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Modernist cuisine. Vol. 5 : the art and science of cooking : Plated-dish recipes

Author: Nathan Myhrvold; Chris Young, food scientist; Maxime Bilet; Ryan Matthew Smith; Cooking Lab
Publisher: Bellevue, WA : Cooking Lab, 2011
Edition/Format:   Print book : English : 1. edView all editions and formats
Database:WorldCat
Summary:
Scope and content: 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  Read more...
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Document Type: Book
All Authors / Contributors: Nathan Myhrvold; Chris Young, food scientist; Maxime Bilet; Ryan Matthew Smith; Cooking Lab
ISBN: 9780982761007 0982761007
OCLC Number: 928942307
Description: 6 bd. : ill
Contents: Vol. 5. Plated-dish recipes
Other Titles: Art and science of cooking
Responsibility: Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold

Abstract:

Scope and content: 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

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Primary Entity

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