- Food, Gastronomy, Cooking, Molecular gastronomy
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food.
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Character
Cool, contemporary, warm and spare.
- cooloverwhelming
- contemporarynostalgic
- warmbleak
- sparerichly built
- gravecomic
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About the book
- Author
- Nathan Myhrvold
- First published
- 2011
- Pages
- 2400
- Publisher
- Thames & Hudson, Limited, The Cooking Lab, Cooking Lab
- Editions
- 3
- Language
- English
- ISBN
- 9781734386141
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