Modernist Cuisine

Modernist Cuisine

The Art and Science of Cooking

Book - 2011
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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.
Publisher: Bellevue, Wash. : Cooking Lab, 2011
Edition: 1st ed
ISBN: 9780982761007
0982761007
Branch Call Number: 641.5 M996
641.5 M996
Characteristics: 6 v. : col. ill. ; 28-34 cm

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Pollifax
Nov 01, 2012

See for an EXTENSIVE list of corrections (about 550 as of November 1, 2012): http://modernistcuisine.com/corrections-and-clarifications/

Wireless_Phil Feb 23, 2012

There are several volumes, but which one?
I tried to hold the first, then second, volume, but they won't allow a hold.

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