Cooking for Geeks

Cooking for Geeks Author Jeff Potter
ISBN-10 9781491928141
Year 2015-09-28
Pages 488
Language en
Publisher "O'Reilly Media, Inc."
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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 Geeky Chef Cookbook

The Geeky Chef Cookbook Author Cassandra Reeder
ISBN-10 9781631060496
Year 2015-05-19
Pages 144
Language en
Publisher Race Point Pub
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Contains 50 step-by-step, illustrated recipes for foods seen in sci-fi and fantasy TV, movies, games and books.

Fitness for Geeks

Fitness for Geeks Author Bruce W. Perry
ISBN-10 9781449336929
Year 2012-04-23
Pages 336
Language en
Publisher "O'Reilly Media, Inc."
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If you’re interested in how things work, this guide will help you experiment with one crucial system you usually ignore—your body and its health. Long hours focusing on code or circuits tends to stifle notions of nutrition, but with this educational and highly useful book you can approach fitness through science, whether it’s investigating your ancestral health or using the latest self-tracking apps and gear. Tune into components of your health through discussions on food, exercise, sleep, hormesis, and other issues—as well as interviews with various scientists and athletes—and discover healthy ways to tinker with your lifestyle. Learn to live in the modern digital world and still be physically vibrant Examine apps and widgets for self-tracking various fitness issues Zero in on carbs, fats, proteins, vitamins, minerals, and phytochemicals Find and choose food, and learn when to eat and when to fast Reboot your system through movement in the outside world Select from more than a dozen techniques for your gym workout Fuel fitness by focusing on the science of nutrition and supplements Apply lifestyle hacks, such as high-intensity exercise and good stress

Culinary Reactions

Culinary Reactions Author Simon Quellen Field
ISBN-10 9781569769607
Year 2011-11-01
Pages 288
Language en
Publisher Chicago Review Press
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"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--

The Science of Cooking

The Science of Cooking Author Joseph J. Provost
ISBN-10 9781118674208
Year 2016-05-02
Pages 560
Language en
Publisher John Wiley & Sons
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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wi≠ and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

The Nerdy Nummies Cookbook

The Nerdy Nummies Cookbook Author Rosanna Pansino
ISBN-10 9781501104015
Year 2015-11-03
Pages 256
Language en
Publisher Simon and Schuster
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For bakers of all levels, this book is filled with fun projects perfect for the whole family. Print run 125,000.

Chemistry in Your Kitchen

Chemistry in Your Kitchen Author Matthew Hartings
ISBN-10 9781782623137
Year 2016-12-29
Pages 330
Language en
Publisher Royal Society of Chemistry
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Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.

The Science of Cooking

The Science of Cooking Author Peter Barham
ISBN-10 3642631665
Year 2012-10-05
Pages 244
Language en
Publisher Springer
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A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

How to Read a French Fry

How to Read a French Fry Author Russ Parsons
ISBN-10 9780547346250
Year 2003-09-08
Pages 352
Language en
Publisher Houghton Mifflin Harcourt
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In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.

The Bob s Burgers Burger Book

The Bob s Burgers Burger Book Author Loren Bouchard
ISBN-10 0789331144
Year 2016-03-22
Pages 128
Language en
Publisher Universe
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The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes. With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album. Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day.Recipes include the "Bleu is the Warmest Cheese Burger," the "Bruschetta-Bout-It Burger," and the "Shoot-Out at the OK-ra Corral Burger (comes with Fried Okra)." Serve the "Sweaty Palms Burger (comes with Hearts of Palm)" to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the "I Know Why the Cajun Burger Sings Burger." Fully illustrated with all-new art in the series’s signature style, The Bob’s Burgers Burger Book showcases the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. All recipes come from the fan-created and heavily followed blog "The Bob’s Burger Experiment."

What If

What If Author Randall Munroe
ISBN-10 9780544272996
Year 2014-09-02
Pages 320
Language en
Publisher Houghton Mifflin Harcourt
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The creator of the incredibly popular webcomic xkcd presents his heavily researched answers to his fans' oddest questions, including “What if I took a swim in a spent-nuclear-fuel pool?” and “Could you build a jetpack using downward-firing machine guns?” 100,000 first printing.

The Science of Good Cooking

The Science of Good Cooking Author
ISBN-10 1933615982
Year 2012
Pages 486
Language en
Publisher Americas Test Kitchen
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Collects tips and advice on cooking and provides answers to common culinary questions, including how to melt cheese well and how to create flaky pastry.

The Brothers Vonnegut

The Brothers Vonnegut Author Ginger Strand
ISBN-10 9780374711542
Year 2015-11-17
Pages 320
Language en
Publisher Farrar, Straus and Giroux
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Worlds collide in this true story of weather control in the Cold War era and the making of Kurt Vonnegut In the mid-1950s, Kurt Vonnegut takes a job in the PR department at General Electric in Schenectady, where his older brother, Bernard, is a leading scientist in its research lab--or "House of Magic." Kurt has ambitions as a novelist, and Bernard is working on a series of cutting-edge weather-control experiments meant to make deserts bloom and farmers flourish. While Kurt writes zippy press releases, Bernard builds silver-iodide generators and attacks clouds with dry ice. His experiments attract the attention of the government; weather proved a decisive factor in World War II, and if the military can control the clouds, fog, and snow, they can fly more bombing missions. Maybe weather will even be the "New Super Weapon." But when the army takes charge of his cloud-seeding project (dubbed Project Cirrus), Bernard begins to have misgivings about the harmful uses of his inventions, not to mention the evidence that they are causing alarming changes in the atmosphere. In a fascinating cultural history, Ginger Strand chronicles the intersection of these brothers' lives at a time when the possibilities of science seemed infinite. As the Cold War looms, Bernard's struggle for integrity plays out in Kurt's evolving writing style. The Brothers Vonnegut reveals how science's ability to influence the natural world also influenced one of our most inventive novelists.

Japanese Cooking

Japanese Cooking Author Shizuo Tsuji
ISBN-10 4770030495
Year 2007-02-16
Pages 507
Language en
Publisher Kodansha International
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For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!

The Man s Book

The Man s Book Author Thomas Fink
ISBN-10 9781780222561
Year 2014-05-22
Pages 224
Language en
Publisher Hachette UK
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The definitive handbook of men's customs, habits and pursuits. How to be the sexy, knowledgeable, confident, poker-playing, roast-carving, whiskey-drinking man you know you can be. And how to have fun being him. The authoritative guide to being a man in the 21st century is here, at last. * Ever wondered which is the right way to walk with an umbrella? * Ever questioned just exactly what differentiates different types of beer or where all the single malt whiskies come from? * Ever wanted to work out without actually having to go to the gym and fancied doing it James Bond style? * Ever considered how a batiste shirt differs from a broadcloth one? If you have, you're in luck. The answers to every question you have ever needed to ask are within these pages, from how to strut your stuff on the dance floor to how to cook a decent chilli. Designed to help you out of any awkward situation, this book gives you any number of tips and hints for witty repartee down the pub, including why it's better to have an older mistress and the 85 ways to tie a tie. All this and so much more is explained in a systematic and intelligent way, with facts and figures, diagrams and tables. This indispensable guide for all men's rituals and practical habits belongs in every man's back pocket.