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“Modernist Bread is the book you’ve been waiting for to discover bread from every angle.”
Apollonia Poilâne
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“With knowledge comes the freedom to take things in new directions through the lens of different perspectives. This is what excites me the most about Modernist Bread.”
Chad Robertson
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“In this great work of more than 2,600 pages, Myhrvold presents us with an itinerary through the different aspects of bread: culture, history, science, gastronomic applications, its methods of preparation, etc.; that is, everything that constitutes the world of bread from all possible perspectives. An authentic prism, an atlas of bread, a bible, an encyclopedia that leaves little to be explained”
Ferran Adrià
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“The greatest, most comprehensive work to date on the history, culture and science of bread making ever written. I highly recommend Modernist Bread.”
Jim Lahey
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“This is not yet another beautiful book about the bakery, but truly a Bible for lovers of good bread. A must have!”
Eric Kayser
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“A new and innovative approach on baking with breathtaking pictures.”
Didier Rosada
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“This book will change the way we understand the kitchen.”
Ferran Adrià
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“The cookbook to end all cookbooks.”
David Chang
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“Amazing! Unparalleled in its breadth and depth.”
Wylie Dufresne
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“These are books that every chef wants to write, but just can’t.”
Amanda Cohen
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“A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier’s Ma Cuisine was for the 20th century.”
David Kinch
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“Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.”
Harold McGee
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“Modernist Cuisine at Home is destined to change the way we cook — and the way we use recipes. It is full of insights that encourage us to try something new and that teach us something on every single page.”
Martha Stewart
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“This is a new beginning of science, technology, and creativity all mixed together to really create great flavors.”
Wolfgang Puck
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“It ignites a curiosity within and compels us to ask ourselves not ‘What should we make for dinner?’ but rather, ‘What can we make for dinner?’”
Thomas Keller
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“Highly recommended for passionate and committed cooks, and a must for professionals.”
Michael Ruhlman