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Myhrvold received the James Beard Foundation Award for cookbook of the year in 2012 [63] and an honorary degree from The Culinary Institute of America in 2013 [64] for his book Modernist Cuisine: The Art and Science of Cooking. His book Modernist Bread received a James Beard Foundation book award in 2018. [65]
The Times called the book "an extraordinary achievement", and "a great read even if civilization does not collapse". [4] The Guardian described the book as a "terrifically engrossing history of science and technology". [5] Choice: Current Reviews for Academic Libraries described the book as "highly readable and engaging". [6]
The Book of Tasty and Healthy Food (Russian: Книга о вкусной и здоровой пище, romanized: Kniga o vkusnoi i zdorovoi pishche) is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR.
Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes [3] and to explain the science of cooking. [5] The Food Lab charted on The New York Times Best Seller list , [ 6 ] and won the 2016 James Beard Foundation Award for the best General Cooking cookbook [ 2 ] and the 2016 IACP awards for the Cookbook of the ...
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [ 1 ] [ 2 ] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture .
The Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine 2012 The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen 2011 The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine 2009
Artusi in 1891. Pellegrino Artusi (Italian: [pelleˈɡriːno arˈtuːzi]; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbook La scienza in cucina e l'arte di mangiar bene (Science in the Kitchen and the Art of Eating Well).
The Science of Success: How Market-Based Management Built the World's Largest Private Company is a book written by Charles Koch in which he delineates his philosophy of Market Based Management (MBM). Koch, the CEO of Koch Industries , Inc., [ 1 ] wrote it in 2007. [ 2 ]