WorldCat Identities

Myhrvold, Nathan

Publication Timeline
.
Most widely held works about Nathan Myhrvold
 
Most widely held works by Nathan Myhrvold
The road ahead by Bill Gates( Book )

153 editions published between 1955 and 2009 in 16 languages and held by 5,077 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 )

3 editions published in 2011 in English and held by 477 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
Edison( Visual )

2 editions published in 2015 in English and held by 434 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
Can I eat that?( Visual )

1 edition published in 2012 in English and held by 389 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 )

18 editions published between 2012 and 2015 in 3 languages and held by 308 WorldCat member libraries worldwide

"This book focuses on cooking equipment, techniques, and recipes"--P. xvii. -- OhioLink
Yong bao wei lai : zi xun gao su gong lu wei lai xin lan tu by Bill Gates( Book )

3 editions published in 1996 in Chinese and held by 92 WorldCat member libraries worldwide

The photography of Modernist cuisine by Nathan Myhrvold( Book )

4 editions published between 2013 and 2015 in English and held by 64 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 47 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 )

2 editions published in 2012 in English and held by 42 WorldCat member libraries worldwide

Xin.yong bao wei lai : " zi xun gao su gong lu " wei lai xin lan tu by Bill Gates( Book )

3 editions published in 1997 in Chinese and held by 34 WorldCat member libraries worldwide

Inside chefs' fridges, Europe : top chefs open their home refrigerators by Carrie Solomon( Book )

1 edition published in 2015 in English and held by 30 WorldCat member libraries worldwide

"Ours is the era of the celebrity chef. Like never before, we're fascinated by fine food and the personalities who create it. Newspapers follow the antics of our favorite cooks both in and out of the kitchen, bake-offs of all kinds become hit TV shows, and chef-owned restaurants have lines trailing around the block. Amid this media frenzy, the world of fine dining can feel removed from our lives. Inside Chefs' Fridges brings the heavenly cuisine back down to earth. Touring the European Continent, it profiles 40 of Europe's top chefs alongside their personal home fridges. The result is a revelation, through images and words, of the inner sanctum of culinary creativity, with each chef revealing their dependable fridge contents, their favorite local ingredients, as well as two of their most treasured home recipes. Stars of this European edition include Joan Roca, Massimo Bottura, Fergus Henderson, Yotam Ottolenghi, Marco Pierre White, Hélène Darroze, Inaki Aizpitarte, Mauro Colagreco, Thierry Marx, and Christian F. Puglisi. Eschewing the media dazzle, this book is instead an inspiring and accessible collection of exclusive insider secrets in which culinary genius meets domestic reality." --
Modernist cuisine : the art and science of cooking by Nathan Myhrvold( Book )

8 editions published between 2011 and 2015 in English and held by 18 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 )

7 editions published in 2011 in English and held by 17 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 )

8 editions published in 2011 in English and held by 17 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 )

7 editions published in 2011 in English and held by 17 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 )

8 editions published in 2011 in English and held by 17 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 )

6 editions published in 2011 in French and German and held by 15 WorldCat member libraries worldwide

La revolution de l art culinaire est en marche. Tout comme les impressionnistes ont bouleverse des siecles de tradition, la cuisine moderniste est aujourd hui en train de repousser les limites des arts culinaires. Des chefs novateurs dans des restaurants de reputation internationale comme elBulli, The Fat Duck, Alinea et wd 50 s inspirent des techniques des laboratoires de recherche pour integrer dans leur pratique les avancees de la science gastronomique et les derniers progres de la technologie culinaire. Avec Modernist Cuisine: Art et science culinaire, un ouvrage de 2440 pages en six volumes, Nathan Myhrvold, Chris Young et Maxime Bilet scientifiques, inventeurs et cuisiniers accomplis vous livrent un ensemble de techniques d inspiration scientifique pour preparer des plats confinant au sublime. En recourant a l utilisation de bains-marie, d homogeneiseurs, de centrifugeuses ou encore d ingredients comme les hydrocolloides, les emulsifiants et les enzymes, ces auteurs et leur equipe d une vingtaine de collaborateurs du Cooking Lab sont parvenus a creer des saveurs et des textures nouvelles. Avec Modernist Cuisine, la cuisine se reinvente. Comment faire une omelette legere et tendre a l exterieur, riche et cremeuse a l interieur? Ou des frites mousseuses au-dedans mais entourees d une croute croustillante et delicate et qui ne ramollit pas? Comment inclure une moule au c ur d une sphere gelifiee obtenue a partir de son jus doux et saumatre? Ou realiser un beurre soyeux et onctueux uniquement a partir de pistaches? Modernist Cuisine vous livre le secret de toutes ces techniques et vous guide au travers d explications illustrees pas a pas. Grace a des milliers de photographies et de nombreux schemas, la science et la technologie des arts culinaires prennent veritablement vie. Par de nouveaux procedes photographiques etonnants, le lecteur est plonge au c ur meme de la nourriture: depuis les fibres de viande microscopiques jusqu au gril Weber vu tout entier en coupe, vous suivrez la cuisine dans tous ses etats. Passez quelque temps en compagnie de ce livre, et votre regard sur la cuisine en sera a jamais modifie! Vous saurez ainsi: pourquoi plonger des aliments dans de l eau glacee ne stoppe pas leur cuisson; a quel moment la cuisson a l eau bouillante est plus rapide qu a la vapeur; pourquoi remonter la grille du barbecue ne fait pas baisser la temperature; pourquoi la boulangerie est essentiellement une affaire de sechage; pourquoi les aliments dorent mieux et sont meilleurs frits dans de la vieille huile; comment les techniques de la cuisine moderne donnent des resultats parfaits sans le minutage precis ou le coup de chance des methodes traditionnelles. Avec cet ouvrage exceptionnel, vous decouvrirez: des phenomenes scientifiques etonnants, qui sous-tendent les methodes traditionnelles de preparation comme la cuisson au gril, le fumage et les sautes; le guide le plus complet a ce jour sur la cuisine sous vide, indiquant les meilleurs choix pour les bains-marie, les emballages et les appareils a sceller; les strategies de cuisine; les conseils en cas de probleme; des centaines de recettes parametriques et de techniques en pas a pas pour preparer la viande et les produits de la mer (plus de 250 pages), ainsi que les fruits, les legumes et les cereales (130 pages); des chapitres detailles pour obtenir des resultats surprenants grace a l emploi de liants, de gelees, d emulsions et de mousses, completes de recettes et de formules pratiques; plus de 300 pages de recettes a l assiette inedites adaptees aux grands restaurants, ainsi que d autres inspirees de grands chefs comme Grant Achatz, Ferran Adria, David Chang, Heston Blumenthal, Wylie Dufresne, David Kinch et bien d autres. Volume 1: Histoire & Fondamentaux Volume 2: Techniques & Equipement Volume 3: Animaux & Vegetaux Volume 4: Ingredients & Preparations Volume 5: Recettes a l assiette Volume 6: Manuel du chef accompagne de recettes modeles et d un index exhaustif, imprime sur un papier resistant a l eau."
Modernist cuisine : the art and science of cooking by Nathan Myhrvold( Book )

5 editions published in 2011 in English and held by 15 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
SuperFreakonomics with Levitt and Dubner( Visual )

1 edition published in 2009 in English and held by 14 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
Modernist cuisine : el arte y la ciencia de la cocina by Nathan Myhrvold( Book )

6 editions published in 2011 in Spanish and held by 12 WorldCat member libraries worldwide

 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.28 (from 0.19 for Edison / ... to 0.92 for Modernist ...)

WorldCat IdentitiesRelated Identities
The road ahead
Alternative Names
Myhrvold, N.

Myhrvold, Nathan P.

Myhrvold, Nathan Paul 1959-

Nathan Myhrvold Amerikaans wiskundige

Nathan Myhrvold amerikansk ingeniør og matematikar

Nathan Myhrvold amerikansk ingeniør og matematiker

Nathan Myhrvold amerikansk ingenjör och matematiker

Nathan Myhrvold Chief Technology Officer, Microsoft

Nathan Myhrvold former CTO at Microsoft

Nathan Myhrvold US-amerikanischer Chief Technical Officer von Microsoft

Nathan Myhrvold ریاضی‌دان و مهندس آمریکایی

ناثان مايرفولد

미어볼드, 네이선 1959-

미어볼드, 네이선 폴 1959-

미흐홀드, 네이선 1959-

ネイサン・ミルボルド

Languages
Covers
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 : el arte y la ciencia de la cocina