️ Modernist Bread by Nathan Myhrvold, Francisco Migoya

Modernist Bread by Nathan Myhrvold, Francisco Migoya (The Cooking Lab)
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, Hint

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Johns Hopkins Hat (Johns Hopkins Official Store)
Cotton twill hat features a full color embroidered Johns Hopkins lacrosse design showcasing our shielded blue jay. Unstructured low profile fit. Just the right wash; renowned perfect fit. Fabric strap closure with brass slide buckle. 100% cotton twill. Adjustable. Black. By Legacy.

I’d love to have a Johns Hopkins hat just like this with “Math” instead of “Lacrosse”. Surely the department has them made occasionally?

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The Food Lab: Better Home Cooking Through Science by J. Kenji López

The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (amazon.com)
The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

The Memory Palace of Matteo Ricci

The Memory Palace of Matteo Ricci by Jonathan D. SpenceJonathan D. Spence (amazon.com)
In 1577, the Jesuit Priest Matteo Ricci set out from Italy to bring Christian faith and Western thought to Ming dynasty China. To capture the complex emotional and religious drama of Ricci's extraordinary life, Jonathan Spence relates his subject's experiences with several images that Ricci himself created—four images derived from the events in the Bible and others from a book on the art of memory that Ricci wrote in Chinese and circulated among members of the Ming dynasty elite. A rich and compelling narrative about a fascinating life, The Memory Palace of Matteo Ricci is also a significant work of global history, juxtaposing the world of Counter-Reformation Europe with that of Ming China.

Something I’ve been meaning to buy and read for a while.

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