Forbes

Modernist Bread is a robust historical and future-thinking exploration on one the oldest foods of mankind . . . this exhaustive guide is the epitome of Myhrvold: research-driven and curiosity-inspired obsession”

The Washington Post

“Modernist Bread… goes where few single-subject cookbooks have dared to stir. Full props for their stunning work….it is in a league all its own.”

The New York Times

“Above all, the book is a call for cooks to rethink one of the world’s oldest foods — to understand how bread is made, using more than their instinct and intuition, so they can push the craft forward.”