TY  - BOOK
AU  - Myhrvold,Nathan
AU  - Young,Chris
AU  - Bilet,Maxime
AU  - Smith,Ryan Matthew
ED  - Cooking Lab.
TI  - Modernist cuisine: the art and science of cooking 
SN  - 9780982761007
AV  - TX651 .M94 2011
U1  - 641.01/3 23
PY  - 2011///
CY  - Bellevue, Wash.
PB  - Cooking Lab
KW  - Cooking
KW  - Food
KW  - Gastronomy
KW  - Molecular gastronomy
KW  - foods
KW  - agrovoc
KW  - cooking
KW  - cooking methods
KW  - food composition
KW  - proximate composition
KW  - nutritive value
KW  - nutrients
KW  - quality
KW  - fast
KW  - Gastronomi
KW  - sao
KW  - Matlagning
KW  - Livsmedelskemi
KW  - Cookbooks
KW  - lcgft
N1  - Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book; 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
N2  - 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
UR  - http://modernistcuisine.com/
UR  - http://hdl.library.upenn.edu/1017.12/366295
ER  -