Modernist Cuisine - 2 - Techniques and Equipment

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Modernist Cuisine - 2 - Techniques and Equipment

Nathan Myhrvold

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Κατηγορίες:

Cookbooks, Food & Wine

Τόμος:

2

Έτος:

2011

Εκδότης:

The Cooking Lab, LLC

Γλώσσα:

english

Σελίδες:

487

ISBN 10:

0982761007

ISBN 13:

9780982761007

Σειρές:

Modernist Cuisine

Αρχείο:

PDF, 77.55 MB

IPFS:

,

english, 2011

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Η μετατροπή σε βρίσκεται σε εξέλιξη

Η μετατροπή σε απέτυχε

Ίσως σας ενδιαφέρει

Nathan Myhrvold — Modernist Bread № 1 — History and Fundamentals

Nathan Myhrvold; Francisco Migoya — Modernist Pizza № 4 — Kitchen Manual

Nathan Myhrvold, Francisco Migoya — Modernist Pizza 1: History and Fundamentals

Nathan Myhrvold, Francisco Migoya — Modernist Pizza 2: Techniques and Ingredients

unknown — Modernist Cuisine

Hervé This, Jody Gladding — The Science of the Oven

César Vega, Job Ubbink, Erik van der Linden, (eds.) — The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Gordon M. Shepherd — Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Michael Brenner, Pia Sörensen, David Weitz — Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Daniel Humm, Willi Guidara, Francesco Tonelli — Eleven Madison Park : The Next Chapter, Revised and Unlimited Edition

Daniel Humm — Eleven Madison Park

Cohen, Jayne — Jewish Holiday Cooking : a Food Lover's Treasury of Classics and Improvisations

Alain Passard — The Art of Cooking with Vegetables

Nathan Myhrvold, Chris Young, Maxime Bilet — Modernist Cuisine - 4 - Ingredients and Preparations

Nathan Myhrvold, Maxime Bilet — Modernist Cuisine at Home

Nathan Myhrvold, Francisco Migoya — Modernist Bread № 2 — Ingredients

Emily Wilson — Sous Vide: Modern Sous Vide Recipes - The Art and Science of Precision Cooking at Home 500 | Plus Cocktails

Nathan Myhrvold — Modernist Cuisine - 6 - Kitchen Manual

Harold McGee — Keys to Good Cooking

Harold McGee — Keys to Good Cooking

Harold McGee — Keys to Good Cooking

Harold McGee — Keys to Good Cooking

Harold McGee — Keys to Good Cooking

Harold McGee — Keys to Good Cooking

Harold McGee — Keys to Good Cooking

Robert L. Wolke — What Einstein Told His Cook

Robert L. Wolke — What Einstein Told His Cook

Robert L. Wolke — What Einstein Told His Cook

Robert L. Wolke — What Einstein Told His Cook

Robert L. Wolke — What Einstein Told His Cook

Robert L. Wolke — What Einstein Told His Cook

Keller T., Benno J., Lee C., Rouxel S., (2008) — Under Pressure; Cooking Sous Vide – Artisan-Workmen Publishing

Robert L. Wolke — What Einstein Told His Cook

This Hervé — Molecular Gastronomy: Exploring the Science of Flavor

Arthur Le Caisne — Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat

Robert L. Wolke — What Einstein Told His Cook: Kitchen Science Explained

Wolke, Robert L. — What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

Robert L. Wolke — What Einstein Told His Cook: Kitchen Science Explained

Robert L. Wolke, Marlene Parrish — What Einstein Told His Cook: Kitchen Science Explained

Matthew Frederick & Matthew Frederick — 101 Things I LearnedTM in Culinary School

Kate Heyhoe — Cooking Green

Kate Heyhoe — Cooking Green

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