LEADER 00000cam 122000007a 4500 001 12467876 003 LIBRIS 003 LT 008 120110s2011 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. 5,|pPlated-dish recipes /|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 300 287 s, CXIV. :|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 655 7 Manualer, handböcker etc|2saogf 700 1 Young, Chris,|cfood scientist|4oth 700 1 Bilet, Maxime|4oth 700 1 Smith, Ryan Matthew|4pht 710 2 Cooking Lab 740 02 Animals and plants 907 00 140929
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