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Modernist cuisine: the art and science of cooking
Modernist cuisine: the art and science of cooking
Author
Myhrvold, Nathan
Publisher
Cooking Lab
Publication Date
2011
Language
English
Book
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Table of Contents
From the Book - 1st ed.
V. 1. History and fundamentals
v. 2. Techniques and equipment
v. 3. Animals and plants
v. 4. Ingredients and preparations
v. 5. Plated-dish recipes
v. 6. Kitchen manual
v. 7. Corrections and clarifications.
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Subjects
Subjects
Cooking
Food
Gastronomy
Molecular gastronomy
More Details
Contributors
Bilet, Maxime
Smith, Ryan Matthew
Young, Chris,food scientist
ISBN
9780982761007
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