Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have.

After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You’ll discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible.

The first half of Modernist Bread at Home guides you through the bread-making process, from start (fermentation) to finish (cooling and serving) and everything in between. You’ll discover essential gear, tips for working bread into your weekly schedule, how to make and care for a starter, ways to optimize your home oven, practical techniques that will help you master the bread-making process, and much more.

Recipes spanning the world of bread can be found in the second part of the book, starting with traditional French lean breads. From there you’ll learn how to make beautiful loaves with a depth of flavor beyond what you find in the store: rustic sourdoughs, lighter-than-air sandwich breads, decadent brioches, and beautifully textured ryes, as well as challah, focaccia, bagels, bao, unbelievable gluten-free loaves, and more

New Discoveries and Techniques

A time-saving sourdough. A way to rescue overproofed dough. An aha moment that transformed our ryes. Modernist Bread at Home is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.

Time-Saving Techniques

- How to Rescue Overproofed Dough
- Second-Chance Levain
- Pressure-Caramelized Inclusions
- How to Optimize Your Home Oven
- Our Starch Slurry for Bagel Toppings
- Easy high-hydration doughs
- Challah braiding made easy with fruit juice

Innovative Recipes

- Sablée Brioche
- 100% High-Ryes
- Two-Step Sandwich Bread
- Second-Chance Sourdough
- Gluten-Free Brioche
- Compleat Wheat
- Sourfaux

Helpful Illustrated Guides

- How to Read the Recipes
- Where to Start with the Recipes
- Essential Gear
- How to Make a Bread Schedule
- Scoring Patterns
- Troubleshooting Common Problems
- The Science of Cold Proofing

About the Authors:

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age, he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

Modernist Pizza is the definitive guide to the world’s most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza.

Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it’s an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.

Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind.

Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There’s never been a better time to make pizza.

Modernist Bread 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, 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 more than 2,300 pages — 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.

Modernist Bread is sure to 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.

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.

About the Authors:

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age, he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

Unflinching Eye. Goya, the vivid witness to beauty, grandeur, and war

From his royal court portraits to horrific scenes of conflict, Francisco José de Goya y Lucientes remains one of Spain’s most revered and startling artists. With key works from throughout his career, this vivid introduction explores Goya’s mastery of form and light and varied, daring subjects.

From court portraits for the Spanish royals to horrific scenes of conflict and suffering, Francisco José de Goya y Lucientes (1746–1828) made a mark as one of Spain’s most revered and controversial artists. A master of form and light, his influence reverberates down the centuries, inspiring and fascinating artists from the Romantic Eugène Delacroix to Britart enfants terribles, the Chapman brothers.

Born in Fuendetodos, Spain, in 1746, Goya was apprenticed to the Spanish royal family in 1774, where he produced etchings and tapestry cartoons for grand palaces and royal residences across the country. He was also patronized by the aristocracy, painting commissioned portraits of the rich and powerful with his increasingly fluid and expressive style. Later, after a bout of illness, the artist moved towards darker etchings and drawings, introducing a nightmarish realm of witches, ghosts, and fantastical creatures.

It was, however, with his horrific depictions of conflict that Goya achieved enduring impact. Executed between 1810 and 1820, The Disasters of War was inspired by atrocities committed during the Spanish struggle for independence from the French and penetrated the very heart of human cruelty and sadism. The bleak tones, agitated brushstrokes, and aggressive use of Baroque-like light and dark contrasts recalled Velázquez and Rembrandt, but Goya’s subject matter was unprecedented in its brutality and honesty.

In this introductory book from TASCHEN Basic Art 2.0 we set out to explore the full arc of Goya’s remarkable career, from elegant court painter to deathly seer of suffering and grotesquerie. Along the way, we encounter such famed portraits as Don Manuel Osorio Manrique de Zúñiga, the dazzling Naked Maja, and The 3rd of May 1808 in Madrid, one of the most heart-stopping images of war in the history of art.

About the authors:

Rose-Marie Hagen was born in Switzerland and studied history, Romance languages, and literature in Lausanne. After further studies in Paris and Florence, she lectured at the American University in Washington, D.C.

Rainer Hagen was born in Hamburg and graduated in literature and theater studies in Munich. He later worked for radio and TV, most recently as chief editor of a German public broadcasting service. Together they have collaborated on several TASCHEN titles, including Masterpieces in Detail, Pieter Bruegel, and Francisco de Goya.

About the series:

Each book in TASCHEN’s Basic Art series features:

- a detailed chronological summary of the life and oeuvre of the artist, covering his or her cultural and historical importance 
- a concise biography 
- approximately 100 illustrations with explanatory captions

Five quality mountable prints in a full colour illustrated envelope.

With ravishing full-spread details of paintings and carefully-chosen details of many etchings, this splendidly-illustrated volume focuses on Goya's profoundly disturbing imagery, and demonstrates that his modernity derives from his lifelong investigation of what lies behind the world of appearances and convention.

Werner Hofmann describes the essence of Goya's huge output, pointing to the source of its energy, alarming immediacy and striking modernity. ‘As an artist, Goya is on the side of the passions, the liberated as well as the suppressed, the liberating as well as the oppressive.’

Goya’s paintings, drawings and prints are placed in their historical context, revealing the specific character of each phase of the artist’s life and work. The author discusses ‘the glory and the pain of faith’ in Goya’s early work, the artist’s representation of the threat posed by the French Revolution, his dramatic documentation of the French occupation of Spain, his variations on cruelty in the Horrors of War etchings, and the religious faith apparent in his late work.

Hofmann also illuminatingly relates the artist and his work to contemporary intellectual developments, drawing comparisons with writers, critics and philosophers from Goethe to William Blake and the Marquis de Sade. The book also features extensive Notes, Chronology and a Bibliography.

An artist both of and before his time

The Old Master who ushered in the modern era

Francisco José de Goya y Lucientes (1746-1828), one of Spain’s most revered and controversial painters, is known for his intense, chilling, and sometimes grotesque paintings depicting the injustice of society with brutal sincerity. A court painter to the Spanish crown, he captured, through his works, a snapshot of life in Spain in the late 18th and early 19th centuries. Coming at the tail end of the Old Masters period, Goya, with his audacious, subversive, and highly influential works, can be considered the first painter of the modern era. His influence can be seen in the works of artists as varied as Pablo Picasso and Francis Bacon.

About the Series:
Every book in TASCHEN's Basic Art Series features:

* a detailed chronological summary of the artist's life and work, covering the cultural and historical importance of the artist
* approximately 100 color illustrations with explanatory captions
* a concise biography

Since the late eighteenth century, numerous artists have been enthusiastic about the sublimity of nature, the purity of emotion, melancholy, and loneliness while at the same time feeling drawn to the abysses of the human condition, as is manifested in times of war and economic crisis. Their works tell of passion and death; their themes deal with the mysterious, the uncanny, the irrational, the fantastic, the grotesque, and evil. They feature social outcasts: madmen, criminals, beggars. In 1930 the literary theorist Mario Praz coined a term for this, “Dark Romanticism,” but it has yet to have been thoroughly examined by art theory.

This publication is the first to investigate in detail the relations among the Romantic, Symbolist, and Surrealist movements, presenting Romanticism as a recurring sentiment that was embraced throughout Europe and endured into the twentieth century.

This generously illustrated volume on the work of Francisco de Goya makes the world’s greatest art accessible to readers of every level of appreciation. Widely regarded as the first modern artist, Goya was both a court painter to the Spanish Crown and a commentator on the tumultuous events of his time. Overflowing with impeccably reproduced images, this book offers full-page spreads of masterpieces as well as highlights of smaller details — allowing the viewer to appreciate every aspect of the artist’s technique and oeuvre.

Francisco Goya (1746-1828), one of Spain's most revered and controversial painters, is known for his intense, chilling, and sometimes grotesque paintings depicting the injustice of society with brutal sincerity.

About the Series:
Every book in TASCHEN's Basic Art Series features:

• a detailed chronological summary of the artist's life and work, covering the cultural and historical importance of the artist
• approximately 100 color illustrations with explanatory captions
• a concise biography

Книга об испанском живописце, рисовальщике и гравере Франсиско Гойе (1746–1828). Он глубоко проник в мир кошмаров и галлюцинаций, которые высвобождаются из глубинных слоев психики, как только снимается контроль индивидуального сознания. Гойя исполнял множество картонов для ковров, изготовленных Королевской мануфактурой. Писал прекрасные портреты, будучи первым живописцем короля. Затем постепенно отошел от двора, сойдясь с либерально мыслящими личностями и познакомившись с просветительской философией. Его живописная манера сильно изменилась после того, как он стал глухим, изменились и его картины: они стали более мрачными и призрачными, а портреты приобрели более интимный характер, и в них появился напряженный психологизм. Книга состоит из семи глав, подробно рассказывающих о жизни художника и об истории создания каждой картины, представленной в издании. Все иллюстрации имеют аннотации. В конце книги приводится хронология жизни и творчества мастера, а также библиография избранных трудов о Гойе, вышедших во всем мире.