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" Modernist cuisine : "
Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
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BL
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| Record Number
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639596
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| Doc. No
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dltt
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| Main Entry
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Myhrvold, Nathan.
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| Title & Author
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Modernist cuisine : : the art and science of cooking /\ Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
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| Edition Statement
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1st ed.
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| Publication Statement
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Bellevue, Wash. :: Cooking Lab,, 2011.
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| Page. NO
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6 volumes :: illustrations ;; 28-34 cm
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| ISBN
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9780982761007
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: 0982761007
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| Notes
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Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
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| Bibliographies/Indexes
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Includes bibliographical references, index, and glossary in v. 5 for all vols.
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| Contents
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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.
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| Abstract
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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.
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| Subject
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Cooking.
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Food.
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Gastronomy.
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Molecular gastronomy.
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| LC Classification
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TX651.M94 2011
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| Added Entry
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Young, Chris,food scientist.
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Bilet, Maxime.
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Smith, Ryan Matthew.
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| Added Entry
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Cooking Lab.
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| Parallel Title
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Art and science of cooking
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