Modernist Cuisine

Modernist Cuisine

The Art and Science of Cooking

Book - 2011 | 1st ed.
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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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sylviebryant
Mar 10, 2019

Recommended by Gwen Merz

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Pollifax
Nov 01, 2012

See for an EXTENSIVE list of corrections (about 550 as of November 1, 2012): http://modernistcuisine.com/corrections-and-clarifications/

Wireless_Phil Feb 23, 2012

There are several volumes, but which one?
I tried to hold the first, then second, volume, but they won't allow a hold.

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