Modernist Cuisine: Ingredients and preparations poster


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 per

Pages 403
Publisher Cooking Lab
Published Date 2011
ISBN 0982761007 9780982761007
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