Modernist cuisine
Subtitle: the art and science of cooking
By: Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
Contributors: Young, Chris, food scientist; Bilet, Maxime; Smith, Ryan Matthew
Edition: 1st ed.
Publisher: Cooking Lab
Published: 2011
Place of publication: Bellevue, Wash.
Language: eng
Format: Hardcover
Number of pages: 2438
ISBN-13: 9780982761007
Subjects: Food; Gastronomy; Cooking; Molecular gastronomy
Other titles: Art and science of cooking; History and fundamentals.; Techniques and equipment.; Animals and plants.; Ingredients and preparations.; Plated-dish recipes.; Kitchen manual.
Description: 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.
Notes: Vols. 1-5  (34 cm.) v. 6 (28 cm.) is a spiral bound book.

Includes index and glossary in v. 5 for all vols.
Table of contents: title: v. 1. History and fundamentals; title: v. 2. Techniques and equipment; title: v. 3. Animals and plants; title: v. 4. Ingredients and preparations; title: v. 5. Plated-dish recipes; title: v. 6. Kitchen manual.