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Cooking For Geeks

Author : Jeff Potter
ISBN : 9781491928141
Genre : Cooking
File Size : 50. 83 MB
Format : PDF
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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

Fitness For Geeks

Author : Bruce Perry
ISBN : 9781449399894
Genre : Health & Fitness
File Size : 44. 36 MB
Format : PDF, ePub
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Uses science and computer metaphors to explain how the body works and what it needs to thrive in terms of exercise, food, and health.

The Geeky Chef Cookbook

Author : Cassandra Reeder
ISBN : 9781631060496
Genre : Cooking
File Size : 79. 11 MB
Format : PDF, Kindle
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Contains 50 step-by-step, illustrated recipes for foods seen in sci-fi and fantasy TV, movies, games and books.

The Science Of Cooking

Author : Joseph J. Provost
ISBN : 9781119210320
Genre : Science
File Size : 37. 64 MB
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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 Wine; 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

Author : Rosanna Pansino
ISBN : 9781501104015
Genre : Cooking
File Size : 82. 73 MB
Format : PDF, Docs
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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

Author : Matthew Hartings
ISBN : 9781782623137
Genre :
File Size : 50. 77 MB
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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.

Culinary Reactions

Author : Simon Quellen Field
ISBN : 9781569769607
Genre : Cooking
File Size : 30. 39 MB
Format : PDF, ePub, Mobi
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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 Food Lab Better Home Cooking Through Science

Author : J. Kenji López-Alt
ISBN : 9780393249866
Genre : Cooking
File Size : 62. 3 MB
Format : PDF, Kindle
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The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. 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 Brothers Vonnegut

Author : Ginger Strand
ISBN : 9780374711542
Genre : Biography & Autobiography
File Size : 87. 67 MB
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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.

How To Read A French Fry

Author : Russ Parsons
ISBN : 9780547346250
Genre : Cooking
File Size : 66. 44 MB
Format : PDF, ePub
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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.

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