Modernist Cuisine: The Art and Science of Cooking Volume 4, Ingredients and Preparations
Nathan Myhrvold
کشف منابع
Nathan Myhrvold
Thiruvaiyaru V. Panchapagesan
C.K. Chui, P. MonkandL. Wuytack (Eds.)
Yuya Kiuchi
Richard Robinett
Stefan Riedel,Stephen Morse,Timothy Mietzner,Steve Miller
Joshi,Meera
A. Canada,P. Drabek,A. Fonda
Henry F. Schaefer III
Allen E. Ivey,Mary Bradford Ivey,Carlos P. Zalaquett
Steven T. Karris
Kyle Loudon
Zecharia Sitchin
Ben Parr
Sebastian Gardner
A.G.E Schenck
Michael Pilquist, Rúnar Bjarnason;Paul Chiusano
Mridula Grandhi
Pierre-Gilles de Gennes,Pierre-Gilles De Gennes,P. G. de Gennes,
Winfried J. Randerath,Bernd M. Sanner,Virend K. Somers
Oehlert G.W.
A. S. Ward MS,FRCS,J. M. Cormier MD (auth.)
Rajeev Jaiman,Guojun Li,Amir Chizfahm
Zeldman, Jeffrey;Marcotte, Ethan
Jay C. Thibodeau,Deborah Freier
Alex Citkin (editor),Ioannis M. Vandoulakis (editor)
Leonard G. Gomella,Steven A. Haist,Aimee Gelhot Adams,Kelly M. Smith,
Jun Shan,Matt Goldwasser,Upom Malik,Benjamin Johnston
Akihiko Yamagishi,Takeshi Kakegawa,Tomohiro Usui
Zeke Kamm
McKeen, James D.;Smith, Heather