Download and read online Cooking for Geeks in PDF and EPUB 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
Download and read online Fitness for Geeks in PDF and EPUB Uses science and computer metaphors to explain how the body works and what it needs to thrive in terms of exercise, food, and health.
Download and read online The Geeky Chef Cookbook in PDF and EPUB Contains 50 step-by-step, illustrated recipes for foods seen in sci-fi and fantasy TV, movies, games and books.
Download and read online The Nerdy Nummies Cookbook in PDF and EPUB For bakers of all levels, this book is filled with fun projects perfect for the whole family. Print run 125,000.
Download and read online The Brothers Vonnegut in PDF and EPUB 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.
Download and read online Culinary Reactions in PDF and EPUB "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"--
Download and read online Molecular Gastronomy in PDF and EPUB Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.
Download and read online The Man s Book in PDF and EPUB 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.
Download and read online The Science of Cooking in PDF and EPUB 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
Download and read online The Geek Dad Book for Aspiring Mad Scientists in PDF and EPUB Fans of the New York Times bestselling Geek Dad and The Geek Dad's Guide to Weekend Fun will flock to the 3.0 version, The Geek Dad Book for Aspiring Mad Scientists. As Ken Denmead explains, most kids lack an understanding of science and an awareness of how it influences our everyday lives. What kids today need is a fun way to learn scientific concepts. This book will help scientists-in-the- making discover how our world works with creative project ideas, including how to: Grow crystals to power your Stargate and set your room aglow Extract your own DNA and decode your genes Build a MacGyver radio from nothing but cast-off electrical and office supplies Chock-full of instructional illustrations throughout, The Geek Dad Book for Aspiring Mad Scientists puts the fun back in science.
Download and read online Proof in PDF and EPUB A spirited, history-rich narrative on the art and science of alcohol discusses everything from fermentation and distillation to traditions and the effects of alcohol on the body and brain. 25,000 first printing.
Download and read online Stud Muffins in PDF and EPUB A full-color girlfriend's gift cookbook featuring creative muffin recipes with unforgettable serving suggestions. Each recipe is delivered by a sexy man—a stud muffin—who will give you a heart-pounding sugar rush. Thousands of men auditioned for the opportunity to showcase these quality goods with hardly any apron strings attached. The practical recipes are delicious and the stud muffin descriptions are guaranteed to be just as delectable. Fifty recipes include Orange You Cute Muffins, Midnight Snack Muffins, Secret Center Muffins, and Give Me S'More Muffins, to name a few—all hot and ready!
Download and read online Kitchen Chemistry in PDF and EPUB This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
Download and read online The Geek Manifesto in PDF and EPUB 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.
Download and read online Ratio in PDF and EPUB 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.