TY  - BOOK
AU  - Myhrvold,Nathan
AU  - Young,Chris
AU  - Bilet,Maxime
AU  - Smith,Ryan Matthew
TI  - Modernist cuisine: the art and science of cooking 
SN  - 9780982761007 (set)
AV  - TX651 .M94 2011
U1  - 641.01/3 23
PY  - 2011///
CY  - Bellevue, Wash.
PB  - Cooking Lab
KW  - Cooking
KW  - Encyclopedias
KW  - Food
KW  - Gastronomy
KW  - Molecular gastronomy
N1  - Vols. 1-5  (34 cm.); v. 6 (28 cm.) is a spiral bound book; 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
N2  - 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
ER  -