Culinary Reactions

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Size: 80.29 MB
Format: PDF, Mobi
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And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day.

Die Letzten Geheimnisse Der Kochkunst

Author: Peter Barham
Publisher: Springer
ISBN: 9783642624667
Size: 58.44 MB
Format: PDF, Docs
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Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie. U4-Text Autor: Dr. Peter Barham ist Dozent für Physik an der Universität Bristol.

Cooking As A Chemical Reaction

Author: Z. Sibel Ozilgen
Publisher: CRC Press
ISBN: 1466554819
Size: 63.47 MB
Format: PDF, ePub
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This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations.

Electronics For Artists

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1613730179
Size: 44.41 MB
Format: PDF, Kindle
View: 1899
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The author even provides examples of artwork created by his students for
creative inspiration. SlMUN [UELLEN FIELD is the author of Culinary Reactions,
Why There's Antifreeze in Your Toothpaste, and Gonzo Gizmos, and is the
creator of the ...

Modernist Cuisine At Home

Author: Nathan Myhrvold
ISBN: 9783836546485
Size: 67.65 MB
Format: PDF, Docs
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The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.Change the ...

Ein Bisschen Blutig

Author: Anthony Bourdain
Publisher: Karl Blessing Verlag
ISBN: 3641060397
Size: 15.45 MB
Format: PDF, ePub, Mobi
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Ein Buch wie ein Messer – scharf, kompromisslos und ein bisschen blutig Er führte ein Millionenpublikum hinter die Fassade der Nobel Cuisine – und zeigte uns die infernalischen Abgründe der Gastronomie.


Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1613738080
Size: 17.36 MB
Format: PDF, ePub, Mobi
View: 1973
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Author and chemistry buff Simon Quellen Field takes readers on a decades-long journey through the history of things that go boom, from the early days of black powder to today's modern plastic explosives.

Why Is Milk White

Author: Alexa Coelho
Publisher: Chicago Review Press
ISBN: 1613744552
Size: 65.99 MB
Format: PDF, ePub
View: 3021
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Or use easy-to-find chemicals to create plastic "slime," Silly Putty, or a bouncing ball. This book is the perfect resource for budding scientists everywhere.