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The Capitol Hill Branch is temporarily closed starting Jan. 12, 2015, for about 3 weeks for refurbishing. The book drop and parking garage also will close. While the branch is closed, patrons may choose any other Library location as a pickup location for items placed on hold and may return materials to any branch. If patrons don't select an alternate branch for holds pickup, holds that have not arrived by Jan. 2 will be sent to the Central Library.
The Art and Science of Cooking. [Volume 1, History and Fundamentals]
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.