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    Modernist Cuisine 1-5 and Kitchen Manual: The Art and Science of Cooking (Hardback) By (author) Nathan Myhrvold, By (author) Chris Young, By (author) Maxime Bilet

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    DescriptionAn 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.

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  • Full bibliographic data for Modernist Cuisine 1-5 and Kitchen Manual

    Modernist Cuisine 1-5 and Kitchen Manual
    The Art and Science of Cooking
    Authors and contributors
    By (author) Nathan Myhrvold, By (author) Chris Young, By (author) Maxime Bilet
    Physical properties
    Format: Hardback
    Number of pages: 2438
    Width: 400 mm
    Height: 445 mm
    Thickness: 375 mm
    Weight: 23,677 g
    ISBN 13: 9780982761007
    ISBN 10: 0982761007

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    LC subject heading:
    B&T Merchandise Category: TXT
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: WBA
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    B&T Modifier: Academic Level: 01
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    LC subject heading: , ,
    B&T Modifier: Subject Development: 08
    DC22: 641.013
    LC subject heading:
    BISAC V2.8: CKB101000, CKB071000, CKB000000
    DC22: 641.01/3
    LC subject heading: ,
    LC classification: TX651 .M94 2011
    Thema V1.0: WBA
    Illustrations note
    Books 1-5 plus waterproof kitchen manual
    The Cooking Lab
    Imprint name
    The Cooking Lab
    Publication date
    05 September 2011
    Author Information
    Nathan Myhrvold is chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with more than 250 patents issued or pending-including several related to food technology. Until 1999, Myhrvold was the first chief technology officer at Microsoft, establishing Microsoft Research and overseeing many advanced technology projects. After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Myhrvold has contributed original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in The New York Times Magazine, Wired, and Gourmet's Diary of a Foodie television series on PBS. Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University. In his post-doctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking. Chris Young opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal for five years to help develop its most innovative dishes. Young completed degrees in mathematics and biochemistry at the University of Washington. He let behind his doctoral work for a job as commis chef at one of Seattle's top-rated restaurants, and quickly earned a reputation for his ability to apply science and technology in the kitchen. At The Fat Duck, Young expanded the experimental kitchen from one to more than six full-time chefs. He also coordinated the work of several consultant scientists. Beyond developing new dishes for The Fat Duck's menu, Young managed recipe development for the critically acclaimed first and second seasons of BBC's Heston Blumenthal: In Search of Perfection. Young has also written extensively on the science of food and cooking for The Fat Duck Cookbook and has published scholarly research in the Journal of Agricultural Chemistry and Food Science. Maxime Bilet received a BA in creative writing, literature, and visual art from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired by Jack Lamb to be head chef there. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team at The Cooking Lab as head chef of researchand development, Bilet trained as sous chef to open the London branch of Auberge de L'Ile.
    Review quote
    "This book will change the way we understand the kitchen" - Ferran Adria A six-volume, 2,438-page set-including more than 3,200 original images-that is destined to reinvent cooking "The most important book in the culinary arts since Escoffier." - Tim Zagat"