[]
[]
We are in the process of updating our menus and apologize if you retrieve a black kitty 404 page. Please navigate back to www.sccl.org and use that menu to access our site. 

Modernist Cuisine at Home

Kitchen Manual
Myhrvold, Nathan (Book - 2012 )
Average Rating: 4 stars out of 5.
Modernist Cuisine at Home
Print

Item Details

The Kitchen Manual is a companion to the book, Modernist Cuisine at Home, reproducing each of the 406 recipes and variations and Best Bets tables in a "portable" volume.
Authors: Myhrvold, Nathan
Title: Modernist cuisine at home
Kitchen manual
Publisher: Bellevue, WA : Cooking Lab, 2012
Edition: 1st ed
Characteristics: ix, 220 p. :,spiral binding ;,28 cm
Notes: Includes index
Photographs on cover by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team
Illustrated companion book: Modernist cuisine at home
Contents: pt. 1. Stocking the modernist kitchen
pt. 2. The recipes
Summary: The Kitchen Manual is a companion to the book, Modernist Cuisine at Home, reproducing each of the 406 recipes and variations and Best Bets tables in a "portable" volume.
Additional Contributors: Lehuta, Melissa.
Bilet, Maxime.
Cooking Lab
ISBN: 0982761015
9780982761014
Statement of Responsibility: Nathan Myhrvold with Maxime Bilet
Subject Headings: Molecular gastronomy Gastronomy Food Cooking
Genre/Form: Cookbooks
Topical Term: Molecular gastronomy
Gastronomy
Food
Cooking
MARC Display»

Community Activity

Comment

Add a Comment

Jun 18, 2014
  • StarGladiator rated this: 1.5 stars out of 5.

If this took any time from that horrible patent troll operation of Myhrvold's [Intellectual Ventures] than I applaud this book. Amazing that Myhrvold was always held to be some sort of genius at Micro$oft, yet his major accomplishment upon leaving there was a patent troll firm, meant to shake down honorable people and intimidate others into halting all innovative work?!?! The devil take Myhrvold!

Oct 07, 2013
  • cakegirl rated this: 5 stars out of 5.

This is an extraordinary book for those interested in food science.

Jun 15, 2013
  • stclaireh rated this: 5 stars out of 5.

This is really good book for serious cooks. I don’t think the point of the book is to provide directions to dishes, but to expand into new ways of looking at and approaching your kitchen and ingredients. It’s a great reference book, with stunning art and masterful techniques. It combines delicious food, wonderful photography and the science behind great cooking.

Great kitchen companion manual. The book is all text and no pictures but nonetheless, wonderful!

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add a Notice

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Videos

Add a Video

There are no videos for this title yet.

Find it at SCCLD

  Loading...

Explore Further


Browse the Shelf
You might also like...

Subject Headings


  Loading...

Related Blog Posts

No Blog Entries have been found about this title