Modernist cuisine : the art and science of cooking . Volume 4 , Ingredients and preparations / 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: 403 p. : col. ill.ISBN: 9780982761007.Call No.:
TX 651
M937M
Other title: Ingredients and preparations.Subject(s): Cooking | Food | Gastronomy | Molecular gastronomyLocal Note(s): 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.
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX 651 M937M (Browse shelf) | Available | 201206180011 |
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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.
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