LEADER 00000cam 122000007a 4500 
001    12323338 
003    LIBRIS 
003    LT 
008    111007s2011    xxua          001 0 eng c 
020    9780982761007 
041 0  eng 
082 00 641.013|223 
084    Qca|2kssb/8 
092 0  641|bengelska 
100 1  Myhrvold, Nathan 
245 10 Modernist cuisine :|bthe art and science of cooking.|nVol.
       2,|pTechniques and equipment /|cNathan Myhrvold with Chris
       Young and Maxime Bilet ; photography by Ryan Matthew Smith
       and Nathan Myhrvold 
246 30 Art and science of cooking 
250    1st ed. 
264    Bellevue, Wash :|bCooking Lab,|c2011 
300    473 s. :|bill. ;|c34 cm 
500    Includes index and glossary in vol. 5 for all vols 
520 2  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 
650  0 Cooking 
650  0 Food 
650  0 Gastronomy 
650  0 Molecular gastronomy 
650  0 Cookery 
650  0 Gastronomy 
650  7 Gastronomi|2sao 
650  7 Matlagning|2sao 
650  7 Livsmedelskemi|2sao 
650  7 Foods|2agrovoc 
650  7 Cooking|2agrovoc 
650  7 Cooking methods|2agrovoc 
650  7 Food composition|2agrovoc 
650  7 Proximate composition|2agrovoc 
650  7 Nutritive value|2agrovoc 
650  7 Nutrients|2agrovoc 
650  7 Quality|2agrovoc 
700 1  Young, Chris,|cfood scientist|4oth 
700 1  Bilet, Maxime|4oth 
700 1  Smith, Ryan Matthew|4pht 
710 2  Cooking Lab 
740 02 History and fundamentals 
907 00 121113