The brilliant folks behind Modernist Cuisine — known for their cooking lab and epic tomes on cooking — are coming out with a gorgeous new series of cookbooks this spring. Modernist Bread: The Art and Science will be a deep-dive into everything you would ever want to know about bread. From the basic crumb and crusts, to different kinds of yeast, if you've ever wanted to commit to a life of bread making, this is the cookbook you need.
The six-volume cookbook is co-authored by Nathan Myhrvold, who also co-authored Modernist Cuisine and Modernist Cuisine at Home, and chef Francisco Migoya, who is the pastry chef for French Laundry and a culinary instructor at the CIA. Alongside these two were many advisors, including historians, grain experts, and bakers.
According to Eater, the books include 2,300+ pages filled with 3,000 images of bread, starters, ovens, and other bread machinery. The book took four years to create, even though it was announced in 2014.
The cookbook comes out on May 17 next year, but is available for pre-order right now for $625. Yes, this is a very expensive cookbook. If you're trying to figure out how to justify purchasing it, let me tell you that an eight-week bread-baking class at ICC in New York will cost you $11,500. Just think of all the knowledge you could gain for a fraction of the price.