The 2,438-page book weighs a whopping 50.2 pounds, and is the culmination of four years of extensive research and experimentation by the Modernist Cuisine team, including Nathan Myhrvold and Francisco Migoya. It promises to be “the most in-depth, comprehensive, and largest bread cookbook to date,” according to a release.
The book will include recipes for home ovens and professional ovens, and it will cover everything from traditional breads to more inventive creations.
Through a special pre-order promotion, those who purchase the book ($625) and the 2017 Modernist Bread wall calendar ($14.95) on Amazon will receive $15 off the book, essentially getting the calendar for free. The calendar includes photos from the coming book.
Modernist Bread: The Art and Science is slated for a May 2017 release.