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Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

By: Contributor(s): Publication details: Bellevue, Wash. : Cooking Lab, 2011.Description: 6 v. : col. ill. ; 28-34 cmISBN:
  • 9780982761007 (pbk. : set of 6 v.)
  • 0982761007 (pbk. : set of 6 v.)
Other title:
  • Art and science of cooking
Subject(s): DDC classification:
  • 641.5 MYH 2011
Contents:
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.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU 641.5 MYH 2011 (Browse shelf(Opens below)) Vol. 6 1 Available SCAFS,70003,03,GR | SFSGx,94601,03,RA 5000122736

Vols. 1-5 (34 cm.), v. 6 (28 cm.) is a spiral bound book.

Includes index and glossary for all vols. in v. 5.

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.