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

By: Contributor(s): Publication details: Bellevue, Wash. : Cooking Lab, 2011.Edition: 1st edDescription: 6 v. : ill. ; 28-34 cmISBN:
  • 9780982761007 (set)
  • 0982761007 (set)
Other title:
  • Art and science of cooking
Subject(s): DDC classification:
  • 641.01/3 23
LOC classification:
  • TX651 .M94 2011
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.
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.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Reference book Reference book NMC Library Reference TX651 .M94 2011 V.1 (Browse shelf(Opens below)) 1 Not for loan 33039001208338
Reference book Reference book NMC Library Reference TX651 .M94 2011 V.2 (Browse shelf(Opens below)) 1 Not for loan 33039001208346
Reference book Reference book NMC Library Reference TX651 .M94 2011 V.3 (Browse shelf(Opens below)) 1 Not for loan 33039001208353
Reference book Reference book NMC Library Reference TX651 .M94 2011 V.4 (Browse shelf(Opens below)) 1 Not for loan 33039001208361
Reference book Reference book NMC Library Reference TX651 .M94 2011 V.5 (Browse shelf(Opens below)) 1 Not for loan 33039001208379
Reference book Reference book NMC Library Reference TX651 .M94 2011 V.6 (Browse shelf(Opens below)) 1 Not for loan 33039001208387

Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.

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.

Includes bibliographical references, index, and glossary in v. 5 for all vols.

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.

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