this enterprise.  

Share this post


Link to post
Share on other sites
31 minutes ago, cakewalk said:

And now the MC people are saying, "but you're making the wrong kind."

I don't know that they will be saying it quite like that---more like "what you thought you were doing is not in fact what you are doing." I mean, I've got something like ten or twenty different cookbooks that talk about sourdough bread, and in every one of them the author has a pet theory about the best way to create a starter. I'd rather have a situation where you could choose a desired end product and have a definitive reference for the best way to get there. 

  • Like 1

Share this post


Link to post
Share on other sites

I think it's unfair to refer to other baker's methods of making starter as "pet theories." And there's not all that much variation in the long run. Flour, water, mix, wait. I appreciate the precision. There's bread, and then there's bread. I appreciate the pursuit of perfection. I'm not sure where I stand on the presumption of its attainment. 

  • Like 1

Share this post


Link to post
Share on other sites

With sourdough we're basically talking about optimizing the growth of certain strains of microorganism while suppressing the growth of others. I think it's perfectly reasonable to state that there is an optimum technique, and that some techniques espoused by some bakers, no matter how successful they seem, are at best "not that damaging." As another example, with any sort of bread, for a given style, you are looking for a particular crumb. That's going to depend on a number of factors related to gluten development, moisture content, ingredient distribution, etc. Instead of just guessing at what's going on at a microscopic level to yield the desired results, we're actually going to get to see it. I think that's really cool, and I think it will help us get at the best technique to yield a given style of bread.

  • Like 3

Share this post


Link to post
Share on other sites

Just four ingredients but so many variables.  The slashes of my previous baguette opened beautifully, picture worthy, but the taste was merely OK.  Tonight (from the same fermentation) the scarifications failed to open fully.  I wouldn't say the crust and crumb were to die for -- but perhaps to live for!  Beautifully delicious translucent crumb, shatteringly thin crisp crust.  It makes all the work worthwhile.  But I cannot replicate it at will.

 

Now if MC can only tell me how to have everything all together.  The book would be cheap at any price.

 

And if they are looking for suggestions for their next fermented publication project, how about a five volume set on methode rotuts?  Think of all the high tech imaging of bubbles!

  • Like 1

Share this post


Link to post
Share on other sites

"""   a five volume set on methode rotuts?  """

 

Im in

 

smiley-money-mouth.gif

  • Like 2

Share this post


Link to post
Share on other sites

I love and own all their books.  It's unfortunate Moderenist Cusine's relationship with  inking is not going further.  The big books are great to look at in fact they live in our front room but using them to cook from or reference sucks.  I use my iPad in the kitchen. 

 

Hopefully with a purchase they include the right to reference the material digitally.

 

 

Share this post


Link to post
Share on other sites
7 hours ago, MikeMac said:

I love and own all their books.  It's unfortunate Moderenist Cusine's relationship with  inking is not going further.  The big books are great to look at in fact they live in our front room but using them to cook from or reference sucks.  I use my iPad in the kitchen. 

 

Hopefully with a purchase they include the right to reference the material digitally.

 

 

 

What is inking?

Share this post


Link to post
Share on other sites
5 hours ago, JoNorvelleWalker said:

 

What is inking?

I think that is a typo and should be Inkling.  It is an e-book subscription service  if I recall correctly. I have their electronic copy of  modernist Cuisine @ Home. 

  • Like 2

Share this post


Link to post
Share on other sites

I am looking forward to a clear description of how additives, particularly those in commercial breads, act upon regular bread ingredients. Things like DATEM are still not well understood, even though they are commonly used.

  • Like 2

Share this post


Link to post
Share on other sites

  • Similar Content

    • By pastrygirl
      If so, what was it like?  Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529
       
       
    • By highchef
      we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. 
      I have made this cake 3 times.
      First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know.
      Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven.
      Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. 
      I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media?
      All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour...
      The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325.
      The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake...
      Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
       
    • By ProfessionalHobbit
      I had completely forgotten about our dinner there in December. 
       
      Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.
       
      I'll let the pix speak for themselves...
       

       

       
      Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.
       

       
      Scallop chicharrón, scallop ceviche, crème fraîche.
       

       
      Jicama empanada, shiso, pumpkin, salmon roe.
       

       
      Smoked mushroom taco with pickled wild mushrooms.
       

       
      Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.
       

       
      Pineapple guava sorbet
       

       
      Fuyu persimmon, habanero honey, tarragon
       

       
      Tasmanian trout ceviche, dashi, Granny Smith apple
       

       
      Aguachile, parsnip, red bell pepper
       

       

       
      Black bean tamales steamed in banana leaves, with salsa on the side
       

       
      Smoked squab broth, pomegranate seeds, cilantro flowers
       

       
      Tres frijoles with sturgeon caviar, shallots and edible gold leaf
       

       
      Black cod, salsa verde, green grapes
       

       
      Wagyu beef, pickled onion
       

       

       
      Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas
       
      Yes, it's the same squab from which the broth was made.
       

       

       

       
      And now the desserts:
       

       
      Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.
       
      By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.
       

       
      Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter
       

       
      Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter
       
      The cookie was on top of the apples. Break the cookie and spoon everything over.
       

       
      Cherry extract digestif, vermouth, sweet Mexican lime
       
      We'll definitely return. I'm an instant fan.
       
      Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.
       
      Californios
      3115 22nd Street (South Van Ness)
      Mission District
       
    • By benjamin163
      Hello,
      I love cooking my pulses and beans and have used a pressure cooker, slow cooker and top stove to do so.
      However, the results often vary due to my carelessness.
      I enjoy the results of sous vide and wonder whether cooking beans and pulses sous vide would make them deliciously tender without falling apart and going mushy.
      I have looked up a few recipes but the temperatures vary enormously.
      I'm wondering if there's a more scientific approach. Like, at what temperature do the walls of a pulse break down without breaking apart? 
      And does the amount of water the pulses are steeped in matter?
      I'm gathering that pre-soaking is no longer the necessity it once seemed.
      So I'd love an understanding of the optimum temperature to get fluffy, unctuous beans without the mush.
      Any help or opinions greatly received.
    • By chefmd
      It's time to get excited about new cookbooks coming out this year.  Hopefully some will also appear on bargain thread.   Here is an article from Food and Wine that lists some of the spring offerings.
      http://www.foodandwine.com/news/cookbooks-spring-2018
  • Recently Browsing   0 members

    No registered users viewing this page.

×