Modernist cuisine
the art and science of cooking
by Nathan Myhrvold
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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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Previews available in: English
Showing 3 featured editions. View all 3 editions?
| Edition | Availability |
|---|---|
1
Modernist Cuisine: the Art and Science of Cooking with Stainless Steel Slipcase 7th Edition
2021, Thames & Hudson, Limited
in English
1734386142 9781734386141
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2
Modernist cuisine: the art and science of cooking
2011, Cooking Lab
Hardcover
in English
- 1st ed.
0982761007 9780982761007
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3
Modernist Cuisine: The Art and Science of Cooking
Mar 14, 2011, The Cooking Lab
hardcover
7805016909 9787805016900
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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.
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modernist cuisine
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History
- Created October 20, 2011
- 15 revisions
| 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. |