Myhrvold, Nathan <br/><br/>
Modernist cuisine :  the art and science of cooking .  Volume 4 ,  Ingredients and preparations / 
 Ingredients and preparations 
Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. 
 - Bellevue, Wash. :  Cooking Lab,  2011. 
 - 403 p. :  col. ill. 
<br/><br/><label>ISBN: </label>9780982761007 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Food<br/>Gastronomy<br/>Molecular gastronomy
<br/><br/><label>LC Class. No.: </label>TX 651  / M937M