{"title":"Books \u0026 Learning","description":"\u003cp\u003eExplore books that examine food science, fermentation, flavour development and modernist technique, with references for cooks who want to understand the reasoning behind the method.\u003c\/p\u003e","products":[{"product_id":"evolution-techniques-and-ingredients-for-modern-pastry","title":"Evolution: Techniques and Ingredients for Modern Pastry by Jordi Puigvert","description":"\u003cp\u003e\u003cstrong\u003eEvolution: Techniques and Ingredients for Modern Pastry\u003c\/strong\u003e by Jordi Puigvert is a problem-solving manual for pastry chefs who want to understand what modern texturising and functional ingredients can actually do in a professional kitchen.\u003c\/p\u003e\n\u003cp\u003eRather than using ingredients such as gelling agents, thickeners, stabilisers and emulsifiers simply because they are new, Puigvert begins with practical questions. Can a meringue be made without heating egg white? Can a gel remain stable inside a cake at high temperature? Can a frozen product thaw without releasing excess water? Can a mousse be converted into a frozen preparation without rebuilding the entire formula?\u003c\/p\u003e\n\u003cp\u003eThe book then connects those problems with the ingredients and techniques capable of solving them. Detailed product sheets explain functionality, while step-by-step applications demonstrate how individual ingredients affect texture, stability, freezing, preservation and production efficiency.\u003c\/p\u003e\n\u003cp\u003eThis makes \u003cstrong\u003eEvolution\u003c\/strong\u003e particularly useful for chefs working in product development. Its purpose is not to replace classical pastry with laboratory technique, but to identify where a newer ingredient can simplify a process, improve consistency or make a preparation possible under conditions where the traditional formula has limitations.\u003c\/p\u003e\n\u003cp\u003eTwenty application techniques are translated into 20 complete modern pastry creations built from more than 60 components, including cakes, desserts, marshmallows and macarons. The recipes show the techniques in context rather than presenting them only as isolated technical exercises.\u003c\/p\u003e\n\u003cp\u003eFor pastry chefs, instructors and R\u0026amp;D teams, Evolution provides a bridge between ingredient science and everyday production. Its lasting value is learning to choose a functional ingredient because it solves a specific problem, not simply because modern pastry makes it available.\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517098823841,"sku":"","price":93.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Evolution_TechniquesandIngredientsforModernPastry_EN_ES_1.jpg?v=1590985545"},{"product_id":"files-by-ramon-morato","title":"Files by Ramon Morató","description":"\u003cp\u003e\u003cstrong\u003eFiles\u003c\/strong\u003e is Ramon Morató's exploration of what happens when modern pastry is treated not only as a collection of recipes, but as a subject for research. Across 15 independent projects, he examines chocolate and pastry through science, nutrition, design, flavour theory, consumer behaviour, anthropology and changing ideas about how and why people eat.\u003c\/p\u003e\n\u003cp\u003eEach “file” begins with a question or area of investigation and follows it into practical applications. A study of ganache, for example, moves through emulsion and preservation into vegan, water-based, one-shot, long-life and praline ganaches. Other projects examine vegetables in pastry, flavour pairing with wine, nuts, health-conscious pastry, changing consumption habits, Japanese cotton cake, WholeFruit chocolate and the process of building a product range around a particular couverture.\u003c\/p\u003e\n\u003cp\u003eNearly 100 finished creations translate those ideas into bonbons, chocolate bars, macarons, plated desserts, cakes, entremets, tartlets, choux, ice creams, snacks and other formats. But the recipes are not the book's only purpose. Morató repeatedly connects formulation and technique with the larger decisions behind a product: what consumers want, how ingredients function, how a concept develops, and how a chef can build a recognisable point of view.\u003c\/p\u003e\n\u003cp\u003eThis makes Files particularly useful for professionals who already know how to execute pastry and chocolate techniques and want to strengthen the thinking behind their work. It provides examples of how research can become product development, and how ideas from outside pastry can lead to new formulations, formats and creative directions.\u003c\/p\u003e\n\u003cp\u003eFor pastry chefs, chocolatiers, instructors and advanced students, Files is less a conventional recipe book than a collection of working case studies in contemporary pastry development.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/572023460\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":40174227554465,"sku":"","price":158.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/FilesbyRamonMorato_EN_ES_1.jpg?v=1625649419"},{"product_id":"modernist-bread-the-art-and-science","title":"Modernist Bread: The Art and Science","description":"\u003cp\u003e\u003cstrong\u003eModernist Bread: The Art and Science\u003c\/strong\u003e is not simply a collection of bread recipes. It is a five-volume reference designed to explain bread from the ground up: its history, ingredients, fermentation, equipment, techniques, failures, and possibilities.\u003c\/p\u003e\n\u003cp\u003eNathan Myhrvold, Francisco Migoya, and the Modernist Cuisine team spent more than four years researching bread and testing long-held assumptions through controlled experiments. The result connects practical baking with the science behind it, helping readers understand not only how a method works, but why changes in flour, hydration, fermentation, shaping, proofing, heat, and equipment change the final loaf.\u003c\/p\u003e\n\u003cp\u003eThat is what makes this set valuable as a long-term reference. Rather than giving you one formula to follow, it gives you a framework for diagnosing problems, comparing methods, adapting recipes, and developing bread more intentionally. Traditional breads sit alongside contemporary techniques, alternative grains, enriched doughs, flatbreads, gluten-free baking, bagels, pretzels, bao, and more, with recipes developed for both professional and home equipment.\u003c\/p\u003e\n\u003cp\u003eThe scale of the research is matched by the way the material is presented. Detailed photography makes processes and structures visible, while the separate wire-bound kitchen manual keeps recipes and reference tables practical at the bench. The main volumes can remain a library reference while the manual goes into the kitchen.\u003c\/p\u003e\n\u003cp\u003eFor professional bakers, instructors, culinary schools, advanced home bakers, and anyone who wants to understand bread beyond individual recipes, Modernist Bread is the kind of resource that can be returned to for years. Its value lies not simply in the number of recipes, but in replacing scattered information with one deeply researched system for understanding and advancing the craft.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/nlX0VqLoTOk\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058597236980,"sku":"","price":769.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ModernistBreadTheArtandScience_EN_1.jpg?v=1636932274"},{"product_id":"modernist-pizza","title":"Modernist Pizza","description":"\u003cp\u003e\u003cstrong\u003eModernist Pizza\u003c\/strong\u003e is a three-volume study of pizza as food, craft, science, and culture. Rather than treating pizza as a collection of topping combinations, Nathan Myhrvold, Francisco Migoya, and the Modernist Cuisine team examine the variables that determine how pizza actually works, from flour and fermentation to ovens, heat transfer, sauces, cheese, toppings, and the defining characteristics of individual pizza styles.\u003c\/p\u003e\n\u003cp\u003eThe project combines laboratory-style testing with extensive field research. The team visited pizzerias around the world, compared regional traditions, challenged commonly repeated assumptions, and tested techniques across both professional and home equipment. That means a reader can use the books not only to reproduce a Neapolitan, New York, Detroit, deep-dish, al taglio, or other style, but to understand what makes that style distinct and how to adapt the process to their own kitchen.\u003c\/p\u003e\n\u003cp\u003eThis is where the set earns its place as a reference rather than simply a recipe collection. It gives pizza makers a framework for choosing and adjusting doughs, understanding fermentation, matching oven performance to style, troubleshooting results, and building pizzas intentionally. Traditional formulas sit beside experimental techniques and original creations, making the material useful whether the goal is consistency, refinement, or new product development.\u003c\/p\u003e\n\u003cp\u003eThe three main volumes are supported by a separate wire-bound kitchen manual containing the recipes and reference tables, so the working material can be kept at the bench without bringing the complete set into the kitchen.\u003c\/p\u003e\n\u003cp\u003eFor professional pizzaioli, bakeries, restaurants, culinary instructors, serious home pizza makers, and anyone interested in understanding pizza beyond a single recipe, Modernist Pizza offers the kind of depth that can continue to answer questions long after the first read.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/h0_t5AGWs44\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058673848564,"sku":"","price":519.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ModernistPizza_EN_1.jpg?v=1636933835"},{"product_id":"modernist-cuisine-at-home","title":"Modernist Cuisine at Home (EN)","description":"\u003cp data-start=\"979\" data-end=\"1099\"\u003e\u003cstrong\u003eThe revolutionary techniques of Modernist cooking — now for the home kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"285\" data-end=\"660\"\u003eModernist Cuisine at Home is a richly illustrated, research-driven guide that brings the innovations of modernist cooking into the hands of home cooks. Created by Nathan Myhrvold and Maxime Bilet, this 456-page volume distills the science and creativity of the award-winning \u003cem data-start=\"560\" data-end=\"579\"\u003eModernist Cuisine\u003c\/em\u003e into accessible recipes, techniques, and tips you can apply in your own kitchen.\u003c\/p\u003e\n\u003cp data-start=\"662\" data-end=\"974\"\u003eWhether you’re a curious beginner or a passionate enthusiast, this book will change the way you think about everyday dishes. 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Learn how to:\u003c\/p\u003e\n\u003cul data-start=\"1876\" data-end=\"2153\"\u003e\n\u003cli data-start=\"1876\" data-end=\"1932\"\u003e\n\u003cp data-start=\"1878\" data-end=\"1932\"\u003eSous vide at home with improvised or affordable setups\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1933\" data-end=\"1985\"\u003e\n\u003cp data-start=\"1935\" data-end=\"1985\"\u003eUse a pressure cooker for maximum flavor and speed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1986\" data-end=\"2064\"\u003e\n\u003cp data-start=\"1988\" data-end=\"2064\"\u003eSear with a blowtorch, marinate with injection, and fry without a deep fryer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2065\" data-end=\"2153\"\u003e\n\u003cp data-start=\"2067\" data-end=\"2153\"\u003eMaximize the performance of the appliances you already own (including your microwave!)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2557\" data-end=\"2651\"\u003e\u003cmeta charset=\"utf-8\"\u003eWhether you’re looking to perfect comfort food or explore new culinary frontiers, Modernist Cuisine at Home provides the science, clarity, and inspiration to level up your cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e• Language: English\u003cbr\u003e• Author(s): Nathan Myhrvold, Maxime Bilet\u003cbr\u003e• 456 pages\u003cbr\u003e• Published in 2012\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/bBkvmyRltGc\" height=\"391\" width=\"695\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_10_480x480.jpg?v=1636935772\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_11_480x480.jpg?v=1636935780\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Modernist_Cuisine_at_Home_EN_12_480x480.jpg?v=1636935788\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058953851124,"sku":"","price":146.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ModernistCuisineatHome_EN_1.jpg?v=1636935564"},{"product_id":"the-noma-guide-to-fermentation-en","title":"The Noma Guide to Fermentation (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eNamed one of the Best Cookbooks of the Year by the \u003ci data-mce-fragment=\"1\"\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“An indispensable manual for home cooks and pro chefs.” —\u003ci data-mce-fragment=\"1\"\u003eWired\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt Noma — four times named the world’s best restaurant — every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic.  Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.  And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.  With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.  And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFermentation is already building as the most significant new direction in food (and health). With \u003c\/span\u003eThe Noma Guide to Fermentation\u003cspan data-mce-fragment=\"1\"\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Authors\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eRené Redzepi\u003c\/strong\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants.  Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets.  His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner.  He is also the author of A Work in Progress.  He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDavid Zilber\u003c\/strong\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. cHe has worked at Noma since 2014 and has served as director of its fermentation lab since 2016.  He enjoys Jamaican patties and quantum physics. cFind him on Instagram @david_zilber.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003eAuthor(s): René Redzepi, David Zilber\u003cbr\u003e• 456 pages\u003cbr\u003e• Published in 2018\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation5_480x480.jpg?v=1669857370\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation7_480x480.jpg?v=1669857376\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoFermentation8_480x480.jpg?v=1669857383\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43602150949108,"sku":"","price":46.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheNomaGuidetoFermentation1.jpg?v=1669855943"},{"product_id":"the-food-lab-better-home-cooking-through-science-en","title":"The Food Lab, Better Home Cooking Through Science (EN)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\"The one book you must have, no matter what you’re planning to cook or where your skill level falls.\"\u003c\/strong\u003e — New York Times Book Review\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?\u003c\/p\u003e\n\u003cp\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout J. Kenji López-Alt\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJ. Kenji López-Alt is a celebrity personality, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e• \u003c\/span\u003eAuthor(s): J. Kenji López-Alt\u003cbr\u003e• 960 pages\u003cbr\u003e• Published in 2015\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheFoodLab_BetterHomeCookingThroughScience_EN_4_480x480.jpg?v=1674691334\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheFoodLab_BetterHomeCookingThroughScience_EN_8_480x480.jpg?v=1674691346\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheFoodLab_BetterHomeCookingThroughScience_EN_11_480x480.jpg?v=1674691358\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43699581157620,"sku":"","price":56.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheFoodLab_BetterHomeCookingThroughScience_EN_1.jpg?v=1674690625"},{"product_id":"modernist-bread-at-home","title":"Modernist Bread at Home","description":"\u003cp\u003e\u003cstrong\u003eModernist Bread at Home\u003c\/strong\u003e brings the research-driven approach of \u003cem\u003eModernist Bread\u003c\/em\u003e into a format designed specifically for home ovens, home equipment, and real-life baking schedules.\u003c\/p\u003e\n\n\u003cp\u003eRather than simply reducing the five-volume professional set into a smaller collection of recipes, Nathan Myhrvold, Francisco Migoya, and the Modernist Cuisine team reconsidered how their methods could work in a domestic kitchen. Recipes were tested for home ovens and common mixers, techniques were simplified where appropriate, and the book introduces practical ways to fit fermentation and bread-making into a normal week.\u003c\/p\u003e\n\n\u003cp\u003eThe first half of the book builds an understanding of the complete bread-making process, including fermentation, mixing, shaping, proofing, scoring, baking, cooling, equipment, and troubleshooting. The second half puts that knowledge into practice through more than 160 recipes covering lean breads, sourdough, sandwich loaves, brioche, rye, challah, focaccia, bagels, bao, gluten-free breads, and more.\u003c\/p\u003e\n\n\u003cp\u003eWhat makes the book particularly useful is its focus on solving the problems home bakers actually encounter. Illustrated guides help with equipment choices and scheduling, while techniques such as rescuing overproofed dough, Second-Chance Sourdough, pressure-caramelized inclusions, and improved approaches to high-hydration dough show how scientific understanding can make everyday baking more manageable.\u003c\/p\u003e\n\n\u003cp\u003eA separate 172-page wire-bound kitchen manual contains the recipes and reference tables, allowing the main book to function as a learning resource while the working formulas stay close to the oven.\u003c\/p\u003e\n\n\u003cp\u003eFor beginners, it provides a structured way into bread-making without requiring professional equipment. For experienced home bakers, it offers the experimentation, troubleshooting, and technical reasoning that distinguish the Modernist Cuisine books from a conventional recipe collection.\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":45857211318516,"sku":null,"price":184.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/ModernistBreadatHome_EN_1.jpg?v=1727556451"},{"product_id":"noma-guide-building-flavour-rene-redzepi","title":"The Noma Guide to Building Flavour by René Redzepi","description":"\u003cp\u003eThe Noma Guide to Building Flavour opens the pantry of Noma to examine the sauces, seasonings and flavour-building preparations that sit behind the restaurant's finished dishes.\u003c\/p\u003e\n\u003cp\u003eFollowing The Noma Guide to Fermentation, René Redzepi and the Noma Test Kitchen turn their attention to more than 150 components developed through two decades of experimentation. Infused oils, vinaigrettes, sauces, broths, reductions, spice mixes, rubs, preserves and flavoured salts demonstrate how familiar ingredients can be transformed through concentration, extraction, smoking, drying, grinding and other techniques.\u003c\/p\u003e\n\u003cp\u003eMany preparations are shown through step-by-step photography, alongside examples of how Noma uses them in composed dishes and practical suggestions for adapting them to other kitchens.\u003c\/p\u003e\n\u003cp\u003eRather than a conventional recipe book of finished plates, this is a reference on the building blocks of flavour, particularly useful for chefs and ambitious home cooks interested in developing more complex, deliberate seasoning and their own culinary vocabulary.\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":50532034150644,"sku":null,"price":47.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TheNomaGuidetoBuildingFlavourbyReneRedzepi1.jpg?v=1790305656"}],"url":"https:\/\/supplies.gusta.ca\/collections\/modernist-books-learning.oembed","provider":"Gusta Supplies","version":"1.0","type":"link"}