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October 20, 2011 | History

Modernist cuisine 1 edition

Modernist cuisine
Nathan Myhrvold

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Modernist cuisine
the art and science of cooking
1st ed.
Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold

Published 2011 by Cooking Lab in Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) .
Written in English.

About the Book

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.

Table of 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.

Edition Notes

Vols. 1-5 (34 cm.) v. 6 (28 cm.) is a spiral bound book.

Includes index and glossary in v. 5 for all vols.

Other Titles
Art and science of cooking, History and fundamentals., Techniques and equipment., Animals and plants., Ingredients and preparations., Plated-dish recipes., Kitchen manual.

Classifications

Library of Congress
TX651 .M94 2011

The Physical Object

Pagination
v. <1-5> :

ID Numbers

Open Library
OL25006157M
ISBN 10
0982761007
ISBN 13
9780982761007
LC Control Number
2011290050
OCLC/WorldCat
711381030

History Created October 20, 2011 · 1 revision
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October 20, 2011 Created by LC Bot import new book