What Einstein Kept Under His Hat: Secrets of Science in the Kitchen PDF Download
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Author: Robert L. Wolke
Publisher: W. W. Norton & Company
ISBN: 0393343286
Category : Cooking
Languages : en
Pages : 489
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Book Description
Chock-full of exercises and strategies, this book will allow clients to deepen the key principles of interpersonal neurobiology that Bonnie Badenoch wrote about in her earlier book. Topics include spotting implicit patterns, observing the bond with kindness, expanding our coherent narratives, coming to terms with the passage of time, and weaving brain talk into personal understanding. Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
Author: Robert L. Wolke
Publisher: W. W. Norton & Company
ISBN: 0393343286
Category : Cooking
Languages : en
Pages : 489
Get Book Here
Book Description
Chock-full of exercises and strategies, this book will allow clients to deepen the key principles of interpersonal neurobiology that Bonnie Badenoch wrote about in her earlier book. Topics include spotting implicit patterns, observing the bond with kindness, expanding our coherent narratives, coming to terms with the passage of time, and weaving brain talk into personal understanding. Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
Author: Robert L. Wolke
Publisher: W. W. Norton & Company
ISBN: 0393341658
Category : Cooking
Languages : en
Pages : 489
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Book Description
Providing information that will make readers better shoppers, cooks and eaters, Robert L. Wolke debunks misconceptions with logic.
Author: Robert L. Wolke
Publisher: Courier Corporation
ISBN: 0486492893
Category : Science
Languages : en
Pages : 244
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Book Description
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Category : Cooking
Languages : en
Pages : 258
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Book Description
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 bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. 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 &· Lemonade with Chameleon Eggs—an acid indicator
Author: Mark Miodownik
Publisher: Houghton Mifflin Harcourt
ISBN: 0544236041
Category : History
Languages : en
Pages : 277
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Book Description
An eye-opening adventure deep inside the everyday materials that surround us, from concrete and steel to denim and chocolate, packed with surprising stories and fascinating science.
Author: Joshua Foer
Publisher: Penguin
ISBN: 1101475978
Category : Science
Languages : en
Pages : 341
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Book Description
The blockbuster phenomenon that charts an amazing journey of the mind while revolutionizing our concept of memory “Highly entertaining.” —Adam Gopnik, The New Yorker “Funny, curious, erudite, and full of useful details about ancient techniques of training memory.” —The Boston Globe An instant bestseller that has now become a classic, Moonwalking with Einstein recounts Joshua Foer's yearlong quest to improve his memory under the tutelage of top "mental athletes." He draws on cutting-edge research, a surprising cultural history of remembering, and venerable tricks of the mentalist's trade to transform our understanding of human memory. From the United States Memory Championship to deep within the author's own mind, this is an electrifying work of journalism that reminds us that, in every way that matters, we are the sum of our memories.
Author: Melanie Warner
Publisher: Simon and Schuster
ISBN: 145166673X
Category : Business & Economics
Languages : en
Pages : 281
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Book Description
If a piece of individually wrapped cheese retains its shape, colour, and texture for years, what does it say about the food we eat and feed our children? Former New York Timesbusiness reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening-and sometimes disturbing-account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally devastating food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis. From breakfast cereal to chicken subs to nutrition bars, processed foods account for roughly 70 percent of our nation's calories. Despite the growing presence of farmers' markets and organic produce, strange food additives are nearly impossible to avoid. Combining meticulous research, vivid writing, and cultural analysis, Warnerblows the lid off the largely undocumented-and lightly regulated-world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called "healthy" foods.
Author: Sam Kean
Publisher: Little, Brown
ISBN: 0316089087
Category : Science
Languages : en
Pages : 333
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Book Description
From New York Times bestselling author Sam Kean comes incredible stories of science, history, finance, mythology, the arts, medicine, and more, as told by the Periodic Table. Why did Gandhi hate iodine (I, 53)? How did radium (Ra, 88) nearly ruin Marie Curie's reputation? And why is gallium (Ga, 31) the go-to element for laboratory pranksters? The Periodic Table is a crowning scientific achievement, but it's also a treasure trove of adventure, betrayal, and obsession. These fascinating tales follow every element on the table as they play out their parts in human history, and in the lives of the (frequently) mad scientists who discovered them. The Disappearing Spoon masterfully fuses science with the classic lore of invention, investigation, and discovery -- from the Big Bang through the end of time. Though solid at room temperature, gallium is a moldable metal that melts at 84 degrees Fahrenheit. A classic science prank is to mold gallium spoons, serve them with tea, and watch guests recoil as their utensils disappear.
Author: Celeste Ng
Publisher: Penguin
ISBN: 0143127551
Category : Fiction
Languages : en
Pages : 337
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Book Description
A New York Times Book Review Notable Book of the Year • A New York Times Book Review Editors' Choice • Winner of the Alex Award and the Massachusetts Book Award • Named a Best Book of the Year by NPR, San Francisco Chronicle, Entertainment Weekly, The Huffington Post, BuzzFeed, Grantland Booklist, St. Louis Post-Dispatch, Shelf Awareness, Book Riot, School Library Journal, Bustle, and Time Our New York The acclaimed debut novel by the author of Little Fires Everywhere and Our Missing Hearts “A taut tale of ever deepening and quickening suspense.” —O, the Oprah Magazine “Explosive . . . Both a propulsive mystery and a profound examination of a mixed-race family.” —Entertainment Weekly “Lydia is dead. But they don’t know this yet.” So begins this exquisite novel about a Chinese American family living in 1970s small-town Ohio. Lydia is the favorite child of Marilyn and James Lee, and her parents are determined that she will fulfill the dreams they were unable to pursue. But when Lydia’s body is found in the local lake, the delicate balancing act that has been keeping the Lee family together is destroyed, tumbling them into chaos. A profoundly moving story of family, secrets, and longing, Everything I Never Told You is both a gripping page-turner and a sensitive family portrait, uncovering the ways in which mothers and daughters, fathers and sons, and husbands and wives struggle, all their lives, to understand one another.
Author: Theodore Gray
Publisher: Black Dog & Leventhal
ISBN: 0316392839
Category : Science
Languages : en
Pages : 806
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Book Description
In Molecules, bestselling author Theodore Gray demonstrates, through stunning, never-before-seen images and illustrations, how the elements of the periodic table combine to form the molecules that make up our world. Everything physical is made up of the elements and the infinite variety of molecules they form when they combine with each other. In Molecules, Theodore Gray takes the next step in the story that began with the periodic table in his best-selling book, The Elements: A Visual Exploration of Every Known Atom in the Universe. Here, he explores, through fascinating stories and trademark stunning photography, the most interesting, essential, useful, and beautiful of the millions of chemical structures that make up every material in the world. Gray begins with an explanation of how atoms bond to form molecules and compounds, as well as the difference between organic and inorganic chemistry. He then goes on to explore the vast array of materials molecules can create, including: soaps and solvents; goops and oils; rocks and ores; ropes and fibers; painkillers and dangerous drugs; sweeteners; perfumes and stink bombs; colors and pigments; and controversial compounds including asbestos, CFCs, and thimerosal. Big, gorgeous photographs, as well as diagrams of the compounds and their chemical bonds, rendered with never before seen beauty, fill the pages and capture molecules in their various states. As he did in The Elements, Gray shows us molecules as we've never seen them before. It's the perfect book for his loyal fans who've been eager for more and for anyone fascinated with the mysteries of the material world.
