x
Welcome to Eat Your Books!
If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.
Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!
Modernist Cuisine: El Arte y La Ciencia de La Cocina by Nathan Myhrvold and Chris Young and Maxime Bilet
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 3836532581
- ISBN 13 9783836532587
- Published Dec 15 2011
- Format Hardcover
- Page Count 2,440
- Language Spanish
- Countries United States
- Publisher Taschen
- Imprint Taschen
Other cookbooks by this author
- Knead to Know: the Real Bread Starter: The Introductory Guide to Success in Baking Real Bread for Your Local Community
- Modernist Bread: The Art and Science
- Modernist Bread, Volume 1: History and Fundamentals
- Modernist Bread, Volume 2: Ingredients
- Modernist Bread, Volume 3: Techniques and Equipment
- Modernist Bread, Volume 4: Recipes I
- Modernist Bread, Volume 5: Recipes II
- Modernist Cuisine: The Art and Science of Cooking
- Modernist Cuisine (German)
- Modernist Cuisine at Home
- Modernist Cuisine at Home Spanish Edition
- The Photography of Modernist Cuisine
- Slow Dough: Real Bread: Bakers' Secrets for Making Amazing Long-Rise Loaves at Home