Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
Exploding myths and providing key takeaway advice for gardeners at any level, this book provides a shortcut to decades of gardening experience by explaining the science behind how a garden grows. How often should I water my plants? What’s the most effective slug deterrent? Could I breed my own unique variety of flower? Do plants have intelligence? Does it really matter when and how I prune? And why is my compost heap so slimy? If you find yourself seeking the answers to these questions and many more, then this may be the book for you! The world of gardening can be a mystifying place, with so many instructions to follow and often little explanation as to why. Dr Stuart Farrimond casts his scientific eye over the garden to answer all the horticultural questions you’ve ever wondered about. Get your gardening gloves on and dive straight in to discover: - An accessible guide structured around the life cycle of the garden, taking you from first shoots to pruning for renewal. - An accessible Q &A format, with stats and infographics to bring the story to life, as well as long-held gardening myths are exploded by new science. - Every way to greener fingers has action points so that you can understand the science, apply your gardening practice, and enjoy a flourishing garden. From hands-on, practical advice, to an exploration of the mental health benefits of gardening, whilst also covering topics such as the positive impact gardening can have on the earth during a time of climate crisis, The Science of Gardening debunks myths, and reveals the latest science often only taught at horticultural college. As a passionate newcomer to gardening, daunted by the mountain of often conflicting advice in gardening manuals, Dr Stuart Farrimond has set about testing the scientific basis of so much conventional wisdom and practice so you too can garden like a pro. A must-have gardening book for keen beginners with a passion for plants but who are daunted by the prospect of trawling through traditional gardening manuals for explanations, as well as experienced gardeners who are intrigued to find out the theory behind their practice and who want to improve on where they might be getting something wrong. At DK, we believe in the power of discovery. So why stop there? If you like Science of Gardening, then why try Science of Cooking or Science of Spice to complete the collection.
Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. This is the perfect cookbook for curious cooks and adventurous foodies. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and to innovate.
Transform your dishes from bland and boring to punchy and flavorsome with this definitive guide to spices. It’s time to spice up your home cooking! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Sure to get your tastebuds tingling, you can explore: - 52 exciting recipes from around the world which showcase each spice blend - An explanation of what spices are and how they're produced - Which countries favor which spices and a bit of the history behind it - Dozens of spice blends you can make and what you can use it for - A reference guide where you can conveniently look up each spice to understand how to use it - Various color-coded charts to help you learn the chemical compound that make up the flavors - Instructions on how to design your own spice blends - Beautiful photographs of spices and food Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you’re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love. If you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience. At DK, we believe in the power of discovery. So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too!
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
Every question you’ve ever had about everyday cooking and the science behind it — answered. How do I cook the perfect steak? How does citrus juice cook raw fish? Why does garlic make your breath smell? This fascinating science-based cookbook sheds light on questions that have puzzled generations of cooks! Discover a recipe book like no other from TV personality, food scientist and bestselling author Dr. Stuart Farrimond. Inside, you’ll discover: • Dynamic, full-color visuals make complex scientific concepts compelling and easy to understand. • Engaging question-and-answer format makes the science relevant to everyday cooking. • User-friendly book structure, with scientific concepts organized by food group and ingredient. • Step-by-step techniques — which demonstrate and underpin key concepts — add core, practical cooking instruction. Discover the techniques behind cooking A good recipe goes a long way, but if you can master the science behind it, you’ll be one step ahead. The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen. It gives you all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques to help you perfect your cooking. 3D graphics and engaging text make scientific concepts easy to grasp, and infographics bring culinary facts and stats to life. It is the ultimate gift for any self-respecting foodie or cook! Hungry for more? Don’t stop with The Science of Cooking - there are more books to discover! This series from DK is designed to help you perfect your cooking with practical instruction and understand what’s going on behind the scenes as you cook! Explore the science behind the art of making incredible spice blends to help you release the flavor in your dishes with The Science of Spice.
In Terrible Old Games You've Probably Never Heard Of, Stuart Ashen has created a collection of hilarious and damning reviews of some of the most bizarre, frustrating, pointless and downright terrible video games ever made. And he would know. . . he's played them all. Dripping with wry humour and featuring the best, worst graphics from the games themselves, this book encapsulates the atrocities produced in the days of tight budgets and low quality controls. These are the most appalling games that ever leaked from the industry's tear ducts and have long since been (rightly) relegated to the dusty shelves of history. Welcome to a world of games you never knew existed. You will probably wish you still didn't.
Explore the science behind your daily living habits and make your day healthier, happier, and more productive. Many of the activities we take for granted are in fact contrary to a healthy lifestyle. In this groundbreaking book, long-held beliefs are exploded by new science: drinking eight glasses a day is too much; breakfast isn't the most important meal of the day; smartphones are not making us all depressed. Bringing to bear the latest research in psychology, nutrition, biology, and physics, Dr. Stuart Farrimond unearths the facts behind the fads, and provides take-away advice on every area of our lives - and all delivered in Dr. Stu's trademark style; approachable, authoritative, and above all, entertaining. Live Your Best Life debunks pseudo-science and delivers only the facts. One day - one body - over 200 examples of science in action.
Our work began where the greatest classical morphologists left off; their best work was the start of ours. As our work progressed, the rigidity of basic, previous embryological principles was broken down as scientific knowledge advanced. At the same time, the molecular, biological characterization of the cell surface receptor systems progressed enormously with the invention of NUMEROUS monoclonal antibodies. Thus, thymology became once again very important because the thymus is the first and central organ of the human immunological system. Then, the question of immuno-neuroendocrine regulation arose and has only been partially answered. Our book seeks to explore what has not been explored. The topic of thymic epithelial cells is a unique one and has never been explored in any previous book as it is explored in this one. Only a handful of great thymologists remain in the world today, especially after the great loss the medical community suffered with the passing of Dr. Good, the list includes but is not limited to: Dr. Ritter and Dr. Kendall in England, Dr. Savino in Brazil, Dr. Dardenne in France, Dr. von Gaudecker in Germany, a few others in Belgium and Holland, and it is our hope that Dr. Bodey is among them. Nonetheless, a book on the thymus has not been written in the last five years and a book such as this one has never been. This book is based on a 30-year period of research and includes references from a broad range of sources spanning the globe and all sources, even those that were the beginning of thymic research. The book, thus, is uniquely well rounded, more so that previous works.
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