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

Author/creator Myhrvold, Nathan
Format Book
Edition1st ed.
Publication InfoBellevue, Wash. : Cooking Lab, 2011.
Description6 volumes : illustrations ; 28-34 cm
Subjects
Cooking.
Food.
Gastronomy.
Molecular gastronomy.

Other author/creatorYoung, Chris (Food scientist)
Other author/creatorBilet, Maxime.
Other author/creatorSmith, Ryan Matthew.
Other author/creatorCooking Lab.
Portion of title Art and science of cooking
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 -- v. 7. Corrections and clarifications.
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.
General noteVols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
Bibliography noteIncludes bibliographical references, index, and glossary in v. 5 for all vols.
LCCN 2011290050
ISBN9780982761007 (set)
ISBN0982761007 (set)

Availability

Library Location Call Number Status Item Actions
Laupus Books - Stacks TX 651 M996M 2011 V.1 ✔ Available Place Hold
Laupus Books - Stacks TX 651 M996M 2011 V.2 ✔ Available Place Hold
Laupus Books - Stacks TX 651 M996M 2011 V.3 ✔ Available Place Hold
Laupus Books - Stacks TX 651 M996M 2011 V.4 ✔ Available Place Hold
Laupus Books - Stacks TX 651 M996M 2011 V.5 ✔ Available Place Hold
Laupus Books - Stacks TX 651 M996M 2011 V.6 ✔ Available Place Hold