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:

Myhrvold, Nathan

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 ( 6 )
Title notes ( 4 )

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Barcode
Reference book	NMC Library	Reference	TX651 .M94 2011 V.1 (Browse shelf(Opens below))	1	Not for loan	33039001208338
Reference book	NMC Library	Reference	TX651 .M94 2011 V.2 (Browse shelf(Opens below))	1	Not for loan	33039001208346
Reference book	NMC Library	Reference	TX651 .M94 2011 V.3 (Browse shelf(Opens below))	1	Not for loan	33039001208353
Reference book	NMC Library	Reference	TX651 .M94 2011 V.4 (Browse shelf(Opens below))	1	Not for loan	33039001208361
Reference book	NMC Library	Reference	TX651 .M94 2011 V.5 (Browse shelf(Opens below))	1	Not for loan	33039001208379
Reference book	NMC Library	Reference	TX651 .M94 2011 V.6 (Browse shelf(Opens below))	1	Not for loan	33039001208387

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Previous	TX531 .L9596 2010 The book of yields : accuracy in food costing and purchasing /	TX645 .C534 2009 V.1 Menus from history : historic meals and recipes for every day of the year /	TX645 .C534 2009 V.2 Menus from history : historic meals and recipes for every day of the year /	TX651 .M94 2011 V.1 Modernist cuisine : the art and science of cooking /	TX651 .M94 2011 V.2 Modernist cuisine : the art and science of cooking /	TX651 .M94 2011 V.3 Modernist cuisine : the art and science of cooking /	TX651 .M94 2011 V.4 Modernist cuisine : the art and science of cooking /	Next

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.