ニューヨーク・タイムズのインスタグラム(nytimes) - 10月6日 04時49分

2 years ago in Paris, Nathan Myhrvold wandered @ルーブル美術館 on a mission, documenting every image of #bread that he could find. “Sadly, art historians don’t catalog paintings by whether or not there’s bread in them,” he told @tejalxrao of @nytfood. So Nathan built his own catalog, shooting about 100 buns and rolls that peeped from underneath oil-rendered French linens and gleamed in dark Dutch still-lifes. Each one became a data point in his obsessive study of bread and how it’s changed through the ages: “Modernist Bread,” a $625 cookbook that stretches over 2,000 pages. Above all, the book is a call for cooks to rethink one of the world’s oldest foods — to understand how bread is made, using more than their instinct and intuition, so they can push the craft forward. “You do things one way, until you learn there’s a completely different way that’s even better,” said the chef @fjmigoya. “And there’s always a better way.” The book insists that the most exciting time to be a baker (or bread lover) isn’t a golden age that has passed us all by. It’s right now. If you don’t believe us, visit the link in our profile to get some #NYTCooking recipes for #? — like the loaves photographed here by @jessica___marx.

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