Modernist cuisine : the art and science of cooking. Volume 4, Ingredients and preparations / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
By: Myhrvold, Nathan
.
Contributor(s): Young, Chris, food scientist | Bilet, Maxime.
Publisher: Bellevue, Wash. : Cooking Lab, 2011Description: 6 v. : ill. ; 28-34 cm.ISBN: 9780982761007 (set); 0982761007 (set).Subject(s): Cooking | Food | Gastronomy | Molecular gastronomy| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
1 Week Loan
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City Campus Library Level 5 Lending | 641.013 MYH (Browse shelf(Opens below)) | 1 | Available | 3230290952 | ||
City Non Circulation
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City Campus Library Level 5 Reference | 641.013 MYH (Browse shelf(Opens below)) | 2 | Not for loan | 3230168582 |
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.
