High Quality Content by WIKIPEDIA articles! Modernist Cuisine: The Art and Science of Cooking is a cookbook by Dr. Nathan Myhrvold, Chris Young and Maxime Bilet. It was published by The Cooking Lab on 14 March 2011. The book is an encyclopedia and a guide to the science of contemporary cooking. The 6 volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and one last 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 in the hall of fame. Containing 2,438 pages and weighing in at 23.7 kilograms (52 lb), the book has been described as the "The cookbook to end all cookbooks.” Данное издание представляет собой компиляцию сведений, находящихся в свободном доступе в среде Интернет в целом, и в информационном сетевом ресурсе "Википедия" в частности. Собранная по частотным запросам...

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