The Food Lab  Better Home Cooking Through Science Book
Score: 4.5
From 7 Ratings

The Food Lab Better Home Cooking Through Science

  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Release Date : 2015-09-21
  • Genre: Cooking
  • Pages : 960
  • ISBN 10 : 9780393249866

The Food Lab Better Home Cooking Through Science Book Description :

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.

Science News letter Book

Science News letter

  • Author :
  • Publisher :
  • Release Date : 1958
  • Genre: Science
  • Pages :
  • ISBN 10 : UOM:39015038821891

Science News letter Book Description :

History of Virginia Book
Score: 1
From 1 Ratings

History of Virginia

  • Author :
  • Publisher :
  • Release Date : 1924
  • Genre: Virginia
  • Pages :
  • ISBN 10 : UVA:X000381178

History of Virginia Book Description :

The Kitchen Pantry Scientist  Chemistry for Kids Book
Score: 4
From 1 Ratings

The Kitchen Pantry Scientist Chemistry for Kids

  • Author : Liz Lee Heinecke
  • Publisher : Quarry Books
  • Release Date : 2020-05-05
  • Genre: Juvenile Nonfiction
  • Pages : 128
  • ISBN 10 : 9781631598302

The Kitchen Pantry Scientist Chemistry for Kids Book Description :

Replicate a chemical reaction similar to one Marie Curie used to purify radioactive elements! Distill perfume using a method created in ancient Mesopotamia by a woman named Tapputi! Aspiring chemists will discover these and more amazing role models and memorable experiments in Chemistry for Kids. This engaging guide offers a series of snapshots of 25 scientists famous for their work with chemistry, from ancient history through today. Each lab tells the story of a scientist along with some background about the importance of their work, and a description of where it is still being used or reflected in today’s world. A step-by-step illustrated experiment paired with each story offers kids a hands-on opportunity for exploring concepts the scientists pursued, or are working on today. Experiments range from very simple projects using materials you probably already have on hand, to more complicated ones that may require a few inexpensive items you can purchase online. Just a few of the incredible people and scientific concepts you'll explore: Galan b. 129 AD Make soap from soap base, oil and citrus peels. Modern application: medical disinfectants Joseph Priestly b. 1733 Carbonate a beverage using CO2 from yeast or baking soda and vinegar mixture. Modern application: soda fountains Alessandra Volta b. 1745 Make a battery using a series of lemons and use it to light a LED. Modern application: car battery Tu Youyou b. 1930 Extract compounds from plants. Modern application: pharmaceuticals and cosmetics People have been tinkering with chemistry for thousands of years. Whether out of curiosity or by necessity, Homo sapiens have long loved to play with fire: mixing and boiling concoctions to see what interesting, beautiful, and useful amalgamations they could create. Early humans ground pigments to create durable paint for cave walls, and over the next 70 thousand years or so as civilizations took hold around the globe, people learned to make better medicines and discovered ho

Homes and Homebuilding Book

Homes and Homebuilding

  • Author :
  • Publisher :
  • Release Date : 1990
  • Genre: Architecture, Domestic
  • Pages :
  • ISBN 10 : UOM:39015013193795

Homes and Homebuilding Book Description :

Index of periodical articles selected from journals received in the National Housing Center Library.

Simple Slow Cooker Recipes Book
Score: 4
From 1 Ratings

Simple Slow Cooker Recipes

  • Author : Better Homes and Gardens
  • Publisher : Meredith Books
  • Release Date : 2004
  • Genre: Cooking
  • Pages : 416
  • ISBN 10 : 0696218348

Simple Slow Cooker Recipes Book Description :

A lay-flat comb-bound guide to preparing slow-cooked meals includes easy-to-prepare recipes for side dishes, soups, main dishes, stews, desserts, appetizers, beverages, and snacks of all kinds, including meatless recipes specially designed for vegetarian readers. Original. 75,000 first printing.

Silo Book


  • Author : Douglas McMaster
  • Publisher : Leaping Hare Press
  • Release Date : 2019-06-27
  • Genre: Cooking
  • Pages : 176
  • ISBN 10 : 9781782407355

Silo Book Description :

“This is not a cook book but a true source of knowledge and inspiration.” - Zero Waste Europe “I’ve always said that it’s in a chef’s DNA to utilize what would otherwise be thrown away. We are hardwired to take the uncoveted and make it delicious. But Doug McMaster is on another level entirely—he is doing some of the most thorough and thoughtful work on food waste today. This book gives you more than a glimpse into his mind. It provides a much needed roadmap for a future of limited resources and growing demands.” —Dan Barber, Chef/Co-owner of Blue Hill and Blue Hill at Stone Barns Silo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restaurant—a food system for the future. He’s a man on a mission—dedicated to weaning us from our entrenched and over-processed food habits, encouraging us to go for the purest, most natural and efficient way to cook and eat, committed to de-industrializing our food system so that we eat fresh, waste less and make the most of what nature gives us. "Closed-loop systems,” ”radical suppliers,” ”off-grid ingredients,” ”waste-free prep” and “clean farming” are just some of the words you will find in this polemic on the future of food as we know it. These are just some of the raw ingredients deftly chopped and mixed into an irresistible and intoxicating fusion. Part inspiration, part practical kitchen know-how, part philosophy—just add anarchic flavours and a dash of pure hope for a beautifully crafted book destined to be a refreshingly radical addition to your kitchen library.

Oaxaca Book


  • Author : Bricia Lopez
  • Publisher : Abrams
  • Release Date : 2019-10-22
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9781683356523

Oaxaca Book Description :

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

The New Grilling Book Book
Score: 4
From 1 Ratings

The New Grilling Book

  • Author : Better Homes and Gardens Books (Firm)
  • Publisher : Better Homes & Gardens Books
  • Release Date : 2002-01-11
  • Genre: Cooking
  • Pages : 372
  • ISBN 10 : 069621217X

The New Grilling Book Book Description :

Barbecue lovers will rejoice! This is the definitive guide to grilling, with everything cooks need to know, from the basics to the secrets of master grillers. Recipes include main dishes and sauces, appetizers, side dishes, even desserts.Cooking directions for charcoal and gas grills and smokers.Hundreds of timesaving tips. Color photos. Useful charts.Preparation and grilling times and nutrition information for every kitchen-tested recipe.

The Science of Cooking Book

The Science of Cooking

  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Release Date : 2017-09-19
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9781465470799

The Science of Cooking Book Description :

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.