Myhrvold, Nathan, <br/><br/>
Modernist cuisine :  the art and science of cooking / 
 Art and science of cooking 
Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. 
 - First edition. 
 - 6 volumes :  colour illustrations ;  28 cm 
<br/><br/> Vols. 1-5 (34 cm.) issued in clear plexiglases case; v. 6 (28 cm.) is a spiral bound book. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0982761007 9780982761007 
<br/><br/><label>LCCN: </label>2011290050 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food.<br/>Molecular gastronomy
<br/><br/><label>LC Class. No.: </label>TX651  / .M94 2011 
<br/><br/><label>Dewey Class. No.: </label>641.013