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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 HARVARD:HNFIP8
Release 1892
Pages 179
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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.



Thinking Outside the Oven

Thinking Outside the Oven Author Ned Conger
ISBN-10 9781532000119
Release 2016-08-27
Pages 150
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After completing highly successful careers in naval intelligence, public affairs, and combat aircraft development, author Ned Conger has produced solutions to fifty-eight problems and situations, most of them applicable to every nation worldwide, but some designed for specific areas in the United States. In Thinking Outside the Oven, he shares his thoughts on an array of subjects, the most important of which is a plan for countering global warming, a program that can be implemented immediately. In addition, he offers a series of essays that look at a wide range of topicsfrom improving the marking of streets and highways, to countering avian flu, to revitalizing Americas cities by elevating park areas, and to improving fuel mileage in eighteen-wheelers. Presenting solutions to some common and heavyweight problems that plague the world right now, Thinking Outside the Oven is intended as a stimulus for much-needed action. Conger encourages the public to get involved and act.



The Oven

The Oven Author Sophie Goldstein
ISBN-10 1935233335
Release 2015-06-16
Pages 80
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Ozone depletion and dwindling resources have driven the human race into domed cities where population controls are strictly enforced. When a young couple goes looking for an anti-government paradise in the desert they may have found more than they bargained for. Sophie Goldstein is a graduate of the Center for Cartoon Studies. In 2014 she won an Ignatz Award for her mini-comic "House of Women, Part I".



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 9781479855308
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.



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.



Cooking with the Sun

Cooking with the Sun Author Beth Halacy
ISBN-10 0962906921
Release 1992
Pages 114
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Briefly traces the history of solar cooking, shows how to make a solar oven and a solar hot plate, and provides recipes for vegetables, casseroles, poultry, fish, meat, breads, and desserts



The Bread Builders

The Bread Builders Author Alan Scott
ISBN-10 9781603580137
Release 1999-07-01
Pages 250
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Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.



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 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.



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.



DIY How to Make a Solar Oven

DIY  How to Make a Solar Oven Author Sharon Buydens
ISBN-10 1515302040
Release 2015-07-30
Pages 96
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Sharon Buydens first served on the Board of Directors as Secretary and newsletter editor for the El Paso Solar Energy Association (www.espea.org) starting in 1989 (under her previous name). After learning about passive solar home design, and teaching workshops, attending events, promoting solar on Earth Day committees, she designed and built a passive solar straw bale house in Nebraska. Upon returning to El Paso in 1999 she became EPSEA's Project Manager for three bi-national and EPA grants to install solar water distillers in border colonias, and was first female EPSEA President in 2001. Today Sharon writes books and teaches others about the many practical aspects of solar energy.



The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science Author J. Kenji López-Alt
ISBN-10 9780393249866
Release 2015-09-21
Pages 938
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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.



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.



One Pan Done

One Pan   Done Author Molly Gilbert
ISBN-10 9781101906460
Release 2017-02-07
Pages 256
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The author of the runaway hit Sheet Pan Suppers expands her repertoire with easy and delicious recipes for dutch ovens, skillets, casserole baking dishes, and more. In One Pan & Done, Molly Gilbert shows you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, sweet treats. Think of it as fast slow-cooking, but with the benefits of baking, roasting, and broiling for concentrated, intense flavor every time. The best part is that with Molly’s simple, hands-off recipes, you’ll have time to savor your meal and enjoy your company. Whether you’re an over-scheduled parent, a busy young professional, or even an accomplished cook, you deserve food that’s big on flavor, but simple on steps. With Molly’s recipes, you get in the kitchen, and you get out. Kick the oven door shut as you walk away—your meal is One Pan & Done.