Coverart for item
The Resource Modernist cuisine at home, Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team

Modernist cuisine at home, Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team

Label
Modernist cuisine at home
Title
Modernist cuisine at home
Statement of responsibility
Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team
Creator
Contributor
Subject
Genre
Language
eng
Summary
"This book focuses on cooking equipment, techniques, and recipes"--Page xvii
Cataloging source
BTCTA
http://library.link/vocab/creatorName
Myhrvold, Nathan
Dewey number
641.01/3
Illustrations
illustrations
Index
index present
LC call number
TX651
LC item number
.M93 2012
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Bilet, Maxime
  • Lehuta, Melissa
http://library.link/vocab/subjectName
  • Cooking
  • Food
  • Gastronomy
  • Molecular gastronomy
  • Cooking
  • Food
  • Gastronomy
  • Molecular gastronomy
  • Gastronomi
  • Matlagning
  • Livsmedelskemi
Label
Modernist cuisine at home, Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team
Link
Instantiates
Publication
Note
  • Volume 2 is a spiral bound supplemental "kitchen manual" (220 p.), lacks illustrations and is printed on washable, waterproof paper
  • Issued in slip case
Bibliography note
Volume 1 contains bibiliographical references (p. II-III). Both volumes contain an index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Volume 1: Part 1. Stocking the modernist kitchen: Countertop tools -- Conventional cooking gear -- Cooking sous-vide -- Ingredients. Part 2. Basics: The recipes: Stocks -- Sauces -- Oils and fats -- Condiments -- Brines and marinades -- Spice mixes --Breakfast eggs -- Salads and cold soups -- Presure-cooked vegetable soups -- Steak -- Cheeseburger -- Carnitas -- Braised short ribs -- Roast chicken -- Chicken wings -- Chicken noodle soup -- Salmon -- Shellfish -- Pizza -- Mac and cheese --- Risotto and paella -- Cornmeal -- Dishes for the microwave -- Custards and pies
  • Volume 2: Part 1. Stocking the modernist kitchen: Countertop tools -- Conventional cooking gear -- Cooking sous vide. Part 2. The recipes -- Basics -- Breakfast eggs -- Salads and cold soups -- Pressure-cooked vegetable soups -- Steak -- Cheeseburger -- Carnitas
Control code
ocn794709458
Dimensions
28-34 cm
Edition
1st ed.
Extent
2 volumes
Isbn
9780982761014
Lccn
2012554618
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
Label
Modernist cuisine at home, Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team
Link
Publication
Note
  • Volume 2 is a spiral bound supplemental "kitchen manual" (220 p.), lacks illustrations and is printed on washable, waterproof paper
  • Issued in slip case
Bibliography note
Volume 1 contains bibiliographical references (p. II-III). Both volumes contain an index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Volume 1: Part 1. Stocking the modernist kitchen: Countertop tools -- Conventional cooking gear -- Cooking sous-vide -- Ingredients. Part 2. Basics: The recipes: Stocks -- Sauces -- Oils and fats -- Condiments -- Brines and marinades -- Spice mixes --Breakfast eggs -- Salads and cold soups -- Presure-cooked vegetable soups -- Steak -- Cheeseburger -- Carnitas -- Braised short ribs -- Roast chicken -- Chicken wings -- Chicken noodle soup -- Salmon -- Shellfish -- Pizza -- Mac and cheese --- Risotto and paella -- Cornmeal -- Dishes for the microwave -- Custards and pies
  • Volume 2: Part 1. Stocking the modernist kitchen: Countertop tools -- Conventional cooking gear -- Cooking sous vide. Part 2. The recipes -- Basics -- Breakfast eggs -- Salads and cold soups -- Pressure-cooked vegetable soups -- Steak -- Cheeseburger -- Carnitas
Control code
ocn794709458
Dimensions
28-34 cm
Edition
1st ed.
Extent
2 volumes
Isbn
9780982761014
Lccn
2012554618
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations

Library Locations

    • Marion Public LibraryBorrow it
      1095 Sixth Avenue, Marion, IA, 52302, US
      42.032284 -91.59893
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