[[ Read Ebook ]] õ Modernist Bread Spanish Edition Å eBook or Kindle ePUB free

[[ Read Ebook ]] ß Modernist Bread Spanish Edition ê Modernist bread presenta una nueva y revolucionaria forma de entender uno de los alimentos b sicos m s importantes de nuestra dieta Creada por el mismo equipo que public el aclamado Modernist cuisine el arte y la ciencia de la cocina, esta monumental colecci n El mayor estudio sobre el pan hasta la fecha y ganadora del Premio James Beard a na conocimientos pr cticos y t cnicas INNOVADORAS y es el resultado de m s de cuatro a os de investigaci n y colaboraci n con los principales l deres del sector Las impresionantes fotograf as que ilustran la historia del pan a lo largo de cinco vol menes permiten descubrir sus fascinantes or genes, panes de todos los rincones del mundo y la asombrosa belleza de los fen menos cient ficos que se producen por encima y por debajo de la corteza En Modernist bread encontrar recetas y t cnicas INNOVADORAS desarrolladas por el equipo de Modernist cuisine que no se han publicado en ning n otro lugar La obra se presenta en una impecable caja de acero inoxidable y sus cinco vol menes contienen m s derecetas tradicionales y vanguardia Cuenta adem s con un manual de cocina, encuadernado en espiral, que le permitir disponer de todas las recetas en un nico libro Con m s dep ginas, Modernist bread se convertir en un recurso inestimable para todos aquellos que quieran saber m s sobre el pan o deseen mejorar sus habilidades Este libro es una invitaciones a los panaderos desde los tradicionalismo m s estrictos hasta los entusiastas de lo modernista, los aficionados, los chefs de restaurante y los panaderos artes Ana les para que aprovechen todas las posibilidades que ofrece la imaginaci n y sigan su intuici n para hacer pan a su manera Is this a life changing book set to replace all other bread books No Is it a set that you definitely need in order to make great bread No Is it a fun indulgence It definitely is Had it not been marketed as a set offering a revolutionary new understanding of one of the most important staples of the human diet , I might have even given it 5 stars Apart from the stunning photography which actually really is stunning, by the way and the convenience of having all the various methods and t Is this a life changing book set to replace all other bread books No Is it a set that you definitely need in order to make great bread No Is it a fun indulgence It definitely is Had it not been marketed as a set offering a revolutionary new understanding of one of the most important staples of the human diet , I might have even given it 5 stars Apart from the stunning photography which actually really is stunning, by the way and the convenience of having all the various methods and techniques used and developed by different professionals all in one place, I m not so sure that I personally found anything particularly unique, let alone revolutionary, in any of the books For example, one of the many things that s presented as radically new is the fact that glutathione found in certain fruit juices relaxes gluten and can improve challah results by making the dough easier to work with shape and by producing a softer crumb which is something already known, not just to most professionals, but many home bakers too That being said, as someone who has gone through dozens of bread books in varying styles somefocused on science, otherson intuitive baking, etc , I was definitely impressed with the thoroughness of the documentation of various bread experiments and Myhrvold s systematic analysis and methodology which are perhaps a result of his background in mathematics and physics Rather than intimidating the reader, the experiments are presented in a way that actually encourages creativity So I would say that rather than presenting some revolutionary or groundbreaking new information, the set s strength lies in how it presents and combines the already existing vast body of knowledge on bread As much as I enjoyed reading this, and would enjoy having a set of these books of my own one day I feel like it was such a shame that the design and layout of the recipes content are so dated Despite the minimalist and clean outside cover design, the inside wasn t impressive it looked like one of those 100 things you need to know about bread A Z bread recipes kind of books that one can easily find in a pile of books in a car boot sale There were a lot of good info tips about bread brea As much as I enjoyed reading this, and would enjoy having a set of these books of my own one day I feel like it was such a shame that the design and layout of the recipes content are so dated Despite the minimalist and clean outside cover design, the inside wasn t impressive it looked like one of those 100 things you need to know about bread A Z bread recipes kind of books that one can easily find in a pile of books in a car boot sale There were a lot of good info tips about bread breadmaking I just wished that it wasvisually appealing and that better photos were used Even the way it was written felt like they needed a better editor That being said, I am not ignoring the fact that despite all of its rushed mess and aesthetic displeasure it is still a good collection to have own It s also quite pricey so I was very disappointed with the lack of care attention towards the details Nevertheless, it is definitely worth reading if you re looking to make a good loaf I didn t know that vital wheat gluten could be a fun ingredient to use with whilst making bread like for making a high volume, big open crumb rye bread I guess seitan isn t just vegan fried chicken This is an impressive work, investigating various aspects of baking with the same rigour, resources and revealing reproductions as in Modernist Cuisine There are lots of interesting anecdotes surrounding the main text such as the surprisingly recent inventions of the baguette and ciabatta 1930s and 1986 respectively , but the main text of the book is a systematic analysis of what happens when flour of various kinds is mixed with water, salt and yeast or levain in various proportions and This is an impressive work, investigating various aspects of baking with the same rigour, resources and revealing reproductions as in Modernist Cuisine There are lots of interesting anecdotes surrounding the main text such as the surprisingly recent inventions of the baguette and ciabatta 1930s and 1986 respectively , but the main text of the book is a systematic analysis of what happens when flour of various kinds is mixed with water, salt and yeast or levain in various proportions and under different conditions.Given that the book spans 2500 pages, the scope is surprisingly narrow The treatment of flat breads is rather superficial, and apparently laminated dough falls completely outside the purview, so there s only scant mentions of croissants or pain au chocolat Maybe there s a modernist pastry in the pipeline