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001 2011290050
003 DLC
005 20190729104703.0
008 110812s2011 waua b 001 0 eng c
010 _a 2011290050
020 _a9780982761007 (set)
020 _a0982761007 (set)
035 _a(OCoLC)ocn711381030
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049 _aEY8C
050 0 0 _aTX651
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082 0 0 _a641.01/3
_223
100 1 _aMyhrvold, Nathan.
245 1 0 _aModernist cuisine :
_bthe art and science of cooking /
_cNathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
246 3 0 _aArt and science of cooking
250 _a1st ed.
260 _aBellevue, Wash. :
_bCooking Lab,
_c2011.
300 _a6 v. :
_bill. ;
_c28-34 cm.
500 _aVols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
520 2 _aAn 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.
504 _aIncludes bibliographical references, index, and glossary in v. 5 for all vols.
505 0 _av. 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.
650 0 _aCooking
_vEncyclopedias.
650 0 _aFood.
650 0 _aGastronomy.
650 0 _aMolecular gastronomy.
700 1 _aYoung, Chris,
_cfood scientist.
700 1 _aBilet, Maxime.
700 1 _aSmith, Ryan Matthew.
948 _au350965
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