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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...
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Genre/Form: Cookbooks
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.
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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.

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