Bread Baking Like You Have Never Heard It Before- Nov 29

Making good bread is both an art and a science—Modernist Bread is a 2,642-page tome on the craft of baking bread as well as bread’s future.  The five volume masterpiece is the culmination of over four years of nonstop research, photography, experiments, writing, and baking.

 The book  volumes cover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor—all through more than 1,200 recipes and variations to master and inspire.

 

Curious to learn more? Tune into The Connected Table LIVE! November 29.

Chef Francisco Migoya

Chef Francisco Migoya, co author of Modernist Bread, joins The Connected Table November 29th. Chef Migoya grew up in Mexico and studying art (painting, sculpture and drawing). But, a stage (internship) at a restaurant at age 16 sparked his passion for cooking. He  attended culinary schools in Mexico and France and went on to work at some major restaurants in the USA such as French Laundry, Bouchon Bakery and most recently, as a professor at the Culinary Institute of America. Chef Migoya is author of three books on pastry: “Frozen Desserts”  (2008), “The Modern Cafe” (2009) and “The Element of Dessert” (a 2014 International Association of Culinary Professionals  cookbook award recipient.

Levain

 

Modernist Bread by the Numbers

Number of pages: 2,462

Weight of book:  50 lb.

Weight: of ink: 4 lb

Words: 1,000,000+

Number of recipes: 1500

Photos: 3,000+

Loaves baked: 36,650+

Boule

 

November 29, 2p, EST on The Connected Table LIVE at W4CY.com. Podcast to iHeart.com

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