Book

Modernist cuisine : the art and science of cooking 1. history and fundamentals

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Contentsrnv. 1. History and fundamentals -- v. 2. Techniques and equipment -- v. 3. Animals and plants -- v. 4. Ingredients and preparations -- v. 5. Plated-dish recipes -- v. 6. Kitchen manual.rnrnVols. 1-5 (34 cm.); v. 6 (28 cm.) is a spiral bound book.rnIncludes bibliographical references, index, and glossary in v. 5 for all vols.

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Availability

16/00258

647.11 Mod(1)

(Rack 6)

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Detail Information

Series Title

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Call Number

647.11 Mod(1)

Publisher

Bellevue : Cooking Lab., 2011

Collation

6 vols. : col. ill. ; 28-34 cm.

Language

English

ISBN/ISSN

9780982761007

Classification

647.11

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food and beverages

Specific Detail Info

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Statement of Responsibility

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