Modernist Bread at Home

It is what it is.... "Fantastic reference book 📖".. a library in one binder...

Bought this for my wife who has been baking her own bread for over 50 years. She loves it and I get to eat the results. Love that there is a workbook with it for her to make her own notes.

Love the books! I am learning so much!

Great book. Fantastic for bakers.

This book contains the science of baking and will teach you everything you need to get started baking amazing breads. Everything is broken down and detailed with explanations. The only drawback is that the book is freaking huge and it doesn't fit anywhere on any shelf I have. I don't know where to store it.

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!

This set came packaged in its own branded box and presented quite well. The book is huge and heavy, which was not clear from the product listing.

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 been baking bread at home for six years, since the beginning of the pandemic, using recipes and information from the internet. But this book has taken my home baking to a completely different level — it systematized my knowledge, debunked myths, and gave me a lot of new and useful insights. It’s an absolutely well-thought-out set: a large, heavy, beautifully illustrated book paired with a practical, functional companion that’s easy to use in the kitchen. The price of the book is lower than an in-person masterclass on a single type of bread, and it’s absolutely worth it. A true masterpiece.

Great book for explaining how to make your own bread with just basic ingredients and equipment. Especially if you like to get into the science and nitty gritty of bread! Baking 3-4 loaves a week now!

Già conoscevo Modernist per quanto riguarda altri testi ma questo è stata una folgorazione. Ottima opera: un monumentale libro (pesante, pure) da consultare e studiare su un tavolo, con calma, e un agile manuale (leggero, senza illustrazioni, carta e copertine leggere, rilegatura a spirale (ecco, forse un po' troppo delicato quest'ultimo). Al momento non ho le possibilità (mezzi ma soprattutto, momentaneamente, spazio) per dotarmi degli strumenti per assicurarmi la riuscita e la ripetibilità di molte ricette, quelle più a me care, peraltro esposte in maniera ottimale, con possibilità alternative. Mi riferisco a qualche acquisto che proprio considero necessario per un salto di qualità. Una anche modesta cantinetta vini, per ovviare alle alte temperature estive, un set composto da cavo riscaldante e ottimo termostato relativo. Ho già visto su amazon quel che mi manca.

Ok it’s expensive but worth it. Good things are worth paying for and this book provides excellent value. The problem is assessing the information and their is lots of very valuable information in the book and who actually looks things up hard copy? I sure do not would love to be able to access it as a e book

You might be wondering why you'd pay this much for a book about bread when the internet tells you everything you need to know and more. The simple fact is, there is so much conflicting information out there with very little "science" supporting the methods - why one way is better than the other. What you can trust with Nathan and his team is that they are methodical, thorough and almost obsessive in their pursuit for perfection. You know that the method you are following is truly going to be the best way to do it. They have used over 40,000 kilograms(!!) of flour during their research for the Modernist Bread series. I don't know anyone else who can make that claim. Even what we think of as very small aspects of the overall process are researched in depth - for example, the best way to store your creation (and again, the science, evidence and testing behind their conclusion is provided). Even the best way to cut your bread has been tested. There is not a single aspect of the entire process that has not been covered - saving you a great deal of work and research. Even things that Ive never been sure about (why are some bread proofing baskets lined, and others not, and why should I use one over the other) is covered in extensive detail. I'm not a professional chef, I'm just a home cook - but I still purchased the full Modernist Cuisine series because it's just incredibly interesting. When I heard they were producing a Modernist Bread at Home, with recipes more accessible to home bakers, I put in my pre-order right away. Firstly, have a look on YouTube at how these books are physically produced - that is a work of art in itself. The care that has been taken in the craftsmanship of the actual book is impressive. The photography is beautiful, stunning and innovative - with real "cutaways" of actual kitchen appliances so you can see the inner workings of what is happening (for example, they have cut a stand mixer in half). The ink and printing used in the book (again see the YouTube videos) brings these photos to life in a way you do not normally see in a book. The layout is incredibly thoughtful - finally, someone who can layout a recipe, ingredients and methods in a logical way! Breads are categorised in many different ways so you can easily skip to what you need. For example, they have a list of breads for "I need it tonight", or "good for beginners", or more contemporary/innovative breads. There is nothing like this that exists - the book is truly unique in many ways. Yes, it's expensive - but when you understand what has gone into this, I think it is worth every penny. Thank you Nathan and team for another amazing book!