General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,541
Default Modernist Bread - new 5 volume book set

I dont think Santa will bring me this one:
http://tiny.cc/tnbyoy

The above is a review but the following article is also interesting. For
example, Ciabatta was trademarked in 1982 in response to the popularity
of the baguette.

http://nationalpost.com/life/food/br...tive-get-fresh

or:http://tiny.cc/wahzoy

Graham
  #2 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,541
Default Modernist Bread - new 5 volume book set

On 2017-11-17 8:08 PM, graham wrote:
> I dont think Santa will bring me this one:
> http://tiny.cc/tnbyoy
>
> The above is a review but the following article is also interesting. For
> example, Ciabatta was trademarked in 1982 in response to the popularity
> of the baguette.
>
> http://nationalpost.com/life/food/br...tive-get-fresh
>
>
> or:http://tiny.cc/wahzoy
>
> Graham

And a better review in the NYT:
https://www.nytimes.com/2017/10/02/d...read-book.html
  #3 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,618
Default Modernist Bread - new 5 volume book set

On Fri, 17 Nov 2017 20:14:06 -0700, graham > wrote:

>On 2017-11-17 8:08 PM, graham wrote:
>> I don’t think Santa will bring me this one:
>> http://tiny.cc/tnbyoy
>>
>> The above is a review but the following article is also interesting. For
>> example, Ciabatta was trademarked in 1982 in response to the popularity
>> of the baguette.
>>
>> http://nationalpost.com/life/food/br...tive-get-fresh
>>
>>
>> or:http://tiny.cc/wahzoy
>>
>> Graham

>And a better review in the NYT:
>https://www.nytimes.com/2017/10/02/d...read-book.html


Graham, that sounds amazing. Like one of the first new idea bread
books to come out in the last 10-15 years. I wonder if I can find a
university copy that I can borrow. At that price my local library
won't get it.
Boron? Are you going to add to your collection? ;-)
I can't wait for some of the recipes to hit the rounds.
Thanks for alerting me.
Janet US
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Modernist Cuisine George M. Middius[_2_] General Cooking 1 24-05-2012 06:23 PM
Do people in this group add bread ingredients by volume or weight, and why? PastorDIC Sourdough 88 07-01-2007 01:48 AM
Volume of must or volume of expected juice for calculating sulfite/acid/yeast needed marc Winemaking 10 03-10-2006 12:21 AM
Modernist Barolo? Nils Gustaf Lindgren Wine 15 07-09-2006 02:48 PM
I make stove top bread frequently. I make dough, flatten it (usually) to fit the bottom of my cast iron frypan, and cook it really slowly. Sometimes I let it rise, sometimes not. Depending on the dough volume, it ranges from a half inch thick to two Tim Recipes 0 22-12-2005 12:15 PM


All times are GMT +1. The time now is 07:14 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"