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The Photography of Modernist Cuisine

The Photography of Modernist Cuisine Author Nathan Myhrvold
ISBN-10 0982761023
Release 2013
Pages 312
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The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.



Health Care Administration

Health Care Administration Author Lawrence F. Wolper
ISBN-10 9780763757915
Release 2010-04-12
Pages 794
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Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.



Modernist Bread

Modernist Bread Author Nathan Myhrvold
ISBN-10 0982761058
Release 2017-05-27
Pages 2500
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Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.



Modernist Cuisine Stainless Steel Slipcase

Modernist Cuisine Stainless Steel Slipcase Author Nathan Myhrvold
ISBN-10 0999292900
Release 2017-11-07
Pages
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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).



The Elements of Dessert

The Elements of Dessert Author Francisco J. Migoya
ISBN-10 9781118764657
Release 2012-10-12
Pages 544
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In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts.Ê He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.Ê Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours.Ê Inspirational and instructive photographs display steps, techniques, and finished desserts. Ê



Vets and Pets

Vets and Pets Author Dava Guerin
ISBN-10 9781510721944
Release 2017-09-26
Pages 232
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Experience firsthand the inspiring and heartwarming bonds between wounded veterans and their service and companion animals. "Vets and Pets tells fifteen emotional and entertaining stories of the incredible bonds between wounded warriors, veterans, and other service members and their service and companion animals. Whether these special relationships are with dogs, cats, horses, pigs, or even birds of prey, readers will discover how these remarkable animals help veterans return to civilian life and live independently while simultaneously bringing joy and confidence into their lives. Tyler struggled to adjust to civilian life after losing both of his legs in Afghanistan, until he met his intelligent and willfully disobedient red European Doberman pinscher, Apollo. Vietnam veteran Patrick regained a sense of well-being and hope through the study of birds of prey. Max the horse has helped numerous veterans learn to trust, improve their communication, and increase their self-confidence and self-esteem. Mandi discovered that the intelligence and unconditional love of pigs were exactly what she needed to heal from an abusive past and a disappointing army-training injury. These are just a few of the uplifting stories that are featured in this striking collection. In addition to exploring the unique, lifelong bonds that can develop between veterans and their animal companions, Vets and Pets spotlights extraordinary nonprofits that unite wounded warriors with service and companion animals, including Pets for Patriots, Hooves Marching for Mercy, Horses Helping Heroes, and Avian Veteran Alliance, among others. A portion of the proceeds from this book will be donated to Pets for Patriots.



Molecular Gastronomy

Molecular Gastronomy Author Hervé This
ISBN-10 023113312X
Release 2006
Pages 377
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Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.



Bread Science

Bread Science Author Emily Jane Buehler
ISBN-10 0977806804
Release 2006-01-01
Pages 254
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Bread Science has been writing in one form or another for most of life. You can find so many inspiration from Bread Science also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Bread Science book for free.



Neverworld Wake

Neverworld Wake Author Marisha Pessl
ISBN-10 9780399553950
Release 2018-06-05
Pages 336
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Five friends. Only one can survive the Neverworld Wake. Who would you choose? From the acclaimed New York Times bestselling author of Special Topics in Calamity Physics and Night Film comes an absorbing psychological suspense thriller in which fears are physical and memories come alive. "A thriller that will grip readers from the start." --Hypable Once upon a time, back at Darrow-Harker School, Beatrice Hartley and her five best friends were the cool kids, the beautiful ones. Then the shocking death of Jim--their creative genius and Beatrice's boyfriend--changed everything. One year after graduation, Beatrice is returning to Wincroft--the seaside estate where they spent so many nights sharing secrets, crushes, plans to change the world--hoping she'll get to the bottom of the dark questions gnawing at her about Jim's death. But as the night plays out in a haze of stilted jokes and unfathomable silence, Beatrice senses she's never going to know what really happened. Then a mysterious man knocks on the door. Blithely, he announces the impossible: time for them has become stuck, snagged on a splinter that can only be removed if the former friends make the harshest of decisions. Now Beatrice has one last shot at answers . . . and at life. And so begins the Neverworld Wake. "Brilliantly creepy. . . . A mystery within a mystery." --The New York Times "A truly eerie reading experience." --Nylon "The first must-read of beach season." --Town & Country "A dark and twisty tale brimming with psychological suspense." --Bustle



Easy Culinary Science for Better Cooking

Easy Culinary Science for Better Cooking Author Jessica Gavin
ISBN-10 9781624144844
Release 2018-05-08
Pages 224
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Simple science is all that's required for transforming dinner from a good dish and making it a great dish. Jessica Gavin, culinary scientist, teaches recipes that help make meals that are better, faster and more delicious any night of the week. This practical and unique cookbook will help take your cooking to the next level by uncovering the science behind cooking great food. Recipes will be infused with Jessica's food science knowledge, and categories include 15-minute recipes, recipes by technique/device (slow cooker, pressure cooker), baking and more. This book will feature 75 recipes and 60 photographs.



Modernist Bread German Edition

Modernist Bread German Edition Author Francisco Migoya
ISBN-10 0999292935
Release 2019-05-07
Pages
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Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.



Sea and Smoke

Sea and Smoke Author Blaine Wetzel
ISBN-10 9780762453115
Release 2015-10-27
Pages 272
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2016 GOURMAND AWARDS NATIONAL WINNER: FISH 2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world. The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant's rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world's great destination restaurants.



wd 50

wd 50 Author Wylie Dufresne
ISBN-10 9780062318541
Release 2017-10-17
Pages 352
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The first cookbook from groundbreaking chef Wylie Dufresne—the story of wd~50, his pioneering restaurant on Manhattan’s Lower East Side, and the dishes that made it famous When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs with his wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese. A cookbook that doubles as a time capsule, wd~50 explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurant—one that was so distinctive that upon its closing in 2014, New York Times critic Pete Wells was inspired to compare it to the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is an essential piece of culinary memorabilia.



Bread Illustrated

Bread Illustrated Author America's Test Kitchen (Firm)
ISBN-10 9781940352602
Release 2016
Pages 432
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In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.



Modernist Cuisine Techniques and equipment

Modernist Cuisine  Techniques and equipment Author
ISBN-10 0982761007
Release 2011
Pages
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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.



The Sullivan Street Bakery Cookbook

The Sullivan Street Bakery Cookbook Author Jim Lahey
ISBN-10 9780393247299
Release 2017-11-07
Pages 288
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New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome. Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”



Tartine Bread

Tartine Bread Author Chad Robertson
ISBN-10 9781452100289
Release 2013-10-29
Pages 304
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For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.