Modernist cuisine : History and fundamentals : the art and science of cooking
Nathan Myhrvold
Bok · Engelsk · 2011
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| Utgitt | Bellevue : Cooking Lab , 2011
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| Omfang | 6 vol. (335; 473; 401; 401; 287, cxiv; 363 p.) : ill - 28-34 cm
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| Utgave | 1st ed.
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| Opplysninger | In slip case. - Includes index and glossary in vol. 5 for all vols. - Vols. 1-5 (34 cm.). Vol. 6 (28 cm.) is a spiral bound book. - V. 1. History and fundamentals -- v.. - 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
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