WorldCat Identities

Bilet, Maxime

Overview
Works: 36 works in 105 publications in 4 languages and 1,017 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 )

5 editions published in 2011 in English and held by 479 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 )

17 editions published between 2012 and 2013 in 3 languages and held by 344 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 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 )

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 )

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

Modernist cuisine by Nathan Myhrvold( Book )

5 editions published in 2011 in French and held by 11 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 : die Revolution der Kochkunst by Nathan Myhrvold( Book )

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

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

2 editions published in 2011 in German 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

Modernist cuisine at home by Nathan Myhrvold( Book )

2 editions published in 2013 in French 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

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
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  Kids General Special  
Audience level: 0.38 (from 0.30 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 (13)

Spanish (8)

French (7)

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