Modernist cuisine : the art and science of cooking

"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...

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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, 2011
EditionFirst edition
Subjects
gastronomie
příprava jídel
kuchařství
potraviny
gastronomy
meals preparation
cookery
foodstuffs
příručky
kuchařské recepty
handbooks and manuals
cookbooks
ISBN9780982761007
Physical Description6 svazků : barevné ilustrace ; 28-34 cm

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Summary:"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."--Resumé vydavatele
Item Description:Svazky 1-5 jsou vázané (34 cm), svazek 6 je v kroužkové vazbě (28 cm)
Terminologické slovníky ve svazku 5
Bibliography:Obsahuje bibliografické odkazy a rejstříky ve svazku 5
ISBN:9780982761007
Physical Description:6 svazků : barevné ilustrace ; 28-34 cm

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