Modernist Cuisine: The Art and Science of Cooking

by Nathan Myhrvold

Hardcover, ?

Status

Call number

Reference - Culinary -- MYH

Call number

Reference - Culinary -- MYH

Publication

The Cooking Lab, Hardcover, 2438 pages

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.

Language

Physical description

2438 p.; 21.4 inches

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