Modernist Cuisine: The Art and Science of Cooking by Chris Young, Nathan Myhrvold, Maxime Bilet

Modernist Cuisine: The Art and Science of Cooking

Chris Young, Nathan Myhrvold, Maxime Bilet

2400 pages hardcover

1 edition

nonfiction essays food and drink reference informative slow-paced
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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.

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