Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
Material type: TextPublication 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
- Art and science of cooking
Item type | Home library | Collection | Call number | Materials specified | Vol info | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|---|
Adult Book | Main Library | Oversize | 641.013 M996 | v.1 | Available | 33111006643395 | ||||
Adult Book | Main Library | Oversize | 641.013 M996 | v.2 | Checked out | 06/29/2024 | 33111006643452 | |||
Adult Book | Main Library | Oversize | 641.013 M996 | v.3 | Available | 33111006643510 | ||||
Adult Book | Main Library | NonFiction | 641.013 M996 | v.6 | Available | 33111006786699 |
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.