Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
Material type: TextPublisher: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011Edition: First editionDescription: 6 volumes : colour illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 0982761007
- 9780982761007
- Art and science of cooking
- 641.013 23
- TX651 .M94 2011
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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
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 / | 641.013 PEL The unprejudiced palate : classic thoughts on food and the good life / | 641.013 PEN The delights of delicate eating / | 641.013 PET Slow Food : the case for taste / |
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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