Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet; photography by Ryan Matthew Smith and Nathan Myhrvold.

By:

Myhrvold, Nathan [, author]

Contributor(s):

Material type: Text

TextPublisher: Bellevue, Wash. : Cooking Lab, 2011Edition: First editionDescription: 6 volumea : illustrations; 28-34 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0982761007 (set)
9780982761007 (set)

Other title:

Art and science of cooking

Subject(s):

DDC classification:

641.01/3 23

LOC classification:

TX651 .M94 2011

Contents:

volume 1. History and fundamentals -- volume 2. Techniques and equipment -- volume 3. Animals and plants -- volume 4. Ingredients and preparations -- volume 5. Plated-dish recipes -- volume 6. Kitchen manual.

Scope and content: 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.

Average rating: 0.0 (0 votes)

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Item type	Current library	Collection	Call number	Copy number	Status	Barcode
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.1	Available	UPM0000005446
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.1	Available	UPM0000005425
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.1	Available	UPM0000005426
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.1	Available	UPM0000005427
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.1	Available	UPM0000005428
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.1	Available	UPM0000005429
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.2	Available	UPM0000005445
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.2	Available	UPM0000005430
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.2	Available	UPM0000005433
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.2	Available	UPM0000005431
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.2	Available	UPM0000005432
Text Books	UPM Female Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.2	Available	UPM0000005434
Text Books	UPM Male Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.3	Available	UPM0000005447
Text Books	UPM Male Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.3	Available	UPM0000005435
Text Books	UPM Male Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.3	Available	UPM0000005436
Text Books	UPM Male Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.3	Available	UPM0000005437
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Text Books	UPM Male Campus Library FR	Business Administration College	641.013 MNM (Browse shelf(Opens below))	C.4	Available	UPM0000005448
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Volums 1-5 (34 cm.); volume 6 (28 cm.) is a spiral bound book.

Includes bibliographical references, index, and glossary in volume 5 for all volums.

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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