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Modernist cuisine : the art and science of cooking. [Volume 1, History and fundamentals]
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Modernist cuisine : the art and science of cooking. [Volume 1, History and fundamentals]

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.
Edition/Format:  Book : English : 1st edView all editions and formats
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 twenty-person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers,  Read more...
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Details

Document Type: Book
All Authors / Contributors: Nathan Myhrvold; Chris Young; Maxime Bilet; Ryan Matthew Smith; Cooking Lab.
OCLC Number: 715378798
Description: xiii, 335 p. : col. ill. ; 34 cm.
Contents: History --
Microbiology for cooks --
Food safety --
Food and health --
Heat and energy --
The physics of food and water.
Other Titles: History and fundamentals
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 twenty-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.

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Linked Data


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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 twenty-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."
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