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Modernist cuisine : = the art and sc...

Myhrvold, Nathan.

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Modernist cuisine : = the art and science of cooking /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Modernist cuisine :/ Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
其他題名:	the art and science of cooking /
其他題名:	Art and science of cooking.
作者:	Myhrvold, Nathan.
其他作者:	Young, Chris,
出版者:	Bellevue, Wash. :Cooking Lab, : 2011.,
面頁冊數:	6 v. :col. ill. ;28-34 cm.
附註:	Vols. 1-5 (34 cm.) issued in clear plexiglases case ; v. 6 (28 cm.) is a spiral bound book.
標題:	Cooking. -
ISBN:	9780982761007 (set) :

Modernist cuisine : = the art and science of cooking /
Myhrvold, Nathan.

Modernist cuisine :the art and science of cooking /Art and science of cooking.Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. - 1st ed. - Bellevue, Wash. :Cooking Lab,2011. - 6 v. :col. ill. ;28-34 cm.

Vols. 1-5 (34 cm.) issued in clear plexiglases case ; v. 6 (28 cm.) is a spiral bound book.

v. 1. History and fundamentals --

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.

ISBN: 9780982761007 (set) :US625.00 (set of 6 vol.)

LCCN: 2011290050Subjects--Topical Terms:

854199
Cooking.

LC Class. No.: TX651 / .M94 2011

Dewey Class. No.: 641.01/3

Modernist cuisine : = the art and science of cooking /
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245 1 0 $a Modernist cuisine : $b the art and science of cooking / $c Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
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260 # $a Bellevue, Wash. : $b Cooking Lab, $c 2011.
300 $a 6 v. : $b col. ill. ; $c 28-34 cm.
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500 $a Vol. 5 includes bibliographical references, glossary and index to v. 1-5.
505 0 # $t v. 1. History and fundamentals -- $t v. 2. Techniques and equipment -- $t v. 3. Animals and plants -- $v t. 4. Ingredients and preparations -- $t v. 5. Plated-dish recipes -- $t v. 6. Kitchen manual.
520 2 $a 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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700 1 # $a Bilet, Maxime. $3 2109526
700 1 # $a Smith, Ryan Matthew. $3 2109530
740 0 2 $a History and fundamentals.
740 0 2 $a Techniques and equipment.
740 0 2 $a Animals and plants.
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740 0 2 $a Plated-dish recipes.
740 0 2 $a Kitchen manual.