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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
- 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
- Language
- eng
- Edition
- 1st ed.
- Extent
- 6 volumes
- Note
- Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book
- 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
- Isbn
- 9780982761007
- 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
- Subject
-
- Gastronomía molecular
- Molecular gastronomy
- cooking methods
- Gastronomy
- proximate composition
- Cocina
- Alimentos
- Food
- foods
- Livsmedelskemi
- nutritive value
- Gastronomía
- food composition
- Gastronomy
- Cooking
- Cookbooks
- nutrients
- quality
- cooking
- Molecular gastronomy
- Food
- Cooking
- Matlagning
- Gastronomi
- Cookbooks
- 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
- Note
- Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book
- Related Subjects
-
- Gastronomía molecular
- Molecular gastronomy
- cooking methods
- Gastronomy
- proximate composition
- Cocina
- Alimentos
- Food
- foods
- Livsmedelskemi
- nutritive value
- Gastronomía
- food composition
- Gastronomy
- Cooking
- Cookbooks
- nutrients
- quality
- cooking
- Molecular gastronomy
- Food
- Cooking
- Matlagning
- Gastronomi
- Cookbooks
- Bibliography note
- Includes bibliographical references, index, and glossary in v. 5 for all vols
- 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
- http://library.link/vocab/cover_art
- http://covers.openlibrary.org/b/isbn/9780982761007-M.jpg?default=false
- Dimensions
- 28-34 cm
- http://library.link/vocab/discovery_link
- {'ALL_BRANCHES': 'http://primo-pmtna01.hosted.exlibrisgroup.com/primo_library/libweb/action/dlSearch.do?institution=UMB&vid=UMB&onCampus=false&indx=1&bulkSize=10&highlight=true&lang=eng&displayField=title&query=lsr02,exact,99149127395801651'}
- 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
- System control number
-
- (OCoLC)711381030
- (OCoLC)ocn711381030
Subject
- Alimentos
- Cocina
- Cookbooks
- Cookbooks
- Cooking
- Cooking
- Food
- Food
- Gastronomi
- Gastronomy
- Gastronomy
- Gastronomía
- Gastronomía molecular
- Livsmedelskemi
- Matlagning
- Molecular gastronomy
- Molecular gastronomy
- cooking
- cooking methods
- food composition
- foods
- nutrients
- nutritive value
- proximate composition
- quality
Genre
Library Locations
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Albert D. Cohen Management LibraryBorrow it181 Freedman Crescent, Winnipeg, MB, R3T 5V4, CA49.807878 -97.129961
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Archives and Special CollectionsBorrow it25 Chancellors Circle (Elizabeth Dafoe Library), Room 330, Winnipeg, MB, R3T 2N2, CA49.809961 -97.131878
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Bibliothèque Alfred-Monnin (Université de Saint-Boniface)Borrow it200, avenue de la Cathédrale, Local 2110, Winnipeg, MB, R2H 0H7, CA49.888861 -97.119735
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Bill Larson Library (Grace Hospital)Borrow it300 Booth Drive, G-227, Winnipeg, MB, R3J 3M7, CA49.882400 -97.276436
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Carolyn Sifton - Helene Fuld Library (St. Boniface General Hospital)Borrow it409 Tache Avenue, Winnipeg, MB, R2H 2A6, CA49.883388 -97.126050
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Concordia Hospital LibraryBorrow it1095 Concordia Avenue, Winnipeg, MB, R2K 3S8, CA49.913252 -97.064683
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Donald W. Craik Engineering LibraryBorrow it75B Chancellors Circle (Engineering Building E3), Room 361, Winnipeg, MB, R3T 2N2, CA49.809053 -97.133292
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Eckhardt-Gramatté Music LibraryBorrow it136 Dafoe Road (Taché Arts Complex), Room 257, Winnipeg, MB, R3T 2N2, CA49.807964 -97.132222
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Elizabeth Dafoe LibraryBorrow it25 Chancellors Circle, Winnipeg, MB, R3T 2N2, CA49.809961 -97.131878
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Fr. H. Drake Library (St. Paul's College)Borrow it70 Dysart Road, Winnipeg, MB, R3T 2M6, CA49.810605 -97.138184
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J.W. Crane Memorial Library (Deer Lodge Centre)Borrow it2109 Portage Avenue, Winnipeg, MB, R3J 0L3, CA49.878000 -97.235520
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Libraries Annex (not open to the public; please see web page for details)Borrow it25 Chancellors Circle (in the Elizabeth Dafoe Library), Winnipeg, MB, R3T 2N2, CA49.809961 -97.131878
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Neil John Maclean Health Sciences LibraryBorrow it727 McDermot Avenue (Brodie Centre), 200 Level, Winnipeg, MB, R3E 3P5, CA49.903563 -97.160554
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Sciences and Technology LibraryBorrow it186 Dysart Road, Winnipeg, MB, R3T 2M8, CA49.811526 -97.133257
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Seven Oaks General Hospital LibraryBorrow it2300 McPhillips Street, Winnipeg, MB, R2V 3M3, CA49.955177 -97.148865
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Sister St. Odilon Library (Misericordia Health Centre)Borrow it99 Cornish Avenue, Winnipeg, MB, R3C 1A2, CA49.879592 -97.160425
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Victoria General Hospital LibraryBorrow it2340 Pembina Highway, Winnipeg, MB, R3T 2E8, CA49.806755 -97.152739
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William R Newman Library (Agriculture)Borrow it66 Dafoe Road, Winnipeg, MB, R3T 2R3, CA49.806936 -97.135525
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.lib.umanitoba.ca/portal/Modernist-cuisine--the-art-and-science-of/lGnQmXqAVbE/" typeof="WorkExample http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.lib.umanitoba.ca/portal/Modernist-cuisine--the-art-and-science-of/lGnQmXqAVbE/">Modernist cuisine : the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold</a></span> - <span property="offers" typeOf="Offer"><span property="offeredBy" typeof="Library ll:Library" resource="http://link.lib.umanitoba.ca/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.lib.umanitoba.ca/">University of Manitoba Libraries</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.lib.umanitoba.ca/portal/Modernist-cuisine--the-art-and-science-of/lGnQmXqAVbE/" typeof="WorkExample http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.lib.umanitoba.ca/portal/Modernist-cuisine--the-art-and-science-of/lGnQmXqAVbE/">Modernist cuisine : the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold</a></span> - <span property="offers" typeOf="Offer"><span property="offeredBy" typeof="Library ll:Library" resource="http://link.lib.umanitoba.ca/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.lib.umanitoba.ca/">University of Manitoba Libraries</a></span></span></span></span></div>
