Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team. -- The Cooking Lab, -- [2017], -- First edition.

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ISBN 0982761058
ISBN13桁 9780982761052
テキストの言語 英語                  
分類:NDC10版 596.63
個人著者標目 Myhrvold, Nathan.
本タイトル Modernist bread.
巻次等 Volume 6 /
著者名 Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.
版表示 First edition.
出版地・頒布地 Bellevue, WA :
出版者・頒布者名 The Cooking Lab,
出版年・頒布年 [2017],
数量 xiii, 2-430 pages :
他の形態的事項 illustrations ;
大きさ 28 cm.
書誌注記 Includes bibliographical references and index in volume 5.
内容注記 Kitchen manual.
要約、抄録、注釈等 "Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover 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."--Publisher's web site.
著者標目 Migoya, Francisco J.
団体名(副出標目) Cooking Lab.
一般件名 Bread.
Bread.
資料情報1 『Modernist bread. Volume 6 /』First edition. Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team. The Cooking Lab, [2017], (所蔵館:中央  請求記号:DF/596.6/M99/M1-6  資料コード:7112979877)
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352044120