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

By:

Myhrvold, Nathan [author.]

Contributor(s):

Material type: Text

TextPublisher: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011Edition: First editionDescription: 6 volumes : colour illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0982761007
9780982761007

Other title:

Art and science of cooking

Subject(s):

DDC classification:

641.013 23

LOC classification:

TX651 .M94 2011

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.

Scope and content: 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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Holdings
Item type	Current library	Call number	Vol info	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.013 MYH (Browse shelf(Opens below))	Vol. 1	1	Issued	21/10/2024	A508602B
Book	City Campus City Campus Main Collection	641.013 MYH (Browse shelf(Opens below))	Vol. 2	1	Available		A508593B
Book	City Campus City Campus Main Collection	641.013 MYH (Browse shelf(Opens below))	Vol. 3	1	Available		A508598B
Book	City Campus City Campus Main Collection	641.013 MYH (Browse shelf(Opens below))	Vol. 4	1	Available		A508597B
Book	City Campus City Campus Main Collection	641.013 MYH (Browse shelf(Opens below))	Vol. 5	1	Issued	10/10/2024	A508601B
Book	City Campus City Campus Main Collection	641.013 MYH (Browse shelf(Opens below))	Vol. 6	1	Available		A508604B

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Previous	641.013 MAL Last chance to eat : the fate of taste in a fast food world /	641.013 MAR In bad taste? : the adventures and science behind food delicacies.	641.013 MAR Acquired tastes : on the trail of the world's most sought-after delicacies /	641.013 MYH Modernist cuisine : the art and science of cooking /	641.013 MYH Modernist cuisine : the art and science of cooking /	641.013 MYH Modernist cuisine : the art and science of cooking /	641.013 MYH Modernist cuisine : the art and science of cooking /	Next

Vols. 1-5 (34 cm.) issued in clear plexiglases case; v. 6 (28 cm.) is a spiral bound book.

Includes bibliographical references and index.

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.

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.

Machine converted from AACR2 source record.

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