1 / 9

Modernist Cuisine 1-5 : The Art and Science of Cooking

2888 九五品

库存3件

河北衡水

送至北京市朝阳区

运费快递￥100.00

认证卖家担保交易快速发货售后保障

作者Nathan Myhrvold (作者),‎ Chris Young (作者),‎ Maxime Bilet (作者)

出版社The Cooking Lab; Slp Spi Ha (2011年1月1日)

出版时间2011

装帧精装

货号G 艺术美食

上书时间2018-01-27

评价2197好评率 100%

w***1
非常好👍
...
嗜***也
首先感谢店家对书的完美包装，认真且专业的三层包裹，说明店家应是爱书之人。书的装帧设计很特別，对画面局部的分析用小方框标出，加以解说，不愧为探索频道的别出新裁。此书在中国印刷，那是一个全球化的时代，贸易将全球联结在了一起。
...

查看全部评价

已实名已认证进店收藏店铺

商品描述: An overview of the techniques of modern gastronomy. 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. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.