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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. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.Edition: 1st edDescription: 6 v. : col. ill. ; 28-34 cmISBN:
  • 0982761007
  • 9780982761007
Other title:
  • Art and science of cooking
Subject(s):
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.
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.
Holdings
Item type Home library Collection Call number Materials specified Vol info Status Date due Barcode Item holds
Adult Book Adult Book Main Library Oversize 641.013 M996 v.1 Available 33111006643395
Adult Book Adult Book Main Library Oversize 641.013 M996 v.2 Available 33111006643452
Adult Book Adult Book Main Library Oversize 641.013 M996 v.3 Available 33111006643510
Adult Book Adult Book Main Library NonFiction 641.013 M996 v.6 Available 33111006786699
Total holds: 0

Vol. 5 includes bibliographical references, glossary and index to v. 1-5.

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.

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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