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Modernist Cuisine. The Art and Science of Cooking by Nathan Myhrvold - $310 (Erie)
condition:
excellent
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* Pick up in near the Colorado National Golf Club
* If listing is active, it's still available.
Includes the acrylic case (please note the case does have some visible scratches) for books 1-5 and the following 6 books:
1) History and Fundamentals
2) Techniques and Equipment
3) Animals and Plants
4) Ingredients and Preparations
5) Plated-Dish Recipes
6) Kitchen Manual
Books are all in excellent condition (1st Edition print). Please view the photographs for condition and don't hesitate to ask questions.
Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of the culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. Through gorgeous photographs and otherworldly techniques, this set will inspire you to innovate in your own kitchen.