WorldCat Identities

Smith, Ryan Matthew

Overview
Works: 32 works in 51 publications in 4 languages and 580 library holdings
Genres: Cookbooks 
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 )

3 editions published in 2011 in English and held by 448 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 12 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 12 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 12 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 12 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 11 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 )

2 editions published in 2011 in English and held by 11 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 11 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 at home by Nathan Myhrvold( Book )

6 editions published in 2011 in 3 languages and held by 11 WorldCat member libraries worldwide

"This book focuses on cooking equipment, techniques, and recipes"--P. xvii
Modernist cuisine : el arte y la ciencia de la cocina by Nathan Myhrvold( Book )

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

Rezepthandbuch 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

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
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
Geschichte & Grundlagen 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

 
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Audience Level
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  Kids General Special  
Audience level: 0.35 (from 0.14 for Modernist ... to 0.97 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 : the art and science of cooking
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