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Summary : 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.
Summary : Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.
Summary : The Science and Engineering of Materials Sixth Edition describes the foundations and applications of materials science as predicated upon the structure-processing-properties paradigm with the goal of providing enough science so that the reader may understand basic materials phenomena, and enough engineering to prepare a wide range of students for competent professional practice. By selecting the appropriate topics from the wealth of material provided in The Science and Engineering of Materials, instructors can emphasize materials, provide a general overview, concentrate on mechanical behavior, or focus on physical properties. Since the book has more material than is needed for a one-semester course, students will also have a useful reference for subsequent courses in manufacturing, materials, design, or materials selection. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Summary : THE SUNDAY TIMES BESTSELLER Transport your loved ones to Bombay this Christmas with the gift of Dishoom 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
Summary : Come into My Kitchen is an invitation from Ranveer to join him on a journey from the serpentine lanes of Lucknow to the streets of Boston to the sets of MasterChef. No rules or conventions here, just plenty of colour and texture, aroma and flavour, which merge into one beautiful dish after another. Redolent of Ranveer's love for local produce and spices, and enriched by meditations on tastes and cuisines, this book is garnished with his unique, almost playful, approach to cooking, eating and living.
Summary : boo hoo is a gripping, insider's account of the rise and fall of this most controversial of internet startups - a global, online retailer of sports and designer clothes.
Summary : This volume showcases previously unpublished research on theoretical, descriptive, and methodological innovations for understanding language patterns grounded in a Systemic Functional Linguistic perspective. Featuring contributions from an international range of scholars, the book demonstrates how advances in SFL have developed to reflect the breadth of variation in language and how descriptive methodologies for language have evolved in turn. Taken together, the volume offers a comprehensive account of Systemic Functional Language description, providing a foundation for practice and further research for students and scholars in descriptive linguistics, SFL, and theoretical linguistics.
Summary : 'David Higgins is a legend. He put me in my best physical shape and he educated me on stretching, strengthening and nutrition!' Margot Robbie 'When I met David, I was broken, physically. He patiently and caringly put me together again. His combinations of strength, Pilates, stretching and active release ... are nothing short of spectacular.' Samuel L. Jackson 'Working with DH is always fantastic because of his expertise as a fully qualified trainer, personal fitness and in-depth knowledge of nutrition.' Rebecca Ferguson David Higgins's Hollywood-tested Hollywood Body Plan will transform your everyday movement and treat the aches and pains that have built up over years of sedentary living. Once you have regained control of your body, you can live without stiffness and pain and exercise without fear of injury. RESET your body with David's 21-day workout. Just 21 minutes a day. Correct poor posture and body imbalance. The first part of David's plan will strengthen your core, activate your glutes, improve lower back movement and hip flexibility as well as pull back your shoulders and neck. Take 21 minutes a day for 21 days to put yourself back on the right path physically. Combined with David's 21-day food plan,you will soon find yourself moving with confidence, exercising without pain - and losing weight and feeling great! TRANSFORM your body The second part of David's plan is a transformational workout - a more dynamic, higher intensity exercise plan, 5 days a week. Get leaner, stronger and more toned as you follow this exercise and food programme. FOREVER FIX your body David's self-care programme is the third part of the plan and will help you treat muscle soreness, neck pain or backache and keep you on track for life. David's Hollywood Body Plan is a unique and corrective approach to exercise and diet, based on his belief that until you undo all the dysfunctional movement that you have developed over the years, all the exercise and diets you try will only be short-term fixes. This book will truly reset, transform and forever fix your body for life.
Summary : Bioremediation technologies are gaining immense credibility in the field of waste management because of their eco-compatibility nature. Biomass can interact and confront with water and soil pollutants in both active (live) as well as passive (dead) way, thereby offering numerous opportunities of exploring them for environmental clean-up. In 21st century, wastes are no longer a waste but are recognized as a valuable Resource. Employing novel and integrated strategies for the development of modern bioremediation processes is desperate need of the hour. This edited book on Applied Bioremediation - Active and Passive Approaches contains mix of interesting chapters that will certainly add to the advancement of knowledge and will provide the required valuable resource and stimulus to the researchers worldwide.
Summary : 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.
Summary : Edited and written by world experts in the field, this book definesand explains the clinical relevance of an important geriatricsyndrome: Sarcopenia. The book covers all recent scientificevidence and treatment options including interventions to improvesarcopenia, nutritional approaches to treat sarcopenia and thefuture of drug treatments.
Summary : The Chemical Scythe is the first book in a projected series to be published by Plenum Press in association with the International Disaster Institute. The aim of the series, Disaster Research in Practice, is to provide scientific and readable accounts on the most urgent areas of disaster research. It is fitting, therefore, that Dr. Hay's investigation into the nature and effects of dioxins heralds the new series. The problem of chemical hazards is one that we will have to learn to live with in future decades. Dr. Hay's book is an authoritative account of the chemistry and proven and potential effects of dioxins, and of the impli cations for safety planning. He concludes with a cautious, yet optimistic note-that indeed we can learn to live with such hazards, providing that we are prepared to understand and plan for the unexpected. The accident at Seveso in 1976 alerted the world to an imperfectly un derstood but immensely alarming environmental hazard. Public debate and argument as to the implications of dioxins and, indeed, the use of herbicides as aggressive weapons in Vietnam, rage on. And yet it is only through the painstaking research exemplified in this book that it will eventually be pos sible to promote the vital accountability on the part of industrialists and governments.
Summary : 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.