Modernist cuisine : the art and science of cooking /
Myhrvold, Nathan,author,photographer.
Young, Chris(Food scientist)
Bilet, Maxime,author.
Smith, Ryan Matthew,photographer.
Cooking Lab.
In metal slipcase.
Vols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.
Includes bibliographical references, index, and glossary in v. 5 for all vols.
v. 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 .
Cooking.
Food.
Gastronomy.
Molecular gastronomy.
Cooking.
Food.
Gastronomy.
Molecular gastronomy.