Köln: Taschen, XIII, , (1); (6), , (1); (6), , (1); (6), , VII, (1); XIII, , CXII, (1) pp. 33,5×26,5 cm. 5 volumes in publisher’s hardcover with. All about Modernist cuisine: die Revolution der Kochkunst; Bd. 4 Zutaten & Zubereitung; Bd. 5 Chefgerichte; Bd. 6. Rezepthandbuch by Nathan Myhrvold. der Kochkunst. by Nathan Myhrvold · Modernist cuisine: die Revolution der Kochkunst. 6, Rezepthandbuch. by Nathan Myhrvold; Maxime Bilet; Chris Young.

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