Nathan Myhrvold and technologists are working on a new project that’s all about bread. The book will include: boules, baguettes, ficelles, brioches, no-knead types, and all sorts of dough that only a bread mother could love.
Best of all, Myhrvold has brought on the illustrious pastry chef and chocolate-maker Francisco Migoya for the project, not to mention Peter Reinhart, whose work on the subject of bread can basically be traced, directly or otherwise, to any legitimately artisanal operation that’s come about in the U.S. in the last decade or so.