WorldCat Identities

Smith, Ryan Matthew

Overview
Works: 29 works in 48 publications in 4 languages and 540 library holdings
Roles: Illustrator, Creator
Classifications: TX651, 641.013
Publication Timeline
Key
Publications about  Ryan Matthew Smith Publications about Ryan Matthew Smith
Publications by  Ryan Matthew Smith Publications by Ryan Matthew Smith
Most widely held works by Ryan Matthew Smith
Modernist cuisine : the art and science of cooking by Nathan Myhrvold ( Book )
6 editions published in 2011 in 3 languages 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 : 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 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 5 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
Techniken & Ausstattung by Nathan Myhrvold ( Book )
1 edition published in 2011 in German and held by 2 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
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
Chefgerichte by Nathan Myhrvold ( Book )
1 edition published in 2011 in German and held by 2 WorldCat member libraries worldwide
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
Zutaten & Zubereitungen 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
 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.26 (from 0.10 for Tiere & Pf ... to 0.47 for Modernist ...)
Alternative Names
Smith, R. M.
Languages
English (25)
German (8)
Spanish (2)
French (2)
Covers