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