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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
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Resumen del Editor
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work.
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne.
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Our gut is almost as important to us as our brain, yet we know very little about how it works. Gut: The Inside Story is an entertaining, informative tour of the digestive system from the moment we raise a tasty morsel to our lips until the moment our body surrenders the remnants to the toilet bowl. No topic is too lowly for the author's wonder and admiration, from the careful choreography of breaking wind to the precise internal communication required for a cleansing vomit.
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Doctors opinion
- De KevinMcVeigh en 03-02-17
De: Giulia Enders
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Chemistry and Our Universe
- How It All Works
- De: Ron B. Davis, The Great Courses
- Narrado por: Ron B. Davis
- Duración: 30 h y 6 m
- Grabación Original
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General
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Historia
Chemistry and Our Universe: How It All Works is your in-depth introduction to this vital field, taught through 60 engaging half-hour lectures that are suitable for any background or none at all. Covering a year’s worth of introductory general chemistry at the college level, plus intriguing topics that are rarely discussed in the classroom, this amazingly comprehensive course requires nothing more advanced than high-school math. Your guide is Professor Ron B. Davis, Jr., a research chemist and award-winning teacher at Georgetown University.
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Great Professor, Hard to Follow.
- De Jen en 05-14-19
De: Ron B. Davis, y otros
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Inspired
- How to Create Tech Products Customers Love, Second Edition
- De: Marty Cagan
- Narrado por: Marty Cagan
- Duración: 7 h y 45 m
- Versión completa
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How do today's most successful tech companies - Amazon, Google, Facebook, Netflix, Tesla - design, develop, and deploy the products that have earned the love of literally billions of people around the world? Perhaps surprisingly, they do it very differently from the vast majority of tech companies. In Inspired, technology product management thought leader Marty Cagan provides listeners with a master class in how to structure and staff a vibrant and successful product organization and how to discover and deliver technology products that your customers will love.
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Great book, terrible audio wanted to ask a refund
- De Srikanth Ramanujam en 11-15-18
De: Marty Cagan
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The Selfish Gene
- De: Richard Dawkins
- Narrado por: Richard Dawkins, Lalla Ward
- Duración: 16 h y 12 m
- Versión completa
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Richard Dawkins' brilliant reformulation of the theory of natural selection has the rare distinction of having provoked as much excitement and interest outside the scientific community as within it. His theories have helped change the whole nature of the study of social biology, and have forced thousands to rethink their beliefs about life.
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Better than print!
- De J. D. May en 07-31-12
De: Richard Dawkins
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The Theory of Everything: The Quest to Explain All Reality
- De: Don Lincoln, The Great Courses
- Narrado por: Don Lincoln
- Duración: 12 h y 21 m
- Grabación Original
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General
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Narración:
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Historia
At the end of his career, Albert Einstein was pursuing a dream far more ambitious than the theory of relativity. He was trying to find an equation that explained all physical reality - a theory of everything. Experimental physicist and award-winning educator Dr. Don Lincoln takes you on this exciting journey in The Theory of Everything: The Quest to Explain All Reality. Suitable for the intellectually curious at all levels and assuming no background beyond basic high-school math, these 24 half-hour lectures cover recent developments at the forefront of particle physics and cosmology.
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Audible’s Best Science Offering, A Gem
- De MikeB en 12-08-18
De: Don Lincoln, y otros
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There's No Such Thing as Bad Weather
- A Scandinavian Mom's Secrets for Raising Healthy, Resilient, and Confident Kids (from Friluftsliv to Hygge)
- De: Linda Åkeson McGurk
- Narrado por: Ann Richardson
- Duración: 8 h y 39 m
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Bringing Up Bébé meets Last Child in the Woods in this lively, insightful memoir about a mother who sets out to discover if the nature-centric parenting philosophy of her native Scandinavia holds the key to healthier, happier lives for her American children.
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Great concept, interesting writing.
- De Kate en 11-03-17
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How the Earth Works
- De: Michael E. Wysession, The Great Courses
- Narrado por: Michael E. Wysession
- Duración: 24 h y 31 m
- Grabación Original
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General
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Historia
How the Earth Works takes you on an astonishing journey through time and space. In 48 lectures, you will look at what went into making our planet - from the big bang, to the formation of the solar system, to the subsequent evolution of Earth.
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Excellent course
- De Doug B. en 05-23-19
De: Michael E. Wysession, y otros
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Welcome to the Universe
- An Astrophysical Tour
- De: Michael A. Strauss, J. Richard Gott, Neil deGrasse Tyson
- Narrado por: Michael Butler Murray
- Duración: 17 h y 53 m
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Welcome to the Universe is a personal guided tour of the cosmos by three of today's leading astrophysicists. Inspired by the enormously popular introductory astronomy course that Neil deGrasse Tyson, Michael A. Strauss, and J. Richard Gott taught together at Princeton, this book covers it all - from planets, stars, and galaxies to black holes, wormholes, and time travel.
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All About What We Know About the Universe - ALL
- De J.B. en 02-17-17
De: Michael A. Strauss, y otros
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Letters from an Astrophysicist
- De: Neil deGrasse Tyson
- Narrado por: Neil deGrasse Tyson, Vikas Adam, Piper Goodeve, y otros
- Duración: 5 h y 35 m
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Astrophysicist Neil deGrasse Tyson has attracted one of the world’s largest online followings with his fascinating, widely accessible insights into science and our universe. Now, Tyson invites us to go behind the scenes of his public fame by unveiling his candid correspondence with people across the globe who have sought him out in search of answers. In this hand-picked collection of 100 letters, Tyson draws upon cosmic perspectives to address a vast array of questions about science, faith, philosophy, life, and of course, Pluto.
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Dear Neil...
- De Tina G. en 10-14-19
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Zombified: Real-World Lessons from Fictional Apocalypses
- De: Athena Aktipis, The Great Courses
- Narrado por: Athena Aktipis
- Duración: 2 h y 33 m
- Grabación Original
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Athena Aktipis of Arizona State University is a self-professed apocalypse enthusiast, and as the host of the podcast Zombified, she knows the undead inside and out. With Zombified: Real-World Lessons from Fictional Apocalypses, she’s compiled her research and insights into a fascinating Audible Original that will have you thinking deeper about all those shambling, brain-hungry corpses in pop culture—not to mention our everyday lives. Drawing on years of research on zombies and zombification, these six lessons offer a fun way to explore and understand the many forces that influence us.
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Good attempt, lackluster execution
- De R. MCRACKAN en 10-14-23
De: Athena Aktipis, y otros
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The Last Season
- De: Eric Blehm
- Narrado por: Jonathan Davis
- Duración: 12 h y 34 m
- Versión completa
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General
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Destined to become a classic of adventure literature, The Last Season examines the extraordinary life of legendary backcountry ranger Randy Morgenson and his mysterious disappearance in California's unforgiving Sierra Nevada - mountains as perilous as they are beautiful. Eric Blehm's masterful work is a gripping detective story interwoven with the riveting biography of a complicated, original, and wholly fascinating man.
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Well Written Character Study of an NPS Ranger
- De Kathy in CA en 06-23-16
De: Eric Blehm
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The Quantum Universe
- (And Why Anything That Can Happen, Does)
- De: Brian Cox, Jeff Forshaw
- Narrado por: Samuel West
- Duración: 8 h y 28 m
- Versión completa
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General
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Narración:
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Historia
In The Quantum Universe, Brian Cox and Jeff Forshaw approach the world of quantum mechanics in the same way they did in Why Does E=mc2? and make fundamental scientific principles accessible - and fascinating - to everyone.The subatomic realm has a reputation for weirdness, spawning any number of profound misunderstandings, journeys into Eastern mysticism, and woolly pronouncements on the interconnectedness of all things. Cox and Forshaw's contention? There is no need for quantum mechanics to be viewed this way.
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Not suitable as an audio book
- De SPN en 03-29-22
De: Brian Cox, y otros
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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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
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The Food Lab
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. 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, 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.
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The Flavor Equation
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
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Herbs and Spices
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Herbs and spices are amazing healers, and they are delicious as well. They have been used to flavor food and heal the body for centuries. Spices and herbs work well together in order to make food taste better and keep the body in good health. They can relieve the symptoms of a cold or help to stop cholesterol from forming in your arteries. They are antioxidants, anti-inflammatory, antibiotic, and they contain all kinds of vitamins and minerals that can help your immune system work better.
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Enjoyed learning about herbs and spices
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KitchenWise
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Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
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Culinary Reactions
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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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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The Food Lab
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. 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, 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.
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Props to the narrator, and amazing book
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269 Cooking & Kitchen Tips, Tricks & Techniques
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It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
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Poorly done
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Herbs and Spices
- The Top 100 Best Herbs and Spices from Around the World
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Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
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Learned a lot!
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
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The Secret History of Food
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Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
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Really interesting! Little darker than I thought…
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The Wok
- Recipes and Techniques
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J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
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Does not work as an audio book
- De Anonymous User en 04-22-22
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What Einstein Didn't Know
- Scientific Answers to Everyday Questions
- De: Robert L. Wolke
- Narrado por: Sean Runnette
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General
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Narración:
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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A funny thing happened on the way to a great book
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Flavor
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Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
- De Sandra T. Sutherlin en 11-15-18
De: Bob Holmes
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The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- De: Kathleen Flinn
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After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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Just as much a self-help book as a cookbook.
- De J. Locke en 03-07-13
De: Kathleen Flinn
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Cooked
- A Natural History of Transformation
- De: Michael Pollan
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In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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A bit bland
- De Mark en 12-12-14
De: Michael Pollan
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
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When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. 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.
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One of the best books for professionals as well as home cooks….
- De Jose Hurtado en 04-26-24
De: Michael Ruhlman
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- De: Caitlin PenzeyMoog
- Narrado por: Tanya Eby
- Duración: 6 h y 6 m
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General
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Narración:
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Historia
Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Solid Foundation on Spices and Herbs
- De A. Yoshida en 11-08-23
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Molecular Gastronomy
- Exploring the Science of Flavor
- De: Herve This
- Narrado por: Dennis Holland
- Duración: 12 h y 50 m
- Versión completa
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Historia
This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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Yawn
- De Brian en 12-23-08
De: Herve This
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Off Menu
- The Secret Science of Food and Dining
- De: Nell McShane Wulfhart
- Narrado por: Katie Schorr
- Duración: 5 h y 58 m
- Grabación Original
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
- De Bonmeister en 11-14-20
Lo que los oyentes dicen sobre Science and Cooking
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Ejecución
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- cyrus graham
- 08-15-21
Excellent Narration
the narrator is amazing her voice fits the topic, and the tone of her voice is perfectly balanced.
Thank You
August 15th, 2021
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Historia
- Chris L.
- 07-17-21
A good book - with some winning points
This is a publication that accompanies the Harvard EdX Online MOOC Food Science course. In order to get the most out of this course, you should have the book handy and/or have taken the online course (which is free, by the way!). It is produced by the core food science team: Michael Brenner, Pia Sörensen, and David Weitz, each quite well known in the field in themselves, yet, as if that wasn't enough weight, they are supported by Ferran Adrià, José Andrés, Harold McGee and other huge names in modernist cuisine.
Unlike the 'Modernist Cuisine' series by Nathan Myhrvold, which takes a comprehensive guide to cooking on a very specific level, explained with science, and McGee's On Food and Cooking, which comprehensively explains how food exists using a scientific approach (neither of which are currently on Audible), this course and book teaches the general scientific principles of cooking. In that sense, it may diverge to explain the science quite heavily, at times leaving the food principles behind in some areas, while, strangely, taking an over-simplified tone in other areas, assuming the reader has zero understanding of any food science principles. I also don't love the over-informal tone and phrasing. In that sense, I don't feel that it is always well targeted in terms of readership. Or maybe it is and I'm just not the main target reader.
Nevertheless, the book covers a reasonable scope and attempts to introduce most of the concepts through recipes, which is interesting and fun at times, although many of them are impossible to do at home (but still interesting to learn about) and yet another reason why you really need the book while you're listening (although not completely necessary - as all the figures mentioned and recipes are described). It begins to get very interesting from Chapter 4 on diffusion and builds well on all ideas throughout the book. You may be wondering why something is being introduced, but it is later utilized to explain other concepts.
Although this is far from as comprehensive as Myhrvold's and McGee's books, it still does well to introduce a lot of information in a short space. Let us not forget that this is a publication by the world's leading experts from Harvard University and beyond, so it is content that can be relied upon and trusted; and, it's framed in a way that is as easy to understand as possible, which then allows you to apply the principles to your own cooking. It's certainly worthy of your time and effort - as there are simply no other audiobooks on Audible, next to Thís' "Molecular Gastronomy" and Myhrvold's "Modernist At Home," that provides as much detail of what goes on, on the molecular level, in your food, at the current time, from a general principle perspective.
The reader/performer does an overall decent job. She reads the math and science components well, and also does well with the French, which makes a pleasant change, although she makes a few errors in pronunciation for the food items, some of which can be a little annoying (such as "pray-LEEN" instead of "PRAH-leen" for praline and "AGar-AGar" instead of "agAR-agAR"). However, she has an overall relaxing and pleasant voice that adds a certain softness and warmth to the occasionally cold scientific text, while maintaining the embedded lightness and humour the authors attempt to convey. I found it best when played at 1.3x speed - as I felt her reading speed was a little too slow to follow at times.
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esto le resultó útil a 6 personas
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Historia
- constantin
- 05-30-21
No PDF or any receipts included
No recopies in a book says : in pictures or follows. Absolute disasters as something to take as a real life experience.
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esto le resultó útil a 3 personas