Modernist Bread is not for the faint of heart. Authored by Nathan Myhrvold and Francisco Migoya of the Modernist Cuisine lab located in Washington State, this enormous, pricy set is the work of a full team of chefs, bakers, photographers, and food wonks looking to uncover the secrets of what makes bread so damn good. Saying the five volumes of the Modernist Bread books “dig deep” doesn’t even begin to do the publications justice. Psychologists dig deep; detectives dig deep; the crew behind Modernist Bread is drilling to the center of the earth. Beautifully illustrated and written with an almost hilarious amount of detail, Modernist Bread cartwheels from technique to history to science and to art without even skipping a beat. It’s a beautiful achievement and is the sort of thing you will reference over a lifetime of baking.