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 : 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 : 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.

✏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.

📒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.

✏Book Title : The 10 Principles of Food Industry Sustainability
✏Author : Cheryl J. Baldwin
✏Publisher : John Wiley & Sons
✏Release Date : 2015-03-30
✏Pages : 224
✏ISBN : 9781118447734
✏Available Language : English, Spanish, And French

✏The 10 Principles of Food Industry Sustainability Book Summary : Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.

📒My Food Lab Vegetables ✍ Global Global Peach

✏Book Title : My Food Lab Vegetables
✏Author : Global Global Peach
✏Publisher :
✏Release Date : 2019-05-13
✏Pages : 74
✏ISBN : 109971057X
✏Available Language : English, Spanish, And French

✏My Food Lab Vegetables Book Summary : Make trying and learning about new foods fun! Kid will love being little scientists and systemically evaluating different vegetables. Perfect for a summer activity for curious kids or as a way to get picky eaters to try new foods! Parents will love that kids will try new foods through this fun and engaging fruit learning and tasting experience. Kids will enjoy rating and reviewing foods in terms of how they look, smell and taste. They will be trying to figure out what part of the plant the vegetable comes from, noting the color and tracing the name. Great for all ages but targeted especially for kids ages 3-6 20 vegetables to try, plus room to add 4 more. Perfect for summer project, home school or weekend fun. Contains: Table of Contents with checkboxes to track progress 2 Rating sheets for 20 different vegetables 4 Blank rating sheets for extra veges Dot to dots and Count how many activity pages Extra coloring pages for fun Ideas for more fun vegetable activities Order today and get your curious kid excited about vegetables!

📒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

📒Posh Logic ✍ The Puzzle Society

✏Book Title : Posh Logic
✏Author : The Puzzle Society
✏Publisher : Andrews McMeel Publishing
✏Release Date : 2009-09-15
✏Pages : 128
✏ISBN : 9780740785566
✏Available Language : English, Spanish, And French

✏Posh Logic Book Summary : Complement your style while challenging your mind with this smart and sophisticated book featuring 100 number and word logic puzzles. The contemporary tactile cover design makes this a stylish accessory that will go with anything and fit nicely into a purse or tote. The perfect gift for any female puzzler, Posh Logic is a great way to sharpen the mind, while looking good doing it.