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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| Info Hash: | 8739baa3422cdbaab3fc7b43a9a1e9ec6dd1b0e3 |
| Creation Date: | Thu, 29 Mar 2012 15:24:21 +0400 |
| This is a Multifile Torrent | |
| Torrent downloaded from Demonoid.me.txt 46 Bytes | |
| Volume 1 - History and Fundamentals.pdf 299.41 MBs | |
| Volume 2 - Techniques and Equipment.pdf 385.65 MBs | |
| Volume 3 - Animals and Plants.pdf 375.01 MBs | |
| Volume 4 - Ingredients and Preparations.pdf 321.94 MBs | |
| Volume 5 - Plated-Dish Recipes.pdf 319.64 MBs | |
| Volume 6 - Kitchen Manual.pdf 260.61 MBs | |
| Combined File Size: | 1.92 GBs |
| Piece Size: | 1 MB |
| Comment: | Updated by theebooksbay.com |
| Torrent Encoding: | UTF-8 |
| Seeds: | 19 |
| Peers: | 1 |
| Completed Downloads: | 836 |
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