A landmark six-volume encyclopedia of science-driven cooking, covering techniques, equipment, and recipes of modernist cuisine.
Owned
No reviews yet
Owned
A landmark six-volume encyclopedia of science-driven cooking, covering techniques, equipment, and recipes of modernist cuisine.
About
Details
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. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
What's Inside
will contain mild spoilers
Sexual content
AI
No romantic or sexual content present
Violence & gore
AI
No violence or gore present
Profanity
AI
No profanity or strong language present
Substance use
AI
Alcohol appears in recipes and culinary technique discussions
LGBTQ+ Rep.
AI
No LGBTQIA+ representation present
Religious content
AI
No religious content present
Magic & witchcraft
AI
No fantasy magic or witchcraft present
Occult / demonology
AI
No occult or demonology content present
Political content
AI
Brief discussion of industrial food systems and culinary history
Self-harm / suicide
AI
No self-harm or suicide content present
Abuse & suffering
AI
No abuse or suffering content present
Other
AI
No information found