A new movement is taking place in bakeries and kitchens across the globe.
The next generation of bakers and chefs are positioning bread back at the center of the table, infusing a 6,000-year-old tradition with a renewed spirit of creativity and innovation.
Offering time-tested traditions to brand-new discoveries, Modernist Bread: The Art and Science details the science, history, ingredients, techniques, and recipes that will transform passionate and curious foodies into bread experts. Professional bakers, restaurant chefs, and home bakers will gain a deeper understanding of the baking process, new time-saving options for common frustrations, and recipes for traditional and Modernist breads.
The greatest age of innovation for bread is about to happen.
Modernist Bread is a call to arms for any baker—whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or professional baker—to embrace invention and follow your inspiration to make breads in your own way. It places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,500 pages, Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up.
Explore some of the insights, techniques, recipes, and photography you will discover when Modernist Bread arrives this fall.