Modernist Cuisine: The Art and Science of Cooking by Maxime Bilet, Nathan Myhrvold, Chris Young

Modernist Cuisine: The Art and Science of Cooking

Maxime Bilet, Nathan Myhrvold, Chris Young

2400 pages missing pub info (editions)

nonfiction essays food and drink reference informative slow-paced
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Description

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.

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