Front cover image for Modernist cuisine : the art and science of cooking

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 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
Print Book, English, 2011
Cooking Lab, Bellevue, Wash., 2011
6 volumes : illustrations ; 28-34 cm
9780982761007, 0982761007
V. 1. History and fundamentals
v. 2. Techniques and equipment
v. 3. Animals and plants
v. 4. Ingredients and preparations
v. 5. Plated-dish recipes
v. 6. Kitchen manual
v. 7. Corrections and clarifications
Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book