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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.
Authors: Myhrvold, Nathan
Title: Modernist cuisine
the art and science of cooking. [Volume 1, History and fundamentals]
Publisher: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) :, Cooking Lab,, 2011
Edition: 1st ed
Characteristics: xiii, 335 p. :,ill. (chiefly col.) ;,34 cm
Contents: History
Microbiology for cooks
Food safety
Food and health
Heat and energy
The physics of food and water
Summary: 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.
Alternate Title: History and fundamentals
ISBN: 9780982761007
0982761007
Branch Call Number: 641.5 M994M01 2011
Statement of Responsibility: Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
Bibliography: Includes bibliographical references
Subject Headings: Cooking Food Gastronomy Molecular gastronomy
Topical Term: Cooking
Food
Gastronomy
Molecular gastronomy
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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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