Modernist Cuisine - 3 - Animals and Plants

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Modernist Cuisine - 3 - Animals and...

Modernist Cuisine - 3 - Animals and Plants

Name: Modernist Cuisine - 3 - Animals and Plants
ISBN: 9780982761007

Nathan Myhrvold, Chris Young, Maxime Bilet

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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 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.

种类:

Cookbooks, Food & Wine

卷:

年:

2011

出版社:

The Cooking Lab, LLC

语言:

english

页:

415

ISBN 10: