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Scatter Plot
"A Hole in the Sky" - Things are looking up... with telescopes. * "Book Keepers" - Librarians rule! No, seriously, they rule. * "Batterie de Cuisine" - Aliens would like to have humans for dinner. * "Cat Flap" - The problems involved in living with a hyperdimensional cat. * "Invasive Species" - Alien brain parasites have invaded. No one's above suspicion. * "Feedback Loop" - The robots killed us all off, then felt a bit bad about it. * "Contact Paper" - Flying saucer? How cliche! * "Magic Markers" - You can do magic? Expect a visit from the Feds. * "Relation Ship" - A mining operation quickly turns into something else entirely. * "Character Study" - Are we living in a simulation? Flip a coin.
Chemistry for Cooks
A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks. How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook. Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, inclu...
Pizza
The ultimate pizza cookbook with more than sixty classic and creative recipes from a thirteen-time World Pizza Champion and a James Beard Award–winning author. Pizza master Tony Gemignani teams up with acclaimed cookbook author Diane Morgan to offer the definitive tome on the art of pizza-making. There are more than sixty selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using store-bought crust. Aficionados will find six pizza dough recipes ready to suit anyone’s crust preferences. Dough-tossing techniques and tips on using peels, stones, tiles, pans, grills, ovens, and more make this a complete pizza package.
Scent and Scent-sibilities
Smells are distinct and ubiquitous. They envelope us, enter our bodies, and emanate from us. Yet, they remain relegated to the background of everyday life experiences. This book attempts to highlight the social salience of smell in social actors’ day-to-day encounters where issues involving morality and social othering, presentation of self, and personhood intertwine with analyses of smell as a social conduit. These encounters include the experiences of anosmic individuals, which capture non-olfactive social worlds that are rarely addressed hitherto. Further deliberations on olfaction in relation to social memberships of race, class, and gender, elucidate upon social boundaries of inclusio...
What Einstein Told His Cook: Kitchen Science Explained
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything “Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers…With its zest for the truth, this book will help cooks learn how to make more intelligent choices.” —Publishers Weekly
What Einstein Didn't Know
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."
Garner's Modern American Usage
Since first appearing in 1998, Garner's Modern American Usage has established itself as the preeminent guide to the effective use of the English language. Brimming with witty, erudite essays on troublesome words and phrases, GMAU authoritatively shows how to avoid the countless pitfalls that await unwary writers and speakers whether the issues relate to grammar, punctuation, word choice, or pronunciation. An exciting new feature of this third edition is Garner's Language-Change Index, which registers where each disputed usage in modern English falls on a five-stage continuum from nonacceptability (to the language community as a whole) to acceptability, giving the book a consistent standard t...
Garner's Modern American Usage
Painstakingly researched with copious citations from books, newspapers, and news magazines, this new edition has become the classic reference work praised by professional copy editors.
Saveur Cooks Authentic Italian
Finally available in paperback, Saveur Cooks Authentic Italian takes a new generation of readers into the kitchens of Italy to sample pasta and risotto made the right way, fish and shellfish dishes redolent of the sea, hearty treatments of meat and game, and tempting desserts. Along the way, the traditions behind this wonderful cuisine are revealed, from a seafood feast with a Venetian fishmonger to the secrets behind pesto in Genoa. Readers will enjoy a lasagna-making lesson in Bologna and learn the lore of white beans in Tuscany. Featuring award-winning writing, hundreds ofstunning color photographs, and more than 120 recipes, here is a celebration of the world's best-loved cuisine.
