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Modernist Cuisine

The Art and Science of Cooking. [Volume 1, History and Fundamentals]

Myhrvold, Nathan

(Book - 2011)
Average Rating: 4.5 stars out of 5.
Modernist Cuisine
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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.
Publisher: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011
Edition: 1st ed
ISBN: 0982761007
9780982761007
Branch Call Number: 641.5 M994M01 2011
Characteristics: xiii, 335 p. : ill. (chiefly col.) ; 34 cm
Alternate Title: History and fundamentals

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There are several volumes, but which one?
I tried to hold the first, then second, volume, but they won't allow a hold.

Popular as hell. Been on hold for nine months. Still love to see it.

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