Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking by Myhrvold, Nathan

Modernist Cuisine: The Art and Science of Cooking

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Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.

Author: Nathan Myhrvold, Chris Young, Maxime Bilet
Publisher: Cooking Lab
Published: 03/14/2011
Pages: 2400
Format: Boxed Set
Weight: 46.30lbs
Size: 17.50h x 15.00w x 14.50d
ISBN: 9780982761007
Award: Gourmand World Cookbook Awards (USA Only) - Winner
Award: James Beard Foundation Book Awards - Winner
Award: James Beard Foundation Book Awards - Winner
Award: IACP Crystal Whisk Award - Winner

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