| Little Door Books

16,120원  | 20250303  | 9781739192945

The second picture book from award-winning illustrator Alex Ayliffe and successful screen writer and author Alan Dapre. This gorgeously quirky tale tells the heartwarming story of a little girl who longs to have a dog of her own. A story with relatable themes of companionship, friendship, feelings, emotions and love.

Myhrvold, Nathan  | Cooking Lab

128,000원  | 20230425  | 9781737995135

Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold’s ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion.

Myhrvold, Nathan  | Cooking Lab

209,510원  | 20121008  | 9780982761014

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.

Cooking Lab  | The Cooking Lab

159,000원  | 20131022  | 9780982761021

Nathan Myhrvold, Chris Young, Maxime Bilet  | Cooking Lab

1,026,550원  | 20210810  | 9781734386141

Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of the culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks.

Myhrvold, Nathan, Young, Chris, Bilet, Maxime  | Cooking Lab

0원  | 20120820  | 9780982761007

Vols. 1-5 (34 cm.) are hardcover, and stored in a clear plexiglass case; v. 6 (28 cm.) is a softcover, spiral-bound book. 요리, 그 예술과 과학의 세계 세계 최고의 셰프들이 사용하는 최첨단 테크닉 “요리법 분야에서 에스코피에(Escoffier) 이후로 가장 중요한 책이다.” - 팀 자갓(Tim Zagat) 요리법 분야에서 혁명이 진행되고 있다. 프랑스의 인상주의자들이 수백 년 동안 이어져 온 전통을 뒤엎어버렸듯이, 요리법의 영역에서도 최근 몇 년 사이 변화의 바람이 불고 있다. 실험실에서 사용되는 과학적 기술이나 엘불리(elBulli), 팻덕(The Fat Duck), 알리니아(Alinea), wd~50과 같은 세계적인 유명 레스토랑의 셰프들이 사용하는 기술을 차용하여 요리법과 과학적인 이해를 통합하려는 움직임이 있다.