Modernist Cuisine: The Art and Science of Cooking [6 VOL.]

The Cooking Lab, 2011. First Edition. Boards. Fine / No Jackets as Issued. Item #4004
ISBN: 9780594200369

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.

Price: $2,500.00  other currencies

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