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Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California , have won multiple awards from the James Beard Foundation , including Best California Chef in 1996 and Best Chef in America in 1997.
This misconception, sometimes called the equal transit-time fallacy, is widespread among textbooks and non-technical reference books, and even appears in pilot training materials. In fact, the air moving over the top of an aerofoil generating lift is always moving much faster than the equal transit theory would imply, [ 439 ] as described in ...
Rebecca W. Keller, Ph.D., incorporated Gravitas Publications Inc in 2003 to develop and publish core sciences curriculum under the Real Science-4-Kids imprint. [1] She has authored and published Real Science-4-Kids student texts, teacher manuals, and student laboratory workbooks in chemistry, biology and physics to serve kindergarten through ninth grade, available through mainstream and home ...
I for one can't imagine anything more frightening." [ 317 ] Others dispute the notion that Wikipedia, or similar efforts, will entirely displace traditional publications. Chris Anderson , the former editor-in-chief of Wired , wrote in Nature that the " wisdom of crowds " approach of Wikipedia will not displace top scientific journals with ...
Evelyn Fox Keller (March 20, 1936 – September 22, 2023) was an American physicist, author, [3] and feminist. She was Professor Emerita of History and Philosophy of Science at the Massachusetts Institute of Technology . [ 4 ]
Understanding Physics (1966) is a popular science book written by Isaac Asimov (1920-1992). It is considered to be a reader-friendly informational guide regarding the fields of physics, written for lay people. It is one of several science guides by Asimov. The book is divided into three volumes, each of which have also been published separately ...
Under Pressure: Cooking Sous Vide is a 2008 cookbook written by American chefs Thomas Keller and Michael Ruhlman. The cookbook contains a variety of sous-vide recipes, a technique Thomas Keller began experimenting with in the 1990s. [2] The recipes in Under Pressure are those prepared in Thomas Keller's The French Laundry and Per Se restaurants ...
Carroll has worked on a number of areas of theoretical cosmology, field theory and gravitation theory. His research papers include models of, and experimental constraints on, violations of Lorentz invariance; the appearance of closed timelike curves in general relativity; varieties of topological defects in field theory; and cosmological dynamics of extra spacetime dimensions.