The Cooking Lab: Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important... 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
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
