Modernist cuisine : the art and science of cooking

Saved in:
Bibliographic Details
Main Author Myhrvold, Nathan, 1959- (Author, Photographer)
Other Authors Young, Chris (Editor), Bilet, Maxime (Editor), Smith, Ryan Matthew (Photographer)
Format Book
LanguageEnglish
Published Bellevue : The Cooking Lab, 2021
EditionFirst edition, seventh printing
Subjects
gastronomie
příprava jídel
kuchařství
potraviny
gastronomy
meals preparation
cookery
foodstuffs
příručky
kuchařské recepty
handbooks and manuals
cookbooks

Cover

ikona Nápověda Glossary of Terms
Status More Information Location Call Number
Holdings details from Knihovna UTB
Status In house loan More Information Volume 1 - History and fundamentals Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 2 - Techniques and equipment Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 3 - Animals and plants Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 4 - Ingredients and preparations Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 5 - Plated-dish recipes Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.
Status In house loan More Information Volume 6 - Kitchen manual Location Study room - 3rd floor Call Number 641/MYHRVOLD,N.

Similar Items