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Moto
A masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto -- one of the most innovative restaurants in history. At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes. Chef Cantu's work in the kitchen continues to captivate the imagination, delight the palate, and articulate how futuristic food can help solve glo...
The Miracle Berry Diet Cookbook
"Former host of Discovery Channel's Future Foods and celebrity chef/owner of the restaurant Moto revolutionizes the future of how we eat by using the miracle berry--an all-natural berry that changes the way people taste acidic or bitter foods. Having no taste when eaten alone, the miracle fruit contains an enzyme that binds to the taste buds, causing sour foods to taste lusciously sweet. Now, world-renowned chef and restaurateur Homaru Cantu has created a whole new world of no-sugar recipes so people can enjoy healthier, delicious versions of the foods they already enjoy. Like something out of Willy Wonka's workshop, with just one berry, limes taste like candy and vinegar tastes like apple juice--and recipes suddenly become healthier, sweet, and delicious--and sugar-free. His recipes are easy and accessible and are perfect for dieters, diabetics, and curious gourmands. From sugar-free pancake syrup to healthy sweet-and-sour sauce, this amazing cookbook will change the way people diet, cook, and live"--
Leaders Make the Future
What future forces will affect a leaders ability to lead in the next year, 5 years, 10 years?
The Perfect Meal
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
Leaders Make the Future
NEW EDITION, REVISED AND UPDATED We are in a time of accelerating disruptive change. In a VUCA world—one characterized by volatility, uncertainty, complexity, and ambiguity—traditional leadership skills won’t be enough, noted futurist Bob Johansen argues. Drawing on the latest forecasts from the Institute for the Future—the first futures think tank ever to outlive its forecasts—this powerful book explores the external forces that are shaking the foundations of leadership and unveils ten critical new leadership skills. How adroit are you at dilemma flipping—turning problems that can’t be solved into opportunities? Can you develop bio-empathy—the ability to learn from and apply...
Transmaterial 2
Review: "Transmaterial 2: A Catalog of Materials That Redefine Our Physical Environment offers a clear and concise directory that provides information about two hundred of the latest, most intriguing materials, organized according to emerging industry trends. Based on editor Blaine Brownell's "product of the week" electronic journal, Transmaterial 2 is a reference work for any architect or designer interested in keeping up with the current trends in the field of materials and will inspire creativity in any designer."--Jacket
Molecular Gastronomy
Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Sci...
Tasty
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. --
Getting Unstuck
Just try harder. Just work harder. Just do more. But what happens when working harder doesn’t seem to be getting you better results? You’ve got to get unstuck. In Getting Unstuck, Bob Sullivan and Hugh Thompson show the different kinds of plateaus that can hold you back and how they can be overcome. Using case studies of both success and failure—including Derek Jeter, Blockbuster, and Google—they identify how to avoid pitfalls and to incorporate the peak behaviors that place breakthroughs within anyone’s grasp. If you’ve ever given more and more to a broken relationship, a weight-loss regimen, or a stalled career—only to get less and less in return—Getting Unstuck will change your life.
