skip to content
Modernist cuisine : the art and science of cooking Preview this item
ClosePreview this item
Checking...

Modernist cuisine : the art and science of cooking

Author: Nathan Myhrvold; Chris Young, food scientist.; Maxime Bilet; Ryan Matthew Smith; Cooking Lab.
Publisher: Bellevue, Wash. : Cooking Lab, 2011.
Edition/Format:   Print book : English : 1st edView all editions and formats
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, food scientist.; Maxime Bilet; Ryan Matthew Smith; Cooking Lab.
ISBN: 9780982761007 0982761007
OCLC Number: 711381030
Notes: Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
Description: 6 volumes : illustrations ; 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 --
v. 7. Corrections and clarifications.
Other Titles: Art and science of cooking
Responsibility: Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
More information:

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

All user tags (4)

View most popular tags as: tag list | tag cloud

Similar Items

Related Subjects:(4)

User lists with this item (9)

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/711381030>
library:oclcnum"711381030"
library:placeOfPublication
library:placeOfPublication
rdf:typeschema:Book
schema:about
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 -- v. 7. Corrections and clarifications."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/2261420617>
schema:inLanguage"en"
schema:name"Modernist cuisine : the art and science of cooking"@en
schema:publication
schema:publisher
schema:workExample
umbel:isLike<http://bnb.data.bl.uk/id/resource/GBB115236>
wdrs:describedby

Content-negotiable representations

Close Window

Please sign in to WorldCat 

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