Modernist Bread is a revolutionary way of understanding one of the most important staples in our diet. Created by the same team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this monumental collection - the largest study of bread to date - brings together practical knowledge and pioneering techniques and is the result of more than four years research and collaboration with the main world leaders in the sector.

With stunning photographs illustrating the history of bread across five volumes, discover its incredible origins, breads from all corners of the world, and the awe-inspiring beauty of scientific phenomena that take place above and below the crust. Plus you'll find innovative recipes and techniques, developed by the Modernist Cuisine team, that haven't been published anywhere else.

Presented in an impeccable stainless steel case, its five volumes contain more than 1,500 traditional and avant-garde recipes and a spiral-bound cookbook so you can have a single book of all the recipes close at hand in the kitchen. With more than 2300 pages, Modernist Bread will become an invaluable resource for all those who want to know more about bread or wish to improve their skills.

This book is a rallying cry for all bakers — from the strictest traditionalists to modernist enthusiasts, amateur bakers, restaurant chefs, and artisan bakers. Take advantage of the possibilities offered by your imagination and follow your intuition to make bread your 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.