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- Q3317889 subject Q6516857.
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- Q3317889 abstract "Template:ForModernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a volume kitchen manual. At the Gourmand World Cookbook Awards 2010 the book was named "the most important cookbook of the first ten years of the 21st century" and was introduced into the group's hall of fame. Containing 2,438 pages and weighing in at 23.7 kilograms (52 lb), the book has been described as the “cookbook to end all cookbooks.”".
- Q3317889 author Q365578.
- Q3317889 isbn "978-0-9827610-0-7".
- Q3317889 lcc "TX651 .M94 2011".
- Q3317889 mediaType Q193955.
- Q3317889 numberOfPages "2438".
- Q3317889 oclc "711381030".
- Q3317889 publicationDate "2011-03-14".
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- Q3317889 author "Nathan Myhrvold with Chris Young and Maxime Bilet".
- Q3317889 congress "TX651 .M94 2011".
- Q3317889 isbn "978".
- Q3317889 mediaType "Print".
- Q3317889 name "Modernist Cuisine: The Art and Science of Cooking".
- Q3317889 oclc "711381030".
- Q3317889 pages "2438".
- Q3317889 pubDate "2011-03-14".
- Q3317889 type Book.
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- Q3317889 comment "Template:ForModernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a volume kitchen manual.".
- Q3317889 label "Modernist Cuisine".
- Q3317889 name "Modernist Cuisine: The Art and Science of Cooking".