Modernist cuisine : the art and science of cooking /

Modernist cuisine : the art and science of cooking /

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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 Authors: Alumni and Friends Memorial Book Fund, Cooking Lab, Culinary Collection (University of Pennsylvania)
Other Authors: Bilet, Maxime, Smith, Ryan Matthew, Young, Chris, Young, Chris (Food scientist), Young, Chris, food scientist
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:
Cooking
Food
Gastronomy
Molecular gastronomy
CHR 2011
Cookbooks
Dictionaries

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