OPAC

Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold


1	v. 1 History and fundamentals 1st ed. - Bellevue, Wash. : Cooking Lab , 2011
2	v. 2 Techniques and equipment 1st ed. - Bellevue, Wash. : Cooking Lab , 2011
3	v. 3 Animals and plants 1st ed. - Bellevue, Wash. : Cooking Lab , 2011
4	v. 4 Ingredients and preparations 1st ed. - Bellevue, Wash. : Cooking Lab , 2011
5	v. 5 Plated-dish recipes 1st ed. - Bellevue, Wash. : Cooking Lab , 2011
6	v. 6 Kitchen manual 1st ed. - Bellevue, Wash. : Cooking Lab , 2011

版	1st ed
出版情報	Bellevue, Wash. : Cooking Lab , 2011
大きさ	6 v. ; 28-34 cm
著者標目	*Myhrvold, Nathan Young, Chris Bilet, Maxime Smith, Ryan Matthew
件　名	LCSH:Cooking LCSH:Food LCSH:Gastronomy LCSH:Molecular gastronomy
分　類	LCC:TX651
本文言語	und
書誌ID	TB10066048
ISBN	9780982761007
NCID	BB06825442
巻冊次	ISBN:9780982761007 ; XISBN:0982761007

目次／あらすじ