Related Books

Reference Sources for Small and Medium-sized Libraries, Eighth Edition
Language: en
Pages: 312
Authors: Jack O'Gorman
Categories: Language Arts & Disciplines
Type: BOOK - Published: 2014-02-25 - Publisher: American Library Association

Focusing on new reference sources published since 2008 and reference titles that have retained their relevance, this new edition brings O’Gorman’s complete and authoritative guide to the best reference sources for small and medium-sized academic and public libraries fully up to date. About 40 percent of the content is new
The Everything Guide To Cooking Sous Vide
Language: en
Pages: 288
Authors: Steve Cylka
Categories: Cooking
Type: BOOK - Published: 2015-06-03 - Publisher: Simon and Schuster

Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. Cylka gives home cooks all the essential information for preparing delicious food, and will have you cooking like a top chef
History of American Cooking
Language: en
Pages: 188
Authors: Merril D. Smith
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: ABC-CLIO

Covers five hundred years of cooking in what is now the United States, documenting the cooking methods used throughout history and how techniques and tastes have evolved over time.
The Total Inventors Manual (Popular Science)
Language: en
Pages: 248
Authors: Sean Michael Ragan
Categories: Science
Type: BOOK - Published: 2017-01-10 - Publisher: Simon and Schuster

"Transform your idea into a top-selling product"--Front cover.
Cooking for Geeks
Language: en
Pages: 432
Authors: Jeff Potter
Categories: Cooking
Type: BOOK - Published: 2010-07-20 - Publisher: "O'Reilly Media, Inc."

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.