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Modernist cuisine : the art and science of cooking 1st ed

Modernist cuisine : the art and science of cooking 1st ed (Loan 16 times)

Material type
단행본
Personal Author
Myhrvold, Nathan. Young, Chris, food scientist. Bilet, Maxime. Smith, Ryan Matthew.
Title Statement
Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
판사항
1st ed.
Publication, Distribution, etc
Bellevue, Wash. :   Cooking Lab,   2011-.  
Physical Medium
v. : col. ill. ; 28-34 cm.
ISBN
9780982761007 0982761007
요약
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.
General Note
Vols. 1-5 (34 cm.) v. 6 (28 cm.) is a spiral bound book.  
Includes index and glossary in v. 5 for all vols.  
Content Notes
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.
Subject Added Entry-Topical Term
Cooking. Food. Gastronomy. Molecular gastronomy.
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008 111108m20119999waua 001 0 eng d
010 ▼a 2011290050
020 ▼a 9780982761007
020 ▼a 0982761007
035 ▼a (KERIS)REF000016542566
040 ▼a J$W ▼c J$W ▼d YDXCP ▼d NTD ▼d OSU ▼d BWX ▼d DLC ▼d 211009
050 0 0 ▼a TX651 ▼b .M94 2011
082 0 0 ▼a 641.013 ▼2 22
084 ▼a 641.013 ▼2 DDCK
090 ▼a 641.013 ▼b M996m
100 1 ▼a Myhrvold, Nathan.
245 1 0 ▼a Modernist cuisine : ▼b the art and science of cooking / ▼c Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
246 3 0 ▼a Art and science of cooking
250 ▼a 1st ed.
260 ▼a Bellevue, Wash. : ▼b Cooking Lab, ▼c 2011-.
300 ▼a v. : ▼b col. ill. ; ▼c 28-34 cm.
500 ▼a Vols. 1-5 (34 cm.) v. 6 (28 cm.) is a spiral bound book.
500 ▼a Includes index and glossary in v. 5 for all vols.
505 0 0 ▼g v. 1. ▼t History and fundamentals -- ▼g v. 2. ▼t Techniques and equipment -- ▼g v. 3. ▼t Animals and plants -- ▼g v. 4. ▼t Ingredients and preparations -- ▼g v. 5. ▼t Plated-dish recipes -- ▼g v. 6. ▼t Kitchen manual.
520 2 ▼a 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.
650 0 ▼a Cooking.
650 0 ▼a Food.
650 0 ▼a Gastronomy.
650 0 ▼a Molecular gastronomy.
700 1 ▼a Young, Chris, ▼c food scientist.
700 1 ▼a Bilet, Maxime.
700 1 ▼a Smith, Ryan Matthew.
945 ▼a KLPA

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.013 M996m 1 Accession No. 121214457 Availability Available Due Date Make a Reservation Service B M
No. 2 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.013 M996m 2 Accession No. 121214458 Availability Available Due Date Make a Reservation Service B M
No. 3 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.013 M996m 3 Accession No. 121214459 Availability Available Due Date Make a Reservation Service B M
No. 4 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.013 M996m 4 Accession No. 121214460 Availability Available Due Date Make a Reservation Service B M
No. 5 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.013 M996m 5 Accession No. 121214461 Availability Available Due Date Make a Reservation Service B M
No. 6 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.013 M996m 6 Accession No. 121214462 Availability Available Due Date Make a Reservation Service B M

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