Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Release :2015-09-21
Total pages :938
Language : EN, FR, DE, ES
ISBN : 9780393249866

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.

Author : J. Kenji López-Alt
Publisher : W W Norton & Company Incorporated
Release :2015
Total pages :958
Language : EN, FR, DE, ES
ISBN : 0393081087

Whether he's boiling hundreds of eggs to figure out what really makes their shells stick or frying up dozens of steaks to debunk long-held myths, J. Kenji López- Alt shows that home cooks don't need a state-of-the-art kitchen to cook pitch-perfect meals. In a unique book centered on beloved American dishes such as prime rib roast, Caesar salad, and buttermilk biscuits, Kenji explores the science behind searing, baking, blanching, and roasting. In hundreds of easy-to-make recipes with over 1,000 full-color images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make scrambled eggs extra fluffy or creamy, and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practiced chef, The Food Lab gives readers practical tools and new approaches that they can apply the next time they step into the kitchen.

Author : Carol Byrd-Bredbenner
Publisher : Goodheart-Willcox Pub
Release :2000-01-01
Total pages :188
Language : EN, FR, DE, ES
ISBN : 1566377196

This book includes 40 carefullyy planned experiments, each experiment provides all the elements needed to prepare a well-organized, meaningful lesson, with knowledge and skills students gain, can serve them for a lifetime.

Author : N.A
Publisher :
Release :2010
Total pages :329
Language : EN, FR, DE, ES
ISBN : OCLC:724111059

Author : Joshua Evans,Nordic Food Lab,Roberto Flore,Michael Bom Frøst
Publisher : Phaidon Press
Release :2017-05-01
Total pages :336
Language : EN, FR, DE, ES
ISBN : 0714873349

A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.

Author : Nikki Rust
Publisher :
Release :2019-06-14
Total pages :120
Language : EN, FR, DE, ES
ISBN : 1073860256

The DIY cookbook to note down your 120 favorite recipes. Simply a great recipe book to write in and capture all your cooking secrets. * Table of contents to keep an overview of your recipes * 120 lovingly designed pages for your recipes and notes * Extra space for even more notes at the end of the book * Letter format (8.5 x 11 inches) * The perfect gift for everyone

Author : Roger Wood,Anders Nilsson,Harriet Wallin,Royal Society of Chemistry (Great Britain). Information Services
Publisher : Royal Society of Chemistry
Release :1998
Total pages :312
Language : EN, FR, DE, ES
ISBN : 085404566X

Annotation Quality in the Food Analysis Laboratory explains the procedures that a food analysis lab must consider to meet fit-for-purpose requirements in analytical data to ensure the necessary quality standards. The authors consider the need to introduce quality assurance, different quality models, and legal issues. They discuss specific aspects of laboratory practice and particular areas of accreditation that may cause problems for analytical laboratories.

Author : W. F. Harrigan
Publisher : Gulf Professional Publishing
Release :1998
Total pages :532
Language : EN, FR, DE, ES
ISBN : 0123260434

Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.

Author : Jean M. Bartunek,Jane McKenzie
Publisher : Taylor & Francis
Release :2017-07-06
Total pages :218
Language : EN, FR, DE, ES
ISBN : 9781317328346

While executives are keen to harness organizational knowledge and improve business performance, the topic of how academics can produce rigorous and relevant theory in working relationships with practitioners is a much contested topic. Many aspects of this knowledge co-creation can create tensions, and the ways in which research is conducted and published can affect practitioner acceptance, as well as its consequent uptake and use in different contexts. Expertly compiled by Jean Bartunek and Jane McKenzie, with contributions from global thinkers in the field, this book offers a concise and up-to-date review of the essential analysis and action underlying scholarly engagement with the world of business. It discusses the sorts of capabilities academics need to collaborate effectively with practitioners and illustrates good practice through international case studies drawn from acknowledged centres of excellence. These show how to negotiate different constituencies with different priorities, values, and practices to work together to produce research of rigor and relevance. It will be a key reference and resource for all researchers who are engaged with practitioners, and an invaluable tool for training academics to develop research with impact.

Author : Zaid Hassan
Publisher : Berrett-Koehler Publishers
Release :2014-02-03
Total pages :240
Language : EN, FR, DE, ES
ISBN : 9781626560758

Current responses to our most pressing societal challenges—from poverty to ethnic conflict to climate change—are not working. These problems are incredibly dynamic and complex, involving an ever-shifting array of factors, actors, and circumstances. They demand a highly fluid and adaptive approach, yet we address them by devising fixed, long-term plans. Social labs, says Zaid Hassan, are a dramatically more effective response. Social labs bring together a diverse a group of stakeholders—not to create yet another five-year plan but to develop a portfolio of prototype solutions, test those solutions in the real world, use the data to further refine them, and test them again. Hassan builds on a decade of experience—as well as drawing from cutting-edge research in complexity science, networking theory, and sociology—to explain the core principles and daily functioning of social labs, using examples of pioneering labs from around the world. He offers a new generation of problem solvers an effective, practical, and exciting new vision and guide.