Publicado por The Cooking Lab, 2011
Librería: Arundel Books, Seattle, WA, Estados Unidos de America
Miembro de asociación: CBA
Original o primera edición
Hardcover. Condición: Good. First Edition. Volume 5 ONLY (Plated-Dish Recipes). A good copy of the first edition in orignal pictorial boards (has some wear and minor soiling to covers).
Publicado por The Cooking Lab, 2011
Librería: Arundel Books, Seattle, WA, Estados Unidos de America
Miembro de asociación: CBA
Original o primera edición
Hardcover. Condición: Good. First Edition. Volume 2 ONLY (Techniques and Equipment). A good copy of the first edition in orignal pictorial boards (has some wear and minor soiling to covers).
Publicado por The Cooking Lab, 2011
Librería: Arundel Books, Seattle, WA, Estados Unidos de America
Miembro de asociación: CBA
Original o primera edición
Hardcover. Condición: Good. First Edition. Volume 2 ONLY (History and Fundamentals). A good copy of the first edition in orignal pictorial boards (has some bumping to edges, wear and minor soiling to covers).
Publicado por The Cooking Lab, 2011
Librería: Arundel Books, Seattle, WA, Estados Unidos de America
Miembro de asociación: CBA
Original o primera edición
Hardcover. Condición: Very Good. First Edition. Volume 5 ONLY (Plated-Dish Recipes). A very good copy of the first edition in orignal pictorial boards (has light wear).
Publicado por The Cooking Lab, 2011
Librería: Swan Trading Company, GEORGETOWN, TX, Estados Unidos de America
Condición: Good. Book 3 only. Large hardcover ex-library with typical marks shows moderate cover wear. Text is unmarked. Ships FAST!.
Publicado por The Cooking Lab, 2011
Librería: Arundel Books, Seattle, WA, Estados Unidos de America
Miembro de asociación: CBA
Hardcover. Condición: Very Good. A Very Good copy. Book has shelfwear, soiling to covers & edges of text block, & edgewear. Interior is tight, clean, & bright. Folio.
Publicado por The Cooking Lab
Librería: Wonder Book, Frederick, MD, Estados Unidos de America
Original o primera edición
Condición: As New. Bellevue, WA: The Cooking Lab, 2011. 1st edition. Volume 6. Spiral-bound with plastic covers. xi+363pp. Fine book. (Cooking, Gastronomy, Cookbook) Inquire if you need further information.
Publicado por The Cooking Lab, 2011
Librería: Chapter 1, Johannesburg, GAU, Sur Africa
Softcover. Condición: Very Good. No Jacket. Heavy, extra postage may be required unless posted within South Africa. Volume 6 only. Wraps remain tidy with little shelf rub. Ring binding remains sound. Pages are neat with no inscriptions or annotations. JHK. Our orders are shipped using tracked courier delivery services.
Publicado por The Cooking Lab, 2011
ISBN 10: 0982761007 ISBN 13: 9780982761007
Librería: HPB-Red, Dallas, TX, Estados Unidos de America
hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!.
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Nuevo desde EUR 515,15
Usado desde EUR 365,93
Encuentre también Tapa dura
Publicado por Taschen, Koln, 2011
Librería: J. Wyatt Books, Ottawa, ON, Canada
Hardcover. Condición: Very Good-. Smith, Ryan Matthew & Myhrvold, Nathan Ilustrador. Hardcover; folio, 4 volumes. Includes volumes 1-3 and 5. Text in FRENCH. Heavy, will require extra postage. Black matte paper hardcovers with vibrant illustrations and text on cover and spine. Fairly rubbed/scuffed covers. Each volume with a white ribbon bookmark bound in. Each volume with glossy clean pages with tables, charts, and beautiful macro photography of food. VG-/--.
Publicado por The Cooking Lab, 2011
Librería: Books From California, Simi Valley, CA, Estados Unidos de America
hardcover. Condición: Good. 5 volume set complete. Cover and edges shows shelf wear. Former owner's nameplate inside front cover. Pages are clean and intact.Volumes 1-5 are hardcovers. Volume 6 is spiral-bound.
Publicado por The Cooking Lab, 2021
ISBN 10: 1734386142 ISBN 13: 9781734386141
Librería: CitiRetail, Stevenage, Reino Unido
Hardcover. Condición: new. Hardcover. 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 boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 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. Revolutionize your cooking with "Modernist Cuisine: The Art and Science of Cooking" by Nathan Myhrvold and Maxime Bilet - a groundbreaking guide to cutting-edge techniques and innovative recipes. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Nuevo desde EUR 465,30
Usado desde EUR 525,95
Encuentre también Tapa dura Tapa blanda
Publicado por Taschen Verlag, 2011
ISBN 10: 3836532565 ISBN 13: 9783836532563
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Gebundene Ausgabe. Condición: Neu. Neu Neuware, auf Lager, Sofortversand - Die Revolution der Kochkunst hat begonnen. Genauso wie die französischen Impressionisten jahrhundertealte Traditionen auf den Kopf stellten, sprengt die Molekularküche seit einigen Jahren die Grenzen der kulinarischen Welt. Experimentierfreudige Küchenchefs weltbekannter Restaurants wie 'elBulli', 'The Fat Duck', 'Alinea und wd -50' übernehmen aus Forschungslaboren völlig neuartige Verfahren und bereichern ihre Kreationen durch neueste wissenschaftliche Erkenntnisse und Entwicklungen in der Kochtechnik. Mit 'Modernist Cuisine: Die Revolution der Kochkunst' schufen Nathan Myhrvold, Chris Young und Maxime Bilet - allesamt Forscher, Erfinder und Meister des Küchenfachs - ein sechsbändiges, 2438 Seiten starkes Kompendium mit wissenschaftlich inspirierten Zubereitungsmethoden, die überirdisch bis sublim anmuten. Mit Utensilien wie Wasserbad, Homogenisator, Zentrifuge und Zutaten wie Hydrokolloiden, Emulgatoren und Enzymen gestalten die Autoren und ihr 20-köpfiges Team von 'The Cooking Lab' verblüffend neue Aromen und Texturen. Ihre Modernist Cuisine erfindet das Kochen neu. Wie macht man ein Omelett außen leicht und zart und innen üppig und cremig Oder außen wunderbar knusprige und innen luftig leichte Pommes frites, die kross bleiben Stellen Sie sich vor, Sie umschließen eine Muschel mit einer Gelkugel aus ihrem süßen und zugleich salzigen Saft. Oder Ihnen gelingt eine zartschmelzende Pistazienbutter allein aus den Fruchtkernen. Modernist Cuisine erklärt Ihnen die Grundlagen dieser Techniken und führt Sie mit ausführlich bebilderten Anleitungen durch die einzelnen Arbeitsschritte. Tausende von Originalfotos und Grafiken veranschaulichen die wissenschaftlichen und technologischen Aspekte der Kochkunst, und spektakuläre neue Fototechniken gewähren dem Leser buchstäblich Einblicke in die Lebensmittel: Der Garprozess wird in Bildern dargestellt - von Mikroskopaufnahmen der Fleischfasern bis zum Querschnitt eines ganzen Weber-Grills. Nach der ausführlichen Lektüre dieses Buches werden Sie das Kochen und Essen in neuem Licht betrachten. Sie erfahren, - warum der Garprozess nicht aufhört, wenn Sie Lebensmittel mit Eiswasser abschrecken, - wann Kochen schneller geht als Dämpfen, - warum die Hitze nicht reduziert wird, wenn der Grillrost höher gesetzt wird, - warum Backen in erster Linie ein Trocknungsprozess ist, - warum frittierte Lebensmittel besser bräunen und schmecken, wenn man sie in älterem Öl ausbackt, - wie man mit modernen Kochtechniken optimale Ergebnisse erzielen kann.
Publicado por Taschen, 2011
ISBN 10: 3836532573 ISBN 13: 9783836532570
Librería: Revaluation Books, Exeter, Reino Unido
Hardcover. Condición: Brand New. box spi ha edition. 2440 pages. French language. 17.75x15.00x14.00 inches. In Stock.
Publicado por Cooking Lab, 2011
ISBN 10: 7805016909 ISBN 13: 9787805016900
Librería: Revaluation Books, Exeter, Reino Unido
Hardcover. Condición: Brand New. 2400 pages. Chinese language. 17.50x10.31x14.50 inches. In Stock.
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Nuevo desde EUR 880,07
Encuentre también Tapa dura
Publicado por The Cooking Lab, 2011
ISBN 10: 0594200369 ISBN 13: 9780594200369
Librería: Parrish Books, Sandy, OR, Estados Unidos de America
Original o primera edición Ejemplar firmado
Boards. Condición: Fine. First Edition. A fine spectacular set of six books that attracted a lot of attention in the culinary world when they were first published. And original to this set, it includes a scarce beautiful bookplate glued to the front free endpaper, signed by all three authors. And the first five volumes are housed in a thick clear acryllic case, with the sixth volume being a separate spiral bound soft-sided volume. In fine unread condition. . The titles of the six volumes are: 1. History and Fundamentals, 2. Techniques and Equipment, 3. Animals and Plants, 4. Ingredients and Preparations, 5. Plated-dish Recipes, and 6. Kitchen Manual (spiral bound for easy use). In Modernist Cuisine: The Art and Science of Cooking, 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 that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. 6 Vol., (5 in the case, one soft-sided spiral bound volume separate), 2,438 pages!! Dimensions: 15.70 (w) x 18.40 (h) x 14.20 (d). Shipping Weight; 50 lb.