WorldCat Identities

Myhrvold, Nathan

Overview
Works: 67 works in 209 publications in 13 languages and 6,633 library holdings
Genres: Popular works 
Roles: Photographer, Other, Collaborator, Dedicatee, Interviewee
Classifications: HE7572.U6, 004.67
Publication Timeline
Key
Publications about  Nathan Myhrvold Publications about Nathan Myhrvold
Publications by  Nathan Myhrvold Publications by Nathan Myhrvold
Most widely held works about Nathan Myhrvold
 
Most widely held works by Nathan Myhrvold
The road ahead by Bill Gates ( Book )
117 editions published between 1994 and 2009 in 12 languages and held by 5,236 WorldCat member libraries worldwide
What is the information highway? How will the new technology change our lives? Do I have to learn to use a computer? Will my job become obsolete? Welcome to The Road Ahead. We have all been bombarded by the seemingly endless hype about the information highway and the coming age of technology. Now, Bill Gates - who built Microsoft into one of the most successful companies in the world - gives us his vision of what the future holds for us. The Road Ahead is his bird's-eye view of the undiscovered territory on the information highway - an authoritative, thought-provoking, and very readable travel guide for the journey. In this optimistic and refreshingly realistic book, Gates looks ahead to show how the emerging technologies of the digital age will transform all our lives. As he says, we are on the brink of a new revolution, and crossing a technology threshold that will forever change the way we buy, work, learn, and communicate with each other
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
4 editions published in 2011 in English and held by 421 WorldCat member libraries worldwide
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Can I eat that? ( Visual )
1 edition published in 2012 in English and held by 343 WorldCat member libraries worldwide
Looks at some of the scientific aspects of food, including the chemistry involved in cooking a turkey, the nutritional benefits of cooking, and how taste works. Profiles Nathan Myhrvold, a scientist responsible for creating new foods in a laboratory
Modernist cuisine at home by Nathan Myhrvold ( Book )
8 editions published between 2012 and 2013 in English and German and held by 290 WorldCat member libraries worldwide
"This book focuses on cooking equipment, techniques, and recipes"--P. xvii
Yong bao wei lai : zi xun gao su gong lu wei lai xin lan tu by Bill Gates ( Book )
2 editions published in 1996 in Chinese and held by 58 WorldCat member libraries worldwide
Roadkill on the information highway by Nathan Myhrvold ( Visual )
7 editions published in 1994 in English and held by 55 WorldCat member libraries worldwide
Dr. Myhrvold discusses the technological changes on the horizon resulting from exponential improvements in VLSI technology, increasingly sophisticated software, and high-speed networks. He posits that these changes will be significantly more far-reaching than those of the PC revolution. The changes will be driven by two fundamental technologies, computing and digital networking and will dramatically alter communications and networking as we know them today
The photography of Modernist cuisine by Nathan Myhrvold ( Book )
1 edition published in 2013 in English and held by 30 WorldCat member libraries worldwide
De weg die voor ons ligt by Bill Gates ( Book )
1 edition published in 1995 in Dutch and held by 18 WorldCat member libraries worldwide
Visie van de auteur op de informatiesnelweg en de gevolgen daarvan voor onderwijs, ontspanning, politiek en bedrijfsleven
SuperFreakonomics with Levitt and Dubner ( )
1 edition published in 2009 in English and held by 15 WorldCat member libraries worldwide
In this ABC News program, SuperFreakonomics authors Steven D. Levitt and Stephen J. Dubner give the concept of cause and effect a whack on the head. In a whirlwind round of 20 questions, Levitt and Dubner make forays into the worlds of business, education, health care, environmental science, and psychology to shed light on how a doctor's necktie can harm patients, why emergency rooms should be located at airports, how lasers could reduce the spread of malaria, a connection between the birth control pill and fewer teachers in America's public schools, a disconnect between locally grown produce and carbon emissions, how a garden hose to the stratosphere could cool down the Earth, the enticing economics of being a high-end call girl, and much, much more
Xin.yong bao wei lai : " zi xun gao su gong lu " wei lai xin lan tu by Bill Gates ( Book )
2 editions published in 1997 in Chinese and held by 11 WorldCat member libraries worldwide
The road ahead by Bill Gates ( Recording )
2 editions published between 1996 and 2008 in English and held by 10 WorldCat member libraries worldwide
The computer has already changed our lives - now they are about to change again! How will our lives be in ten years' time? What will we be doing and seeing? This book is full of questions and answers about the future. Bill Gates started Microsoft with his friend Paul Allen when he was only nineteen years old. Now Microsoft make more money than some of the biggest companies in the United States
Wei lai zhi lu by Bill Gates ( Book )
1 edition published in 1996 in Chinese and held by 9 WorldCat member libraries worldwide
Ben shu wei bang zhu le jie xin xi gao su gong lu nai zhi 21 shi ji ren lei sheng huo xin mao de ru men shu
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
1 edition published in 2011 in English and held by 8 WorldCat member libraries worldwide
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
1 edition published in 2011 in English and held by 8 WorldCat member libraries worldwide
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their twenty-person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
1 edition published in 2011 in English and held by 8 WorldCat member libraries worldwide
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their twenty-person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
1 edition published in 2011 in English and held by 8 WorldCat member libraries worldwide
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their twenty-person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
1 edition published in 2011 in English and held by 8 WorldCat member libraries worldwide
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their twenty-person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
1 edition published in 2011 in English and held by 8 WorldCat member libraries worldwide
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their twenty-person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
1 edition published in 2011 in English and held by 7 WorldCat member libraries worldwide
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their twenty-person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Modernist cuisine by Nathan Myhrvold ( Book )
2 editions published in 2011 in French and held by 6 WorldCat member libraries worldwide
 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.24 (from 0.00 for Modernist ... to 0.81 for Charlie Ro ...)
Alternative Names
Myhrvold, Nathan P.
ناثان مايرفولد
Languages
English (102)
French (16)
Italian (10)
German (8)
Spanish (7)
Chinese (5)
Tibetan (2)
Czech (2)
Danish (1)
Japanese (1)
Portuguese (1)
Multiple languages (1)
Dutch (1)
Covers