TY  - BOOK
AU  - Myhrvold, Nathan
AU  - Young, Chris
AU  - Bilet, Maxime
AU  - Smith, Ryan Matthew,
TI  - Modernist cuisine: the art and science of cooking 
SN  - 9780982761007
AV  - TX 651 M937M
PY  - 2011///
CY  - Bellevue, Wash.
PB  - Cooking Lab
KW  - Cooking
KW  - Food
KW  - Gastronomy
KW  - Molecular gastronomy
N1  - 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
ER  -