An incredible and tasty compendium on one of the best appreciated foods in the human diet: bread. Five hardback volumes, in an elegant stainless-steel case, generate an unmissable opportunity to learn innovative recipes and techniques. Winner of the renowned James Beard Award, the book explores the worldwide history of this food and all its variants, capturing its essence in breathtaking images. The work is by scientist and chef Nathan Myhrvold and baker Francisco Migoya, team members of the innovative Modernist Cuisine project, dedicated to making, capturing, and thinking about food in new ways. For the more traditional and the more innovative, Modernist Bread offers a set of over 1,500 recipes that are most likely to want you to get your sleeves rolled up.