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📒Cook S Science ✍ Guy Crosby
📝Cook s Science Book Synopsis : In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
📒Cooking For Geeks ✍ Jeff Potter
📝Cooking for Geeks Book Synopsis : Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This
📒Englightenment Or Empire ✍ Russell A. Berman
📝Englightenment Or Empire Book Synopsis : Enlightenment or Empire is a crucial contribution to our understanding of the culture of European colonialism. The book opens with a bold reconsideration of the relationship between the Enlightenment and colonialism, at the heart of which is an examination of two parallel texts-Captain James Cook's and Georg Foster's accounts of Cook's voyage of 1773. Berman then examines geography, religion, gender, and fiction in the writings of nineteenth-century travelers in Africa. He concludes with a discussion of the alternative anti-colonial traditions of Germany and France. Berman's book is a provocative contribution to current debates about the Enlightenment and its political legacy. In opposition to contemporary critics who argue that the Enlightenment is fully implicated in structures of domination, including colonialism, Berman argues for a more subtle, complex understanding of the political and cultural consequences of the Enlightenment. Russell A. Berman is a professor of German studies and comparative literature at Stanford University. He is the author of The Rise of the Modern German Novel: Crisis and Charisma; Modern Culture and Critical Theory: Art, Politics, and the Legacy of the Frankfurt School; and Cultural Studies of Modern Germany: History, Representation, and Nationhood.
📒What Einstein Told His Cook Kitchen Science Explained ✍ Robert L. Wolke
📝What Einstein Told His Cook Kitchen Science Explained Book Synopsis : "Wolke is Martha Stewart with a PhD." —American Scientist "Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices." —Publishers Weekly
📒What Einstein Kept Under His Hat Secrets Of Science In The Kitchen ✍ Robert L. Wolke
📝What Einstein Kept Under His Hat Secrets of Science in the Kitchen Book Synopsis : “All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron Chef Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
📒The Home Science Cook Book ✍ Mary Lincoln
📝The Home Science Cook Book Book Synopsis : ""Distinctly a cook-book,"" this 1910 volume by Mary Lincoln and Anna Barrows aims ""not to answer the question 'what"" as to choice of foods, nor ""why"" certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell ""how"" to put materials together to produce results pleasing to the eye and palate and nourishing to the body.""
📝Galaxy Science Fiction Book Synopsis :
📒Computer Science Logic ✍ Mogens Nielsen
📝Computer Science Logic Book Synopsis : This book constitutes the strictly refereed post-workshop proceedings of the 11th International Workshop on Computer Science Logic, CSL '97, held as the 1997 Annual Conference of the European Association on Computer Science Logic, EACSL, in Aarhus, Denmark, in August 1997. The volume presents 26 revised full papers selected after two rounds of refereeing from initially 92 submissions; also included are four invited papers. The book addresses all current aspects of computer science logics and its applications and thus presents the state of the art in the area.
📒The Year S Scholarship In Science Fiction Fantasy And Horror Literature ✍ Marshall B. Tymn
📝The Year s Scholarship in Science Fiction Fantasy and Horror Literature Book Synopsis :
📒The Science Of Good Cooking ✍ Cook's Illustrated
📝The Science of Good Cooking Book Synopsis : Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.