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Modernist cuisine : the art and science of cooking Book
Book | 1st ed. | Cooking Lab, Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : 2011.


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.

  • ISBN: 0982761007
  • ISBN: 9780982761007
  • Physical Description: 6 v. : col. ill. ; 28-34 cm.print
  • Edition: 1st ed.
  • Publisher: Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.
  • General Note: Vol. 5 includes bibliographical references, glossary and index to v. 1-5.Vols. 1-5 (34 cm.) issued in clear plexiglases case; v. 6 (28 cm.) is a spiral bound book.
  • Formatted Contents Note: 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.

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