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008 111108s2011 waua b 001 0 eng d
010 _a 2011290050
011 _aBIB MATCHES WORLDCAT
020 _a0982761007
020 _a9780982761007
035 _a(OCoLC)711381030
040 _aJ$W
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042 _apcc
050 0 0 _aTX651
_b.M94 2011
082 0 0 _a641.013
_223
100 1 _aMyhrvold, Nathan,
_eauthor.
_91021036
245 1 0 _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 3 0 _aArt and science of cooking
250 _aFirst edition.
264 1 _aBellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) :
_bCooking Lab,
_c2011.
300 _a6 volumes :
_bcolour illustrations ;
_c28 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aVols. 1-5 (34 cm.) issued in clear plexiglases case; v. 6 (28 cm.) is a spiral bound book.
504 _aIncludes bibliographical references and index.
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 recipes -- v. 6. Kitchen manual.
520 2 _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.
588 _aMachine converted from AACR2 source record.
650 0 _aFood.
_9318000
650 0 _aMolecular gastronomy
_9344746
700 1 _aYoung, Chris
_c(Food scientist),
_eauthor.
_91090546
700 1 _aBilet, Maxime,
_eauthor.
_91090547
700 1 _aSmith, Ryan Matthew.
_91090548
740 0 2 _aHistory and fundamentals.
740 0 2 _aTechniques and equipment.
740 0 2 _aAnimals and plants.
740 0 2 _aIngredients and preparations.
740 0 2 _aPlated-dish recipes.
740 0 2 _aKitchen manual.
907 _a.b12211825
_b11-07-17
_c28-10-15
942 _cB
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