skip to content
Modernist cuisine : the art and science of cooking / Vol. 1-6. Preview this item
ClosePreview this item
Checking...

Modernist cuisine : the art and science of cooking / Vol. 1-6.

Author: Nathan Myhrvold; Chris Young; Maxime Bilet; Ryan Matthew Smith; Cooking Lab.
Publisher: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.
Series: Modernist cuisine.
Edition/Format:   Book : English : 1st ed
Database:WorldCat
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,  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Document Type: Book
All Authors / Contributors: Nathan Myhrvold; Chris Young; Maxime Bilet; Ryan Matthew Smith; Cooking Lab.
ISBN: 9780982761007 0982761007
OCLC Number: 780144890
Notes: Includes index and glossary for all vols. in v. 5.
Vols. 1-5 (34 cm.) in clear plexiglases case, v. 6 (28 cm.) is a spiral bound book.
Description: 6 v. : col. ill. ; 28-34 cm.
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.
Series Title: Modernist cuisine.
Other Titles: History and fundamentals.
Techniques and equipment.
Animals and plants.
Ingredients and preparations.
Plated-dish recipes.
Kitchen manual.
Art and science of cooking
Responsibility: Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

Abstract:

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.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/780144890>
library:oclcnum"780144890"
library:placeOfPublication
library:placeOfPublication
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:alternateName"Art and science of cooking"@en
schema:bookEdition"1st ed."
schema:contributor
schema:contributor
schema:contributor
schema:contributor
schema:creator
schema:datePublished"2011"
schema:description"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."@en
schema:description"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."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/1816605883>
schema:hasPart
schema:hasPart
schema:hasPart
schema:hasPart
schema:hasPart
schema:hasPart
schema:hasPart
schema:inLanguage"en"
schema:isPartOf
schema:name"Modernist cuisine : the art and science of cooking Vol. 1-6."@en
schema:publication
schema:publisher
wdrs:describedby

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.