Culinary Science

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

Magda Caraganic already is a successful chocolatier. When she inherits an old stable from her aunt, she decides to convert it into a chocolate shop and café. The best contractor to help with the conversion is the man she has argued with since she was 15. The work sparks off spirit activity marked by the appearance of a mysterious ghost cat. Magda’s beautiful Birman cat, Crystal, starts to act strangely. What can it all mean? This is a story of friendship, friendly ghosts, cats, chocolate, and true love.

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

It’s only my first day as a professional dungeon diver after quitting my old job, and I’m already off to a rough start. My assigned classes are nothing like I’d hoped, and I’ve been sent to face monsters with little more than an empty spellbook and a seemingly indestructible frying pan. But it’s not all bad. There’s a gorgeous swashbuckling catgirl and a stunning gun-crazy half-elf who both have my back. We’re going to need to work together more than ever now that all the dungeon exits have been closed off, trapping us underground with hordes of vicious creatures.

Warm beds, quaint mysteries, and the best rosemary bread this side of Pigsend Creek. Welcome to the Weary Dragon Inn. Get the next three books in the Weary Dragon Inn Cozy Fantasy series, including Beasts and Baking, Magic and Molemen, and Veils and Villains, in a convenient eBook Bundle. In Beasts and Baking, spring is on the horizon, and the Weary Dragon Inn is getting its annual deep clean. But before Bev can even finish scrubbing the windows, Carpenter Earl's workshop goes up in flames.

Winner of the James Beard Award for Literary Writing "Engrossing...hard to put down." — The New York Times Book Review “Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow down. This is how it's done.” — Mary...

From the bestselling, award-winning author of 1491 and 1493—an incisive portrait of the two little-known twentieth-century scientists, Norman Borlaug and William Vogt, whose diametrically opposed views shaped our ideas about the environment, laying the groundwork for how people in the...

Only two floors are left to clear until Jake and the girls reach the dungeon's exit, where the teleporter that leads back to the surface awaits them. A promise from a monstrous rival urges them to delve deeper, but is she just after a rematch, or is there something more at stake? On the other hand, now that they've joined forces with arguably the greatest diver of their generation, the rest of the dungeon should be a cakewalk.

Winner of the 2022 Orwell Prize for Journalism | A Sunday Times (London) Bestseller | Shortlisted for the Wainwright Prize for Writing on Conservation “George Monbiot is one of the most fearless and important voices in the global climate movement today.” —Greta Thunberg For the first time...

While most other divers are content to wait out the situation in the safe rooms, Jake and the girls are still trying to find answers as they continue to progress further into the dungeon’s depths, but trouble keeps finding them. Previously unseen and drastically overpowered monsters continue to appear, to the point where even the most battle-hardened dungeon divers need their assistance. There’s also the matter of a certain monster girl with an axe to grind against Jake specifically, but will he be able to survive long enough to see her again?

A fairy tale festival and a meowerzs of a murder. Our amateur sleuth must prowl her way through the clues before the whole town winds up doomed to a thousand years of sleep. In Broomstick Bay, the annual Fairytale Con is happening and Ruby's family bakery is making the funnel cakes. Everyone is dressing as their favorite fairy tale character. Ruby and Lance are going as Aurora and the Prince. But when a fairy is murdered, Maleficent gives the town an ultimatum. It doesn't even matter that there was a proposal or that Ruby should be the happiest she's ever been.

The autumn equinox is here, and Caitlyn Le Fey is excited by the upcoming masquerade ball to celebrate the festival of Mabon. Not only is it a chance to dress up in glamorous costumes, but - with the Widow Mags catering - the villagers might finally put their prejudices aside and appreciate the delicious treats from her grandmother's chocolate shop. But on the night of the ball, Caitlyn barely has time to sample the decadent caramel fountain, or help her old vampire uncle search for his missing fangs, before a guest is brutally murdered.

Discover the origins, traditions, and use of the everyday foods served up on our plates, from salt to sushi and rice to ravioli. A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients, and examines our...

Nestled off the coast of Maine, this charming little island has everything you'd expect of a small town. There's an old-fashioned soda fountain, a quaint village green, miles of beautiful beaches...and an ancient coven of witches hidden in plain sight. When down-on-her-luck Tamsyn moves to the island in search of a fresh start, mysteries abound at her family's bed and breakfast. Will her newly discovered magical powers be any match for murder? This box set includes Spirits, Pies, and Alibis; Covens, Cakes, and Big Mistakes; and Magic, Lead, and Gingerbread.

Spring is on the horizon, and the Weary Dragon Inn is getting its annual deep clean. But before Bev can even finish scrubbing the windows, Carpenter Earl's workshop goes up in flames. Earl's convinced the local kids are behind the mischief, but when more buildings come crashing down under mysterious circumstances, Bev's on the case once more. The cozy follow-up to Secrets and Snowflakes, Beasts and Baking is the fourth installment in the Weary Dragon Inn series, following amnesiac innkeeper Bev and the curiosities that occur in the quaint fantasy village of Pigsend.

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like...

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why—explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink...

When a tourist is found dead and a villager is accused of murder, Reeva knows the village has bigger problems than icky ice cream. It’s time for Long and McLaughlin Private Investigators (a.k.a. Reeva and Ruby) to put their sleuthing skills into action and catch the real killer.

One of the New York Times Book Review's Ten Best Books of the Year A Kirkus Reviews Best Nonfiction Book of the Century Winner of the James Beard Award Author of How to Change Your Mind and the #1 New York Times Bestsellers In Defense of Food and Food Rules What should we have for dinner?...