Myhrvold's new book on bread

Myhrvold has recently published a new book set on bread. Like his Modernist Cuisine publication, it is five volumes and is priced similarly. Too expensive for me. Hopefully he will come out with a more home friendly version as he did for Modernist Cuinsine. Link to an article about this book in the New York Times is below.

https://www.nytimes.com/2017/10/02/dining/modernist-bread-book.html?ref=dining&_r=0

[Robin Garr]

Whoa, I sort of want it, but yeah, the price. On the other hand, I have a couple of Peter Reinhart's affordable and excellent bread books here, and Bernard Clayton's and Joe Ortiz's favorites, so between them and Teh Google, I'm probably good to go.

[Jenise]

I read about that. I actually do have Nathan's Modernist Cuisine. Bob gave it to me for Christmas last year--I had asked for the single-volumn at-home version, but Bob went all out on the big kaboodle instead. I've hardly cracked the surface of it. I don't and won't own the chemical set required to do many of the steps--oh, and each volumn weighs about 10 lbs. It's not bedtime reading.