WorldCat Identities

Bilet, Maxime

Overview
Works: 28 works in 105 publications in 4 languages and 1,005 library holdings
Genres: Cookbooks 
Roles: Contributor
Classifications: TX651, 641.013
Publication Timeline
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Most widely held works by Maxime Bilet
Modernist cuisine : the art and science of cooking by Nathan Myhrvold( Book )

4 editions published in 2011 in English and held by 459 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
Modernist cuisine at home by Nathan Myhrvold( Book )

27 editions published between 2011 and 2013 in 4 languages and held by 358 WorldCat member libraries worldwide

"This book focuses on cooking equipment, techniques, and recipes"--P. xvii. -- OhioLink
Modernist cuisine : the art and science of cooking by Nathan Myhrvold( Book )

8 editions published in 2011 in English and held by 30 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 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 )

8 editions published in 2011 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 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 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 )

5 editions published in 2011 in English and held by 16 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 : el arte y la ciencia de la cocina by Nathan Myhrvold( Book )

10 editions published in 2011 in Spanish and held by 16 WorldCat member libraries worldwide

Modernist cuisine : die Revolution der Kochkunst by Nathan Myhrvold( Book )

2 editions published in 2011 in German and held by 8 WorldCat member libraries worldwide

Modernist cuisine : die Revolution der Kochkunst by Nathan Myhrvold( Book )

3 editions published in 2011 in German and Undetermined and held by 5 WorldCat member libraries worldwide

Modernist cuisine : die Revolution der Kochkunst by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 4 WorldCat member libraries worldwide

Modernist cuisine : die Revolution der Kochkunst by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 4 WorldCat member libraries worldwide

Modernist cuisine : die Revolution der Kochkunst by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 4 WorldCat member libraries worldwide

Modernist cuisine : die Revolution der Kochkunst by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 4 WorldCat member libraries worldwide

Rezepthandbuch by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 3 WorldCat member libraries worldwide

Techniken & Ausstattung by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 3 WorldCat member libraries worldwide

Tiere & Pflanzen by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 3 WorldCat member libraries worldwide

Chefgerichte by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 3 WorldCat member libraries worldwide

Geschichte & Grundlagen by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 3 WorldCat member libraries worldwide

 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.38 (from 0.31 for Modernist ... to 0.96 for Modernist ...)

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
Alternative Names
Bilet, M.

Languages
English (59)

German (15)

Spanish (13)

French (9)

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 : el arte y la ciencia de la cocina