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Audio-lingual method. The audio-lingual method or Army Method is a method used in teaching foreign languages. It is based on behaviorist theory, which postulates that certain traits of living things, and in this case humans, could be trained through a system of reinforcement. The correct use of a trait would receive positive while incorrect use ...
711381030. LC Class. TX651 .M94 2011. Followed by. Modernist Bread. Website. modernistcuisine.com /books /modernist-cuisine /. Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Grammar–translation method. The grammar–translation method is a method of teaching foreign languages derived from the classical (sometimes called traditional) method of teaching Ancient Greek and Latin. In grammar–translation classes, students learn grammatical rules and then apply those rules by translating sentences between the target ...
James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
A bibliometric study of publications on the subject of "digital communication" indexed in Scopus and Web of Science found that in both databases, Spanish-language articles comprise around 6.5% of the content. [C] Notably, in these databases various authors with articles published in Spanish were based in non-Spanish speaking countries. [7]
Simon & Schuster. ISBN. 978-1782112303. Website. www.saltfatacidheat.com. Salt Fat Acid Heat: Mastering the Elements of Good Cooking is a 2017 cookbook written by American chef Samin Nosrat and illustrated by Wendy MacNaughton. The book was designed by Alvaro Villanueva. [1] It inspired the 2018 American four-part cooking docu-series Salt Fat ...