.jpg)
This Will Make You Smarter: New Scientific Concepts to Improve Your Thinking Featuring a foreword by David Brooks, This Will Make You Smarter presents brilliant—but accessible—ideas to expand every mind. What scientific concept would improve everybody’s cognitive toolkit? This is the question John Brockman, publisher of Edge.org, posed to the world’s most influential thinkers. Their…
Anatomy & Physiology: The Unity of Form and Function With Saladin, students make connections through learning outcomes and assessments, integrated media, and a writing style that clearly depicts anatomy and physiology processes. A consistent set of chapter learning tools helps students identify and retain key concepts while the stunning visual program provides a realistic view…
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) Hervé This (pronounced “Teess”) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular…
What Einstein Told His Cook: Kitchen Science Explained ISBN13: 9780393329421 Condition: New Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold! “Like having a scientist at your side to answer your questions in plain, non-technical language.”—Science NewsWhy is red meat red? How do they…
Culinary Reactions: The Everyday Chemistry of Cooking When you’re cooking, you’re a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes….