Modernist Cuisine: The Art and Science of Cooking

Myhrvold, Nathan; Young, Chris; Bilet, Maxime

Editorial: U.S.A.: The Cooking Lab, 2011
ISBN 10: 0982761007 / ISBN 13: 9780982761007
Usado / Hardcover / Cantidad: 0
Disponible en otras librerías
Ver todos  los ejemplares de este libro

Sobre el libro

Lamentablemente este ejemplar en específico ya no está disponible. A continuación, le mostramos una lista de copias similares.

Descripción:

Complete 5 volume set in glass slipcase - Just like new books - no defects - First edition book set - fast delivery==. N° de ref. de la librería

Sobre este título:

Valoración del libro brindada por Goodreads:
4,59 valoración promedio
(1.166 valoraciones)

Sinopsis:

Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details.

 

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.

 

Love Modernist Cuisine? We do too—which is why we’ve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free.

 

This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Here’s how it works:

 

1.         Purchase your Modernist Cuisine wall calendar.

2.         The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You won’t immediately see the coupon-- it will be waiting for you when you’re ready to preorder the book. 

3.         Go to the Modernist Cuisine: The Art and Science of Cooking landing page.

4.         Add the book to your cart. The coupon will automatically appear under the price of the book when you view your shopping cart or on your Amazon coupon homepage.

5.         Click or tap on the “Clip Coupon” button. This will apply the coupon discount to the book. 

6.         Proceed to checkout. The coupon savings will appear on the final order page under the ‘Place your Order’ button.

 

The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.

Review: “Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.”
—Harold McGee

“The most astonishing cookbook of our time.”
—Katy McLaughlin, Wall Street Journal

“Big, beautiful, and worth the hype... it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.”
—Andreas Viestad, The Washington Post

"Sobre este título" puede pertenecer a otra edición de este libro.

Detalles bibliográficos

Título: Modernist Cuisine: The Art and Science of ...
Editorial: U.S.A.: The Cooking Lab
Año de publicación: 2011
Encuadernación: Hardcover
Condición del libro: As New

Los mejores resultados en AbeBooks

1.

ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Cantidad: 4
Librería
Speedy Hen
(London, Reino Unido)
Valoración
[?]

Descripción Estado de conservación: New. Bookseller Inventory # ST0982761007. Nº de ref. de la librería ST0982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 339,11
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 21,15
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

2.

Myhrvold, Nathan, Young, Chris, Bilet, Maxime
Editorial: The Cooking Lab (2011)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Usado Tapa dura Cantidad: 1
Librería
HPB-Ohio
(Dallas, TX, Estados Unidos de America)
Valoración
[?]

Descripción The Cooking Lab, 2011. Hardcover. Estado de conservación: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Nº de ref. de la librería mon0000898598

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar usado
EUR 392,96
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,42
A Estados Unidos de America
Destinos, gastos y plazos de envío

3.

Nathan Myhrvold
ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Cantidad: 1
Librería
AussieBookSeller
(SILVERWATER, NSW, Australia)
Valoración
[?]

Descripción Boxed Set. Estado de conservación: 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 boundarie.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 2400 pages. 22.000. Nº de ref. de la librería 9780982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 432,05
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 31,67
De Australia a Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Nathan Myhrvold, Chris Young
Editorial: Cooking Lab 2014-04-08, Bellevue, Wash. (2014)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Tapa dura Cantidad: > 20
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción Cooking Lab 2014-04-08, Bellevue, Wash., 2014. hardback. Estado de conservación: New. Nº de ref. de la librería 9780982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 485,00
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,34
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

5.

Nathan Myhrvold, Chris Young, Maxime Bilet
Editorial: The Cooking Lab, United States (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción The Cooking Lab, United States, 2015. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería AA99780982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 503,08
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

6.

Nathan Myhrvold, Chris Young, Maxime Bilet
Editorial: The Cooking Lab, United States (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción The Cooking Lab, United States, 2015. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería AA99780982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 505,72
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

7.

Myhrvold, Nathan; Young, Chris; Bilet, Maxime
Editorial: The Cooking Lab (2011)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Tapa dura Cantidad: 5
Librería
Valoración
[?]

Descripción The Cooking Lab, 2011. Estado de conservación: New. 2011. Spi Har/Pa. Hardcover. Num Pages: 2438 pages, Books 1-5 plus waterproof kitchen manual. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 415 x 340 x 320. Weight in Grams: 23630. . . . . . . Nº de ref. de la librería V9780982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 508,63
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Irlanda a Estados Unidos de America
Destinos, gastos y plazos de envío

8.

Nathan Myhrvold
Editorial: The Cooking Lab (2012)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Tapa dura Cantidad: 3
Librería
Webster
(Limena, PD, Italia)
Valoración
[?]

Descripción The Cooking Lab, 2012. Estado de conservación: NEW. Nº de ref. de la librería 9780982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 508,75
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 9,99
De Italia a Estados Unidos de America
Destinos, gastos y plazos de envío

9.

Nathan Myhrvold
Editorial: Phaidon Verlag Gmbh Sep 2015 (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Tapa dura Cantidad: 1
Librería
Valoración
[?]

Descripción Phaidon Verlag Gmbh Sep 2015, 2015. Buch. Estado de conservación: Neu. Neuware - Acrylic case, five hardcover books, each with a ribbon marker, plus a durable, spiral-bound, waterproof kitchen manual. 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 technology into their culinary art. Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking. 2438 pp. Englisch. Nº de ref. de la librería 9780982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 525,00
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 12,01
De Alemania a Estados Unidos de America
Destinos, gastos y plazos de envío

10.

Nathan Myhrvold
Editorial: Phaidon Verlag Gmbh Sep 2015 (2015)
ISBN 10: 0982761007 ISBN 13: 9780982761007
Nuevos Cantidad: 1
Librería
Rheinberg-Buch
(Bergisch Gladbach, Alemania)
Valoración
[?]

Descripción Phaidon Verlag Gmbh Sep 2015, 2015. Buch. Estado de conservación: Neu. Neuware - Acrylic case, five hardcover books, each with a ribbon marker, plus a durable, spiral-bound, waterproof kitchen manual. 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 technology into their culinary art. Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking. 2438 pp. Englisch. Nº de ref. de la librería 9780982761007

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 525,00
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 17,14
De Alemania a Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras 15 copia(s) de este libro

Ver todos los resultados de su búsqueda