WorldCat Identities

Bilet, Maxime

Overview
Works: 41 works in 85 publications in 4 languages and 896 library holdings
Roles: Contributor
Classifications: TX651, 641.013
Publication Timeline
.
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 435 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 )
12 editions published between 2012 and 2013 in English and German and held by 276 WorldCat member libraries worldwide
"This book focuses on cooking equipment, techniques, and recipes"--P. xvii. -- OhioLink
Modernist cuisine at home by Nathan Myhrvold( Book )
1 edition published in 2012 in English and held by 39 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 )
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 )
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 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 by Nathan Myhrvold( Book )
4 editions published in 2011 in French and held by 8 WorldCat member libraries worldwide
Modernist cuisine : el arte y la ciencia de la cocina by Nathan Myhrvold( Book )
3 editions published in 2011 in Spanish and held by 7 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. 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
Rezepthandbuch by Nathan Myhrvold( Book )
1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide
 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.28 (from 0.10 for Modernist ... to 0.47 for Modernist ...)
Alternative Names
Bilet, M.
Languages
English (51)
German (5)
French (4)
Spanish (3)
Covers