Modernist Cuisine: Techniques and equipment

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Cooking Lab, 2011 - Cooking
19 Reviews
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.

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Review: Modernist Cuisine: The Art and Science of Cooking

User Review  - Carly - Goodreads

I haven't finished reading this set, but the whole thing is BEAuti-FUL!! All the pictures and the detail are amazing. I'm really learning a lot about food and cooking. Read full review

Review: Modernist Cuisine: The Art and Science of Cooking

User Review  - Goodreads

I haven't finished reading this set, but the whole thing is BEAuti-FUL!! All the pictures and the detail are amazing. I'm really learning a lot about food and cooking. Read full review

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