January 31, 2018 - 7:30am
Simple question - is 'Modernist Bread' worth the money?
I've seen this addressed elsewhere on TFL, but can't see many replies/any definitive feedback.
I already have countless bread books (usual suspects - Tartine, FWSY, Hamelman's Bread etc) and 'Modernist' is a massive amount of money.
Will it teach me anything that the other books won't, or does it just look pretty?
Any feedback much appreciated!
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I have not seen this book, but you seem to have a good library, as do I, I see no reason to buy another. Check the public library, if you are interested, then decide.
Ford
I reckon it's worth the money.
It is a fairly big expense but if you look at it on a cost per book basis, it's reasonable.
I've read it cover to cover and although there was a fair bit that I already knew, there is a ton of information that I didn't know.
The main problem is that it's bloody heavy - I do most of my reading in bed at night and trying to balance over 3 kilos of book in bed isn't easy.
There a few threads on this site about the books so have a read of those and give it some thought.
I say "Buy it".
I was going to purchase the book until I read about quite a few people having issues with the binding breaking. Modernist has been quick to replace them but I'll wait until they use a higher quality producer.
Depending on where you live.. or if you have access to a library system that has an electronic borrowing policy.. you could always use the library to access the books. Someone on the site mentioned that and I thought it a great idea! I think it also depends on why you think you want it.. and if there are different books that can get you there..
I watched the video of Francisco Migoya the "Modernist Bread" Boulanger Chef:
https://www.youtube.com/watch?time_continue=13&v=4rlqTpRYo2E
I suggest you watch it. He's a good communicator and does an excellent job at "selling" what they've accomplished with this work.
The idea that this should be online with a good table of contents and search function hit me as being as close to a treasure as a dedicated baker could wish. Alas, this is not to be as they seem to be set on earning the return through a paper and binding version. I suspect that this is due to the problem of intellectual property theft which is so rife that it is driving everything to the "open" platform space - free to anyone who desires to learn. This is in anathema and in opposition to mercantilism as one could ever wish to appreciate.
The library with electronic browsing is, at a minimum, a "midway" approach to having this as a "resource" to the baking community.
Personally, I only do digital for books in this category.
Francisco mentions the finger test in the above video. Guess what? With all their research nothing was found to replace it...,
Wild-Yeast