Image courtesy of Amazon
A highly-anticipated new book collection from the team of scientist/chef/author Nathan Myhrvold, baker Francisco Migoya, and culinary incubator Modernist Cuisine was released on Tuesday, November 7.

The culmination of four years of nonstop research, photography, experiments, writing, and baking,  Modernist Bread: The Art and Science is a five-volume library providing a revolutionary new understanding of one of the most important staples of the human diet, bread. This treasury shares that practical knowledge and groundbreaking research.

The group had previously put out a book collection, Modernist Cuisine: The Art and Science of Cooking, in 2011. The books are meant to provide greater context on food and be invaluable resources to bakers who wish to advance the art of baking.

Modernist Bread: The Art and Science spans 2,300 pages, offering comprehensive information on bread. Everything from its history, to its science and physics, to techniques and recipes that will astound bread enthusiasts, is covered. The book contains more than 1,500 traditional and avant-garde recipes for bakers of all skill levels.

Modernist Bread: The Art and Science is available now. The current hardcover price for the five-volume set is $558.97 on Amazon.