As promised, here is the announcement of the new book project I wrote about a couple of weeks ago, "Modernist Breads." I've copied the text below but, for photos and a link to the Modernist website, see it in full at:
(The text below is copied from the link above, written by the folks at Modernist Cuisine. Enjoy! I'll keep you all posted as we get deeper into the project but my recent trip to headquarters in Bellevue, WA, working with Francisco Migoya and his baking team, was very exciting and I expect this book will be like an encyclopedia of bread when it comes out in a couple of years. Anyone who has seen "Modernist Cuisine" already knows how spectacular the photography and content was, so we have a lot to live up to.)
The Art and Science of Bread
We are frequently asked what our next big project will be, and for almost a year we’ve alluded to “having something in the works.” In actuality, our culinary team has been working overtime baking and learning about bread. From crust to crumb, we are excited to finally reveal that our next book will be entirely devoted to the art and science of bread.
Why bread? Because it’s so ubiquitous that we now have vast, daunting selections of breads to choose from at most grocery chains. Many of us have started taking the bread course for granted when dining out. But bread shouldn’t be an afterthought on the table or simply a building block for sandwiches—breaking open a good loaf of bread, fresh from the oven, is an experience that can evoke nostalgia for years to follow. For many of us, however, baking bread at home is intimidating and shrouded in mystery. Unlike cooking, most breads are made by varying the amounts of four simple ingredients: flour, water, salt, and, of course, yeast. Yet the simplicity of these ingredients is complicated by the intricate science of the bread-baking process and by the fact that bakers must contend with an ingredient that is alive and sensitive to its environment.
With thousands of years of wisdom that inform techniques still used today, the art of baking bread is steeped in tradition. As such, we are researching bread’s rich past and studying the science therein. We have been fortunate to meet a number of talented bakers and chefs who are sharing their expertise and knowledge with us, and we remain on the lookout for new experts and resources.
This project comes with another exciting announcement as we welcome to our team Francisco Migoya as head chef and Peter Reinhart as assignments editor. We are incredibly lucky to have recruited two individuals whose contributions to pastry and baking have already set the bar high.
Under the leadership of head chef Migoya, our bread program has blossomed in a relatively short time. His passion has led him to push the boundaries of pastry arts in savory, pastry, viennoiserie, and bread. Chef Migoya pairs sublime flavors with Modernist techniques to create exquisite, avant-garde pastries and chocolates that are almost too stunning to eat. Having worked as executive pastry chef at The French Laundry, and most recently as a professor at The Culinary Institute of America, his work has earned him recognition as one of the top pastry chefs in the country by both the Huffington Post and Dessert Professional, and he has been imparted Medal of Master Artisan Pastry Chef by Gremi de Pastisseria de Barcelona. Chef Migoya has authored three pastry books, winning a 2014 award for The Elements of Dessert from International Association of Culinary Professionals (IACP).
One of the leading authorities on bread, Peter Reinhart will lend his extensive expertise to this project. As a full-time chef on assignment at Johnson & Wales University, Peter teaches courses on baking and the juncture of food and culture. A best-selling author of nine books, his approachable methodologies and techniques have been embraced by home bakers and earned him numerous awards, including Book of the Year (2002) for The Bread Baker’s Apprentice from both IACP and the James Beard Foundation. Additionally, he won James Beard Foundation awards for Peter Reinhart’s Whole Grain Breads (2008) and Crust and Crumb (1997), with a nomination for Peter Reinhart’s Artisan Breads Every Day. His newest book, Bread Revolution, will be released in the fall of 2014.
Our hope for this project is that, by revealing the history, science, and techniques of baking bread, we will create an in-depth multivolume set of books that will be useful and accessible to amateur home bakers, passionate bread enthusiasts, restaurants, and small-scale bakeries alike. But because we are in the beginning stages of this book, we do not know how many volumes it will be or when it will go on sale. There is a lot for us to decide, but we will stay true to the approaches used for Modernist Cuisine, so readers can expect the same level of rigor and detail in our writing, illustrations, and photography as we attempt to showcase bread in a new light.
If you have a burning question about this project, or would like to contribute your expertise, we would love to hear from you. Please contact