Modernist Bread, the award-winning book that presents a revolutionary way of understanding bread, will go on sale in autumn of 2019 translated into Spanish, French, and German.

Written by Nathan Myhrvold and Francisco Migoya, it gathers knowledge, pioneering techniques, and recipes, and is the result of more than four years of research and collaboration with the world’s top leaders in the sector. Professional bakers, restaurant chefs, and amateurs will better understand the cooking process, learn how to save time when facing some of the usual problems, and learn traditional and modern bread recipes.