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...
| Main Author: | |
|---|---|
| Corporate Author: | |
| Other Authors: | , , |
| Format: | Book |
| Language: | English |
| Published: |
Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) :
Cooking Lab,
2011.
|
| Edition: | 1st ed. |
| Subjects: |