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  • Myhrvold, Nathan.
  • Cooking.
  • Food.
  • Gastronomy.
  • Molecular gastronomy.
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    Modernist cuisine at home / Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team.
    by Myhrvold, Nathan.
    Bellevue, WA : Cooking Lab, c2012.
  • Cooking.
  • Food.
  • Gastronomy.
  • Molecular gastronomy.
  • Added Author: 
    Bilet, Maxime.
    Lehuta, Melissa.
    Cooking Lab.
    Bib #: 
    2 v. : col. ill. ; 28-34 cm.
    1st ed.
    V. 1. pt. 1. Stocking the modernist kitchen. Countertop tools -- Conventional cooking gear -- Cooking sous vide -- Ingredients -- pt. 2. The recipes. Basics. Stocks ; Sauces ; Oils and fats ; Condiments ; Brines and marinades ; Spice mixes -- Breakfast eggs -- Salads and cold soups -- Pressure-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 -- v. 2 Kitchen manual.
    "This book focuses on cooking equipment, techniques, and recipes"--P. xvii.
    Vol. 2 is a spiral bound supplemental kitchen manual ; both volumes contain indexes.
    This two-part book focuses on cooking equipment, techniques, and recipes. The main illustrated volume has step-by-step instructions for home cooks. Volume 2, Kitchen manual, is a wire-bound collection of all the recipes with additional material condensed and no pictures.
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    Copy/Holding information
    LocationCollectionCall No.CopyStatusItem TypeNote 
    St. Cloud Public Library(F) Nonfiction Collection641.013 Myhv. 01Check ShelvesBookhardboundRequest This Copy
    St. Cloud Public Library(F) Nonfiction Collection641.013 Myhv. 02Check ShelvesBookKitchen manual spiralboundRequest This Copy

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