Update

April 4, 2018

Gluten: How Does It Work?

Gluten has gotten a bad rap lately—it was practically a four-letter word when we started working on Modernist Bread—but in the world of bread, it’s your friend. As Jimmy Kimmel discovered, there’s a bit of confusion about what gluten is and what it does. Whether you avoid gluten or can’t get enough of it, we […]

March 17, 2018

Modernist Pizza is Underway

An interesting thing happens when you finish a book: people immediately want to know what’s next. If you step inside The Cooking Lab, it takes only one whiff to figure out what that is. It’s hard to disguise the familiar yet intoxicating aroma that radiates from the oven as tomatoes, melted cheese, and dough bake. […]

February 22, 2018

The Story Behind the Photo: Bread Pitt

Every photograph tells a story, but there’s also a story behind every photograph: the equipment, the techniques, the location, and the time that went into composing the shot. There are over 5,600 photos in Modernist Bread and nearly half a million more were taken—that’s a lot of stories to tell. Visual imagery is a huge […]

September 13, 2017

Upcoming Modernist Bread Events

The release of Modernist Bread is just a couple of months away—you’ll find it in bookstores starting November 7. To celebrate, coauthors Nathan Myhrvold and Francisco Migoya are hitting the road this fall to give audiences a preview of their book before it goes on sale. Join us at any of the events below to […]

June 21, 2017

A First Look: New Content from Modernist Bread

There are less than six months until Modernist Bread goes on sale—it will be in bookstores by November 7th—and we’ve hit a lot of milestones since our last post. (We’re happy to report that pages are being printed as you read this post.) Today we’re sharing a first look at new content from Modernist Bread, […]

March 1, 2017

Introducing the Modernist Cuisine Gallery

We’ve always done things a little differently at Modernist Cuisine. We self-publish so that we can make books in our own, and undeniably huge, way. It’s an experiment that has allowed readers to see food as we do—as something that is endlessly fascinating, powerful, and beautiful. Our first book, Modernist Cuisine: The Art and Science, […]

February 24, 2017

We’re Still Baking: Modernist Bread Updates

Modernist Bread has come a long way since our last update in September. In the months since then, we’ve added another 200 pages—the total is now around 2,500 pages—in the process of finalizing chapters. We’re excited to share all that we’ve discovered while working on this book. You can hear a few insights in the […]

December 6, 2016

Gift Guide 2016: Gear up for Bread

This year the idea for our gift guide came from our community. In the months after preorders for Modernist Bread began, many of you have asked us what gear you will need to begin baking through the book when it arrives. We’ve put together this guide to help you stock up on supplies or shop […]

September 27, 2016

Modernist Bread preorders begin today!

Last spring we revealed news about the scope and size of our upcoming book, Modernist Bread: The Art and Science. With five full volumes and a kitchen manual, this enormous tome will be almost the exact size (and weight) of Modernist Cuisine: The Art and Science of Cooking. We were thrilled by the tremendous response […]

April 4, 2016

Good Things are on the Rise for Modernist Bread

A title, publication date, plus more. Discover what we’ve been up to over the last year. Over four years ago, the Modernist Cuisine team began to sleep, eat, and breathe bread—with an emphasis on the eating part. Of course we love all food, but one could say that we’ve become enthusiastic carbivores. We still have […]

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