by
Adrià, Ferran, author.
Call Number
641.5 WHA
Publication Date
2020
Format:
Regular print
Relevance:
2.5000
by
Brillat-Savarin, 1755-1826.
Call Number
641.013 BRI
Publication Date
2009
Format:
Books
Relevance:
2.5000
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by
Page, Karen.
Call Number
641.5 PAG
Publication Date
2008
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html
Relevance:
2.5000
by
Adria, Ferran.
Call Number
641.013 ADR
Publication Date
2009
Format:
Books
Relevance:
1.7678
by
Gastronomique Committee.
Call Number
641.503 LAR
Publication Date
2001
Format:
Books
Relevance:
1.4434
by
Myhrvold, Nathan.
Call Number
641.5 MYH
Publication Date
2011
Summary
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.
Format:
Books
Relevance:
1.2500
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