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: Contributor(s): Material type: TextTextPublication details: Bellevue, Wash. : Cooking Lab, 2011.Edition: 1st edDescription: 6 volumes : illustrations ; 28-34 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780982761007
  • 0982761007
Other title:
  • Art and science of cooking
Subject(s): Genre/Form: DDC classification:
  • 641.01/3 23
LOC classification:
  • TX651 .M94 2011
Online resources:
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 -- v. 7. Corrections and clarifications.
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 Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.013 M996M V.4 (Browse shelf(Opens below)) 1 Available 51994001704594
Books Books Odessa College Stacks 641.013 M996M V.1 (Browse shelf(Opens below)) 1 Available 51994001704982
Books Books Odessa College Stacks 641.013 M996M V.2 (Browse shelf(Opens below)) 1 Available 51994001704974
Books Books Odessa College Stacks 641.013 M996M V.3 (Browse shelf(Opens below)) 1 Available 51994001704602
Books Books Odessa College Stacks 641.013 M996M V.5 (Browse shelf(Opens below)) 1 Available 51994001704586

Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.

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.

Includes bibliographical references, index, and glossary in v. 5 for all vols.

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 -- v. 7. Corrections and clarifications.

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