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Donald E. Knuth's seminal publications have earned him a loyal following among scholars and computer scientists, and his award-winning textbooks have become classics that are often given credit for shaping the field of computer science. In this volume, he explains and comments on the changes he has made to his work over the last twenty years in response to new technologies and the evolving understanding of key concepts in computer science. His commentary is supplemented by a full bibliography of his works and a number of interviews with Knuth himself, which shed light on his professional life and publications as well as provide interesting biographical details. A giant in the field of computer science, Knuth has assembled materials that offer a full portrait of both the scientist and the man. The final volume of a series of his collected papers, "Companion to the Papers of Donald Knuth" is essential for the Knuth completist.
(source: Nielsen Book Data)

• 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.

An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.