Modernist Cuisine: The Art and Science of Cooking (Chinese Edition)
ISBN-13:
9787805016900
ISBN-10:
7805016909
Edition:
First Edition
Author:
Nathan Myhrvold, Maxime Bilet, Chris Young
Publication date:
2011
Publisher:
The Cooking Lab
Format:
Hardcover
2400 pages
FREE US shipping
Book details
ISBN-13:
9787805016900
ISBN-10:
7805016909
Edition:
First Edition
Author:
Nathan Myhrvold, Maxime Bilet, Chris Young
Publication date:
2011
Publisher:
The Cooking Lab
Format:
Hardcover
2400 pages
Summary
Modernist Cuisine: The Art and Science of Cooking (Chinese Edition) (ISBN-13: 9787805016900 and ISBN-10: 7805016909), written by authors
Nathan Myhrvold, Maxime Bilet, Chris Young, was published by The Cooking Lab in 2011.
With an overall rating of 3.5 stars, it's a notable title among other
books. You can easily purchase or rent Modernist Cuisine: The Art and Science of Cooking (Chinese Edition) (Hardcover) from BooksRun,
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Description
Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.
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