Modernist Cuisine № 4 — Ingredients and Preparations

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Modernist Cuisine № 4 — Ingredients and...

Modernist Cuisine № 4 — Ingredients and Preparations

Name: Modernist Cuisine № 4 — Ingredients and Preparations
ISBN: 9780982761007

Nathan Myhrvold, Chris Young, Maxime Bilet

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Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising 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.

Kategorie:

Cookbooks, Food & Wine

Tom:

Rok:

2012

Wydawnictwo:

The Cooking Lab, LLC

Język:

english

Strony:

415

ISBN 10: