Type Books
Size 833.820 MB
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.
Modernist Cuisine Volume 1 - History & Fundamentals (by Nathan Myhrvold).pdf
Modernist Cuisine Volume 2 - Techniques & Equipment (by Nathan Myhrvold).pdf
Modernist Cuisine Volume 3 - Meats and Plants (by Nathan Myhrvold).PDF
Modernist Cuisine Volume 4 - Ingredients & Preparations (by Nathan Myhrvold).pdf
Modernist Cuisine Volume 5 - Plated-Dish Recipes (by Nathan Myhrvold).pdf
Modernist Cuisine Volume 6 - Kitchen Manual.pdf
Código:
http://lumfile.com/k29m8qy3gz3v/Modernist_Cuisine_Volume_1-6.rar.html