Modernist cuisine : the art and science of cooking. Volume 1, History and fundamentals
(NB - Locally Owned)

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Average Rating
Author
Myhrvold, Nathan.
Contributors
Young, Chris.
Bilet, Maxime.
Smith, Ryan Matthew.
Cooking Lab.
Published
Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.
Edition
First edition.
Physical Desc
xiii, 335 pages : color illustrations ; 34 cm
Status
On Shelf
MOSES LAKE PUBLIC LIBRARY
641.5 MYHRVOL
1 available

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Subjects

LC Subjects
Cooking.
Food.
Gastronomy.
Molecular gastronomy.

More Details

Published
Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011.
Format
NB - Locally Owned
Edition
First edition.
Language
English

Notes

Bibliography
Includes bibliographical references.
Description
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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Citations

APA Citation, 7th Edition (style guide)

Myhrvold, N., Young, C., Bilet, M., & Smith, R. M. (2011). Modernist cuisine : the art and science of cooking. Volume 1, History and fundamentals (First edition.). Cooking Lab.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Nathan. Myhrvold et al.. 2011. Modernist Cuisine : The Art and Science of Cooking. Volume 1, History and Fundamentals. Cooking Lab.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Nathan. Myhrvold et al.. Modernist Cuisine : The Art and Science of Cooking. Volume 1, History and Fundamentals Cooking Lab, 2011.

MLA Citation, 9th Edition (style guide)

Myhrvold, Nathan., Chris Young, Maxime Bilet, and Ryan Matthew Smith. Modernist Cuisine : The Art and Science of Cooking. Volume 1, History and Fundamentals First edition., Cooking Lab, 2011.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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