Modernist cuisine : the art and science of cooking

• Main Author: Myhrvold, Nathan, 1959- (Author, 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

Table of Contents:

• Volume 1. History and fundamentals. xiii, 335 stran
• volume 2. Techniques and equipment. 473 stran
• volume 3. Animals and plants. 401 stran
• volume 4. Ingredients and preparations. 403, viii stran
• volume 5. Plated-dish recipes. xiii, 287, cxiv stran
• v. 6. Kitchen manual. xi, 399 stran