Research Catalog
Modernist cuisine : the art and science of cooking
- Title
- Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
- Author
- Myhrvold, Nathan.
- Publication
- Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.
Items in the Library & Off-site
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6 Items
| Status | Vol/Date | Format | Access | Call Number | Item Location |
|---|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | v. 6 | Text | Use in library | JFG 11-107 v. 6 | Schwarzman Building - Main Reading Room 315 - Mezzanine |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | v. 5 | Text | Request in advance | JFG 11-107 v. 5 | Schwarzman Building - Main Reading Room 315 - Mezzanine |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | v. 4 | Text | Use in library | JFG 11-107 v. 4 | Schwarzman Building - Main Reading Room 315 - Mezzanine |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | v. 3 | Text | Use in library | JFG 11-107 v. 3 | Schwarzman Building - Main Reading Room 315 - Mezzanine |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | v. 2 | Text | Use in library | JFG 11-107 v. 2 | Schwarzman Building - Main Reading Room 315 - Mezzanine |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | v. 1 | Text | Use in library | JFG 11-107 v. 1 | Schwarzman Building - Main Reading Room 315 - Mezzanine |
Details
- Additional Authors
- Description
- 6 v. : col. ill.; 28-34 cm.
- Summary
- 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.
- Alternative Title
- Art and science of cooking
- History and fundamentals.
- Techniques and equipment.
- Animals and plants.
- Ingredients and preparations.
- Plated-dish recipes.
- Kitchen manual.
- Subject
- Note
- Vols. 1-5 (34 cm.) issued in clear plexiglases case; v. 6 (28 cm.) is a spiral bound book.
- Vol. 5 includes bibliographical references, glossary and index to v. 1-5.
- Contents
- 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.
- Call Number
- JFG 11-107
- ISBN
- 9780982761007
- 0982761007
- LCCN
- 2011290050
- OCLC
- 711381030
- Author
- Myhrvold, Nathan.
- Title
- Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
- Imprint
- Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.
- Edition
- 1st ed.
- Added Author
- Young, Chris (Food scientist)Bilet, Maxime.Smith, Ryan Matthew.
- Added Title
- History and fundamentals.Techniques and equipment.Animals and plants.Ingredients and preparations.Plated-dish recipes.Kitchen manual.
- Research Call Number
- JFG 11-107