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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
📒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 Washington Quarterly Magazine of Arts Science and Literature Book Synopsis :
📒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.
📒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.""
📒Kitchen Mysteries ✍ Hervé This
📝Kitchen Mysteries Book Synopsis : Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.
📒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 :
📒Matters Of Exchange ✍ Harold John Cook
📝Matters of Exchange Book Synopsis : In this provocative book, Richard Sennett looks at the ways today's global, ever-mutable form of capitalism is affecting our lives. He analyzes how changes in work ethic, in our attitudes toward merit and talent, and in public and private institutions have all contributed to what he terms 'the spectre of uselessness', and he concludes with suggestions to counter this disturbing new culture.
📒Encyclopedia Of Polymer Science And Engineering ✍ Herman Francis Mark
📝Encyclopedia of polymer science and engineering Book Synopsis : Entirely rewritten, this multi-volume work has been expanded to reflect the vast changes that have occurred in polymer & plastics technology over the past twenty years. Each volume contains approximately 850 pages, including about 200 tables & 3,000 literature citations. Over 100 new subjects are introduced in the new edition. Coverage includes natural & synthetic polymers, plastics, fibers, elastomers, computer topics, & processing. There is a 50% increase in pages devoted to engineering & processing, including CAD/CAM, Robotics & Composites. All computer topics in the Second Edition are totally new.
📒The Science Teacher S Activity A Day Grades 5 10 ✍ Pam Walker
📝The Science Teacher s Activity A Day Grades 5 10 Book Synopsis : A hands-on and fun-filled resource for teaching science to middle and high school students New in the 5-Minute Fundamentals Series, The Science Teacher's Activity-A-Day, Grades 6-12, includes 180 easy, five-minute hook or sponge activities to capture learners' attention and introduce lessons. Divided into three units, Physical Science, Life Science, and Earth and Space Science; the activities cover topics based on the National Science Education Standards. All the book's activities can be done with materials that are inexpensive and easy to find Includes quick and fun "sponge" activities that are designed to engage students All the activities take about 5 minutes to complete The Science Teacher's Activity-a-Day is an ideal resource for middle and high school science teachers.
📒In The Wake Of Cook ✍ David Mackay
📝In the Wake of Cook Book Synopsis :
📒Romanticism And Science 1773 1833 ✍ Tim Fulford
📝Romanticism and Science 1773 1833 Book Synopsis :
📒Captain Cook ✍ Glyndwr Williams
📝Captain Cook Book Synopsis : Essays reassess Cook's standing as a leading figure in eighteenth-century history, exploration and the advancement of science.
📝Encyclopedia of Polymer Science and Engineering Liquid Crystalline Polymers to Mining Applications Book Synopsis : Entirely rewritten, this multi-volume work has been expanded to reflect the vast changes that have occurred in polymer & plastics technology over the past twenty years. Each volume contains approximately 850 pages, including about 200 tables & 3,000 literature citations. Over 100 new subjects are introduced in the new edition. Coverage includes natural & synthetic polymers, plastics, fibers, elastomers, computer topics, & processing. There is a 50% increase in pages devoted to engineering & processing, including CAD/CAM, Robotics & Composites. All computer topics in the Second Edition are totally new.
📒Science And Exploration In The Pacific ✍ Margarette Lincoln
📝Science and Exploration in the Pacific Book Synopsis : The exploration of the Pacific in the eighteenth century by western Europeans has an enduring fascination for both specialists and a wider public. Within this field, Cook's voyages have a particular appeal: they include exciting elements of danger, scientific investigation, encounters between different cultures. The essays in this volume take as their point of departure Cook's first voyage in the Endeavour (1768-71); they re-evaluate its political and social context, look at the expectations and outcomes of the event, and focus on the scientific and cultural issues emerging from this and subsequent Pacific voyages.
📒The Kitchen As Laboratory ✍ Cesar Vega
📝The Kitchen as Laboratory Book Synopsis : Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.
📝Hand Book of Practical Cookery for Ladies and Professional Cooks Book Synopsis : Published in 1867 in New York, Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot. An immigrant from France, Blot opened the first French cooking school in America and created this epicurean collection as an extension of his celebrated classes. In Hand-Book of Practical Cookery, Blot emphasizes the “good things in life” and wisely states in the preface, “Food is the most important of our wants; we cannot exist without it.” Basing recipes on precise and scientific measurements and including clear explanations of techniques and definitions, the Hand-Book of Practical Cookery, for Ladies and Professional Cooks includes recipes such as Beef Tongue with Sauces, Cabinet Pudding, Fried Celery, Duck with Garniture, Roasted Eel, and Candied Pears. After the book’s release in 1867, the New York Times positively reviewed it and ended with the bold statement, “The book ought to be in the hands of every housekeeper in the land”—and its value is still evident to modern-day cooks. This edition of Hand-Book of Practical Cookery, for Ladies and Professional Cooks was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
📒A Short History Of Science To The Nineteenth Century ✍ Charles Singer
📝A Short History of Science to the Nineteenth Century Book Synopsis : This fascinating and highly readable study by a noted historian uses maps, charts and diagrams to trace the development of the idea of a rational and interconnected material world across two and half millennia.