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book jacket
BOOK
Title Modernist cuisine : the art and science of cooking. Vol. 2, Techniques and equipment / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
Imprint Bellevue, Wash : Cooking Lab, 2011

LIBRARY / MAP CALL NUMBER STATUS MESSAGE
 Stadsbibl:Slottet vån 3 Trädgård, husdjur, mat & barnuppfostran  641 engelska    CHECK SHELF  ---
Edition 1st ed.
Descript 473 s. : ill. ; 34 cm
Note Includes index and glossary in vol. 5 for all vols
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
Subject Gastronomi
Matlagning
Livsmedelskemi
Cooking
Food
Gastronomy
Molecular gastronomy
Foods
Cooking
Cooking methods
Food composition
Proximate composition
Nutritive value
Nutrients
Quality
Cookery
Gastronomy
Classmark 641.013
Qca
Alt Auth Young, Chris, food scientist
Bilet, Maxime
Smith, Ryan Matthew
Cooking Lab
Add Title Art and science of cooking
History and fundamentals
ISBN/ISSN 9780982761007
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