Modernist cuisine : the art and science of cooking

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Bibliographic Details
Main Author Myhrvold, Nathan, 1959- (Author, Photographer)
Other Authors Young, Chris (Editor), Bilet, Maxime (Editor), Smith, Ryan Matthew (Photographer)
Format Book
LanguageEnglish
Published Bellevue : The Cooking Lab, 2021
EditionFirst edition, seventh printing
Subjects
gastronomie
příprava jídel
kuchařství
potraviny
gastronomy
meals preparation
cookery
foodstuffs
příručky
kuchařské recepty
handbooks and manuals
cookbooks
ISBN978-1-7343861-4-1
Physical Description6 svazků : ilustrace ; 28-34cm

Cover

TOC from ObalkyKnih.cz
ikona Nápověda Glossary of Terms
Status More Information Location Call Number
Holdings details from Knihovna UTB
Status In house loan More Information Volume 1 - History and fundamentals Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 2 - Techniques and equipment Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 3 - Animals and plants Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 4 - Ingredients and preparations Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 5 - Plated-dish recipes Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 6 - Kitchen manual Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.

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