Smith, Ryan Matthew
Most widely held works by Ryan Matthew Smith
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
7 editions published in 2011 in English and held by 147 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.