Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.Looking to the future, Herv' This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffl' rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

    Featuring the imprimatur of bestselling author and New York Times reporter Gina Kolata, one of the nation's foremost voices in science and medicine, and with contributions from Atul Gawande, Elizabeth Kolbert, and Oliver Sacks, among others, The Best American Science Writing 2007 is a compelling anthology of our most advanced, and most relevant, scientific inquiries.

    Not least because he has continued to strive to achieve so much while being hindered by debilitating illness. He has demonstrated categorically that if you put your mind to it, you can achieve anything, no matter your physical state.Of course, it helps if you happen to possess a mind such as his. His work on black holes put him on the map, and he became globally famous for his A Brief History of Time, communicating the most difficult scientific ideas at a period when he’d lost the ability to speak.How to Think Like Stephen Hawking reveals the key motivations, desires and philosophies that make Hawking one of the world’s most enduring talents. Studying how he overcame great adversity, fought his demons as well as his detractors and looked back to the origins of the universe, and with quotes and passages by and about him, you too can learn to think like the man who claims he can think in eleven dimensions.Other books in the series include: How to Think Like Sherlock, How to Think Like Churchill and How to Think Like Steve Jobs

    In this unconventional introduction, physicist Leonard Susskind and hacker-scientist George Hrabovsky offer a first course in physics and associated math for the ardent amateur. Unlike most popular physics books—which give readers a taste of what physicists know but shy away from equations or math—Susskind and Hrabovsky actually teach the skills you need to do physics, beginning with classical mechanics, yourself. Based on Susskind's enormously popular Stanford University-based (and YouTube-featured) continuing-education course, the authors cover the minimum—the theoretical minimum of the title—that readers need to master to study more advanced topics.An alternative to the conventional go-to-college method, The Theoretical Minimum provides a tool kit for amateur scientists to learn physics at their own pace.

    In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: Whipped Creamsicle Topping—a foam; Cherry Dream Cheese—a protein gle; Lemonade with Chameleon Eggs—an acid indicator; and more!

    This groundbreaking collection of documents, essays, articles, and excerpts from histories, biographies, plays, novels, letters, and the oral histories of key eyewitnesses provides unique perspectives for the historian and student of history all compiled by experts at the Atomic Heritage Foundation. Photographs throughout depict key moments and pivotal figures. The Manhattan Project gives actual voice to a significant period in history.

    Kate Biberdorf, aka "Kate the Chemist," reveals the fascinating science we experience every day Have you ever wondered what makes dough rise? Or how your morning coffee gives you that energy boost? Or why your shampoo is making your hair look greasy? The answer is chemistry. From the moment we wake up until the time we go to sleep (and even while we sleep), chemistry is at work—and it doesn't take a PhD in science to understand it. Dr. Biberdorf has appeared on TV programs from the Today show to The Late Show with Stephen Colbert, lighting the world on fire and changing the face of chemistry as we know it. In It's Elemental, she demystifies the fundamental principles of the science that may have eluded you in high school and shows how chemistry comes alive in everything we do. With wry wit and infectious enthusiasm, this entertaining guide will ignite your passion for science and change the way you experience the world.