WorldCat Identities

Bilet, Maxime

Overview
Works: 38 works in 83 publications in 4 languages and 876 library holdings
Roles: Contributor
Classifications: TX651, 641.013
Publication Timeline
Key
Publications about  Maxime Bilet Publications about Maxime Bilet
Publications by  Maxime Bilet Publications by Maxime Bilet
Most widely held works by Maxime Bilet
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
21 editions published between 2011 and 2013 in 4 languages and held by 709 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 at home by Nathan Myhrvold ( Book )
1 edition published in 2012 in English and held by 37 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 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
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 )
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 )
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 )
3 editions published in 2011 in English and held by 9 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 )
2 editions published in 2011 in English and held by 9 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 : die Revolution der Kochkunst by Nathan Myhrvold ( Book )
3 editions published in 2011 in German and Undetermined and held by 4 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
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
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
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
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
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
Chefgerichte by Nathan Myhrvold ( Book )
1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide
Rezepthandbuch by Nathan Myhrvold ( Book )
1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide
Modernist cuisine : die Revolution der Kochkunst by Nathan Myhrvold ( Book )
1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide
Techniken & Ausstattung by Nathan Myhrvold ( Book )
1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.26 (from 0.10 for Modernist ... to 0.47 for Modernist ...)
Alternative Names
Bilet, M.
Languages
English (49)
German (8)
French (4)
Spanish (3)
Covers