WorldCat Identities

Smith, Ryan Matthew

Overview
Works: 32 works in 49 publications in 4 languages and 549 library holdings
Roles: Illustrator, Author, Creator
Classifications: TX651, 641.013
Publication Timeline
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Most widely held works by Ryan Matthew Smith
Modernist cuisine : the art and science of cooking by Nathan Myhrvold( Book )

2 editions published in 2011 in English and held by 431 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 )

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 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 )

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

4 editions published in 2011 in German and Undetermined and held by 6 WorldCat member libraries worldwide

Modernist cuisine by Nathan Myhrvold( Book )

2 editions published in 2011 in French and held by 6 WorldCat member libraries worldwide

Modernist cuisine : el arte y la ciencia de la cocina by Nathan Myhrvold( Book )

2 editions published in 2011 in Spanish and held by 5 WorldCat member libraries worldwide

Geschichte & Grundlagen 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

Rezepthandbuch by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide

Chefgerichte by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide

Modernist cuisine. the art and science of cooking by Nathan Myhrvold( Book )

1 edition published in 2011 in English and held by 2 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
Tiere & Pflanzen by Nathan Myhrvold( Book )

1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide

Modernist cuisine. the art and science of cooking by Nathan Myhrvold( Book )

1 edition published in 2011 in English and held by 2 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 )

1 edition published in 2011 in English and held by 2 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 )

1 edition published in 2011 in English and held by 2 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
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.32 (from 0.10 for Modernist ... to 0.47 for Modernist ...)

Alternative Names
Smith, R. M.

Languages
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 : the art and science of cooking