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Combinatorics of Experimental Design (Oxford Science Publications) by Anne Penfold Street (Repost)
Electrochemical Science and Technology - Fundamentals and Applications
"Modern Techniques in Neuroscience Research" by ed. Uwe Windhorst, Hakan Johansson (Repost)
Harvard Extension School - CS50: Introduction to Computer Science I (Scratch, C / Si, PHP, JavaScript, SQL, HTML, CSS etc.)
Indian Institute of Science - Compiler Design
The Ego Tunnel - The Science of the Mind and the Myth of the Self
Braintrust - What Neuroscience Tells Us about Morality
Introduction to Nanoelectronics - Science, Nanotechnology, Engineering, and Applications
Inside the Mind of the Shopper - The Science of Retailing
Science and Technology Ethics [Repost]
Sustainable Energy Pricing - Nature, Sustainable Engineering, and the Science of Energy Pricing
Glycoscience: Synthesis of Substrate Analogs and Mimetics
Service Science, Management, and Engineering Education for the 21st Century
Big Ecology - The Emergence of Ecosystem Science
Happiness - The Science behind Your Smile
-Service Science, Management, and Engineering Education for the 21st Century- ed. by Bill Hefley and Wendy Murphy (Repost)
Calculus for Business, Economics, Life Sciences and Social Sciences (12th Edition)
Science and Engineering Indicators 2010
Science and Engineering Indicators 2012
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Kitchen Mysteries: Revealing the Science of Cooking
Posted on 2011-04-02
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More By Hervé This, Jody Gladding Fans of Curious Cook Harold McGee will relish the latest from This (Molecular Gastronomy), a French chemist and foodie hero who has helped to usher in the current restaurant world vogue for turning the kitchen into a laboratory. This uses simple questions and observations about food (Does hot pepper burn a hole in the stomach?; Why must infants not be fed sausages?) as springboards for delightful explorations into culinary scientific principles. In brief, confident chapters, he moves through assorted ingredients (milk, vegetables, cheese), cooking methods (steaming, roasting, deep-frying) and whole categories of food and drink (bread, cake, sauces, salad) in his quest to explain kitchen phenomena. The book is more practical than theoretical, as This often breezes over much of the science, focusing not on the experiments and equations that answered his questions but rather on what they mean for the cook: how to ripen tomatoes properly, why to cook a roux for a long time, and so on. He distances himself even further from typical scientific writing with his charmingly enthusiastic tone, which keeps his prose from sounding dry even when he goes into more details about enzyme properties or protein varieties, so that even those who might be turned off by the thought of food chemistry will quickly be drawn in by his obvious love of food and eagerness to apply his research to helping people cook better. PDF from EPUB! Be Happy!!!
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