Myhrvold, Nathan. <br/><br/>
Modernist cuisine :  the art and science of cooking / 
 Art and science of cooking. 
Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. 
 - Bellevue, Wash. :  Cooking Lab,  2011. 
 - 6 v. :  col. ill. ;  28-34 cm. 
<br/><br/> Vols. 1-5 (34 cm.), v. 6 (28 cm.) is a spiral bound book.  Includes index and glossary for all vols. in v. 5. 
<br/><br/>v. 1. History and fundamentals -- v. 2. Techniques and equipment -- v. 3. Animals and plants -- v. 4. Ingredients and preparations -- v. 5. Plated-dish recipes -- v. 6. Kitchen manual. 
<br/><br/><label>ISBN: </label>9780982761007 (pbk. : set of 6 v.) 0982761007 (pbk. : set of 6 v.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.<br/>Food.<br/>Gastronomy.<br/>Molecular gastronomy.
<br/><br/><label>Dewey Class. No.: </label>641.5  / MYH 2011