MARC Record from Library of Congress

LEADER: 02117cam a2200433 a 4500
001 2011290050
003 DLC
005 20110819113116.0
008 110812m20119999waua 001 0 eng c
010 $a 2011290050
020 $a9780982761007
020 $a0982761007
035 $a(OCoLC)ocn711381030
040 $aJ$W$cJ$W$dYDXCP$dNTD$dOSU$dBWX$dDLC
042 $apcc
050 00 $aTX651$b.M94 2011
100 1 $aMyhrvold, Nathan.
245 10 $aModernist cuisine :$bthe art and science of cooking /$cNathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
246 30 $aArt and science of cooking
250 $a1st ed.
260 $aBellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) :$bCooking Lab,$c2011-
300 $av. <1-5> :$bcol. ill. ;$c28-34 cm.
500 $aVols. 1-5 (34 cm.) v. 6 (28 cm.) is a spiral bound book.
520 2 $aAn 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.
500 $aIncludes index and glossary in v. 5 for all vols.
505 0 $av. 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.
650 0 $aCooking.
650 0 $aFood.
650 0 $aGastronomy.
650 0 $aMolecular gastronomy.
700 1 $aYoung, Chris,$cfood scientist.
700 1 $aBilet, Maxime.
700 1 $aSmith, Ryan Matthew.
740 02 $aHistory and fundamentals.
740 02 $aTechniques and equipment.
740 02 $aAnimals and plants.
740 02 $aIngredients and preparations.
740 02 $aPlated-dish recipes.
740 02 $aKitchen manual.