Modernist Cuisine: The Art and Science of Cooking Spanish Edition
| AUTHOR | Bilet, Maxime; Myhrvold, Nathan; Young, Chris |
| PUBLISHER | Cooking Lab (11/15/2011) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
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.
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Product Format
Product Details
ISBN-13:
9783836532587
ISBN-10:
3836532581
Binding:
Hardback or Cased Book (Sewn)
Content Language:
Spanish
More Product Details
Page Count:
2400
Carton Quantity:
1
Product Dimensions:
14.90 x 13.90 x 17.80 inches
Weight:
51.60 pound(s)
Feature Codes:
Illustrated
Country of Origin:
CN
Subject Information
BISAC Categories
Cooking | Courses & Dishes - General
Cooking | Reference
Cooking | Essays & Narratives
Dewey Decimal:
641.5
Descriptions, Reviews, Etc.
publisher marketing
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.
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List Price $750.00
Your Price
$742.50