$20

Insights from Modernist Bread with Co-Author and Head Chef Francisco Migoya

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Read It & Eat

2142 North Halsted Street

Chicago, IL 60614

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Modernist Bread: The Art and Science, is a revolutionary new understanding of an important staple of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals. Stunning photography brings the story of bread to life across five volumes—its incredible history, loaves from every corner of the world, and the breathtaking beauty of scientific phenomena at work above and below the crust. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde baking recipes. This is an invaluable baker’s resource—whether you are a strict traditionalist, avid modernist, home baker, restaurant chef or an artisanal baker.

Please join us on October 19th as we welcome co-author and head chef Francisco Migoya as he shares a presentation of the book, and be one of the first people to see a copy of the book before it's released on November 7. The presentation will be followed by a discussion and Q&A moderated by the Breakfast Queen herself—former restaurant owner and Chicago Tribune columnist, Ina Pinkney.





The event ticket is $20. Pre-order the book to receive 12% off (list price $625) and your ticket is free, plus you will receive an additional ticket for a guest. If you're interested in pre-ordering the book, fill out the questionnaire at the end of your purchase and a store representative will contact you to obtain shipping and payment information. The $20 will be used toward the payment of the book and you will be assigned 2 free tickets at that time. All book purchases will be subject to Chicago sales tax.

The book will be shipped directly to your shipping address after the event at, or around, the release date. Francisco will sign book plates for you on the day of the event.




About the Author:

Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the Modernist Cuisine series. An innovative pastry chef, his book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award, Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry and culinary science.

About the Moderator:

Ina Pinkney closed her namesake restaurant, Ina's, in the West Loop after 33 years, then gathered her recipes and life stories into a cookbook, Ina’s Kitchen: Memories and Recipes from the Breakfast Queen. In her monthly column for the Chicago Tribune, "Breakfast with Ina," she shares her recommendations, adventures and observations about dining out in Chicago for breakfast and brunch.

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Date and Time

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Read It & Eat

2142 North Halsted Street

Chicago, IL 60614

View Map

Refund Policy

Refunds up to 7 days before event

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