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The Cooking Lab 2011 hardcover Good Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
ISBN10: 0982761007, ISBN13: 9780982761007, [publisher: The Cooking Lab] Hardcover Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! [Dallas, TX, U.S.A.] [Publication Year: 2011]
The Cooking Lab 2011 hardcover Good Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Cooking Lab 2011 Hard cover Fair Ships Within 24 Hours M-F-Satisfaction Guaranteed! Has a publisher overstock mark. This book has visible wear and may have tears, rips, and creases. Book is readable though. No slip case books great.
UsedAcceptable. Ships Within 24 Hours M-F- Satisfaction Guaranteed! Has a publisher overstock mark. This book has visible wear and may have tears, rips, and creases. Book is readable though. No slip case books great. ISBN 0982761007 9780982761007 [US]
ISBN10: 0982761007, ISBN13: 9780982761007, [publisher: The Cooking Lab] Hardcover Ships Within 24 Hours M-F- Satisfaction Guaranteed! Has a publisher overstock mark. This book has visible wear and may have tears, rips, and creases. Book is readable though. No slip case books great. [bridgeton, NJ, U.S.A.] [Publication Year: 2011]
ISBN10: 0982761007, ISBN13: 9780982761007, [publisher: Phaidon, Berlin] Hardcover Mit Modernist Cuisine: Die Revolution der Kochkunst schufen Nathan Myhrvold, Chris Young und Maxime Bilet - allesamt Forscher, Erfinder und Meister des Kuechenfachs - ein sechsbaendiges, 2440 Seiten starkes Kompendium mit wissenschaftlich inspirierten Zuberei. [Greven, Germany] [Publication Year: 2011]
ISBN10: 0982761007, ISBN13: 9780982761007, [publisher: Phaidon, Berlin] Hardcover Mit Modernist Cuisine: Die Revolution der Kochkunst schufen Nathan Myhrvold, Chris Young und Maxime Bilet - allesamt Forscher, Erfinder und Meister des Kuechenfachs - ein sechsbaendiges, 2440 Seiten starkes Kompendium mit wissenschaftlich inspirierten Zuberei. [Greven, Germany] [Publication Year: 2011]
ISBN10: 0982761007, ISBN13: 9780982761007, [publisher: The Cooking Lab] Hardcover New. Fast Shipping and good customer service [Fayetteville, TX, U.S.A.] [Publication Year: 2011]
ISBN10: 0982761007, ISBN13: 9780982761007, [publisher: Cooking Lab] Hardcover 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 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 advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, 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 that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than th ...
ISBN10: 0982761007, ISBN13: 9780982761007, [publisher: Cooking Lab] Hardcover 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 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 advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, 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 that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than th ...
DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
