An edition of Modernist cuisine (2011)

Modernist cuisine

the art and science of cooking

1st ed.

by

  • 24 Want to read
  • 3 Currently reading
Cover of: Modernist cuisine by Nathan Myhrvold, Nathan Myhrvold
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  • 24 Want to read
  • 3 Currently reading
Notes

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Last edited by ImportBot
December 20, 2023 | History
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An edition of Modernist cuisine (2011)

Modernist cuisine

the art and science of cooking

1st ed.

by

  • 24 Want to read
  • 3 Currently reading

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.

Publish Date
Publisher
Cooking Lab
Language
English
Pages
2438

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Subjects

Food, Gastronomy, Cooking, Molecular gastronomy, Long Now Manual for Civilization, Tx651 .m94 2011
Edition Availability
Cover of: Modernist Cuisine
Modernist Cuisine: the Art and Science of Cooking with Stainless Steel Slipcase 7th Edition
2021, Thames & Hudson, Limited
in English
Cover of: Modernist Cuisine
Modernist Cuisine: The Art and Science of Cooking
Mar 14, 2011, The Cooking Lab
hardcover
Cover of: Modernist cuisine
Modernist cuisine: the art and science of cooking
2011, Cooking Lab
Hardcover in English - 1st ed.

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Book Details

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.

Published in
Bellevue, Wash.
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, TX651, TX651 .M947 2011

The Physical Object

Format
Hardcover
Pagination
6v.
Number of pages
2438

Edition Identifiers

Open Library
OL25006157M
ISBN 10
0982761007
ISBN 13
9780982761007
LCCN
2011290050
OCLC/WorldCat
711381030

Work Identifiers

Work ID
OL16118457W

Source records

Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
marc_openlibraries_sanfranciscopubliclibrary MARC record
Better World Books record
Library of Congress MARC record
Internet Archive item record
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December 20, 2023 Edited by ImportBot import existing book
July 16, 2019 Edited by MARC Bot import existing book
October 4, 2017 Edited by MARC Bot adding to Long Now Manual for Civilization
October 20, 2011 Created by LC Bot import new book