The Perfect Sausage and Other Fundamental Formulas PDF Download
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Author: Kjartan Poskitt
Publisher:
ISBN: 9781407107165
Category : Mathematics
Languages : en
Pages : 0
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Book Description
Murderous Maths has been given a gorgeous new cover look! For readers floundering with their formulas, the next in the unchallenged Murderous Maths series, the Perfect sausage, reveals how to make the perfect fried egg, get your fair share of the gangster's leftover pizza and what makes money really interesting. Can the Mathsmobile take the pace? Using a host of hilarious characters, Kjartan Poskitt presents all the tricks, tips and shortcuts to maths they don't teach at school.
Author: Kjartan Poskitt
Publisher:
ISBN: 9781407107165
Category : Mathematics
Languages : en
Pages : 0
Get Book Here
Book Description
Murderous Maths has been given a gorgeous new cover look! For readers floundering with their formulas, the next in the unchallenged Murderous Maths series, the Perfect sausage, reveals how to make the perfect fried egg, get your fair share of the gangster's leftover pizza and what makes money really interesting. Can the Mathsmobile take the pace? Using a host of hilarious characters, Kjartan Poskitt presents all the tricks, tips and shortcuts to maths they don't teach at school.
Author: Michael Ruhlman
Publisher: Simon and Schuster
ISBN: 1416566120
Category : Cooking
Languages : en
Pages : 307
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Book Description
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.
Author: Pam Anderson
Publisher: Clarkson Potter
ISBN: 0767902793
Category : Cooking
Languages : en
Pages : 306
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Book Description
Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.
Author: Philippe Flajolet
Publisher: Cambridge University Press
ISBN: 1139477161
Category : Mathematics
Languages : en
Pages : 825
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Book Description
Analytic combinatorics aims to enable precise quantitative predictions of the properties of large combinatorial structures. The theory has emerged over recent decades as essential both for the analysis of algorithms and for the study of scientific models in many disciplines, including probability theory, statistical physics, computational biology, and information theory. With a careful combination of symbolic enumeration methods and complex analysis, drawing heavily on generating functions, results of sweeping generality emerge that can be applied in particular to fundamental structures such as permutations, sequences, strings, walks, paths, trees, graphs and maps. This account is the definitive treatment of the topic. The authors give full coverage of the underlying mathematics and a thorough treatment of both classical and modern applications of the theory. The text is complemented with exercises, examples, appendices and notes to aid understanding. The book can be used for an advanced undergraduate or a graduate course, or for self-study.
Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Paul I. Palmer
Publisher: John Wiley & Sons
ISBN: 0470971932
Category : Science
Languages : en
Pages : 216
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Book Description
Essential Maths for Geoscientists: An Introduction is an accessible, student-friendly introduction to the mathematics required by those students taking degree courses within the geosciences. Clearly structured throughout, this book carefully guides students step by step through the first mathematics they will encounter and provides numerous applied examples throughout to enhance students’ understanding and to place each technique in context. Opening with a chapter explaining the need for studying mathematics within geosciences, this book then moves on to cover algebra, solving equations, logarithms and exponentials, uncertainties, errors and statistics, trigonometry, vectors and basic calculus. The final chapter helps to bring the subject all together and provides detailed applied questions to test students’ knowledge. Worked applied examples are included in each chapter along with applied problem questions which are a mix of straightforward maths questions, word questions and more involved questions that involve the manipulation and interpretation of real and synthetic data. The emphasis in the book is on the application of relatively rudimentary mathematics to real-life scientific problems within the geosciences, enabling students to make use of current-day research problems and real datasets.
Author: Oscar Levin
Publisher: Createspace Independent Publishing Platform
ISBN: 9781534970748
Category :
Languages : en
Pages : 342
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Book Description
This gentle introduction to discrete mathematics is written for first and second year math majors, especially those who intend to teach. The text began as a set of lecture notes for the discrete mathematics course at the University of Northern Colorado. This course serves both as an introduction to topics in discrete math and as the "introduction to proof" course for math majors. The course is usually taught with a large amount of student inquiry, and this text is written to help facilitate this. Four main topics are covered: counting, sequences, logic, and graph theory. Along the way proofs are introduced, including proofs by contradiction, proofs by induction, and combinatorial proofs. The book contains over 360 exercises, including 230 with solutions and 130 more involved problems suitable for homework. There are also Investigate! activities throughout the text to support active, inquiry based learning. While there are many fine discrete math textbooks available, this text has the following advantages: It is written to be used in an inquiry rich course. It is written to be used in a course for future math teachers. It is open source, with low cost print editions and free electronic editions.
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Edward Frenkel
Publisher: Basic Books
ISBN: 0465069959
Category : Mathematics
Languages : en
Pages : 314
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Book Description
An awesome, globe-spanning, and New York Times bestselling journey through the beauty and power of mathematics What if you had to take an art class in which you were only taught how to paint a fence? What if you were never shown the paintings of van Gogh and Picasso, weren't even told they existed? Alas, this is how math is taught, and so for most of us it becomes the intellectual equivalent of watching paint dry. In Love and Math, renowned mathematician Edward Frenkel reveals a side of math we've never seen, suffused with all the beauty and elegance of a work of art. In this heartfelt and passionate book, Frenkel shows that mathematics, far from occupying a specialist niche, goes to the heart of all matter, uniting us across cultures, time, and space. Love and Math tells two intertwined stories: of the wonders of mathematics and of one young man's journey learning and living it. Having braved a discriminatory educational system to become one of the twenty-first century's leading mathematicians, Frenkel now works on one of the biggest ideas to come out of math in the last 50 years: the Langlands Program. Considered by many to be a Grand Unified Theory of mathematics, the Langlands Program enables researchers to translate findings from one field to another so that they can solve problems, such as Fermat's last theorem, that had seemed intractable before. At its core, Love and Math is a story about accessing a new way of thinking, which can enrich our lives and empower us to better understand the world and our place in it. It is an invitation to discover the magic hidden universe of mathematics.
