Modernist cuisine
the art and science of cooking
1st ed.
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Author
Contributions
- Young, Chris, food scientist - Contributor
- Bilet, Maxime - Contributor
- Smith, Ryan Matthew - Contributor
Publication
2011 - Cooking Lab, Bellevue, Wash., Washington (State)
Language
English
Word Count
609,500 words, Guess
Page Count
2,438 pages
Physical Format
Hardcover
Identifiers
- Internet Archivemodernistcuisine0000myhr
- Internet Archivemodernistcuisine00myhr_452
- ISBN-139780982761007
- ISBN-100982761007
- Library of Congress Control Number2011290050
and 3 more
- OCLC Control Number711381030
- Better World Books9780982761007
- Open LibraryOL25006157M
Classifications
- LCCTX651 .M94 2011
- LCCTX651
- LCCTX651 .M947 2011
Alternate Titles
- Art and science of cooking
- History and fundamentals.
- Techniques and equipment.
- Animals and plants.
- Ingredients and preparations.
- Plated-dish recipes.
- Kitchen manual.
Description
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.
Subjects
Topics
Other Editions
- Modernist cuisine: the art and science of cooking
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