Modernist Bread at Home

What is there to say this is the end all be all of books but for the very serious person in mindAnd yes very expensive

I’ve been cooking in scratch kitchens and elevated cuisine for almost 10 years. This book is perfect. Beautifully done, amazing photos and all around easy to use. Some ingredients you most likely won’t have on hand buttttt it gives you substitutions for certain recipes and those are easy to get around. Haven’t made something I didn’t like out of this book. Great for all around knowledge on all thing bread. Also has a fantastic section for gluten free recipes and understanding!

I normally don't spend this amount of money on any book (as I usually buy used).HOWEVER, Nathan and his team have created a resource which, in addition to making an excellent coffee table book, provides some of the best recipes and instruction for bread making I have yet to find.Kudos to Nathan and his team on this work which is likely to keep a permanent spot in my cooking library.Yes! Pricey and recommended.

I have read a number of books on the science of cooking, the science of breadmaking, and this one is superb. I gained new insight into my breadmaking process, and it gave me many new techniques to try.

After making many loaves of sourdough that were generally OK but no better than that, I ordered this book. After a few iterations, I’m now consistently producing amazing loaves. They look and taste like artisan bakery loaves. Cold proofing, the combo-cooker, and a few other tweaks were the missing elements. I’ve also baked the chocolate cherry sourdough and it was fabulous. This is the only bread cookbook I need. Expensive but definitely worth it if you bake regularly.

Here it goes: the first not 5 star review for this book. I was excited to get the book when it came out. I bake at home almost daily, we never buy bread or cakes. I am a pretty good baker and a cookbook junkie. I have a full time job and thought I’d treat myself to a really high end Cookbook like some women would treat themselves to a designer bag :), that’s how I feel about my cookbook collection. I say all that because the price point is extreme for many home bakers. I hear everyone out there drooling over the quality of paper and the the Kitchen Aid sliced in half just for the sake of a cool picture (I think it’s unnecessary, I am sure Kitchen Aid did plenty of destruction testing themselves, no need to take a machine that took so much labor and material to create and put it in the garbage… think environmental footprint or just common sense). The book is extremely heavy and like some said it’d be great for a coffee table book but let’s face it: coffee table books are either for looking great in your interior or for your guests to read. If your friends are all fellow bakers and you want them to stay for a few days so they can appreciate all of the content, you should get the book, it’s gorgeous! To me, “At Home” in the title meant that it was a book for the kitchen. It is not. It’s too heavy and too pretty for that. Enough said, there is a little spiral bound with just recipes that are meant to stay in the kitchen but that one ironically has paper that feels like parchment, really thin.No reviews mentioned using the recipes. I baked 4 recipes from this book and was not thrilled. Burger buns came out good, sourdough really depends on how good your starter is (technique is all over YouTube), Japanese loaf came out hard (Milk bread I make is super fluffy) so not impressed. Sorry to disappoint followers of Modernist cuisine movement :( I am back to just baking.

I've barely had any time with this book yet. But my early impressions are that this is a great book. At this point in time I can say the photos are beautiful and their placement within the text is informative. Well worth the money.