Related Books
Language: en
Pages: 218
Pages: 218
Type: BOOK - Published: 2009 - Publisher: Columbia University Press
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, s
Language: en
Pages: 376
Pages: 376
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Language: en
Pages: 0
Pages: 0
Language: en
Pages: 337
Pages: 337
Type: BOOK - Published: 2005-03-29 - Publisher: Penguin
Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history a
Language: en
Pages: 261
Pages: 261
Type: BOOK - Published: 2016-03-22 - Publisher: NYU Press
There are people dedicated to improving the way we eat, and people dedicated to improving the way we give birth. This title compares these two social movements