Cooking for Geeks

Cooking for Geeks Author Jeff Potter
ISBN-10 9781491928141
Release 2015-09-28
Pages 488
Download Link Click Here

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

Fitness for Geeks Author Bruce W. Perry
ISBN-10 9781449336929
Release 2012-04-23
Pages 336
Download Link Click Here

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



The Geeky Chef Cookbook

The Geeky Chef Cookbook Author Cassandra Reeder
ISBN-10 9781631060496
Release 2015-05-19
Pages 144
Download Link Click Here

Contains 50 step-by-step, illustrated recipes for foods seen in sci-fi and fantasy TV, movies, games and books.



The Science of Cooking

The Science of Cooking Author Joseph J. Provost
ISBN-10 9781119210320
Release 2016-04-29
Pages 544
Download Link Click Here

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

The Nerdy Nummies Cookbook Author Rosanna Pansino
ISBN-10 9781501104015
Release 2015-11-03
Pages 256
Download Link Click Here

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
Release 2016-12-29
Pages 330
Download Link Click Here

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

Culinary Reactions Author Simon Quellen Field
ISBN-10 9781569769607
Release 2011-11-01
Pages 288
Download Link Click Here

"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 Brothers Vonnegut

The Brothers Vonnegut Author Ginger Strand
ISBN-10 9780374711542
Release 2015-11-17
Pages 320
Download Link Click Here

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

How to Read a French Fry Author Russ Parsons
ISBN-10 9780547346250
Release 2003-09-08
Pages 352
Download Link Click Here

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.



Amazing Edible Seeds

Amazing Edible Seeds Author Vicki Edgson
ISBN-10 9781911127536
Release 2017-05-01
Pages 176
Download Link Click Here

Trained nutritionist Vicki Edgson and experienced food writer Heather Thomas set out the origins, nutritional make-up and health benefits of 20 seed varieties before exploring their diverse and delicious culinary uses. With more than 50 recipes that demonstrate the amazing versatility of these small, nutrient-packed ingredients, Amazing Edible Seeds offers numerous ways to enjoy seeds, from sprinkling them over salads or your breakfast bowl, to the more unexpected and adventurous applications to stews, risottos and desserts. The comprehensive list of seeds in the book includes caraway, coriander, hemp, mustard, alfalfa, cardamom, cumin, fenugreek, nigella, pomegranate, vanilla, fennel, poppy, pumpkin, sunflower, buckwheat, chia, flaxseed, quinoa and sesame, all of which are split into specific seeds groups. The recipes in this book are bursting with flavour and colour, and international in their origins and appeal. There are traditional dishes and old favourites as well as innovative ideas that reflect current food trends. Suggested alternative combinations will inspire you to experiment further, and cater for plant-protein purists as well as those with wider-ranging appetites.



The Science of Cooking

The Science of Cooking Author Peter Barham
ISBN-10 3642631665
Release 2012-10-05
Pages 244
Download Link Click Here

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



The Science of Good Cooking

The Science of Good Cooking Author
ISBN-10 1933615982
Release 2012
Pages 486
Download Link Click Here

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 Geek Manifesto

The Geek Manifesto Author Mark Henderson
ISBN-10 9781446438848
Release 2012-05-10
Pages 416
Download Link Click Here

Whether we want to improve education or cut crime, to enhance public health or to generate clean energy, we need the experimental methods of science - the best tool humanity has yet developed for working out what works. Yet from the way we're governed to the news we're fed by the media we're let down by a lack of understanding and respect for its insights and evidence. In The Geek Manifesto Mark Henderson explains why and how we need to entrench scientific thinking more deeply into every aspect of our society. A new movement is gathering. Let's turn it into a force our leaders cannot ignore. This edition includes an appendix: 'A Geek Manifesto for America' by David Dobbs.



The Everything Vegan Cookbook

The Everything Vegan Cookbook Author Jolinda Hackett
ISBN-10 9781440502170
Release 2010-07-18
Pages 304
Download Link Click Here

Veganism is about more than just avoiding meat and dairy; it's about cooking and eating healthy food while being good to the planet. Luckily, being good to the planet can be delicious! The Everything Vegan Cookbook is filled with 300 recipes that you'll love, whether you're simply curious or a lifelong vegan, such as: Fat-Free Banana Bread Curried Pumpkin Soup Spicy Southern Jambalaya Maple Cinnamon Breakfast Quinoa Foolproof Vegan Fudge Sweetheart Raspberry Lemon Cupcakes Sinfully Delicious Vegan Ice Cream Chocolate Mocha Ice Cream Cooking for your family every day on wholesome vegan foods can be easy! From quick and easy recipes for hectic weeknights to indulgent breakfasts for lazy weekend mornings, you'll have the confidence you need to take on a healthy, meat- and dairy-free lifestyle.



Japanese Cooking

Japanese Cooking Author Shizuo Tsuji
ISBN-10 4770030495
Release 2007-02-16
Pages 507
Download Link Click Here

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!



Ratio

Ratio Author Michael Ruhlman
ISBN-10 9781416566120
Release 2009-04-07
Pages 272
Download Link Click Here

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.



Kitchen Chemistry

Kitchen Chemistry Author Ted Lister
ISBN-10 0854043896
Release 2005-01-01
Pages 125
Download Link Click Here

This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.