modernist cuisine


No.ISBN : 0982761007
Author :
Genre : Cooking
Publisher :
Copyright Year : 2011
File Format : PDF, EPUB
File Download : 401

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DESCRIPTION : 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.


No.ISBN : 0982761015
Author : Maxime Bilet
Genre : Cooking
Publisher :
Copyright Year : 2012-10
File Format : PDF, EPUB
File Download : 456

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DESCRIPTION : "This book focuses on cooking equipment, techniques, and recipes"--P. xvii.


No.ISBN : 0982761007
Author :
Genre : Cooking
Publisher :
Copyright Year : 2011
File Format : PDF, EPUB
File Download : 473

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DESCRIPTION : 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.


No.ISBN : 0999292900
Author : Nathan Myhrvold
Genre :
Publisher :
Copyright Year : 2017-11-07
File Format : PDF, EPUB
File Download :

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DESCRIPTION : Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).


No.ISBN : 0982761007
Author :
Genre : Cooking
Publisher :
Copyright Year : 2011
File Format : PDF, EPUB
File Download : 403

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DESCRIPTION : 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.


No.ISBN : OCLC:1021829422
Author : Nathan Myhrvold
Genre : Cooking
Publisher :
Copyright Year : 2011
File Format : PDF, EPUB
File Download : 401

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DESCRIPTION : Scope and content: 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


No.ISBN : OCLC:1099801302
Author : Nathan Myhrvold
Genre : Cooking
Publisher :
Copyright Year : 20??
File Format : PDF, EPUB
File Download : 335

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DESCRIPTION : Scope and content: 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


No.ISBN : 0982761023
Author : Nathan Myhrvold
Genre : Cooking
Publisher :
Copyright Year : 2013
File Format : PDF, EPUB
File Download : 312

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DESCRIPTION : The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.


No.ISBN : 0982761007
Author :
Genre : Cooking
Publisher :
Copyright Year : 2011
File Format : PDF, EPUB
File Download : 473

READ FREE

DESCRIPTION : 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.


No.ISBN : 0982761007
Author :
Genre : Cooking
Publisher :
Copyright Year : 2011
File Format : PDF, EPUB
File Download : 335

READ FREE

DESCRIPTION : 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.