Holdings: Modernist cuisine :

Modernist cuisine : the art and science of cooking

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Bibliographic Details
Main Author:	Myhrvold, Nathan, 1959- (Photographer)
Other Authors:	Young, Chris (Editor), Bilet, Maxime (Editor), Smith, Ryan Matthew (Photographer)
Format:	Book
Language:	English
Published:	Bellevue : The Cooking Lab, 2021
Edition:	First edition, seventh printing
Subjects:	gastronomie příprava jídel kuchařství potraviny gastronomy meals preparation cookery foodstuffs příručky kuchařské recepty handbooks and manuals cookbooks
ISBN:	978-1-7343861-4-1
Physical Description:	6 svazků : ilustrace ; 28-34cm

Cover

Cover Image

Table of contents

Glossary of Terms

Status	Description	Location	Call Number
Status In house loan	Description Volume 6 - Kitchen manual Location	Study room - 3rd floor	Call Number	641/MYHRVOLD,N.
Status In house loan	Description Volume 5 - Plated-dish recipes Location	Study room - 3rd floor	Call Number	641/MYHRVOLD,N.
Status In house loan	Description Volume 2 - Techniques and equipment Location	Study room - 3rd floor	Call Number	641/MYHRVOLD,N.
Status In house loan	Description Volume 3 - Animals and plants Location	Study room - 3rd floor	Call Number	641/MYHRVOLD,N.
Status In house loan	Description Volume 4 - Ingredients and preparations Location	Study room - 3rd floor	Call Number	641/MYHRVOLD,N.
Status In house loan	Description Volume 1 - History and fundamentals Location	Study room - 3rd floor	Call Number	641/MYHRVOLD,N.

Status	Description	Location	Call Number
In house loan	Volume 6 - Kitchen manual	Study room - 3rd floor	641/MYHRVOLD,N.
In house loan	Volume 5 - Plated-dish recipes	Study room - 3rd floor	641/MYHRVOLD,N.
In house loan	Volume 2 - Techniques and equipment	Study room - 3rd floor	641/MYHRVOLD,N.
In house loan	Volume 3 - Animals and plants	Study room - 3rd floor	641/MYHRVOLD,N.
In house loan	Volume 4 - Ingredients and preparations	Study room - 3rd floor	641/MYHRVOLD,N.
In house loan	Volume 1 - History and fundamentals	Study room - 3rd floor	641/MYHRVOLD,N.