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Modernist Cuisine The Art and Science of Cooking is a cookbook by Nathan Myhrvold

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The book is an encyclopedia and a guide to the science of contemporary cooking.l Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a kitchen manual containing brief information on useful topics. At the Gourmand World Cookbook Awards 2010 the book was named "the most important cookbook of the first ten years of the 21st century" and was introduced into the group's hall of fame.

2 months ago In Books

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2020 Feb

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