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Modernist cuisine : the art and science of cooking . Volume 4 , Ingredients and preparations /

Myhrvold, Nathan

Modernist cuisine : the art and science of cooking . Volume 4 , Ingredients and preparations / Ingredients and preparations Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. - Bellevue, Wash. : Cooking Lab, 2011. - 403 p. : col. ill.

ISBN: 9780982761007

Subjects--Topical Terms:
Cooking
Food
Gastronomy
Molecular gastronomy

LC Class. No.: TX 651 / M937M

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Modernist cuisine : the art and science of cooking . Volume 4 , Ingredients and preparations /

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