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: Myhrvold, Nathan
.
Contributor(s): Young, Chris | Bilet, Maxime | Smith, Ryan Matthew | Cooking Lab.
Publisher: Bellevue, Wash. : Cooking Lab, 2011Description: 6 v. : col. ill. ; 28-34 cm.ISBN: 9780982761007 (pbk. : set of 6 v.); 0982761007 (pbk. : set of 6 v.).Other title: Art and science of cooking.Subject(s): Cooking | Food | Gastronomy | Molecular gastronomyDDC classification: 641.5
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.
| Item type | Current location | Call number | Vol info | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Reference Collection | Taylor's Library-TU | 641.5 MYH 2011 (Browse shelf) | Vol. 1 | 1 | Available | SCAFS,70003,03,GR | SFSGx,94601,03,RA | 5000122730 | |
| Reference Collection | Taylor's Library-TU | 641.5 MYH 2011 (Browse shelf) | Vol. 2 | 1 | Available | SCAFS,70003,03,GR | SFSGx,94601,03,RA | 5000122731 | |
| Reference Collection | Taylor's Library-TU | 641.5 MYH 2011 (Browse shelf) | Vol. 3 | 1 | Available | SCAFS,70003,03,GR | SFSGx,94601,03,RA | 5000122732 | |
| Reference Collection | Taylor's Library-TU | 641.5 MYH 2011 (Browse shelf) | Vol. 4 | 1 | Available | SCAFS,70003,03,GR | SFSGx,94601,03,RA | 5000122734 | |
| Reference Collection | Taylor's Library-TU | 641.5 MYH 2011 (Browse shelf) | Vol. 5 | 1 | Available | SCAFS,70003,03,GR | SFSGx,94601,03,RA | 5000122735 | |
| Main Collection | Taylor's Library-TU | 641.5 MYH 2011 (Browse shelf) | 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.