The Infographic Book of Food
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Author: Laura Rowe
Publisher: Aurum Press Limited
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food â?? from its origins to its consumption, weird and wonderful traditions, mealtimes and trends â?? as well as startling, challenging and unusual facts. Our content will have authority and wit, chart history and predict trends, and will be complemented by beautiful naturally styled imagery and fact-packed illustrations. From Christmas lunch to curry, pizza to Pavlova, and bagels to burgers, Taste will inform and inspire. Our readers will be information hungry but time poor. They want to eat good food, they want to know good food, but they want it quickly and they want it now. They want to feel travelled without leaving home. It took love, care and attention to create but will ultimately be consumed in a matter of minutes by an eager foodie. Food is the one global language that always translates.
Culinary Science with Experiments, Second Edition
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Author: Z. Sibel Ozilgen
Publisher: CRC Press
Category: Health & Fitness
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. Features: Experiments and recipes form the basic means of teaching culinary chemistry Features new chapters on food hygiene and safety, kitchen terminology, and taste pairing Employs real kitchen practices to explain the subjects Covers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial properties Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. Written at the undergraduate level, this book is designed for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing.
The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes
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Author: Becky Selengut
Publisher: Sasquatch Books
This engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook. How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.
Practice, Assess, Diagnose
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Author: Shell Educational Publishing
Publisher: Teacher Created Materials
Supplement your social studies curriculum with 180 days of daily practice! This essential classroom resource provides teachers with weekly social studies units that build students' content-area literacy, and are easy to incorporate into the classroom. Students will analyze primary sources, answer text-dependent questions, and improve their grade-level social studies knowledge. Each week covers a particular topic within one of the four social studies disciplines: history, economics, civics, and geography. Aligned to the National Council for the Social Studies (NCSS) and state standards, this resource includes digital materials.
An Infographic Exploration of Food
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The Essential Guide to Wine
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Author: Madeline Puckette,Justin Hammack
The best introductory book on wine to come along in years” (The Washington Post) from the creators of the award-winning winefolly.com Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn’t hard, but finding great wine does require a deeper understanding of the fundamentals. Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of WineFolly.com, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including: • Detailed taste profiles of popular and under-the-radar wines. • A guide to pairing food and wine. • A wine-region section with detailed maps. • Practical tips and tricks for serving wine. • Methods for tasting wine and identifying flavors. Packed with information and encouragement, Wine Folly: The Essential Guide to Wine will empower your decision-making with practical knowledge and give you confidence at the table.
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Author: Jon Richards,Ed Simkins
Publisher: Gareth Stevens Publishing LLLP
Category: Juvenile Nonfiction
What is the body made of? How do eyes and ears work? Questions like these are sure to come to mind when readers learn about the human body. In this book, infographics offer a special and effective way for readers to learn the answers to these questions and more. Simple labels and informative text give each infographic context and connect it to the science curriculum. Readers are further engaged as they read with "Try This" boxes that ask them to apply what they've read or suggest activities that they can try right at home.
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There are endless facts to learn about the human body, but once you've absorbed them, do you really know how your own body works? It grows and changes thanks to some incredible processes - and grasping them is the key to understanding it. It's time to discover how you breathe, how your ears hear and how to get blood around your body. Pore over the step-by-step infographic art and fascinating facts to uncover the dazzling truth about the human body - then try out the mind-bending challenges on each page! TOPICS: How your eyes see How your ears hear How you taste and smell How you feel How your body digests food How you breathe How to get blood around your body How blood protects you How your bones heal How your muscles move How a baby grows How you grow bigger The Infographic How It Works series is an exploration of the processes that make the world (and the universe) go round, from the activity in tectonic plates to the enzymes that break down food in our bodies. Each process is clearly explained using amazing infographics and essential facts - plus an experiment or challenge for readers to try, so they can keep the discovery going. Other titles in the Infographic How It Works series: Life on Earth Machines and Motors Our Planet Our Universe Today's Technology
Main Course - 60 Delicious Low-Carb, Low-Sugar, Low-Fat, High Protein Main Course Dishes for Lifelong Eating Style After Weight Loss Surgery
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Author: Selena Lancaster
Publisher: Createspace Independent Publishing Platform
Nourish your body with 60 nutritious Low-Carb, Low-Sugar, Low-Fat, High Protein Main Course Dishes for Lifelong Eating Style After Weight Loss Surgery... WHILE Keeping Your Taste Buds Happy! After a few weeks of fluid and soft food diet, it is time to introduce solid food back to your diet. This book is going to provide you with the essential information for your meal planning. This Gastric Sleeve Cookbook includes: An overview on the recovery stages after the soft food stage with dietary reminders and tips on food preparation. An at-a-glance nutrition summary table with cooking time to help you choose which dish to cook. 60 nutrient-dense, mouth-watering low-carb, low-sugar, low-fat, high-protein recipes made from poultry, fish, beef, pork, lamb, seafood and vegetables. Examples included Chicken Caprese, Chipotle Turkey Meatloaf, Cajun Tilapia, Beef Madras Curry, Garlic Lime Marinated Pork Chops, Lamb Rogan Josh, Shrimp Jambalaya, Green Bean and Wisconsin Cheese Casserole and so much more. All recipes are under 15g carbs, 5g sugar, 5g fat and over 7g protein for vegetarian dishes and over 10g protein for meat dishes. All recipes in this book are completed with details regarding cooking time, ingredients, direction, serving information and nutritional content, so you will have all the necessary knowledge to follow the plans. BONUS! A complete set of at-a-glance A4-printable PDF infographic posters on the approved food lists and daily reminders exclusive to readers. Grab this new cookbook today and discover how you can still enjoy your food while your body is recovering. Don't take a pass on these wonderful recipes!