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.

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
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
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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This should be listed as 6 separate records, not one. The volumes seem to be loaned out individually, not together.

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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app04 Version jokkmokk Last updated 2015/01/26 15:03