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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Corporate Authors: | , , |
Other Authors: | , , , , |
Format: | Book |
Language: | English |
Published: |
Bellevue, WA :
Cooking Lab,
2011
Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : The Cooking Lab, 2011 Bellevue, Wash. : c2011 Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : 2011 |
Edition: | 1st ed |
Subjects: |
Internet
Stanford University
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TX651 .M947 2011 F V.1 TX651 .M947 2011 F V.1-6 TX651 .M947 2011 F V.2 TX651 .M947 2011 F V.3 TX651 .M947 2011 F V.4 TX651 .M947 2011 F V.5 TX651 .M947 2011 F V.6 |
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Yale University
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TX651 .M9478 2011 (LC) |
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University of Chicago
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TX651 .M947 2011 |
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Massachusetts Institute of Technology
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TX651.M947 2011 |
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Harvard University
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641.5 M998m, oversize TX651 .M94 2011 TX651 .M947 2011 |
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Duke University
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TX651 .M947 2011 |
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Dartmouth College
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TX651 .M94 2011 |
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Princeton University
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2012-0011Q Oversize TX651 .M94 2011q |
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Brown University
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1-SIZE TX651 .M947 2011 |
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