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Modernist Cuisine

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Modernist Cuisine Stainless Steel Slipcase

Modernist Cuisine Stainless Steel Slipcase Book
Author : Nathan Myhrvold
Publisher :
Release : 2017-11-07
ISBN : 9780999292907
Language : En, Es, Fr & De

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Book Description :

Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine Book
Author : Nathan Myhrvold
Publisher :
Release : 2013
ISBN : 9780982761021
Language : En, Es, Fr & De

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Book Description :

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Modernist Cuisine at Home 2 Rezepthandbuch

Modernist Cuisine at Home   2   Rezepthandbuch Book
Author : Maxime Bilet
Publisher :
Release : 2012
ISBN : 9780982761014
Language : En, Es, Fr & De

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Book Description :

"This book focuses on cooking equipment, techniques, and recipes"--P. xvii. -- OhioLink.

Health Care Administration

Health Care Administration Book
Author : Lawrence F. Wolper
Publisher : Jones & Bartlett Learning
Release : 2010-04-12
ISBN : 0763757918
Language : En, Es, Fr & De

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Book Description :

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

Modernist Cuisine at Home

Modernist Cuisine at Home Book
Author : Maxime Bilet
Publisher :
Release : 2012-10
ISBN : 9780982761014
Language : En, Es, Fr & De

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Book Description :

"This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

Modernist Cuisine Ingredients and preparations

Modernist Cuisine  Ingredients and preparations Book
Author : N.A
Publisher :
Release : 2011
ISBN : 9780982761007
Language : En, Es, Fr & De

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Book Description :

An overview of the techniques of modern gastronomy. 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. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.

Modernist Cuisine

Modernist Cuisine Book
Author : Nathan Myhrvold,Chris Young,Maxime Bilet
Publisher :
Release : 2011
ISBN :
Language : En, Es, Fr & De

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Book Description :

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.

Modernist Cuisine Animals and plants

Modernist Cuisine  Animals and plants Book
Author : N.A
Publisher :
Release : 2011
ISBN : 9780982761007
Language : En, Es, Fr & De

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Book Description :

An overview of the techniques of modern gastronomy. 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. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.

Modernist Cuisine Plated dish recipes

Modernist Cuisine  Plated dish recipes Book
Author : N.A
Publisher :
Release : 2011
ISBN : 9780982761007
Language : En, Es, Fr & De

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Book Description :

An overview of the techniques of modern gastronomy. 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. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.

Modernist Cuisine History and fundamentals

Modernist Cuisine  History and fundamentals Book
Author : N.A
Publisher :
Release : 2011
ISBN : 9780982761007
Language : En, Es, Fr & De

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Book Description :

An overview of the techniques of modern gastronomy. 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. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.