Modernist cuisine. The art and science of cooking (5 books and manual)

Myhrvold, Nathan

"The most astonishing cookbook of our time." Katy McLaughlin, Wall Street Journal
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

Editorial: Phaidon
Colección: Food/Cook
Categoría: Cuerpo y mente
Tema: Cocina, alimentos y dietas
Clasificación Dewey: 641.013 - Gastronomía
Clasificación BISAC CKB000000 (Cocina / General)
Clasificación BIC WBA (Cocina general y recetas)
ISBN: 9780982761007
Páginas: 2472
Año: 2016
Formato / Peso: 28.3 x 35 x 24 (cm) / 23200 (gramos)
Precio: $11095.00 MX / ND
Derechos de venta para: Hispanoamérica (excepto Puerto Rico)
Etiquetas: Modernist cuisine; cocina; recetas; nueva cocina; chefs; técnicas; Nathan Myhrvold
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Sistema de clasificación Melvil Dewey DGME

641.013
M43
2016

   Modernist cuisine : the art and science of cooking / Nathan Myhrvold, Chris Young and Maxime Bilet. -- London : Phaidon, 2015.

1 estuche (6 v. : fots. col.) ; 35 x 28 x 22 cm.

Notas:
Contenido: 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.

ISBN 978-0-9827-6100-7

1. Gastronomía. 2. Cocina. 3. Gastronomía molecular. I. Young, Chris, coaut. II. Bilet, Maxime, colab. III. t.

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Modernist cuisine. The art and science of cooking (5 books and manual)