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Some Culinary Arts Items from the PPSC Library
Modernist Cuisine by Nathan Myhrvold; Chris Young; Maxime Bilet
Call Number: TX651 .M94
Publication Date: 2011-03-14
Just as French Impressionists upended centuries of tradition, MODERNIST CUISINE has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and technology into their culinary art.Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
PPCC - Centennial - Reference
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