the art and science of cooking
Edición de la obra Modernist cuisine
| Autor | Nathan Myhrvold |
|---|---|
| Editorial | Cooking Lab |
| Fecha de publicación | 2011 |
| Lugar | Bellevue, Wash. |
| Idioma | inglés |
| Páginas | 2438 |
| Formato | Hardcover |
| ISBN-13 | 9780982761007 |
| ISBN-10 | 0982761007 |
| OCLC | 711381030 |
| LCCN | 2011290050 |
| Número de Cutter |
M996m |
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.