Modernist cuisine : the art and science of cooking /

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 per...

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Bibliographic Details
Main Author: Myhrvold, Nathan
Corporate Author: Cooking Lab
Other Authors: Young, Chris, Bilet, Maxime, Smith, Ryan Matthew
Format: Book
Language:English
Published: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.
Edition:1st ed.
Subjects:

Evans: Library Stacks

Holdings details from Evans: Library Stacks
Call Number: TX651 .M947 2011
Library Owns: TX651 .M947 2011 (v.1-6)
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TX651 .M947 2011 v.1 Available
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TX651 .M947 2011 v.6 Available