Shared by:oxx78
Written by Nathan Myhrvold
Edition: 2011
Format(s): PDF
Language: English
A revolution is underway in the art of cooking. 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 wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
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| Modern Cuisine Volumes 1-5 - Index.pdf 2.94 MBs | |
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| Comment: | Modern Cuisine Volumes 1-5 - Index Updated by theebooksbay.com |
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