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Published by The Cooking Lab, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Seller: Southampton Books, Southampton, NY, U.S.A.
Book
Hardcover. Condition: Like New. Published by The Cooking Lab, 2012. Folios in slipcase. 2 Volumes in slipcase (1 hardcover and 1 spiral bound). Books are like new with some very light shelf wear to spines/covers. A few scuffs to the slipcase. Bindings tight and pages crisp. Corners sharp with no markings. ISBN: 0982761015. 100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions or if you would like a photo. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Southampton, New York. We Buy Books! Individual titles, libraries, collections. Message us if you have books to sell!.
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Published by The Cooking Lab
Seller: SatelliteBooks, Burlington, VT, U.S.A.
spiral_bound. Condition: As New. Spiral bound. Near Fine. Free of any markings and no writings inside. For any additional information or pictures, please inquire.
Published by The Cooking Lab, 2012
ISBN 10: 3836546493ISBN 13: 9783836546492
Seller: medimops, Berlin, Germany
Book
Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
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Published by TASCHEN (4 octobre 2013), 2013
Seller: BOOKIT!, Genève, Switzerland
Condition: Used: Like New. Livre à l'état de neuf, très frais sans annotations ni défauts dissmulés.
Published by The Cooking Lab, 2011
Seller: Chapter 1, Johannesburg, GAU, South Africa
Softcover. Condition: Very Good. No Jacket. Heavy, extra postage may be required unless posted within South Africa. Volume 6 only. Wraps remain tidy with little shelf rub. Ring binding remains sound. Pages are neat with no inscriptions or annotations. JHK. Our orders are shipped using tracked courier delivery services.
Published by The Cooking Lab, 2011
Hardcover. Condition: Very Good. A Very Good copy. Book has shelfwear, soiling to covers & edges of text block, & edgewear. Interior is tight, clean, & bright. Folio.
Published by The Cooking Lab, 2022
ISBN 10: 1737995107ISBN 13: 9781737995104
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Book
Condition: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting.
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Published by Cooking Lab, 2013
ISBN 10: 3836546485ISBN 13: 9783836546485
Seller: medimops, Berlin, Germany
Book
Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
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Published by The Cooking Lab, Bellevue, 2012
Seller: Kestrel Books, Vancouver, BC, Canada
Book First Edition
Soft cover. Condition: Near Fine. No Jacket. 1st Edition. Spiral Bound 4to(11"tall)colour pictorial card. First Edition stated, 2012. Near Fine. SCARCE.
Published by Taschen, 2013
ISBN 10: 3836546507ISBN 13: 9783836546508
Seller: Vuestros Libros, Oviedo, ASTUR, Spain
Book
Condition: Nuevo. Domine el arte y las ciencias culinarias en su propia cocinaLa publicación de los seis volúmenes de la innovadora y enciclopédica obra ModernistCuisine, compendio de técnicas de cocina, sofisticadas recetas y espectacularesfotografías, supuso toda una revelación para cocineros profesionales y aficionadospor igual. A la estela de aquel éxito espectacular aún vigente, esta nueva edición acercalas enseñanzas de Modernist Cuisine a un público todavía más amplio y se asegura deque cualquier entusiasta y neófito de los pucheros pueda sacar provecho de las últimasinnovaciones.Destinado a establecer un nuevo estándar en los libros de recetas para el hogar,Modernist Cuisine at Home constituye el manual definitivo para todo aquel que deseehacer suyas las técnicas culinarias de los grandes chefs y aplicarlas en su cocina. A lolargo de una guía profusamente ilustrada, Nathan Myhrvold y Maxime Bilet,coautores de la obra original, repasan la información para hacerla accesible a cocinerosde todos los niveles y aportan nuevas recetas especialmente adaptadas a losingredientes y utensilios más accesibles.Inspirado por la misma ansia de perfección que dio a luz Modernist Cuisine, el presentevolumen aplica los métodos vigentes en el Cooking Lab de Nathan Myhrvold a losplatos caseros más clásicos, desde las hamburguesas y las alitas de pollo hasta los platosde pasta, así como a auténticas exquisiteces como la sopa de marisco con pistachos y loscaracoles sous vide. El tomo principal, de 456 páginas, incluye toda la información queun cocinero necesita para equipar y gestionar una cocina moderna; todas las recetas sehan incluido en un práctico manual de cocina adicional de 230 páginas. En él seincluyen más de 400 nuevas recetas, la mayoría ilustradas con prácticas fotografíaspaso por paso que facilitan la tarea de llevar a la mesa platos de la más alta calidad.
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Published by The Cooking Lab, 2011
ISBN 10: 0982761007ISBN 13: 9780982761007
Seller: HPB-Red, Dallas, TX, U.S.A.
Book
hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!.
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New offers from £ 446.16
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Published by Taschen, Koln, 2011
Seller: J. Wyatt Books, Ottawa, ON, Canada
Hardcover. Condition: Very Good-. Smith, Ryan Matthew & Myhrvold, Nathan (illustrator). Hardcover; folio, 4 volumes. Includes volumes 1-3 and 5. Text in FRENCH. Heavy, will require extra postage. Black matte paper hardcovers with vibrant illustrations and text on cover and spine. Fairly rubbed/scuffed covers. Each volume with a white ribbon bookmark bound in. Each volume with glossy clean pages with tables, charts, and beautiful macro photography of food. VG-/--.
Published by Cooking Lab, Bellevue, WA, 2012
ISBN 10: 0982761015ISBN 13: 9780982761014
Book First Edition
Boards and Spiral bound. Condition: Like new. Myhrvold, Nathan with Bilet, Maxime (illustrator). First Edition. Boxed set with (1) hardback (13 3/4 x 10 1/2 inches, 33.5 x 27 cm), 1 spiral, 11 x 8.5 inches, 28 x 21.5 cm), pictorial cover on box, and hardcover. Hardback: Part One is stocking the Modernist kitchen, and Part Two is recipes. Lavishly illustrated throughout. 379 pp; ii-liii, the Roman numeral section further reading, glossary of cooking terms, conversion tables and index. Laid in are (4) 10 x 8inches (25.5 x 20.5) photos of foods with black backgrounds; information and registration postcard. On rear end page is a QR code for owner registration and the verification code has not been scratched out. Spiral Bound: Kitchen manual, hard plastic cover, decorative front and back cover, high quality paper. This edition has all the same information as the hardbound without photos. This can be used without messing up the hard cover copy. Box: Sturdy cardboard box has a slot for hardbound and a smaller slot for the spiral bound. First edition. Box and both books are as new.
Published by The Cooking Lab, 2021
ISBN 10: 1734386142ISBN 13: 9781734386141
Seller: Majestic Books, Hounslow, United Kingdom
Book
Condition: New.
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Published by TASCHEN, 2019
ISBN 10: 3836532565ISBN 13: 9783836532563
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, Germany
Book
Gebundene Ausgabe. Condition: Neu. Neu -'Das wichtigste Werk der Kochkunst seit Escoffier.' -Tim Zagat Die Revolution der Kochkunst hat begonnen. Genauso wie die französischen Impressionisten jahrhundertealte Traditionen auf den Kopf stellten, sprengt die Molekularküche seit einigen Jahren die Grenzen der kulinarischen Welt. Experimentierfreudige Küchenchefs weltbekannter Restaurants wie elBulli, The Fat Duck, Alinea und wd~50 übernehmen aus Forschungslaboren völlig neuartige Verfahren und bereichern ihre Kreationen durch neueste wissenschaftliche Erkenntnisse und Entwicklungen in der Kochtechnik. Mit Modernist Cuisine: Die Revolution der Kochkunst schufen Nathan Myhrvold, Chris Young und Maxime Bilet - allesamt Forscher, Erfinder und Meister des Küchenfachs - ein sechsbändiges, 2440 Seiten starkes Kompendium mit wissenschaftlich inspirierten Zubereitungsmethoden, die überirdisch bis sublim anmuten. Mit Utensilien wie Wasserbad, Homogenisator, Zentrifuge und Zutaten wie Hydrokolloiden, Emulgatoren und Enzymen gestalten die Autoren und ihr 20-köpfiges Team von The Cooking Lab verblüffend neue Aromen und Texturen. Ihre Modernist Cuisine erfindet das Kochen neu. Wie macht man ein Omelett außen leicht und zart und innen üppig und cremig Oder außen wunderbar knusprige und innen luftig leichte Pommes frites, die kross bleiben Stellen Sie sich vor, Sie umschließen eine Muschel mit einer Gelkugel aus ihrem süßen und zugleich salzigen Saft. Oder Ihnen gelingt eine zartschmelzende Pistazienbutter allein aus den Fruchtkernen. Modernist Cuisine erklärt Ihnen die Grundlagen dieser Techniken und führt Sie mit ausführlich bebilderten Anleitungen durch die einzelnen Arbeitsschritte. Tausende von Fotos und Grafiken veranschaulichen die wissenschaftlichen und technologischen Aspekte der Kochkunst, und spektakuläre neue Fototechniken gewähren dem Leser buchstäblich Einblicke in die Lebensmittel: Der Garprozess wird in Bildern dargestellt - von Mikroskopaufnahmen der Fleischfasern bis zum Querschnitt eines ganzen Weber-Grills. Nach der ausführlichen Lektüre dieses Buches werden Sie das Kochen und Essen in neuem Licht betrachten. Sie erfahren, warum der Garprozess nicht aufhört, wenn Sie Lebensmittel mit Eiswasser abschrecken, wann Kochen schneller geht als Dämpfen, warum die Hitze nicht reduziert wird, wenn der Grillrost höher gesetzt wird, warum Backen in erster Linie ein Trocknungsprozess ist, warum frittierte Lebensmittel besser bräunen und schmecken, wenn man sie in älterem Öl ausbackt, wie man mit modernen Kochtechniken optimale Ergebnisse erzielen kann und dabei auch ohne perfektes Timing und das Quäntchen Glück auskommt - Faktoren, die bei traditionellen Methoden so entscheidend sein können. 2478 pp. Deutsch.
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Published by Taschen, Alemania, 2011
ISBN 10: 3836532581ISBN 13: 9783836532587
Seller: La Social. Galería y Libros, Barcelona, BCN, Spain
Book
Tapa Dura c/ Sobrecubierta y C. Condition: Excelente. Dust Jacket Condition: Excelente. Presentada en estuche de acrílico en perfecto estado. Título original "Modernist Cuisine: The Art and Science of Cooking ". Volumenes: Volumen 1: Historia y fundamentos Volumen 2: Técnicas y equipamiento Volumen 3: Animales y plantas Volumen 4: Ingredientes y preparaciones Volumen 5: Recetas listas para servir Volumen 6: Manual de cocina, impreso en papel resistente al agua, con recetas de ejemplo y exhaustivas tablas de referencia.EXCELENTES ejemplares con excelente sobrecubierta y excelente caja acrílitca. 2478pp.
Published by The Cooking Lab, 2011
ISBN 10: 3836532573ISBN 13: 9783836532570
Seller: California Books, Miami, FL, U.S.A.
Book
Condition: New.
Published by Cooking Lab, 2011
ISBN 10: 7805016909ISBN 13: 9787805016900
Seller: Revaluation Books, Exeter, United Kingdom
Book
Hardcover. Condition: Brand New. 2400 pages. Chinese language. 17.50x10.31x14.50 inches. In Stock.
Published by The Cooking Lab, 2011
ISBN 10: 0594200369ISBN 13: 9780594200369
Seller: Parrish Books, Sandy, OR, U.S.A.
Book First Edition Signed
Boards. Condition: Fine. First Edition. A fine spectacular set of six books that attracted a lot of attention in the culinary world when they were first published. And original to this set, it includes a scarce beautiful bookplate glued to the front free endpaper, signed by all three authors. And the first five volumes are housed in a thick clear acryllic case, with the sixth volume being a separate spiral bound soft-sided volume. In fine unread condition. . The titles of the six volumes are: 1. History and Fundamentals, 2. Techniques and Equipment, 3. Animals and Plants, 4. Ingredients and Preparations, 5. Plated-dish Recipes, and 6. Kitchen Manual (spiral bound for easy use). In Modernist Cuisine: The Art and Science of Cooking, 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 that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. 6 Vol., (5 in the case, one soft-sided spiral bound volume separate), 2,438 pages!! Dimensions: 15.70 (w) x 18.40 (h) x 14.20 (d). Shipping Weight; 50 lb.