Author : Matt Mullins
Publisher : Cherry Lake
Page : 36 pages
File Size : 22,74 MB
Release : 2011-08-01
Category : Juvenile Nonfiction
ISBN : 1610801733
Complete a variety of fun science experiments using common kitchen items.
Author : Cesar Vega
Publisher : Columbia University Press
Page : 338 pages
File Size : 38,40 MB
Release : 2013-08-13
Category : Cooking
ISBN : 0231153457
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Author : Pellegrino Artusi
Publisher : University of Toronto Press
Page : 762 pages
File Size : 23,26 MB
Release : 2003-12-27
Category : Cooking
ISBN : 1442690968
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Author : Michael Brenner
Publisher : W. W. Norton & Company
Page : 376 pages
File Size : 24,7 MB
Release : 2020-10-20
Category : Science
ISBN : 0393634930
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author : Liz Lee Heinecke
Publisher :
Page : 147 pages
File Size : 21,68 MB
Release : 2014-08
Category : Crafts & Hobbies
ISBN : 1592539254
DIVAt-home science provides an environment for freedom, creativity and invention that is not always possible in a school setting. In your own kitchen, it’s simple, inexpensive, and fun to whip up a number of amazing science experiments using everyday ingredients./divDIV /divDIVScience can be as easy as baking. Hands-On Family: Kitchen Science Lab for Kids offers 52 fun science activities for families to do together. The experiments can be used as individual projects, for parties, or as educational activities groups./divDIV /divKitchen Science Lab for Kids will tempt families to cook up some physics, chemistry and biology in their own kitchens and back yards. Many of the experiments are safe enough for toddlers and exciting enough for older kids, so families can discover the joy of science together.
Author : Robert L. Wolke
Publisher : Courier Corporation
Page : 244 pages
File Size : 20,20 MB
Release : 2014-05-21
Category : Science
ISBN : 0486492893
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
Author : Stuart Farrimond
Publisher : Penguin
Page : 258 pages
File Size : 28,50 MB
Release : 2017-09-19
Category : Cooking
ISBN : 1465470794
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.
Author : Amra Sabic-El-Rayess
Publisher : Bloomsbury Publishing USA
Page : 385 pages
File Size : 11,86 MB
Release : 2020-09-15
Category : Juvenile Nonfiction
ISBN : 1547604557
The stunning memoir of a Muslim teen struggling to survive in the midst of the Bosnian genocide--and the stray cat who protected her family through it all. *Six Starred Reviews* A YALSA Excellence in Nonfiction Finalist A Capitol Choices Remarkable Book A Mighty Girl Best Book A Malala Fund Favorite Book Selection In 1992, Amra was a teen in Bihac, Bosnia, when her best friend said they couldn't speak anymore. Her friend didn't say why, but Amra knew the reason: Amra was Muslim. It was the first sign her world was changing. Then Muslim refugees from other Bosnian cities started arriving, fleeing Serbian persecution. When the tanks rolled into Bihac, bringing her own city under seige, Amra's happy life in her peaceful city vanished. But there is light even in the darkest of times, and she discovered that light in the warm, bonfire eyes of a stray cat. The little calico had followed the refugees into the city and lost her own family. At first, Amra doesn't want to bother with a stray; her family doesn't have the money to keep a pet. But with gentle charm this kitty finds her way into everyone's heart, and after a few near miracles when she seems to save the family, how could they turn her away? Here is the stunning true story of a teen who, even in the brutality of war, never wavered in her determination to obtain an education, maintain friendships, and even find a first love-and the cat who gave comfort, hope, and maybe even served as the family's guardian spirit.
Author : Liz Lee Heinecke
Publisher : Quarry Books
Page : 131 pages
File Size : 37,45 MB
Release : 2020-05-05
Category : Juvenile Nonfiction
ISBN : 1631598309
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 how to extract, mix, and smelt metals for cooking vessels, weapons, and jewelry. Early chemists distilled perfume, made soap, and perfected natural inks and dyes. Modern chemistry was born around 250 years ago, when measurement, mathematics, and the scientific method were officially applied to experimentation. In 1896, after the first draft of the periodic table was published, scientists rushed to fill in the blanks. The elemental discoveries that followed gave scientists the tools to visualize the building blocks of matter for the first time in history, and they proceeded to deconstruct the atom. Since then, discovery has accelerated at an unprecedented rate. At times, modern chemistry and its creations have caused heartbreaking, unthinkable harm, but more often than not, it makes our lives better. With this fascinating, hands-on exploration of the history of chemistry, inspire the next generation of great scientists.
Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Page : 1645 pages
File Size : 38,76 MB
Release : 2015-09-21
Category : Cooking
ISBN : 0393249867
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.
