The Resource Modernist cuisine : the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold

Modernist cuisine : the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold

Label
Modernist cuisine : the art and science of cooking
Title
Modernist cuisine
Title remainder
the art and science of cooking
Statement of responsibility
Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
Title variation
Art and science of cooking
Creator
Contributor
Subject
Genre
Language
eng
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
Cataloging source
J$W
Dewey number
641.01/3
Illustrations
illustrations
Index
index present
LC call number
TX651
LC item number
.M94 2011
Literary form
non fiction
NAL call number
TX651
NAL item number
.M94 2011
Nature of contents
bibliography
Label
Modernist cuisine : the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
Link
http://modernistcuisine.com/
Publication
Note
Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book
Bibliography note
Includes bibliographical references, index, and glossary in v. 5 for all vols
http://library.link/vocab/branchCode
  • ALL_BRANCHES
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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
Dimensions
28-34 cm
Edition
1st ed.
Extent
6 volumes
Isbn
9780982761007
Lccn
2011290050
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
Provided by the Frank Allen Family Research Fund.
Other physical details
illustrations
http://library.link/vocab/recordID
99149127395801651
System control number
  • (OCoLC)711381030
  • (OCoLC)ocn711381030

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