Statements (53)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:bfsLayer |
5
|
| gptkbp:bfsParent |
gptkb:The_Photography_of_Modernist_Cuisine
|
| gptkbp:author |
gptkb:Nathan_Myhrvold
|
| gptkbp:available_formats |
gptkb:book
Hardcover |
| gptkbp:awards |
gptkb:award
|
| gptkbp:contains |
scientific explanations
|
| gptkbp:cooking_method |
Baking
Experimental Grilling Aging Braising Fermentation Freezing Molecular gastronomy Roasting Smoking Frying Deconstruction Infusion Emulsification Foaming Poaching Temperature control Clarification Steaming Blanching Carbonation Chilling Caramelization Flavor pairing Presentation techniques Sous-vide Spherification Broiling Pressure cooking Gelification Textural contrast Ingredient manipulation Precision cooking |
| gptkbp:features |
gptkb:Photographer
|
| gptkbp:focus |
Modernist cooking techniques
|
| gptkbp:genre |
Culinary
|
| https://www.w3.org/2000/01/rdf-schema#label |
Modernist Cuisine at Home
|
| gptkbp:includes |
recipes
|
| gptkbp:influenced_by |
gptkb:Modernist_Cuisine
|
| gptkbp:isbn |
978-0982761005
|
| gptkbp:language |
English
|
| gptkbp:page_count |
456
|
| gptkbp:published_by |
The Cooking Lab
|
| gptkbp:published_year |
gptkb:2012
|
| gptkbp:target_audience |
Home cooks
|