From the editors of Cook''s Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: The Science of Good Food. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in..
Provides the reader with a perspective on the efficient operation of complicated systems. * Spreadsheets are used to employ and teach techniques. * Includes the facets of..Подробнее
Science and technology have immense authority and influence in our society, yet their working remains little understood. The conventional perception of science in Western..Описание
The Science of Culture in Enlightenment GermanyОписание
This reader explores the sources of light in space, and shows how light affects people and keeps our world going all day, all night.В корзину Подробнее
The delivery of care for patients missing one or all of their teeth very often requires implants to restore function, esthetics, hard and soft tissue contours, speech, and..Описание