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Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: HPB-Red, Dallas, TX, U.S.A.
Libro
hardcover. Condizione: 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!.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Bookoutlet1, Bridgeton, NJ, U.S.A.
Libro
hardcover. Condizione: Acceptable. 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.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: GoldBooks, Denver, CO, U.S.A.
Libro
Hardcover. Condizione: very good. Very Good Copy. Customer Service Guaranteed.
Editore: Phaidon, Berlin, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: moluna, Greven, Germania
Libro
Condizione: New. 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.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Byrd Books, Austin, TX, U.S.A.
Libro
Hardcover. Condizione: very good. In Used Condition.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: California Books, Miami, FL, U.S.A.
Libro
Condizione: New.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Save With Sam, North Miami, FL, U.S.A.
Libro
Hardcover. Condizione: New. Brand New!.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: LibraryMercantile, Humble, TX, U.S.A.
Libro
Condizione: new.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: GoldenWavesOfBooks, Fayetteville, TX, U.S.A.
Libro
Hardcover. Condizione: new. New. Fast Shipping and good customer service.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: GoldenDragon, Houston, TX, U.S.A.
Libro
Hardcover. Condizione: new. Buy for Great customer experience.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Front Cover Books, Denver, CO, U.S.A.
Libro
Condizione: new.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Wizard Books, Long Beach, CA, U.S.A.
Libro
Hardcover. Condizione: new. New.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Revaluation Books, Exeter, Regno Unito
Libro
Hardcover. Condizione: Brand New. spi har/pa edition. 2438 pages. 17.00x15.00x14.00 inches. In Stock.
Editore: Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: CitiRetail, Stevenage, Regno Unito
Libro
Boxed Set. Condizione: new. 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 the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover: *Why plunging food in ice water doesn't stop the cooking process *When boiling cooks faster than steaming *Why raising the grill doesn't lower the heat *How low-cost pots and pans can perform better than expensive ones *Why baking is mostly a drying process *Why deep-fried food tastes best and browns better when the oil is older *How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand. Many invaluable features include: *Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying *The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips *More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques *Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas *More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adria , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others. From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking. The authors—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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: GoldBooks, Denver, CO, U.S.A.
Libro
Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Mispah books, Redhill, SURRE, Regno Unito
Libro
Hardcover. Condizione: Like New. Like New. book.
Editore: Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: AussieBookSeller, Truganina, VIC, Australia
Libro
Boxed Set. Condizione: new. 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 the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover: *Why plunging food in ice water doesn't stop the cooking process *When boiling cooks faster than steaming *Why raising the grill doesn't lower the heat *How low-cost pots and pans can perform better than expensive ones *Why baking is mostly a drying process *Why deep-fried food tastes best and browns better when the oil is older *How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand. Many invaluable features include: *Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying *The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips *More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques *Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas *More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adria , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others. From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking. The authors—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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Editore: The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Hafa Adai Books, Moncks Corner, SC, U.S.A.
Libro
Condizione: very good.
Editore: PHAIDON EDICIONES, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Da: Iridium_Books, DH, SE, Spagna
Libro
Condizione: Muy Bueno / Very Good.