000 | 02428cam a2200505 a 4500 | ||
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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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042 | _apcc | ||
049 | _aEY8C | ||
050 | 0 | 0 |
_aTX651 _b.M94 2011 |
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 | ||
949 |
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