Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. Vol. 1-6.
Material type: TextSeries: Modernist cuisinePublication details: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.Edition: 1st edDescription: 6 v. : col. ill. ; 28-34 cmISBN:- 9780982761007 (v. 6)
- 0982761007 (v. 6)
- Art and science of cooking
- 641.5 MYH
Item type | Current library | Call number | Vol info | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Reference | Moylish Library Reference | 641.5 MYH (Browse shelf(Opens below)) | v. 1 - History and fundamentals | 1 | Library Use Only | 39002100507798 | ||
Reference | Moylish Library Reference | 641.5 MYH (Browse shelf(Opens below)) | v. 2 - Techniques and equipment | 0 | Library Use Only | 39002100507806 | ||
Reference | Moylish Library Reference | 641.5 MYH (Browse shelf(Opens below)) | v. 3 - Animals and plants | 0 | Library Use Only | 39002100507814 | ||
Reference | Moylish Library Reference | 641.5 MYH (Browse shelf(Opens below)) | v. 4 - Ingredients and preparations | 0 | Library Use Only | 39002100507822 | ||
Reference | Moylish Library Reference | 641.5 MYH (Browse shelf(Opens below)) | v. 5 - Plated-dish recipes | 0 | Library Use Only | 39002100507830 | ||
Reference | Moylish Library Reference | 641.5 MYH (Browse shelf(Opens below)) | v. 6 - Kitchen manual | 0 | Library Use Only | 39002100507780 |
Includes index and glossary for all vols. in v. 5.
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.
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.