Modernist Cuisine: The Art and Science of Cooking

Myhrvold, Nathan; Young, Chris; Bilet, Maxime

Published by U.S.A.: The Cooking Lab, 2011
ISBN 10: 0982761007 / ISBN 13: 9780982761007
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Complete 5 volume set in glass slipcase - Just like new books - no defects - First edition book set - fast delivery==. Bookseller Inventory #

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Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details.

 

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 the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

 

Love Modernist Cuisine? We do too?which is why we?ve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free.

 

This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Here?s how it works:

 

1.         Purchase your Modernist Cuisine wall calendar.

2.         The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You won?t immediately see the coupon-- it will be waiting for you when you?re ready to preorder the book. 

3.         Go to the Modernist Cuisine: The Art and Science of Cooking landing page.

4.         Add the book to your cart. The coupon will automatically appear under the price of the book when you view your shopping cart or on your Amazon coupon homepage.

5.         Click or tap on the ?Clip Coupon? button. This will apply the coupon discount to the book. 

6.         Proceed to checkout. The coupon savings will appear on the final order page under the ?Place your Order? button.

 

The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff?all dedicated to advancing the science of the culinary arts through creativity and experimentation.

Review: ?Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.?
?Harold McGee

?The most astonishing cookbook of our time.?
?Katy McLaughlin, Wall Street Journal

?Big, beautiful, and worth the hype... it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.?
?Andreas Viestad, The Washington Post

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Bibliographic Details

Title: Modernist Cuisine: The Art and Science of ...
Publisher: U.S.A.: The Cooking Lab
Publication Date: 2011
Binding: Hardcover
Book Condition: As New

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Book Description Boxed Set. Book Condition: New. 381mm x 368mm x 445mm. Boxed Set. A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundarie.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 2400 pages. 22.000. Bookseller Inventory # 9780982761007

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Book Description The Cooking Lab, United States, 2015. Hardback. Book Condition: New. 455 x 402 mm. Language: English . Brand New Book. Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, Modern Cuisine is a six-volume guide for anyone who is passionate about the art and science of cooking. Bookseller Inventory # AAZ9780982761007

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Book Description The Cooking Lab, United States, 2015. Hardback. Book Condition: New. 455 x 402 mm. Language: English . Brand New Book. Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, Modern Cuisine is a six-volume guide for anyone who is passionate about the art and science of cooking. Bookseller Inventory # AAZ9780982761007

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Myhrvold, Nathan; Young, Chris; Bilet, Maxime
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Book Description The Cooking Lab, 2011. Book Condition: New. 2011. Spi Har/Pa. Hardcover. Num Pages: 2438 pages, Books 1-5 plus waterproof kitchen manual. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 415 x 340 x 320. Weight in Grams: 23630. . . . . . . Bookseller Inventory # V9780982761007

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Book Description Phaidon Verlag Gmbh Sep 2015, 2015. Buch. Book Condition: Neu. 415x340x320 mm. Neuware - Acrylic case, five hardcover books, each with a ribbon marker, plus a durable, spiral-bound, waterproof kitchen manual. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and technology into their culinary art. Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking. 2438 pp. Englisch. Bookseller Inventory # 9780982761007

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Book Description Phaidon Verlag Gmbh Sep 2015, 2015. Buch. Book Condition: Neu. 415x340x320 mm. Neuware - Acrylic case, five hardcover books, each with a ribbon marker, plus a durable, spiral-bound, waterproof kitchen manual. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and technology into their culinary art. Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking. 2438 pp. Englisch. Bookseller Inventory # 9780982761007

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