Product Type
Condition
Binding
Collectible Attributes
Free Shipping
Seller Location
Seller Rating
Published by The Cooking Lab (edition Pck Slp Sp), 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: BooksRun, Philadelphia, PA, U.S.A.
Book
Hardcover. Condition: Good. Pck Slp Sp. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Goodwill of Colorado, COLORADO SPRINGS, CO, U.S.A.
Book
Condition: Acceptable. This item is in overall acceptable condition. Covers and dust jackets are intact but may have heavy wear including creases, bends, edge wear, curled corners or minor tears as well as stickers or sticker-residue. Pages are intact but may have minor curls, bends or moderate to considerable highlighting/ writing. Binding is intact; however, spine may have heavy wear. Digital codes may not be included and have not been tested to be redeemable and/or active. A well-read copy overall. Please note that all items are donated goods and are in used condition. Orders shipped Monday through Friday! Your purchase helps put people to work and learn life skills to reach their full potential. Orders shipped Monday through Friday. Your purchase helps put people to work and learn life skills to reach their full potential. Thank you!.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Southampton Books, Southampton, NY, U.S.A.
Book
Hardcover. Condition: Like New. Published by The Cooking Lab, 2012. Folios in slipcase. 2 Volumes in slipcase (1 hardcover and 1 spiral bound). Books are like new with some very light shelf wear to spines/covers. A few scuffs to the slipcase. Bindings tight and pages crisp. Corners sharp with no markings. ISBN: 0982761015. 100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions or if you would like a photo. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Southampton, New York. We Buy Books! Individual titles, libraries, collections. Message us if you have books to sell!.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Byrd Books, Austin, TX, U.S.A.
Book
Hardcover. Condition: very good. In Used Condition.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: GoldBooks, Denver, CO, U.S.A.
Book
Hardcover. Condition: very good. Very Good Copy. Customer Service Guaranteed.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: LibraryMercantile, Humble, TX, U.S.A.
Book
Condition: new.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Book
Condition: New.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: GoldenWavesOfBooks, Fayetteville, TX, U.S.A.
Book
Hardcover. Condition: new. New. Fast Shipping and good customer service.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Wizard Books, Long Beach, CA, U.S.A.
Book
Hardcover. Condition: new. New.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Front Cover Books, Denver, CO, U.S.A.
Book
Condition: new.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Big Bill's Books, Wimberley, TX, U.S.A.
Book
Hardcover. Condition: new. Brand New Copy.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Grumpys Fine Books, Tijeras, NM, U.S.A.
Book
Hardcover. Condition: new. Prompt service guaranteed.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: GoldenDragon, Houston, TX, U.S.A.
Book
Hardcover. Condition: new. Buy for Great customer experience.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Book
Condition: As New. Unread book in perfect condition.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Book
hardcover. Condition: As New. 2 volumes : color illustrations ; 28-34 cm. Hardcover in slip case. Good binding and cover. Clean, unmarked pages. Volume 2 is a spiral bound supplemental "kitchen manual" (220 p.), and is printed on washable, waterproof paper. Issued in slip case. This is an oversized or heavy book, which requires additional postage for international delivery outside the US. Contents:Volume 1: Part 1. Stocking the modernist kitchen: Countertop tools; Conventional cooking gear; Cooking sous-vide; Ingredients. Part 2. Basics: The recipes: Stocks; Sauces; Oils and fats; Condiments; Brines and marinades; Spice mixes; Breakfast eggs; Salads and cold soups; Presure-cooked vegetable soups; Steak; Cheeseburger; Carnitas; Braised short ribs; Roast chicken; Chicken wings; Chicken noodle soup; Salmon; Shellfish; Pizza; Mac and cheese; - Risotto and paella; Cornmeal; Dishes for the microwave; Custards and pies. Volume 2: Part 1. Stocking the modernist kitchen: Countertop tools; Conventional cooking gear; Cooking sous vide. Part 2. The recipes; Basics; Breakfast eggs; Salads and cold soups; Pressure-cooked vegetable soups; Steak; Cheeseburger; Carnitas,
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Lucky's Textbooks, Dallas, TX, U.S.A.
Book
Condition: New.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: GoldBooks, Denver, CO, U.S.A.
Book
Hardcover. Condition: new. New Copy. Customer Service Guaranteed.
Published by Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Revaluation Books, Exeter, United Kingdom
Book
Hardcover. Condition: Brand New. spi har/pa edition. 456 pages. 16.00x11.50x2.50 inches. In Stock.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Book
UNK. Condition: New. New Book. Shipped from UK. Established seller since 2000.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Book
Condition: As New. Unread book in perfect condition.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: California Books, Miami, FL, U.S.A.
Book
Condition: New.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: booksXpress, Bayonne, NJ, U.S.A.
Book
Hardcover. Condition: new.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Book
Condition: New.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Book
Condition: New. In.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Grand Eagle Retail, Wilmington, DE, U.S.A.
Book
Hardcover. Condition: new. Hardcover. Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup. "This book focuses on cooking equipment, techniques, and recipes"--P. xvii. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Save With Sam, North Miami, FL, U.S.A.
Book
Hardcover. Condition: New. Brand New!.
Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Gallix, Gif sur Yvette, France
Book
Condition: Neuf.
Published by Cooking Lab Sep 2015, 2015
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, Germany
Book
Buch. Condition: Neu. Neuware -The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you'll find are:how to cook fish and steak perfectly every time, whether you're in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they're less expensive and easier to find than you might think. You'll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as:how to test the accuracy of a thermometer, and why it's time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking. 456 pp. Englisch.
Published by Cooking Lab Sep 2015, 2015
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Book
Buch. Condition: Neu. Neuware -The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you'll find are:how to cook fish and steak perfectly every time, whether you're in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they're less expensive and easier to find than you might think. You'll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as:how to test the accuracy of a thermometer, and why it's time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking. 456 pp. Englisch.
Published by The Cooking Lab 2012-10-08, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Chiron Media, Wallingford, United Kingdom
Book
Hardcover. Condition: New.