Modernist cuisine : the art and science of cooking /

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 per...

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Bibliographic Details
Main Author:	Myhrvold, Nathan
Corporate Author:	Cooking Lab
Other Authors:	Young, Chris (Food scientist), Bilet, Maxime, Smith, Ryan Matthew
Format:	Book
Language:	English
Published:	Bellevue, Wash. : Cooking Lab, 2011.
Edition:	1st ed.
Subjects:	Cooking. Food. Gastronomy. Molecular gastronomy. Food Aliments. Gastronomie. Cuisine moléculaire. food. gastronomy. foods. cooking. cooking methods. food composition. proximate composition. nutritive value. nutrients. quality. Gastronomi. Matlagning. Livsmedelskemi. Cookbook Cookbooks. cookbooks. Livres de cuisine.

Hennepin Technical College, Brooklyn Park

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Call Number:	TX651 .M94 2011

Hennepin County Library

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Call Number:	TX651 .M97 2011

Rochester Public Library

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Call Number:	641 M994M V.01 641 M994M V.02 641 M994M V.03 641 M994M V.04 641 M994M V.05 641 M994M V.06

Saint Paul Public Library

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Call Number:	TX651 .M94 2011

Metropolitan State University

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Call Number:	TX651 .M94 2011

University of St. Thomas

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Call Number:	TX651 .M94 2011

St Paul College

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Call Number:	TX651 .M94 2011

Arrowhead Library System

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Call Number:	641.013 MYH