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Modernist Bread at Home Italian Edition

Modernist Bread at Home Italian Edition

by Nathan Myhrvold and Francisco Migoya
Hardback
Publication Date: 05/03/2024

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Modernist Bread at Home è un libro di cucina indispensabile per chiunque abbia la passione di fare il pane in casa.

Realizzato dallo stesso team che ha ideato il pluripremiato Modernist Bread, questo nuovo libro è il risultato di oltre quattro anni di ricerca indipendente sui principi, i metodi e la scienza della panificazione. Tutto questo sapere è ora raccolto in un solo volume di 420 pagine facile da usare, pensato per chi ama fare il pane in casa. Qui troverete nuove opzioni per semplificare il processo di panificazione, oltre a deliziose ricette, consigli per risparmiare tempo e tecniche all'avanguardia che non solo vi permetteranno di ottenere ottimi risultati, ma anche di acquisire una rinnovata fiducia nelle vostre abilità.

Modernist Bread at Home rende la panificazione accessibile anche ai meno esperti. I capitoli di questo libro sono incentrati sulle tecniche di lavorazione, le apparecchiature e le ricette più adatte per fare il pane in casa. Con un formato per le ricette rivisto e più facile da seguire, oltre 60 procedimenti passo per passo e più di 1100 foto, questo libro rende alla portata di tutti la preparazione del pane.

Modernist Bread atHome presenta oltre 160 ricette per fare il pane largamente sperimentate e facili da seguire. Imparerete a preparare il pane rustico di lievito madre, il tradizionale pane magro francese, il leggerissimo pane per sandwich, il pan brioche più soffice che ci sia, e il pane di segale con una consistenza perfetta, oltre a challah, focacce, bagel, bao, e molto, molto altro ancora.

Tra i pezzi forti, le nostre innovative ricette per il pane di lievito madre "second chance", il pane senza impasto, il pane di segale 100 A e i bagel senza glutine.

ISBN:
9798988713111
9798988713111
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
05-03-2024
Language:
Italian
Publisher:
Cooking Lab, The
Country of origin:
United States
Nathan Myhrvold

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and  Modernist Bread: The Art and Science.

He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking.

While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science.

Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Francisco Migoya

Francisco Migoya leads the Modernist Cuisine culinary team as head chef.

Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's new book Modernist Bread: The Art and Science. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona.

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.

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