Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in...
By Nathan Myhrvold
Series: The Art and Science of Cooking
Hardcover: 2438 pages
Publisher: The Cooking Lab; Spi Har/Pa edition (March 14, 2011)
Product Dimensions: 15 x 14.5 x 17.5 inches
Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
Amazon Rank: 78930
Format: PDF Text djvu book
If you are just looking for interesting recipes, this is NOT your book. And it's not a book: it's a set that's better considered as an encyclopedia of how and why cooking processes work, with practical (sort of, if you've got all the equipment mentio
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