Modernist cuisine : the art and science of cooking. Volume 5, Plated-dish recipes /
Myhrvold, Nathan.
Modernist cuisine : the art and science of cooking. Volume 5, Plated-dish recipes / Art and science of cooking Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. - Bellevue, Wash. : Cooking Lab, 2011. - 6 v. : ill. ; 28-34 cm.
Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
Includes bibliographical references, index, and glossary in v. 5 for all vols.
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.
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.
9780982761007 (set) 0982761007 (set)
Cooking.
Food.
Gastronomy.
Molecular gastronomy.
641.01/3
Modernist cuisine : the art and science of cooking. Volume 5, Plated-dish recipes / Art and science of cooking Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. - Bellevue, Wash. : Cooking Lab, 2011. - 6 v. : ill. ; 28-34 cm.
Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
Includes bibliographical references, index, and glossary in v. 5 for all vols.
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.
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.
9780982761007 (set) 0982761007 (set)
Cooking.
Food.
Gastronomy.
Molecular gastronomy.
641.01/3
