Author: Harold Mcgee
Publisher: Hachette UK
ISBN: 1444722158
Category : Cooking
Languages : en
Pages : 503
Book Description
A TIMES BOOK OF THE YEAR 2020 BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMES SHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN!
Nose Dive
Author: Karin Gustafson
Publisher: Backstroke Books
ISBN: 9780981992334
Category :
Languages : en
Pages : 224
Book Description
NOSE DIVE is a light-hearted teen mystery about Celia Pratchett, New York City high school student, whose head is literally filled with the sound of music. Blessed with a huge singing voice but cursed with an equally huge nose, Celia is thrilled, at first, by the news that her school's annual musical is slated to be a TV reality show, until she realizes that huge noses and TV close-ups just do not go together. Hoping to change her life and profile, Celia follows her nose through danger, darkness, and fallen Goudas, trailing love, truth and the pursuit of harmony.
Publisher: Backstroke Books
ISBN: 9780981992334
Category :
Languages : en
Pages : 224
Book Description
NOSE DIVE is a light-hearted teen mystery about Celia Pratchett, New York City high school student, whose head is literally filled with the sound of music. Blessed with a huge singing voice but cursed with an equally huge nose, Celia is thrilled, at first, by the news that her school's annual musical is slated to be a TV reality show, until she realizes that huge noses and TV close-ups just do not go together. Hoping to change her life and profile, Celia follows her nose through danger, darkness, and fallen Goudas, trailing love, truth and the pursuit of harmony.
Keys to Good Cooking
Author: Harold McGee
Publisher: Appetite by Random House
ISBN: 0449015998
Category : Cooking
Languages : en
Pages : 379
Book Description
A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.
Publisher: Appetite by Random House
ISBN: 0449015998
Category : Cooking
Languages : en
Pages : 379
Book Description
A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.
Breath
Author: James Nestor
Publisher: Penguin
ISBN: 0735213631
Category : Science
Languages : en
Pages : 306
Book Description
A New York Times Bestseller A Washington Post Notable Nonfiction Book of 2020 Named a Best Book of 2020 by NPR “A fascinating scientific, cultural, spiritual and evolutionary history of the way humans breathe—and how we’ve all been doing it wrong for a long, long time.” —Elizabeth Gilbert, author of Big Magic and Eat Pray Love No matter what you eat, how much you exercise, how skinny or young or wise you are, none of it matters if you’re not breathing properly. There is nothing more essential to our health and well-being than breathing: take air in, let it out, repeat twenty-five thousand times a day. Yet, as a species, humans have lost the ability to breathe correctly, with grave consequences. Journalist James Nestor travels the world to figure out what went wrong and how to fix it. The answers aren’t found in pulmonology labs, as we might expect, but in the muddy digs of ancient burial sites, secret Soviet facilities, New Jersey choir schools, and the smoggy streets of São Paulo. Nestor tracks down men and women exploring the hidden science behind ancient breathing practices like Pranayama, Sudarshan Kriya, and Tummo and teams up with pulmonary tinkerers to scientifically test long-held beliefs about how we breathe. Modern research is showing us that making even slight adjustments to the way we inhale and exhale can jump-start athletic performance; rejuvenate internal organs; halt snoring, asthma, and autoimmune disease; and even straighten scoliotic spines. None of this should be possible, and yet it is. Drawing on thousands of years of medical texts and recent cutting-edge studies in pulmonology, psychology, biochemistry, and human physiology, Breath turns the conventional wisdom of what we thought we knew about our most basic biological function on its head. You will never breathe the same again.
Publisher: Penguin
ISBN: 0735213631
Category : Science
Languages : en
Pages : 306
Book Description
A New York Times Bestseller A Washington Post Notable Nonfiction Book of 2020 Named a Best Book of 2020 by NPR “A fascinating scientific, cultural, spiritual and evolutionary history of the way humans breathe—and how we’ve all been doing it wrong for a long, long time.” —Elizabeth Gilbert, author of Big Magic and Eat Pray Love No matter what you eat, how much you exercise, how skinny or young or wise you are, none of it matters if you’re not breathing properly. There is nothing more essential to our health and well-being than breathing: take air in, let it out, repeat twenty-five thousand times a day. Yet, as a species, humans have lost the ability to breathe correctly, with grave consequences. Journalist James Nestor travels the world to figure out what went wrong and how to fix it. The answers aren’t found in pulmonology labs, as we might expect, but in the muddy digs of ancient burial sites, secret Soviet facilities, New Jersey choir schools, and the smoggy streets of São Paulo. Nestor tracks down men and women exploring the hidden science behind ancient breathing practices like Pranayama, Sudarshan Kriya, and Tummo and teams up with pulmonary tinkerers to scientifically test long-held beliefs about how we breathe. Modern research is showing us that making even slight adjustments to the way we inhale and exhale can jump-start athletic performance; rejuvenate internal organs; halt snoring, asthma, and autoimmune disease; and even straighten scoliotic spines. None of this should be possible, and yet it is. Drawing on thousands of years of medical texts and recent cutting-edge studies in pulmonology, psychology, biochemistry, and human physiology, Breath turns the conventional wisdom of what we thought we knew about our most basic biological function on its head. You will never breathe the same again.
Deep
Author: James Nestor
Publisher: Houghton Mifflin Harcourt
ISBN: 0547985525
Category : Nature
Languages : en
Pages : 285
Book Description
Our species is more profoundly connected to the sea than we ever realized, as an intrepid cadre of scientists, athletes, and explorers is now discovering. Deep follows these adventurers into the ocean to report on the latest findings about its wondrous biology -- and unimagined human abilities.
Publisher: Houghton Mifflin Harcourt
ISBN: 0547985525
Category : Nature
Languages : en
Pages : 285
Book Description
Our species is more profoundly connected to the sea than we ever realized, as an intrepid cadre of scientists, athletes, and explorers is now discovering. Deep follows these adventurers into the ocean to report on the latest findings about its wondrous biology -- and unimagined human abilities.
The Dive
Author: Stephen McGinty
Publisher: Simon and Schuster
ISBN: 1643137476
Category : History
Languages : en
Pages : 336
Book Description
An undersea adventure narrated from the suffocating depths of the ocean floor—as time and oxygen are quickly running out—The Dive is the harrowing and heroic story of the rescue of submarine Pisces III. They were out of their depth, out of breath and out of time. Two men, trapped in a crippled submarine. Outside was pitch darkness and the icy chill of the ocean’s depths—and the crushing weight of 1,700 feet of water. On the surface a flotilla of ships and a rescue operation under the command of an eccentric retired naval commander. For three days, the world watched and held its breath. On August 29th, 1973, a routine dive to the telecommunication cable that snakes along the Atlantic sea bed went badly wrong. Pisces III, with Roger Chapman and Roger Mallinson onboard, had tried to surface when a catastrophic fault suddenly sent the mini-submarine tumbling to the ocean bed—almost half a mile below. Badly damaged, buried nose first in a bed of sand, the submarine and the two men were now trapped far beyond the depth of all previous sub-sea rescues. They had just two days’ worth of oxygen. Rescue was three days away. The Dive reconstructs the minute by minute race against time that took place to first locate Pisces III and then execute the deepest rescue in maritime history. Ricocheting from the smoke filled ‘war room’ at Vickers, the world famous ship-building headquarters, in Barrow-in-Furness, to the surface vessels and then down to depths where three separate dive teams and the mini-submarine struggled in darkness, this thrilling adventure story shows how Britain, America, and Canada pooled their resources into a ‘Brotherhood of the Sea’ dedicated to stopping the ocean depths from claiming two of their own. Yet at the heart of The Dive is the human drama is the relationship between Roger Chapman, the ebullient former naval officer, and Roger Mallinson, the studious engineer, sealed in a sunken sarcophagus, with air quickly running out and help a long way off. For three days they would battle against despair, fading hope, and carbon dioxide poisoning, taking the reader on an emotional ride from the depths of defeat to a glimpse of the sun-dappled surface.
Publisher: Simon and Schuster
ISBN: 1643137476
Category : History
Languages : en
Pages : 336
Book Description
An undersea adventure narrated from the suffocating depths of the ocean floor—as time and oxygen are quickly running out—The Dive is the harrowing and heroic story of the rescue of submarine Pisces III. They were out of their depth, out of breath and out of time. Two men, trapped in a crippled submarine. Outside was pitch darkness and the icy chill of the ocean’s depths—and the crushing weight of 1,700 feet of water. On the surface a flotilla of ships and a rescue operation under the command of an eccentric retired naval commander. For three days, the world watched and held its breath. On August 29th, 1973, a routine dive to the telecommunication cable that snakes along the Atlantic sea bed went badly wrong. Pisces III, with Roger Chapman and Roger Mallinson onboard, had tried to surface when a catastrophic fault suddenly sent the mini-submarine tumbling to the ocean bed—almost half a mile below. Badly damaged, buried nose first in a bed of sand, the submarine and the two men were now trapped far beyond the depth of all previous sub-sea rescues. They had just two days’ worth of oxygen. Rescue was three days away. The Dive reconstructs the minute by minute race against time that took place to first locate Pisces III and then execute the deepest rescue in maritime history. Ricocheting from the smoke filled ‘war room’ at Vickers, the world famous ship-building headquarters, in Barrow-in-Furness, to the surface vessels and then down to depths where three separate dive teams and the mini-submarine struggled in darkness, this thrilling adventure story shows how Britain, America, and Canada pooled their resources into a ‘Brotherhood of the Sea’ dedicated to stopping the ocean depths from claiming two of their own. Yet at the heart of The Dive is the human drama is the relationship between Roger Chapman, the ebullient former naval officer, and Roger Mallinson, the studious engineer, sealed in a sunken sarcophagus, with air quickly running out and help a long way off. For three days they would battle against despair, fading hope, and carbon dioxide poisoning, taking the reader on an emotional ride from the depths of defeat to a glimpse of the sun-dappled surface.
Smellosophy
Author: A. S. Barwich
Publisher: Harvard University Press
ISBN: 0674245407
Category : Science
Languages : en
Pages : 385
Book Description
An NRC Handelsblad Book of the Year “Offers rich discussions of olfactory perception, the conscious and subconscious impacts of smell on behavior and emotion.” —Science Decades of cognition research have shown that external stimuli “spark” neural patterns in particular regions of the brain. We think of the brain as a space we can map: here it responds to faces, there it perceives a sensation. But the sense of smell—only recently attracting broader attention in neuroscience—doesn’t work this way. So what does the nose tell the brain, and how does the brain understand it? A. S. Barwich turned to experts in neuroscience, psychology, chemistry, and perfumery in an effort to understand the mechanics and meaning of odors. She discovered that scents are often fickle, and do not line up with well-defined neural regions. Upending existing theories of perception, Smellosophy offers a new model for understanding how the brain senses and processes odors. “A beguiling analysis of olfactory experience that is fast becoming a core reference work in the field.” —Irish Times “Lively, authoritative...Aims to rehabilitate smell’s neglected and marginalized status.” —Wall Street Journal “This is a special book...It teaches readers a lot about olfaction. It teaches us even more about what philosophy can be.” —Times Literary Supplement
Publisher: Harvard University Press
ISBN: 0674245407
Category : Science
Languages : en
Pages : 385
Book Description
An NRC Handelsblad Book of the Year “Offers rich discussions of olfactory perception, the conscious and subconscious impacts of smell on behavior and emotion.” —Science Decades of cognition research have shown that external stimuli “spark” neural patterns in particular regions of the brain. We think of the brain as a space we can map: here it responds to faces, there it perceives a sensation. But the sense of smell—only recently attracting broader attention in neuroscience—doesn’t work this way. So what does the nose tell the brain, and how does the brain understand it? A. S. Barwich turned to experts in neuroscience, psychology, chemistry, and perfumery in an effort to understand the mechanics and meaning of odors. She discovered that scents are often fickle, and do not line up with well-defined neural regions. Upending existing theories of perception, Smellosophy offers a new model for understanding how the brain senses and processes odors. “A beguiling analysis of olfactory experience that is fast becoming a core reference work in the field.” —Irish Times “Lively, authoritative...Aims to rehabilitate smell’s neglected and marginalized status.” —Wall Street Journal “This is a special book...It teaches readers a lot about olfaction. It teaches us even more about what philosophy can be.” —Times Literary Supplement
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
Book Description
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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
Book Description
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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.