Modernist cuisine the art and science of cooking - Myhrvold, Nathan; Young, Chris; Bilet, Maxime; Smith, Ryan Matthew (Bellevue, WA Cooking Lab, 2011)
v. 1. History and fundamentals -- v. 2. Techniques and equipment -- v. 3. Animals and plants -- v. 4. Ingredients and preparations -- v. 5. Plated-dish recipes -- v. 6. Kitchen manual.
vol. 6 is a spiral bound book.
Keywords: Cooking; Food; Gastronomy; Molecular gastronomy