The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Author: J. Kenji López-Alt
Publsiher: W. W. Norton & Company
Total Pages: 960
Release: 2015-09-21
ISBN 10: 0393249867
ISBN 13: 9780393249866
Language: EN, FR, DE, ES & NL

The Food Lab Better Home Cooking Through Science Book Review:

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.

Science Through the Year Grades 1 2

Science Through the Year  Grades 1 2
Author: Laurie Hansen
Publsiher: Teacher Created Resources
Total Pages: 208
Release: 2007-04-15
ISBN 10: 1420687719
ISBN 13: 9781420687712
Language: EN, FR, DE, ES & NL

Science Through the Year Grades 1 2 Book Review:

Inquiry-based and easy-to-follow activities help students develop positive attitudes toward science. The experiments are aligned with national standards and cover the areas of physical, earth, and life science as well as health.

Mazdaznan Encyclopedia of Dietetics and Home Cook Book

Mazdaznan Encyclopedia of Dietetics and Home Cook Book
Author: Otoman Zar-Adusht Haʼnish
Publsiher: Unknown
Total Pages: 230
Release: 1909
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105012311283
Language: EN, FR, DE, ES & NL

Mazdaznan Encyclopedia of Dietetics and Home Cook Book Book Review:

The Science of Cooking

The Science of Cooking
Author: Stuart Farrimond
Publsiher: Penguin
Total Pages: 256
Release: 2017-09-19
ISBN 10: 1465470794
ISBN 13: 9781465470799
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Review:

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine
Author: Michael Brenner,Pia Sörensen,David Weitz
Publsiher: W. W. Norton & Company
Total Pages: 320
Release: 2020-10-20
ISBN 10: 0393634930
ISBN 13: 9780393634938
Language: EN, FR, DE, ES & NL

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine Book Review:

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Interdisciplinary Team Teaching

Interdisciplinary Team Teaching
Author: Reneta D. Lansiquot
Publsiher: Springer Nature
Total Pages: 154
Release: 2020-11-09
ISBN 10: 3030563022
ISBN 13: 9783030563028
Language: EN, FR, DE, ES & NL

Interdisciplinary Team Teaching Book Review:

This book explores the community of practice at New York City College of Technology engaged in interdisciplinary team teaching. Professors report on their high-impact practices when they combine the assets of different disciplines. Chapters feature examples of the innovative curriculum resulting from a true interdisciplinary system, including place-based learning. The book also discusses questions of validity and measuring the influence of high-impact practice within interdisciplinary co-teaching.

The America s Test Kitchen Cooking School Cookbook

The America s Test Kitchen Cooking School Cookbook
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 822
Release: 2013-10-15
ISBN 10: 1936493802
ISBN 13: 9781936493807
Language: EN, FR, DE, ES & NL

The America s Test Kitchen Cooking School Cookbook Book Review:

A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America's Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we've included over 2,500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need (and how to care for it) to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies. Illustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Every chapter ends with a library of the test kitchen's all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire. The America's Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking to cook better.

Arts A Science Matter

Arts  A Science Matter
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2022
ISBN 10: 981446273X
ISBN 13: 9789814462730
Language: EN, FR, DE, ES & NL

Arts A Science Matter Book Review:

The Boston Cooking School Magazine of Culinary Science and Domestic Economics

The Boston Cooking School Magazine of Culinary Science and Domestic Economics
Author: Janet McKenzie Hill
Publsiher: Unknown
Total Pages: 135
Release: 1908
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015074940332
Language: EN, FR, DE, ES & NL

The Boston Cooking School Magazine of Culinary Science and Domestic Economics Book Review:

Cooking Light Annual Recipes 2013

Cooking Light Annual Recipes 2013
Author: Editors of Cooking Light Magazine
Publsiher: Time Home Entertainment
Total Pages: 432
Release: 2012-12-03
ISBN 10: 0848741811
ISBN 13: 9780848741815
Language: EN, FR, DE, ES & NL

Cooking Light Annual Recipes 2013 Book Review:

"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."

The Wok Recipes and Techniques

The Wok  Recipes and Techniques
Author: J. Kenji López-Alt
Publsiher: W. W. Norton & Company
Total Pages: 672
Release: 2022-03-08
ISBN 10: 0393541223
ISBN 13: 9780393541229
Language: EN, FR, DE, ES & NL

The Wok Recipes and Techniques Book Review:

One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Cook Taste Learn

Cook  Taste  Learn
Author: Guy Crosby
Publsiher: Columbia University Press
Total Pages: 185
Release: 2019-12-10
ISBN 10: 0231550057
ISBN 13: 9780231550055
Language: EN, FR, DE, ES & NL

Cook Taste Learn Book Review:

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

Every Night Is Pizza Night

Every Night Is Pizza Night
Author: J. Kenji López-Alt
Publsiher: WW Norton
Total Pages: 48
Release: 2020-09-01
ISBN 10: 1324005262
ISBN 13: 9781324005261
Language: EN, FR, DE, ES & NL

Every Night Is Pizza Night Book Review:

Best-selling author J. Kenji López-Alt introduces Pipo, a girl on a quest to prove that pizza is the best food in the world. Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is scientific fact. But when she sets out on a neighborhood-spanning quest to prove it, she discovers that “best” might not mean what she thought it means. Join Pipo as she cooks new foods with her friends Eugene, Farah, Dakota, and Ronnie and Donnie. Each eating experiment delights and stuns her taste buds. Is a family recipe for bibimbap better than pizza? What about a Moroccan tagine that reminds you of home? Or is the best food in the world the kind of food you share with the people you love? Warm and funny, with bright, whimsical illustrations by Gianna Ruggiero, Every Night Is Pizza Night is a story about open-mindedness, community, and family. With a bonus pizza recipe for young readers to cook with their parents, Every Night Is Pizza Night will make even the pickiest eaters hungry for something new.

Condensed Matter Nuclear Science

Condensed Matter Nuclear Science
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2022
ISBN 10: 9814478717
ISBN 13: 9789814478717
Language: EN, FR, DE, ES & NL

Condensed Matter Nuclear Science Book Review:

The Oxford Handbook of Soft Condensed Matter

The Oxford Handbook of Soft Condensed Matter
Author: Eugene M. Terentjev,David A. Weitz
Publsiher: OUP Oxford
Total Pages: 640
Release: 2015-02-26
ISBN 10: 0191044067
ISBN 13: 9780191044069
Language: EN, FR, DE, ES & NL

The Oxford Handbook of Soft Condensed Matter Book Review:

Soft condensed matter is a relatively new topic. Condensed matter has typically referred to more traditional liquids, which have a long history of study, or to solids, which have focused more commonly on hard materials, driven in large measure by the importance of structural materials or the metals and semiconductors which drove the rapid evolution of microelectronics. It is only relatively recently, over the past 20 to 30 years, that soft condensed matter has matured into its own identifiable field. However, the field is an amalgam of many subfields, and many of these have themselves much longer histories. This handbook serves as an overview of many of these topics. Because of the great breadth, it is impossible to include them all; nevertheless, the key subjects of soft condensed matter are represented here. Together, they form both an introduction and an overview of the field. Each topic, and its representing Chapter, could have been a full size book - in fact, there are a number of such books on many of the topics covered in the handbook. Our aim here was to give a current snapshot of the field, identify the key principles at play and the most prominent (and promising) ways of its further development, provide essential references for anyone to follow the subject, but not necessarily go into a lot of detail on each topic.

Serious Eater

Serious Eater
Author: Ed Levine
Publsiher: Penguin
Total Pages: 288
Release: 2019-06-11
ISBN 10: 0525533559
ISBN 13: 9780525533559
Language: EN, FR, DE, ES & NL

Serious Eater Book Review:

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns

Spirit Matter Before the Bar of Modern Science

Spirit   Matter Before the Bar of Modern Science
Author: Isaac Winter Heysinger
Publsiher: Unknown
Total Pages: 433
Release: 1910
ISBN 10: 1928374650XXX
ISBN 13: HARVARD:AH5ABX
Language: EN, FR, DE, ES & NL

Spirit Matter Before the Bar of Modern Science Book Review:

Australian Curriculum Science Year 5 ages 10 11 years

Australian Curriculum Science   Year 5   ages 10 11 years
Author: Anonim
Publsiher: R.I.C. Publications
Total Pages: 81
Release: 2011
ISBN 10: 174126992X
ISBN 13: 9781741269925
Language: EN, FR, DE, ES & NL

Australian Curriculum Science Year 5 ages 10 11 years Book Review:

"Australian curiculum science-foundation to year 7 is a series of books written specifically to support the national curriculum. Science literary texts introduce concepts and are supported by practical hands-on activities, predominately experiments."--Foreword.

Power of Science Tec 6

Power of Science   Tec    6
Author: Anonim
Publsiher: Scholar Publishing House
Total Pages: 135
Release: 2022
ISBN 10: 9788171726417
ISBN 13: 8171726410
Language: EN, FR, DE, ES & NL

Power of Science Tec 6 Book Review:

Illuminating How Identities Stereotypes and Inequalities Matter through Gender Studies

Illuminating How Identities  Stereotypes and Inequalities Matter through Gender Studies
Author: D. Nicole Farris,Mary Ann Davis,D'Lane R. Compton
Publsiher: Springer Science & Business
Total Pages: 198
Release: 2014-04-30
ISBN 10: 9401787182
ISBN 13: 9789401787185
Language: EN, FR, DE, ES & NL

Illuminating How Identities Stereotypes and Inequalities Matter through Gender Studies Book Review:

This collection highlights and extends contemporary women's and gender studies by presenting theoretical analyses and innovative research conceptualizations, applications and methodologies via a diverse variety of popular-in-the-classroom topics, such as changing masculinities; comedic/dramatic portrayals of ethnicity and discrimination; stigma and differences within mainstream media gender stereotypes; intersections of gendered and sexual identities in social media and fundamental institutions. These topics emphasize relevant issues and nuances within popular culture, identities and perceptions and social problems and illustrate the breadth of gender studies and its applications, while the diverse methodologies like historical comparisons; ethnographic, demographic and statistical analyses, demonstrate its epistemology. Each chapter remains solidly founded in gender theory while making significant innovative contributions to the overall field.