Modernist Cuisine: The Art and Science of Cooking (6 Volumes) by Nathan Myhrvold, PDF, 0982761007

November 23, 2016

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Modernist Cuisine: The Art and Science of Cooking (6 Volumes) by Nathan Myhrvold

  • Print Length: 2438 Pages
  • Publisher: The Cooking Lab
  • Publication Date: March 7, 2011
  • Language: English
  • ISBN-10: 0982761007
  • ISBN-13: 978-0982761007
  • File Format: PDF

 

A Revolution is Underway in the Art of Cooking

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

Volume 1Volume 2Volume 3Volume 4Volume 5Volume 6

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nicolas
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nicolas

Thank you, this is incredible! If you could upload the books in Spanish would be very helpful 🙂

Harold
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Harold

Culinary Essentials, Student Edition, by McGraw-Hill Education Please Thanks

Mrchef.today
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I couldn’t refrain from commenting. Perfectly written!

dani
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dani

Please can you try find the book
Monday morning cookinig club
AND
Monday morning cook club the feast goes on
Thank you!!