Bibliograph

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

Type

Label

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

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Modernist cuisine

Responsibility statement

Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold

Sub title

the art and science of cooking

Summary

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

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

resource.variantTitle

Art and science of cooking

Classification