Modernist cuisine the art and science of cooking /
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 per...
| Main Author: | Myhrvold, Nathan. |
|---|---|
| Other Authors: | Young, Chris (Food scientist), Bilet, Maxime., Smith, Ryan Matthew. |
| Format: | Book |
| Language: | English |
| Published: |
Bellevue, WA :
Cooking Lab,
2011.
|
| Physical Description: |
6 volumes : color illustrations ; 28-34 cm. |
| Edition: | 1st ed. |
| Subjects: | |
| Online Access: |
http://modernistcuisine.com/ |
Table of 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.