The Food Lab

✏Book Title : The Food Lab Better Home Cooking Through Science
✏Author : J. Kenji López-Alt
✏Publisher : W. W. Norton & Company
✏Release Date : 2015-09-21
✏Pages : 938
✏ISBN : 9780393249866
✏Available Language : English, Spanish, And French

✏The Food Lab Better Home Cooking Through Science Book Summary : A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

✏Book Title : The FOOD LAB
✏Author :
✏Publisher :
✏Release Date : 2010
✏Pages :
✏ISBN : OCLC:724111059
✏Available Language : English, Spanish, And French

✏The FOOD LAB Book Summary :

📒Exploring Science In The Foods Lab ✍ Carol Byrd-Bredbenner

✏Book Title : Exploring Science in the Foods Lab
✏Author : Carol Byrd-Bredbenner
✏Publisher : Goodheart-Willcox Pub
✏Release Date : 2000-01-01
✏Pages : 188
✏ISBN : 1566377196
✏Available Language : English, Spanish, And French

✏Exploring Science in the Foods Lab Book Summary : This book includes 40 carefullyy planned experiments, each experiment provides all the elements needed to prepare a well-organized, meaningful lesson, with knowledge and skills students gain, can serve them for a lifetime.

✏Book Title : Quality in the Food Analysis Laboratory
✏Author : Roger Wood
✏Publisher : Royal Society of Chemistry
✏Release Date : 1998
✏Pages : 312
✏ISBN : 085404566X
✏Available Language : English, Spanish, And French

✏Quality in the Food Analysis Laboratory Book Summary : Annotation Quality in the Food Analysis Laboratory explains the procedures that a food analysis lab must consider to meet fit-for-purpose requirements in analytical data to ensure the necessary quality standards. The authors consider the need to introduce quality assurance, different quality models, and legal issues. They discuss specific aspects of laboratory practice and particular areas of accreditation that may cause problems for analytical laboratories.

✏Book Title : Academic Practitioner Relationships
✏Author : Jean M. Bartunek
✏Publisher : Taylor & Francis
✏Release Date : 2017-07-06
✏Pages : 218
✏ISBN : 9781317328346
✏Available Language : English, Spanish, And French

✏Academic Practitioner Relationships Book Summary : While executives are keen to harness organizational knowledge and improve business performance, the topic of how academics can produce rigorous and relevant theory in working relationships with practitioners is a much contested topic. Many aspects of this knowledge co-creation can create tensions, and the ways in which research is conducted and published can affect practitioner acceptance, as well as its consequent uptake and use in different contexts. Expertly compiled by Jean Bartunek and Jane McKenzie, with contributions from global thinkers in the field, this book offers a concise and up-to-date review of the essential analysis and action underlying scholarly engagement with the world of business. It discusses the sorts of capabilities academics need to collaborate effectively with practitioners and illustrates good practice through international case studies drawn from acknowledged centres of excellence. These show how to negotiate different constituencies with different priorities, values, and practices to work together to produce research of rigor and relevance. It will be a key reference and resource for all researchers who are engaged with practitioners, and an invaluable tool for training academics to develop research with impact.

✏Book Title : Laboratory Methods in Food Microbiology
✏Author : W. F. Harrigan
✏Publisher : Gulf Professional Publishing
✏Release Date : 1998
✏Pages : 532
✏ISBN : 0123260434
✏Available Language : English, Spanish, And French

✏Laboratory Methods in Food Microbiology Book Summary : Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.

✏Book Title : The Social Labs Revolution
✏Author : Zaid Hassan
✏Publisher : Berrett-Koehler Publishers
✏Release Date : 2014-02-03
✏Pages : 240
✏ISBN : 9781626560758
✏Available Language : English, Spanish, And French

✏The Social Labs Revolution Book Summary : Current responses to our most pressing societal challenges—from poverty to ethnic conflict to climate change—are not working. These problems are incredibly dynamic and complex, involving an ever-shifting array of factors, actors, and circumstances. They demand a highly fluid and adaptive approach, yet we address them by devising fixed, long-term plans. Social labs, says Zaid Hassan, are a dramatically more effective response. Social labs bring together a diverse a group of stakeholders—not to create yet another five-year plan but to develop a portfolio of prototype solutions, test those solutions in the real world, use the data to further refine them, and test them again. Hassan builds on a decade of experience—as well as drawing from cutting-edge research in complexity science, networking theory, and sociology—to explain the core principles and daily functioning of social labs, using examples of pioneering labs from around the world. He offers a new generation of problem solvers an effective, practical, and exciting new vision and guide.

📒The Food Chemistry Laboratory ✍ Connie M. Weaver

✏Book Title : The Food Chemistry Laboratory
✏Author : Connie M. Weaver
✏Publisher : CRC Press
✏Release Date : 2003-02-26
✏Pages : 152
✏ISBN : 9781420058307
✏Available Language : English, Spanish, And French

✏The Food Chemistry Laboratory Book Summary : A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls. Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.

📒Institutions As Conscious Food Consumers ✍ Sapna Elizabeth Thottathil

✏Book Title : Institutions as Conscious Food Consumers
✏Author : Sapna Elizabeth Thottathil
✏Publisher : Academic Press
✏Release Date : 2018-08-28
✏Pages : 350
✏ISBN : 9780128136188
✏Available Language : English, Spanish, And French

✏Institutions as Conscious Food Consumers Book Summary : Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.

📒Serious Eater ✍ Ed Levine

✏Book Title : Serious Eater
✏Author : Ed Levine
✏Publisher : Penguin
✏Release Date : 2019-06-11
✏Pages : 288
✏ISBN : 9780525533559
✏Available Language : English, Spanish, And French

✏Serious Eater Book Summary : "A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns