WorldCat Identities

Myhrvold, Nathan

Overview
Works: 57 works in 262 publications in 17 languages and 7,012 library holdings
Genres: Popular works  Biography  Educational films  Internet videos 
Roles: Author, Photographer, Contributor, Other, Dedicatee, Interviewee
Classifications: HE7572.U6, 004.67
Publication Timeline
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Most widely held works about Nathan Myhrvold
 
Most widely held works by Nathan Myhrvold
The road ahead by Bill Gates( Book )

143 editions published between 1994 and 2009 in 16 languages and held by 5,237 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 )

29 editions published between 2011 and 2013 in 5 languages and held by 762 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 386 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
Edison( Visual )

1 edition published in 2015 in English and held by 262 WorldCat member libraries worldwide

Documentary about Thomas Edison that explores the complex alchemy that accounts for the enduring celebrity of America's most famous inventor. It offers new perspectives on the man and his milieu, and illuminates not only the true nature of invention, but its role in turn-of-the-century America's rush into the future
The photography of Modernist cuisine by Nathan Myhrvold( Book )

2 editions published in 2013 in English and held by 55 WorldCat member libraries worldwide

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home
Roadkill on the information highway by Nathan Myhrvold( Visual )

9 editions published between 1994 and 2009 in English and held by 54 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
Modernist cuisine at home by Nathan Myhrvold( Book )

1 edition published in 2012 in English and held by 40 WorldCat member libraries worldwide

SuperFreakonomics with Levitt and Dubner( Visual )

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, in a whirlwind round of 20 questions, make forays into the worlds of business, education, health care, environmental science and psychology. Original broadcast title : 20 Questions you never thought to ask
Modernist cuisine : the art and science of cooking by Nathan Myhrvold( Book )

3 editions published in 2011 in English and held by 11 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 )

3 editions published in 2011 in English and held by 11 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 )

3 editions published in 2011 in English and held by 11 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 )

3 editions published in 2011 in English and held by 11 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
Biru Geitsu mirai o kataru by Bill Gates( Book )

1 edition published in 1995 in Japanese and held by 11 WorldCat member libraries worldwide

Modernist cuisine : the art and science of cooking by Nathan Myhrvold( Book )

2 editions published in 2011 in English and held by 10 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 )

3 editions published in 2011 in English and held by 10 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 10 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
Wei lai zhi lu by Bill Gates( Book )

1 edition published in 1996 in Chinese and held by 8 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
The road ahead by Donald Domonkos( Recording )

1 edition published in 2008 in English and held by 8 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
Grib fremtiden by Bill Gates( Book )

1 edition published in 1995 in Danish and held by 6 WorldCat member libraries worldwide

Modernist cuisine. the art and science of cooking by Nathan Myhrvold( Book )

3 editions published in 2011 in English and held by 4 WorldCat member libraries worldwide

Scope and content: 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
 
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Audience level: 0.26 (from 0.16 for Modernist ... to 0.97 for Modernist ...)

The road ahead
Alternative Names
Myhrvold, N.

Myhrvold, Nathan P.

Nathan Myhrvold amerikansk ingenir og matematikar

Nathan Myhrvold amerikansk ingenir og matematiker

Nathan Myhrvold amerikansk ingenjr och matematiker

Nathan Myhrvold Chief Technology Officer at Microsoft

Nathan Myhrvold US-amerikanischer Chief Technical Officer von Microsoft

ناثان مايرفولد

Languages
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Modernist cuisine : the art and science of cookingModernist cuisine : the art and science of cookingModernist cuisine : the art and science of cookingModernist cuisine : the art and science of cookingModernist cuisine : the art and science of cookingModernist cuisine : the art and science of cookingModernist cuisine : the art and science of cookingModernist cuisine : the art and science of cookingThe road ahead