Modernist cuisine : el arte y la ciencia de la cocina (Book, 2011) [WorldCat.org]
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Modernist cuisine : el arte y la ciencia de la cocina
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Modernist cuisine : el arte y la ciencia de la cocina

Author: Nathan Myhrvold; Chris Young, (Food scientist); Maxime Bilet; Ryan Matthew Smith
Publisher: Köln : Taschen, ©2011.
Edition/Format:   Print book : SpanishView all editions and formats
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Document Type: Book
All Authors / Contributors: Nathan Myhrvold; Chris Young, (Food scientist); Maxime Bilet; Ryan Matthew Smith
ISBN: 9783836532587 3836532581
OCLC Number: 768168828
Notes: Translation of: Modernist cuisine : the art and science of cooking.
Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
Description: 6 volumes : color illustrations ; 28-34 cm
Contents: V. 1. Historia y fundamentos --
v. 2. Técnicas y equipamiento --
v. 3. Animales y plantas --
v. 4. Ingredientes y preparaciones --
v. 5. Recetas listas para servir --
v. [6]. Manual de cocina.
Other Titles: Modernist cuisine.
Arte y la ciencia de la cocina
Responsibility: Nathan Myhrvold, con Chris Young y Maxime Bilet ; fotografías de Ryan Matthew Smith y Nathan Myhrvold.

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