🎧 Modernist BreadCrumbs | Episode 8: Breadbox

Modernist BreadCrumbs | Episode 8: Breadbox from Heritage Radio Network
Bread is immeasurable, no longer bound by precepts. The new dictum of baking bread is built on shapes and sizes we haven’t even dreamt of. This episode, the proverbial breadbox of the series, will hold all the bits of bread we haven’t gotten to yet, or have yet to be made.

This episode did a bit too much waxing poetic on bread. As a result, it probably would have done a far better job of having been episode one of the series instead of the last and instead edited to provide an introduction to bread and its importance. Even more so when I recall how dreadfully put together episode one of the series was.

On the science/tech front there were only one or two vignette’s here that were worth catching. The rest was just bread poetry.

One interesting aside was a short discussion about the “free” bread that restaurants often put out. Sadly, while still all-too-common, most places really put out bad bread instead of good bread. I often think how much I’d rather actually pay for such a product at a restaurant, particularly if it’s good. Perhaps I just need to leave more restaurants when they put out bad bread knowing that things probably aren’t going to improve?

Summary of the series: It wasn’t horrible, but it also wasn’t as great as I would have hoped. The primary hosts always sounded a bit too commercial and I felt like anytime I heard them I was about to hear a bumper commercial instead of the next part of the story. Somehow it always felt like the interviewer and the interviewee were never in the same room together and that it was all just cut together in post. It was painful to follow the first episode, but things smoothed out quickly thereafter and the production quality was generally very high. Sadly the editorial didn’t seem to be as good as the production value. I almost wonder if the book went out and hired a network to produce this for them, but just found the wrong team to do the execution.

Too often I found myself wishing that Jeremy Cherfas had been picked up to give the subject a proper 10+ episode treatment. I suspect he’d have done a more interesting in-depth bunch of interviews and managed to weave a more coherent story out of the whole. Alas, twas never thus.

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️ Modernist Bread by Nathan Myhrvold, Francisco Migoya

Modernist Bread (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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