東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Modernist cuisine : = the art and sc...

Myhrvold, Nathan.

Linked to FindBook

Google Book

Amazon

博客來

Modernist cuisine : = the art and science of cooking /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Modernist cuisine :/ Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
Reminder of title:	the art and science of cooking /
remainder title:	Art and science of cooking.
Author:	Myhrvold, Nathan.
other author:	Young, Chris,
Published:	Bellevue, Wash. :Cooking Lab, : 2011.,
Description:	6 v. :col. ill. ;28-34 cm.
Notes:	Vols. 1-5 (34 cm.) issued in clear plexiglases case ; v. 6 (28 cm.) is a spiral bound book.
Subject:	Cooking. -
ISBN:	9780982761007 (set) :

Modernist cuisine : = the art and science of cooking /
Myhrvold, Nathan.

Modernist cuisine :the art and science of cooking /Art and science of cooking.Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. - 1st ed. - Bellevue, Wash. :Cooking Lab,2011. - 6 v. :col. ill. ;28-34 cm.

Vols. 1-5 (34 cm.) issued in clear plexiglases case ; v. 6 (28 cm.) is a spiral bound book.

v. 1. History and fundamentals --

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.

ISBN: 9780982761007 (set) :US625.00 (set of 6 vol.)

LCCN: 2011290050Subjects--Topical Terms:

854199
Cooking.

LC Class. No.: TX651 / .M94 2011

Dewey Class. No.: 641.01/3

Modernist cuisine : = the art and science of cooking /
LDR:01781cam a2200289 a 4500 001 1946370
008 141211s2011 waua b 001 0 eng
010 $a 2011290050
020 $a 9780982761007 (set) : $c US625.00 (set of 6 vol.)
020 $a 0982761007 (set)
040 $a J$W $b eng
050 0 0 $a TX651 $b .M94 2011
082 0 0 $a 641.01/3 $2 23
100 1 $a Myhrvold, Nathan. $3 2109525
245 1 0 $a Modernist cuisine : $b the art and science of cooking / $c Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
246 3 0 $a Art and science of cooking.
250 $a 1st ed.
260 # $a Bellevue, Wash. : $b Cooking Lab, $c 2011.
300 $a 6 v. : $b col. ill. ; $c 28-34 cm.
500 $a Vols. 1-5 (34 cm.) issued in clear plexiglases case ; v. 6 (28 cm.) is a spiral bound book.
500 $a Vol. 5 includes bibliographical references, glossary and index to v. 1-5.
505 0 # $t v. 1. History and fundamentals -- $t v. 2. Techniques and equipment -- $t v. 3. Animals and plants -- $v t. 4. Ingredients and preparations -- $t v. 5. Plated-dish recipes -- $t v. 6. Kitchen manual.
520 2 $a 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.
650 # 0 $a Cooking. $2 sears $3 854199
650 # 0 $a Food. $3 551593
650 # 0 $a Gastronomy. $3 552357
650 # 0 $a Molecular gastronomy. $3 2109528
700 1 # $a Young, Chris, $c food scientist. $3 2109529
700 1 # $a Bilet, Maxime. $3 2109526
700 1 # $a Smith, Ryan Matthew. $3 2109530
740 0 2 $a History and fundamentals.
740 0 2 $a Techniques and equipment.
740 0 2 $a Animals and plants.
740 0 2 $a Ingredients and preparations.
740 0 2 $a Plated-dish recipes.
740 0 2 $a Kitchen manual.