An edition of Modernist cuisine (2011)

Modernist cuisine

the art and science of cooking

1st ed.

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Cover of: Modernist cuisine by Nathan Myhrvold
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Last edited by MARC Bot
January 4, 2023 | History
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An edition of Modernist cuisine (2011)

Modernist cuisine

the art and science of cooking

1st ed.

by

  • 0 Ratings
  • 19 Want to read
  • 2 Currently reading
  • 0 Have read

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

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Previews available in: English

Subjects
Food, Gastronomy, Cooking, Molecular gastronomy, Long Now Manual for Civilization

Showing 3 featured editions. View all 3 editions?

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
Libraries near you: WorldCat
Cover of: Modernist cuisine
Modernist cuisine: the art and science of cooking
2011, Cooking Lab
Hardcover in English - 1st ed.
Libraries near you: WorldCat
Cover of: Modernist Cuisine
Modernist Cuisine: The Art and Science of Cooking
Mar 14, 2011, The Cooking Lab
hardcover
Libraries near you: WorldCat

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Book Details

Published in

Bellevue, Wash.

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, TX651, TX651 .M947 2011

The Physical Object

Format
Hardcover
Pagination
6v.

ID Numbers

Open Library
OL25006157M
Internet Archive
modernistcuisine00myhr_452
ISBN 10
0982761007
ISBN 13
9780982761007
LCCN
2011290050
OCLC/WorldCat
711381030

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Download catalog record: RDF / JSON / OPDS | Wikipedia citation
January 4, 2023 Edited by MARC Bot import existing book
October 25, 2020 Edited by ImportBot import existing book
October 12, 2020 Edited by MARC Bot import existing book
October 9, 2020 Edited by ImportBot import existing book
October 20, 2011 Created by LC Bot Imported from Library of Congress MARC record.