MARC Record from harvard_bibliographic_metadata

LEADER: 02126nam a2200397Ia 4500
001 012730604-8
005 20110616111546.0
008 110405s2011 waua g b 001 0 eng d
020 $a9780982761007
020 $a0982761007
035 0 $aocn711381030
040 $aJ$W$cJ$W
050 00 $aTX651$b.M94 2011
090 $aTX651$b.M947 2011
100 1 $aMyhrvold, Nathan.
245 10 $aModernist cuisine :$bthe art and science of cooking /$cNathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
246 30 $aArt and science of cooking
250 $a1st ed.
260 $aBellevue, Wash. :$bThe Cooking Lab,$cc2011.
300 $a6 v. :$bcol. ill. ;$c34 cm.
500 $aVols. 1-5 issued together in a clear acrylic case; v. 6 is a spiral bound book.
500 $aErrata sheet for first printing available via Internet at the Modernist Cuisine web site. Address as of 6/15/11: http://modernistcuisine.com/about-modernist-cuisine/corrections-and-clarifications/
504 $aVol. 5 includes bibliographical references and index to v. 1-5.
505 0 $av. 1. History and fundamentals -- v. 2. Techniques and equipment -- v. 3. Animals and plants -- v. 4. Ingredients and preparations -- v. 5. Plated-dish recipies -- v. 6. Kitchen manual.
520 0 $aAn 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.
650 0 $aCooking.
650 0 $aFood.
650 0 $aGastronomy.
650 0 $aMolecular gastronomy.
700 1 $aBilet, Maxime.
700 1 $aYoung, Chris.
700 1 $aYoung, Chris,$cfood scientist.
700 1 $aSmith, Ryan Matthew.
899 $a415_565869
988 $a20110330
906 $0OCLC