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Modernist Cuisine

The Art and Science of Cooking
Myhrvold, Nathan (Book - 2011- )
Average Rating: 4.5 stars out of 5.
Modernist Cuisine
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An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Authors: Myhrvold, Nathan
Title: Modernist cuisine
the art and science of cooking
Publisher: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011-
Edition: 1st ed
Characteristics: v. <1-6> :,col. ill. ;,28-34 cm
Statement of Responsibility: Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
Notes: Vols. 1-5 (34 cm.) v. 6 (28 cm.) is a spiral bound book
Includes index and glossary in v. 5 for all vols
Contents: V. 1. History and fundamentals
v. 2. Techniques and equipment
v. 3. Animals and plants
v. 4. Ingredients and preparations
v. 5. Plated-dish recipes
v. 6. Kitchen manual
Summary: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
ISBN: 9780982761007
0982761007
Branch Call Number: R- 641.5 M9969m 2011
Subject Headings: Cooking Food Gastronomy Molecular gastronomy
Topical Term: Cooking
Food
Gastronomy
Molecular gastronomy
LCCN: 2011290050
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See for an EXTENSIVE list of corrections (about 550 as of November 1, 2012): http://modernistcuisine.com/corrections-and-clarifications/

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