Modernist Cuisine Ingredients and preparations
by Nathan Myhrvold, Chris Young, Maxime Bilet
9.2 / 10 1.6K ratings
- Language
- English
- Published
- 2021
- Publisher
- Cooking Lab
- Pages
- 2400
- ISBN
- 9781734386141
Subjects
Original edition
Modernist Cuisine The Art and Science of CookingOriginally published in 2011 English Cooking Lab
Other editions (2)
No reviews yet. Be the first.