Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker... Zobraziť viac
Nathan Myhrvold and the culinary wizards at The Cooking Lab redefined what a cookbook can be with Modernist Cuisine: The Art and Science of Cooking, heralded by the James Beard Foundation as Cookbook of the Year ... Zobraziť viac
The Cooking Lab: Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important... Zobraziť viac
Modernist Pizza is the definitive guide to the world's most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking... Zobraziť viac
Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread... Zobraziť viac
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.... Zobraziť viac
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic two-volume set Modernist Cuisine, ... Zobraziť viac
