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Multcolib Research Picks Modernist Cuisine

Annotation:This site is loaded with information about the physics of food.

Annotation:Find recipes you can create yourself.

The Science of the Oven
The Science of the Oven By This, Hervé (Book - 2009 ) 641.013 T448s 2009 All copies in use Availability details

Annotation:From molecular cuisine to culinary constructivism!

Modernist Cuisine
Modernist Cuisine The Art and Science of Cooking By Myhrvold, Nathan (Book - 2011- ) R- 641.5 M9969m 2011 In-library use only in some locations

Annotation: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.

Four Kitchens
Four Kitchens My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris : A Memoir By Shockey, Lauren (Book - 2011 ) 641.5092 S55913f 2011 Available in some locations

Annotation: A foodwriter and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd̃50.

Building A Meal
Building A Meal From Molecular Gastronomy to Culinary Constructivism By This, Hervé (Book - 2009 ) 641.5 T448b 2009 Available in some locations

Annotation:Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Molecular Gastronomy
Molecular Gastronomy Exploring the Science of Flavor By This, Hervé (Book - 2006 ) 664.072 T448m 2006 Available in some locations

Annotation:Have you ever wondered about the physiology of flavor? Read about a cuisine for tomorrow.

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