Modernist cuisine : the art and science of cooking . Volume 1 , History and fundamentals / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.
By: Myhrvold, Nathan.
Contributor(s): Young, Chris | Bilet, Maxime | Smith, Ryan Matthew [photographer].
Material type:
BookPublisher: Bellevue, Wash. : Cooking Lab, 2011Description: 335 p. : ill. (chiefly col.).ISBN: 9780982761007.Call No.:
TX 651
M937M
Other title: History and fundamentals.Subject(s): Cooking | Food | Gastronomy | Molecular gastronomy
Contents:
Local Note(s): 6 v.
Contents: Volume. 1. History and fundamentals -- Volume. 2. Techniques and equipment -- Volume. 3. Animals and plants -- Volume. 4. Ingredients and preparations -- Volume. 5. Plated-dish recipes -- Volume. 6. Kitchen manual
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX 651 M937M (Browse shelf) | Available | 201206180003 | |
| Main Campus Book Shelves | TX 651 M937M (Browse shelf) | Available | 201206180004 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
| TX651 M323C 1992 The curious cook : | TX651 M323K 2012 Keys to good cooking : | TX 651 M323O 2004 On food and cooking : | TX 651 M937M Modernist cuisine : | TX 651 M937M Modernist cuisine : | TX 651 M937M Modernist cuisine : | TX 651 M937M Modernist cuisine : |
Contents: Volume. 1. History and fundamentals -- Volume. 2. Techniques and equipment -- Volume. 3. Animals and plants -- Volume. 4. Ingredients and preparations -- Volume. 5. Plated-dish recipes -- Volume. 6. Kitchen manual
6 v.
There are no comments for this item.