Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes—uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker—whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker—to embrace the possibilities of invention and follow your inspiration to make breads in your own way. The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.
I thought McGee’s 60 page synopsis of milk was interesting, but how is this to compare to a $520.00 treatise on bread that spans over 2,600 pages?
I’m thinking this would be an awesome Christmas present!! Hint, HintSyndicated copies to:
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join Michael Harlan Turkell on Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Each episode explores bread from a different angle; from its surprising and often complicated past, to the grains, tools, and microbes we use to make it, and the science behind every loaf. The show looks at the discoveries and techniques from Modernist Bread, as well as interviews with the scientists and bakers who are shaping the future of bread.
Can’t wait to start listening to episodes.Syndicated copies to:
Editing the recent podcast on Antibiotics in agriculture was far harder than I expected it to be, mostly because I had to cut away stuff that is important, but just didn’t fit. Much of that was about how, in time honoured tradition, antibiotic manufacturers and veterinarians sowed doubts about who...
I love that Jeremy goes to the effort to not only analyze the charts and graphs, but finds original copies and brings them to our attention. Too often people would look at such things and take them at face value.
This is definitely a podcast “extra”, but I’m glad he spent the time to bring up the other interesting topics that didn’t make the original episode.Syndicated copies to:
Stupidly expensive ice cream, but it’s awesome. Pumpkin spice is particularly good.
In the town hall of Siena is a series of glorious frescoes that depict The Allegory of Good and Bad Government. In one of them is a pig, long snouted and thin legged, black with a white band around its back and down its front legs, being quietly chivied along by a swineherd. It is absolutely recognisable as a cinta senese, a Belted Sienese pig, today one the most favoured heritage breeds in Italy. But it wasn’t always so. Numbers dropped precipitously in the 1950s and 1960s, to the point that the herd studbook, recording the ancestry of all the animals, was abandoned. And then began the renaissance. One place that contributed to the revival of the cinta senese is Spannocchia, a large and ancient estate not far from Siena. I was lucky enough to visit earlier this summer, to see the pigs first hand and to learn about them from Sara Silvestri. Perhaps the biggest surprise, to me, was that not all cinta senese are blessed with the white belt that is deemed a characteristic of the breed. Some have white spots or stripes but not the full band, and some don’t seem to have any white at all. This could be flaky genetics – odd for a breed with a supposedly ancient lineage – or it could be the result of marauding male cinghiale, which are a problem in Spannocchia and elsewhere. Right now, all these visually defective animals (and most of the perfect specimens too) end up on a plate. I wonder how long before every piglet born is properly belted.
Oh, how I dream of pork… I’m beginning to wonder if there’s an Eat This Podcast 12 step program.
For a minute toward the end I though that Jeremy had slipped and let the audio quality of the episode go to pot. Took me a minute to realize that it had started to rain during the interview and the audio was really just supplementing the arc of the story–as always. I suppose I have to let go and trust his producerial sense.
I’d been away from podcasts for a chunk of the summer, so today was a great day to have the chance to catch up on one of my favorites.Syndicated copies to:
Producers, sellers, and consumers waste tons of food. John Oliver discusses the shocking amount of food we don’t eat.
This episode dispels a lot of common misconceptions about food and food donations in the United States.
Some of the potential legislation discussed here could be tremendously helpful not only to a lot of Americans, but to other countries as well. I find it difficult to believe that legislators work on a bunch of knucklehead things when “simple” things like this are left to fester away. Not only could it help out millions of people, but could create jobs, and drastically effect world efficiency as well as improve the economy.
There’s just no limit to the wonderfully weird pieces of cuisine that Japan comes up with. They’ve made cream puff desserts into drinks, put Kit Kats on sushi, turned meat into cakes, and even made it possible to bathe in maple syrup! And their latest foray in overtaking internet searches and Twitter trends might be their cutest yet. Yes, we’re talking about cat bread.
Just what the world needs!Syndicated copies to:
That cuppa joe you just sipped? Its long journey to your cup was made possible by shipping containers—those rectangular metal boxes that carry everything from TVs to clothes to frozen shrimp. And there’s a whole host of characters whose lives revolve around this precious cargo: gruff captains, hearty cooks, perceptive coffee tasters, and competitive tugboat pilots. This is the world journalist Alexis Madrigal illuminates in his new podcast Containers. Alexis tells us how the fancy coffee revolution is shaking up the shipping industry, and reveals his favorite sailor snack. Bite celebrates its first birthday, and Kiera gets up-close-and-personal with a kitchen contraption that’s sweeping the nation: the InstantPot.
This is a cool new podcast I hadn’t come across before. This particular episode is a bit similar to my favorite podcast Eat This Podcast, though as a broader series it appears to focus more on culture and society rather than the more scientific areas that ETP tends to focus on, and which I prefer.
The bulk of this episode, which discusses shipping and containers (really more than food or coffee which is only a sub-topic here), reminds me of the book The Box: How the Shipping Container Made the World Smaller and the World Economy Bigger by Marc Levinson which I’d read in July/August 2014. (The book is now in its second addition with an additional chapter.) I suspect it was some of the motivating underlying material for Alexis Madrigal’s Containers podcast series. The book had a lot more history and technical detail while I suspect Madrigal’s series has more of the human aspect and culture thrown in to highlight the effect of containerization. I’m subscribing to it and hope to catch it in the next few weeks. The discussion here is a quick overview of one of his episodes and it goes a long way towards humanizing the ever increasing linkages that makes the modern world possible. In particular it also attempts to put a somewhat more human face on the effects of increasing industrialization and internationalization of not only food production, but all types of manufacturing which are specifically impacting the U.S. (and other) economy and culture right now.
The InstantPot segment was interesting, particularly for cooking Indian food. I’m always intrigued by cooking methods which allow a modern home cook to better recreate the conditions of regional cuisines without the same investment in methods necessitated by the local cultures. Also following Alton Brown’s mantra, it sounds like it could be a useful multi-tasker.