Modernist Cuisine: The Art and Science of Cooking

4
ISBN-13: 9780982761007
ISBN-10: 0982761007
Edition: Spi Har/Pa
Author: Nathan Myhrvold, Chris Young, Maxime Bilet
Publication date: 2011
Publisher: The Cooking Lab
Format: Hardcover 2438 pages
Category: Cooking
FREE shipping on ALL orders
Sell - Get cash immediately!
Get cash immediately!

Book details

ISBN-13: 9780982761007
ISBN-10: 0982761007
Edition: Spi Har/Pa
Author: Nathan Myhrvold, Chris Young, Maxime Bilet
Publication date: 2011
Publisher: The Cooking Lab
Format: Hardcover 2438 pages
Category: Cooking

Summary

Acknowledged authors Nathan Myhrvold , Chris Young , Maxime Bilet wrote Modernist Cuisine: The Art and Science of Cooking comprising 2438 pages back in 2011. Textbook and eTextbook are published under ISBN 0982761007 and 9780982761007. Since then Modernist Cuisine: The Art and Science of Cooking textbook received total rating of 4 stars and was available to sell back to BooksRun online for the top buyback price of $ 72.97 or rent at the marketplace.

Description

Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising 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.

Reader reviews

Rate this book!