Metter Home Cooking Through Science
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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
A small revolution is remaking the world. The only problem is, we can't see it. Images and descriptions reveal the virtually invisible realities and possibilities of nanoscience. An introduction to the science and technology of small things. An overview of recent scientific advances that have given us our ever-shrinking microtechnology - for instance, an information processor connected by wires only 1,000 atoms wide. New methods are described that are used to study nanostructures, suggest ways of understanding their often bizarre behavior, and outline their uses in technology. The various means of making nanostructures are explained and speculated about their importance for critical developments in information processing, computation, biomedicine, and other areas. No Small Matter considers both the benefits and the risks of nano/microtechnology - from the potential of quantum computers and single-molecule genomic sequencers to the concerns about self-replicating nanosystems
"All the appetizing and inspiring recipes from 2012 can be found in this all-new collection by the editors of Cooking Light. This volume is filled with more than 700 recipes to bring new dishes and flavor combinations to your table, as well as fresh takes on all-time favorites. More than 70 full-color photographs, fresh ingredients, quick tips, the latest cooking techniques, and information about innovative kitchen equipment make this your must-have resource for preparing healthy and flavorful food. More than 100 menus are included to help you plan for every occasion. From everyday dinners to weekend entertaining, Cooking Light helps you round out your favorite dishes with excellent recipe-pairing suggestions."
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.
When Stanley the dog's owners go out at night, he likes to see how much mischief he can get away with.
Canning perfected the America’s Test Kitchen way. The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more. Let the experts at America's Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.
Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --
A biologist reveals the secret world hidden in a single square meter of old-growth forest--a finalist for the Pulitzer Prize and the Pen/E.O. Wilson Literary Science Writing Award Look out for David Haskell's new book, The Songs of Tree: Stories From Nature's Great Connectors, coming in April of 2017 In this wholly original book, biologist David Haskell uses a one- square-meter patch of old-growth Tennessee forest as a window onto the entire natural world. Visiting it almost daily for one year to trace nature's path through the seasons, he brings the forest and its inhabitants to vivid life. Each of this book's short chapters begins with a simple observation: a salamander scuttling across the leaf litter; the first blossom of spring wildflowers. From these, Haskell spins a brilliant web of biology and ecology, explaining the science that binds together the tiniest microbes and the largest mammals and describing the ecosystems that have cycled for thousands- sometimes millions-of years. Each visit to the forest presents a nature story in miniature as Haskell elegantly teases out the intricate relationships that order the creatures and plants that call it home. Written with remarkable grace and empathy, The Forest Unseen is a grand tour of nature in all its profundity. Haskell is a perfect guide into the world that exists beneath our feet and beyond our backyards.
The dramatic human story of an epic scientific quest and of one man's forty-year obsession to find a solution to the thorniest scientific dilemma of the day--"the longitude problem." Anyone alive in the eighteenth century would have known that "the longitude problem" was the thorniest scientific dilemma of the day-and had been for centuries. Lacking the ability to measure their longitude, sailors throughout the great ages of exploration had been literally lost at sea as soon as they lost sight of land. Thousands of lives and the increasing fortunes of nations hung on a resolution. One man, John Harrison, in complete opposition to the scientific community, dared to imagine a mechanical solution-a clock that would keep precise time at sea, something no clock had ever been able to do on land. Longitude is the dramatic human story of an epic scientific quest and of Harrison's forty-year obsession with building his perfect timekeeper, known today as the chronometer. Full of heroism and chicanery, it is also a fascinating brief history of astronomy, navigation, and clockmaking, and opens a new window on our world.
The historical ways in which electricity was generated in large central power plants and delivered to passive customers through a one-way transmission and distribution network – as everyone knows – is radically changing to one where consumers can generate, store and consume a significant portion of their energy needs energy locally. This, however, is only the first step, soon to be followed by the ability to share or trade with others using the distribution network. More exciting opportunities are possible with the increased digitalization of BTM assets, which in turn can be aggregated into large portfolios of flexible load and generation and optimized using artificial intelligence and machine learning. Examines the latest advances in digitalization of behind-the-meter assets including distributed generation, distributes storage and electric vehicles and – more important – how these assets can be aggregated and remotely monitored unleashing tremendous value and a myriad of innovative services and business models Examines what lies behind-the-meter (BTM) of typical customers and why managing these assets increasingly matter Describes how smart aggregators with intelligent software are creating value by optimizing how energy may be generated, consumed, stored o potentially shared o traded and between consumers; prosumers and prosumagers (that is, prosumers with storage) Explores new business models that are likely to disrupt the traditional interface between the incumbents and their customers
In and out of formal schooling, online and off, today’s learners must consume and integrate a level of information that is exponentially larger and delivered through a wider range of formats and viewpoints than ever before. The Handbook of Learning from Multiple Representations and Perspectives provides a path for understanding the cognitive, motivational, and socioemotional processes and skills necessary for learners across educational contexts to make sense of and use information sourced from varying inputs. Uniting research and theory from education, psychology, literacy, library sciences, media and technology, and more, this forward-thinking volume explores the common concerns, shared challenges, and thematic patterns in our capacity to make meaning in an information-rich society.
No matter which children's curriculum you use or what type of children's ministry program you have, Big Books will provide hours of creative Bible learning and fun! You'll find games, art activities, coloring pages, creative storytelling, object lessons, Bible talks, crafts, puzzles, science experiments, and more! Plus each Big Book is reproducible and comes with perforated pages and a Scripture index. Big Books are perfect for: Sunday School Children's Church Evening Programs Vacation Bible School Christian Schools Home Schools Camps Kids Learn About God Through Hands-On Experiments! This reproducible resource features: Experiments How to use each experiment with different Bible stories and Scriptures Step-by-step instructions and a "mess meter" Discussion questions and science facts
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
DON’T MISS BRIDGE OF CLAY, MARKUS ZUSAK’S FIRST NOVEL SINCE THE BOOK THIEF. The extraordinary #1 New York Times bestseller that is now a major motion picture, Markus Zusak's unforgettable story is about the ability of books to feed the soul. Nominated as one of America's best-loved novels by PBS’s The Great American Read. When Death has a story to tell, you listen. It is 1939. Nazi Germany. The country is holding its breath. Death has never been busier, and will become busier still. Liesel Meminger is a foster girl living outside of Munich, who scratches out a meager existence for herself by stealing when she encounters something she can’t resist–books. With the help of her accordion-playing foster father, she learns to read and shares her stolen books with her neighbors during bombing raids as well as with the Jewish man hidden in her basement. In superbly crafted writing that burns with intensity, award-winning author Markus Zusak, author of I Am the Messenger, has given us one of the most enduring stories of our time. “The kind of book that can be life-changing.” —The New York Times “Deserves a place on the same shelf with The Diary of a Young Girl by Anne Frank.” —USA Today
"The birth of Big Science can be traced to Berkeley, California, nearly nine decades ago, when a resourceful young scientist with a talent for physics and an even greater talent for promotion pondered his new invention and declared, 'I'm going to be famous!' Ernest Orlando Lawrence's cyclotron would revolutionize nuclear physics, but that was only the beginning of its impact. It would change our understanding of the basic building blocks of nature. It would help win World War II. Its influence would be felt in academia and international politics. It was the beginning of Big Science, "--Novelist.
Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).
Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essentialreference for every kitchen. Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
A smart and funny book by a prominent Harvard psychologist, which uses groundbreaking research and (often hilarious) anecdotes to show us why we’re so lousy at predicting what will make us happy – and what we can do about it. Most of us spend our lives steering ourselves toward the best of all possible futures, only to find that tomorrow rarely turns out as we had expected. Why? As Harvard psychologist Daniel Gilbert explains, when people try to imagine what the future will hold, they make some basic and consistent mistakes. Just as memory plays tricks on us when we try to look backward in time, so does imagination play tricks when we try to look forward. Using cutting-edge research, much of it original, Gilbert shakes, cajoles, persuades, tricks and jokes us into accepting the fact that happiness is not really what or where we thought it was. Among the unexpected questions he poses: Why are conjoined twins no less happy than the general population? When you go out to eat, is it better to order your favourite dish every time, or to try something new? If Ingrid Bergman hadn’t gotten on the plane at the end of Casablanca, would she and Bogey have been better off? Smart, witty, accessible and laugh-out-loud funny, Stumbling on Happiness brilliantly describes all that science has to tell us about the uniquely human ability to envision the future, and how likely we are to enjoy it when we get there. From the Hardcover edition.