Modernist cuisine: the art and science of cooking : kitchen manual Nathan Myhrvold
Author
Myhrvold, Nathan
Additional Author(s)
-
Publisher
Bellevue, WA: The Cooking Lab, 2011
Language
English
ISBN
9780982761007
Series
vol. 6
Subject(s)
COOKING
FOOD
GASTRONOMY
RECIPES
Notes
. . Index: p.364-399
Abstract
Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.Illustrations: 3216 illustrations
The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.
