The Food Lab Better Home Cooking Through Science

• Author : J. Kenji López-Alt
• Publisher : W. W. Norton & Company
• Release : 21 September 2015

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

• Author : Anonim
• Publisher : Unknown
• Release : 19 January 2022

• Author : Roger Wood,Anders Nilsson,Harriet Wallin,Royal Society of Chemistry (Great Britain). Information Services
• Publisher : Royal Society of Chemistry
• Release : 19 January 1998

Covering those areas of direct importance to food analysis laboratories, this book serves as an aid to laboratories when introducing new measures and justifying those chosen.

• Author : J. Kenji López-Alt
• Publisher : W. W. Norton
• Release : 08 March 2022

The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.

• Author : J. Kenji López-Alt
• Publisher : WW Norton
• Release : 01 September 2020

Best-selling author J. Kenji López-Alt introduces Pipo, a girl on a quest to prove that pizza is the best food in the world. Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is scientific fact. But when she sets out on a neighborhood-spanning quest to prove it, she discovers that “best” might not mean what she thought it means. Join Pipo as she cooks new foods with her friends Eugene, Farah, Dakota,

• Author : Zaid Hassan
• Publisher : Berrett-Koehler Publishers
• Release : 03 February 2014

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

• Author : Jean M. Bartunek,Jane McKenzie
• Publisher : Taylor & Francis
• Release : 06 July 2017

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

• Author : W. F. Harrigan
• Publisher : Gulf Professional Publishing
• Release : 12 October 1998

Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.

• Author : Nikki Rust
• Publisher : Unknown
• Release : 14 June 2019

The DIY cookbook to note down your 120 favorite recipes. Simply a great recipe book to write in and capture all your cooking secrets. * Table of contents to keep an overview of your recipes * 120 lovingly designed pages for your recipes and notes * Extra space for even more notes at the end of the book * Letter format (8.5 x 11 inches) * The perfect gift for everyone

• Author : Ciparum LLC
• Publisher : Unknown
• Release : 20 November 2015

• Author : Sonia Massari
• Publisher : Woodhead Publishing
• Release : 25 April 2021

Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution,

• Author : Sara M. Ameen,Giorgia Caruso
• Publisher : Springer
• Release : 23 May 2017

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition

• Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
• Publisher : National Academies Press
• Release : 01 June 2020

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

• Author : Sapna Elizabeth Thottathil,Annelies Goger
• Publisher : Academic Press
• Release : 28 August 2018

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

• Author : Ed Levine
• Publisher : Penguin
• Release : 11 June 2019

"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