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Lisa Shock

"Modernist Cuisine: The Art and Science of Bread"

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11 minutes ago, Lisa Shock said:

<Sigh> My copy is now scheduled to arrive on Monday the 21st....

I honestly sympathize having received my books very early but it is what it is. Use the time wisely. Do some strength training and eat lots and lots of carrots.   :D

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I have a comment and a suggesting 

 

for me , the Index to a book is its key.

 

this is frequently overlooked and many times not much effort is made to generate a good on.

 

MBr  has a good one , at the end of Vol 5

 

Id like to suggest that including one in the Kitchen manual would have been a fine idea

 

as it lighter and much easier to work with.

 

even better , as some point for those who own MBr 

 

via their web-site or by any means

 

a .pdf or e-book of the Index would be very much appreciated.

 

hopping the Modernist Team takes a peek at this thread from time to time !

 

an extraordinary collection of books BTW

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does MBr have a web site where oe might ' register ' as an owner

 

and make a few suggestions ?

 

I could not find one.

 

[ed.:  he didn't try very hard ]

 

 

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 The only website I could find was the Modernist Cuisine which did allow you to subscribe to obtain updates on Modernist Bread unless of course you’re not American in which case you won’t be able to do it because you don’t have a ZIP Code. And if you borrow somebody else’s ZIP Code you still won’t be able to do it because it won’t accept your Captcha!  GRRRR

 

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Barnes and noble has 20 percent off coupon with cod DAYMAKER in case it helps to buy MB.  It is currently 560 on their website.

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On 11/18/2017 at 5:34 PM, Anna N said:

 I am sure I will eventually but I need to get ordinary bread out of my system first.  Some experimental geek will get in there and give it a. go long before that. 

Have 22qt pressure canner, freezer always too full, and love bread.  This I MUST TRY!

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The Modernist Bread team has an email address for corrections: corrections@modernistcuisine.com

 

Note that that is for errata only.

 

As for suggestions, the best place to raise them is actually here, especially since we absorbed the MC discussion forum back in 2014. Their team is understandably busy with the book launch and its immediate aftermath, but we're hoping they'll be weighing here themselves before long.

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45 minutes ago, Dave the Cook said:

The Modernist Bread team has an email address for corrections: corrections@modernistcuisine.com

 

Note that that is for errata only.

 

As for suggestions, the best place to raise them is actually here, especially since we absorbed the MC discussion forum back in 2014. Their team is understandably busy with the book launch and its immediate aftermath, but we're hoping they'll be weighing here themselves before long.

 Will be very happy to see the team drop in here from time to time and address some of our questions. Mind you we seem to have a fair bit of expertise already here!:)

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On 11/19/2017 at 10:31 AM, rotuts said:

I have a comment and a suggesting 

 

for me , the Index to a book is its key.

 

this is frequently overlooked and many times not much effort is made to generate a good on.

 

MBr  has a good one , at the end of Vol 5

 

Id like to suggest that including one in the Kitchen manual would have been a fine idea

 

as it lighter and much easier to work with.

 

 

This - really this - I wanted to find the recipe for English Muffins because I know it's in there - easy to find in Vol 5 but no index in the Kitchen Manual makes me very sad.

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Im sure MBr will sort something out eventually 

 

electronically vis their web site ?

 

also

 

the web site seems a bit moribund right not  or its just me

 

is there a way to register  MBr  

 

as we did w MC ?

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With all due respect to Nathan Myrhvold and the Modernist Cuisine team, I do find it ironic that a "Modernist" book is only available in a 50+ pound giant hardbound edition.  I am in the sad position of having no more space for physical cookbooks, so I can only buy electronic ones.  And realistically, the size of the physical books makes them rather ill suited to reading or using in any productive way.  I wish that Myrhvold and company would consider releasing an electronic edition, or at least a more manageable physical one.   Note that the problems are compounded by the fact that there are undoubtedly an enormous number of errata in the book (that was my frustration with the original Modernist Cuisine) thus shortly after purchasing one is left with a precise scientific cookbook book which is riddled with corrections that are hard to access.  When I contacted Modernist Cuisine suggesting that they should replace books that contained hundreds of errors (as other publishers have done with problematic books), they basically laughed at me.  My only conclusion from all of this is that these are books which are designed to sit on a shelf, not to be used.


Edited by kirk9000 (log)

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5 minutes ago, kirk9000 said:

My only conclusion from all of this is that these are books which are designed to sit on a shelf, not to be used.

I use mine. 

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38 minutes ago, kirk9000 said:

With all due respect to Nathan Myrhvold and the Modernist Cuisine team, I do find it ironic that a "Modernist" book is only available in a 50+ pound giant hardbound edition.  I am in the sad position of having no more space for physical cookbooks, so I can only buy electronic ones.  And realistically, the size of the physical books makes them rather ill suited to reading or using in any productive way.  I wish that Myrhvold and company would consider releasing an electronic edition, or at least a more manageable physical one.   Note that the problems are compounded by the fact that there are undoubtedly an enormous number of errata in the book (that was my frustration with the original Modernist Cuisine) thus shortly after purchasing one is left with a precise scientific cookbook book which is riddled with corrections that are hard to access.  When I contacted Modernist Cuisine suggesting that they should replace books that contained hundreds of errors (as other publishers have done with problematic books), they basically laughed at me.  My only conclusion from all of this is that these are books which are designed to sit on a shelf, not to be used.

 

 

I don't have the luxury of a shelf but one book fits on my dining table at a time.  Volume 3 at the moment.

 

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10 minutes ago, JoNorvelleWalker said:

 

I don't have the luxury of a shelf but one book fits on my dining table at a time.  Volume 3 at the moment.

 

Actually, if you add a hardened glass tabletop onto the box, you have a dining table ...

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