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The Science of the Oven

The Science of the Oven Author Hervé This
ISBN-10 9780231147064
Release 2009
Pages 206
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Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.



The Science of Nutrition

The Science of Nutrition Author Edward Atkinson
ISBN-10 WISC:89047326822
Release 1896
Pages 246
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The Science of Nutrition has been writing in one form or another for most of life. You can find so many inspiration from The Science of Nutrition also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Science of Nutrition book for free.



Kitchen Mysteries

Kitchen Mysteries Author Hervé This
ISBN-10 9780231141710
Release 2010
Pages 220
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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.



Scientific American Inventions and Discoveries

Scientific American Inventions and Discoveries Author Rodney Carlisle
ISBN-10 9780471660248
Release 2005-01-28
Pages 512
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A unique A-to-Z reference of brilliance in innovation and invention Combining engagingly written, well-researched history with the respected imprimatur of Scientific American magazine, this authoritative, accessible reference provides a wide-ranging overview of the inventions, technological advances, and discoveries that have transformed human society throughout our history. More than 400 entertaining entries explain the details and significance of such varied breakthroughs as the development of agriculture, the "invention" of algebra, and the birth of the computer. Special chronological sections divide the entries, providing a unique focus on the intersection of science and technology from early human history to the present. In addition, each section is supplemented by primary source sidebars, which feature excerpts from scientists' diaries, contemporary accounts of new inventions, and various "In Their Own Words" sources. Comprehensive and thoroughly readable, Scientific American Inventions and Discoveries is an indispensable resource for anyone fascinated by the history of science and technology. Topics include: aerosol spray * algebra * Archimedes' Principle * barbed wire * canned food * carburetor * circulation of blood * condom * encryption machine * fork * fuel cell * latitude * music synthesizer * positron * radar * steel * television * traffic lights * Heisenberg's uncertainty principle



A Bun in the Oven

A Bun in the Oven Author Barbara Katz Rothman
ISBN-10 9781479882304
Release 2016-03-22
Pages 256
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There are people dedicated to improving the way we eat, and people dedicated to improving the way we give birth. A Bun in the Oven is the first comparison of these two social movements. The food movement has seemingly exploded, but little has changed in the diet of most Americans. And while there’s talk of improving the childbirth experience, most births happen in large hospitals, about a third result in C-sections, and the US does not fare well in infant or maternal outcomes. In A Bun in the Oven Barbara Katz Rothman traces the food and the birth movements through three major phases over the course of the 20th century in the United States: from the early 20th century era of scientific management; through to the consumerism of Post World War II with its ‘turn to the French’ in making things gracious; to the late 20th century counter-culture midwives and counter-cuisine cooks. The book explores the tension throughout all of these eras between the industrial demands of mass-management and profit-making, and the social movements—composed largely of women coming together from very different feminist sensibilities—which are working to expose the harmful consequences of industrialization, and make birth and food both meaningful and healthy. Katz Rothman, an internationally recognized sociologist named ‘midwife to the movement’ by the Midwives Alliance of North America, turns her attention to the lessons to be learned from the food movement, and the parallel forces shaping both of these consumer-based social movements. In both movements, issues of the natural, the authentic, and the importance of ‘meaningful’ and ‘personal’ experiences get balanced against discussions of what is sensible, convenient and safe. And both movements operate in a context of commercial and corporate interests, which places profit and efficiency above individual experiences and outcomes. A Bun in the Oven brings new insight into the relationship between our most intimate, personal experiences, the industries that control them, and the social movements that resist the industrialization of life and seek to birth change.



Lectures on the science of human life

Lectures on the science of human life Author Sylvester Graham
ISBN-10 OXFORD:590432489
Release 1854
Pages
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Lectures on the science of human life has been writing in one form or another for most of life. You can find so many inspiration from Lectures on the science of human life also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Lectures on the science of human life book for free.



The science of burning liquid fuel

The science of burning liquid fuel Author William Newton Best
ISBN-10 NYPL:33433090920996
Release 1913
Pages 157
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The science of burning liquid fuel has been writing in one form or another for most of life. You can find so many inspiration from The science of burning liquid fuel also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The science of burning liquid fuel book for free.



A Text book of the Science and Art of Bread making

A Text book of the Science and Art of Bread making Author William Jago
ISBN-10 MINN:31951000402589D
Release 1895
Pages 659
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A Text book of the Science and Art of Bread making has been writing in one form or another for most of life. You can find so many inspiration from A Text book of the Science and Art of Bread making also informative, and entertaining. Click DOWNLOAD or Read Online button to get full A Text book of the Science and Art of Bread making book for free.



The Science of Home Making

The Science of Home Making Author Emma Elizabeth Pirie
ISBN-10 WISC:89042025429
Release 1915
Pages 404
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The Science of Home Making has been writing in one form or another for most of life. You can find so many inspiration from The Science of Home Making also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Science of Home Making book for free.



Biscuit Baking Technology

Biscuit Baking Technology Author Iain Davidson
ISBN-10 9780128042120
Release 2016-01-25
Pages 348
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Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance; The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated; Provides details of best industry practice for safety, hygiene and maintenance of ovens; Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings; Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits.



Something from the Oven

Something from the Oven Author Laura Shapiro
ISBN-10 014303491X
Release 2005
Pages 306
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A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food forever. Reprint.



Cooking for Geeks

Cooking for Geeks Author Jeff Potter
ISBN-10 9781491928141
Release 2015-09-28
Pages 488
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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



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
ISBN-10 UOM:39015074940340
Release 1907
Pages
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The Boston Cooking School Magazine of Culinary Science and Domestic Economics has been writing in one form or another for most of life. You can find so many inspiration from The Boston Cooking School Magazine of Culinary Science and Domestic Economics also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Boston Cooking School Magazine of Culinary Science and Domestic Economics book for free.



Parrot in the Oven

Parrot in the Oven Author Victor Martinez
ISBN-10 9780062290571
Release 2013-06-11
Pages 240
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Perico, or parrot, was what Dad called me sometimes. It was from a Mexican saying about a parrot that complains how hot it is in the shade, while all along he's sitting inside an oven and doesn't know it.... For Manuel Hernandez, the year leading up to his test of courage, his initiation into a gang, is a time filled with the pain and tension, awkwardness and excitement of growing up in a crazy world. His dad spends most of his time and money at the local pool hall; his brother flips through jobs like a thumb through a deck of cards; and his mom never stops cleaning the house, as though one day the rooms will be so spotless they'll disappear into a sparkle, and she'll be free. Manny's dad is always saying that people are like money--there are million- and thousand- and hundred-dollar people out there, and to him, Manny is just a penny. But Manny wants to be more than a penny, smarter than the parrot in the oven. He wants to find out what it means to be a vato firme, a guy to respect. In this beautifully written novel, Victor Martinez gives readers a vivid portrait of one Mexican-American boy's life. Manny's story is like a full-color home movie--sometimes funny, sometimes sad, but always intensely original.For Manuel Hernandez, the year leading up to his test of courage, his initiation into a gang, is a time filled with the pain and tension, awkwardness and excitement of growing up in a mixed-up, crazy world. Manny’s dad is always calling him el perico, or parrot. It’s from a Mexican saying about a parrot that complains how hot it is in the shade while all along he’s sitting inside the oven and doesn’t know it. But Manny wants to be smarter than the parrot in the oven—he wants to find out what it means to be a vato firme, a guy to respect. From an exciting new voice in Chicano literature, this is a beautifully written, vivid portrait of one Mexican-American boy’s life. 1998 Pura Belpre Author Award 1996 Americas Award for Children’s and Young Adult Literature 1997 Books for the Teen Age (NY Public Library) 1996 National Book Award for Young People’s Literature



The Science of Skinny

The Science of Skinny Author Dee McCaffrey
ISBN-10 9780738215778
Release 2012-07-03
Pages 448
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With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural form is the true path to sustained weight loss and, in fact, the remedy for almost any health problem. We are so far removed from foods in their natural state that we now call them “health foods,” a sad admission that we’ve compromised our health for the sake of convenience. The Science of Skinny aims to create a space for change--to educate and enlighten readers on the value of proper nutrition so that they can find a healthier and more life-affirming relationship with their bodies and the food they eat. Offering serial dieters a healthy and lifelong way to shed pounds--and keep them off-- The Science of Skinny includes: kick-start plans; guidelines for family- and kid-friendly meals; quick and delicious menus and more than 50 recipes; shopping lists and eating-on-the-go tips; easy fitness routines; and more.



The Book of Why

The Book of Why Author Judea Pearl
ISBN-10 9780465097616
Release 2018-05-15
Pages 432
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How the study of causality revolutionized science and the world "Correlation is not causation." This mantra, chanted by scientists for more than a century, has led to a virtual prohibition on causal talk. Today, that taboo is dead. The causal revolution, instigated by Judea Pearl and his colleagues, has cut through a century of confusion and established causality--the study of cause and effect--on a firm scientific basis. His work explains how we can know easy things, like whether it was rain or a sprinkler that made a sidewalk wet; and how to answer hard questions, like whether a drug cured an illness. Pearl's work enables us to know not just whether one thing causes another: it lets us explore the world that is and the worlds that could have been. It shows us the essence of human thought and key to artificial intelligence. Anyone who wants to understand either needs The Book of Why.



Catalogue of Mechanical Engineering Collection in the Science Division of The Victoria and Albert Museum

Catalogue of Mechanical Engineering Collection in the Science Division of The Victoria and Albert Museum    Author Great Britain. Board of Education
ISBN-10 NYPL:33433090900568
Release 1908
Pages
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Catalogue of Mechanical Engineering Collection in the Science Division of The Victoria and Albert Museum has been writing in one form or another for most of life. You can find so many inspiration from Catalogue of Mechanical Engineering Collection in the Science Division of The Victoria and Albert Museum also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Catalogue of Mechanical Engineering Collection in the Science Division of The Victoria and Albert Museum book for free.