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 per...
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Bibliographic Details
| Main Author: |
Myhrvold, Nathan |
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| Corporate Author: |
Cooking Lab |
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| Other Authors: |
Young, Chris,
Bilet, Maxime,
Smith, Ryan Matthew |
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| Format: | Book
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| Language: | English |
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| Published: |
Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) :
Cooking Lab,
2011.
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| Edition: | 1st ed. |
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| Subjects: | |
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