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Medical Biochemistry: The Big Picture

by Marc Tischler, Lee W. Janson ...

Series series LANGE The Big Picture
Get the BIG PICTURE of Medical Biochemistry – and target what you really need to know to ace the course exams and the USMLE Step 1300 FULL-COLOR ILLUSTRATIONSMedical Biochemistry: The Big Picture is a unique biochemistry review that focuses on the medically applicable concepts and techniques that form the underpinnings of the diagnosis, prognosis, and treatment of medical conditions. Those ... Read more

$75.59 USD

Get the BIG PICTURE of Medical Biochemistry – and target what you really need to know to ace the course exams and the USMLE Step 1300 FULL-COLOR ILLUSTRATIONSMedical Biochemistry: The Big Picture is a unique biochemistry review that focuses on the medically applicable concepts and techniques that form the underpinnings of the diagnosis, prognosis, and treatment of medical conditions. Those
... Read more
Brew Chem 101

The Basics of Homebrewing Chemistry

by Lee W. Janson Ph.D. ...

Understand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and ... Read more

$9.99 USD

Understand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and
... Read more

On Food and Cooking

The Science and Lore of the Kitchen

by Harold McGee ...

An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.For its twentieth ... Read more

$19.99 USD

An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.For its twentieth
... Read more
What Einstein Told His Cook: Kitchen Science Explained

Kitchen Science Explained

by Robert L. Wolke ...

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist ... Read more

$12.39 USD

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist
... Read more
The Wonder of Paleo Diet: The Complete Guide to Everything You Need to Know about Eating Like a Caveman & Fast Weight Loss with Paleo Diet, Recipes Included

by Annabel W. Williams ...

Are you tired of diet programs that just don't work?Have you tried one diet after another but still have nothing to show for?Our ancestors from almost 200,000 years ago lived in harsh and brutal conditions where they needed to hunt for their meat and forage for our vegetables and greens. They did not cultivate crops or eat grain. They were the true hunter-gatherers. Because of their diet they were ... Read more

$4.97 USD or Free with Kobo Plus

Are you tired of diet programs that just don't work?Have you tried one diet after another but still have nothing to show for?Our ancestors from almost 200,000 years ago lived in harsh and brutal conditions where they needed to hunt for their meat and forage for our vegetables and greens. They did not cultivate crops or eat grain. They were the true hunter-gatherers. Because of their diet they were
... Read more
Molecular Gastronomy

Exploring the Science of Flavor

by Hervé This ...

Series series Arts and Traditions of the Table Perspectives on Culinary History
"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."— GourmetBringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking ... Read more

$12.99 USD or Free with Kobo Plus

"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."— GourmetBringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking
... Read more
How Baking Works

Exploring the Fundamentals of Baking Science

by Paula I. Figoni ...

Understanding and applying food science to the bakeshop—now revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of ... Read more

$32.99 USD

Understanding and applying food science to the bakeshop—now revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of
... Read more
Kitchen Mysteries

Revealing the Science of Cooking

by Hervé This ...

Series series Arts and Traditions of the Table Perspectives on Culinary History
"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables ... Read more

$12.99 USD or Free with Kobo Plus

"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables
... Read more
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

The Sequel: Further Adventures in Kitchen Science

by Marlene Parrish, Robert L. Wolke ...

The scientist in the kitchen tells us more about what makes our foods tick.This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," ... Read more

$17.99 USD

The scientist in the kitchen tells us more about what makes our foods tick.This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101,"
... Read more
Kombucha!

The Amazing Probiotic Tea that Cleanses, Heals, Energizes, and Detoxifies

by Eric Childs, Jessica Childs ...

The complete guide to kombucha— the wildly popular probiotic tea.Kombucha is lauded worldwide by healers, athletes, yogis, and other health-conscious souls, and is now going mainstream. Kombucha, a fermented tea beverage, has many cleansing, healing, and detoxifying effects.Eric and Jessica Childs, founders of Kombucha Brooklyn and experts on the wonders of kombucha, share their knowledge in this ... Read more

$14.99 USD

The complete guide to kombucha— the wildly popular probiotic tea.Kombucha is lauded worldwide by healers, athletes, yogis, and other health-conscious souls, and is now going mainstream. Kombucha, a fermented tea beverage, has many cleansing, healing, and detoxifying effects.Eric and Jessica Childs, founders of Kombucha Brooklyn and experts on the wonders of kombucha, share their knowledge in this
... Read more
Note-by-Note Cooking

The Future of Food

by Hervé This ...

Series series Arts and Traditions of the Table Perspectives on Culinary History
A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid ... Read more

$2.99 USD or Free with Kobo Plus

A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid
... Read more
Thrive Foods

200 Plant-Based Recipes for Peak Health

by Brendan Brazier ...

Focusing on an environmentally friendly diet, Brendan Brazier's new book builds on the stress-reducing, health-boosting nutritional philosophy introduced in Thrive. Finding creative ways to use basic ingredients such as kale, blueberries, and wild rice, Thrive Foods recipes are plant-based and nutritionally complete. They utilize the power of superfoods such asmaca, chia, hemp, and chlorella and ... Read more

$14.39 USD

Focusing on an environmentally friendly diet, Brendan Brazier's new book builds on the stress-reducing, health-boosting nutritional philosophy introduced in Thrive. Finding creative ways to use basic ingredients such as kale, blueberries, and wild rice, Thrive Foods recipes are plant-based and nutritionally complete. They utilize the power of superfoods such asmaca, chia, hemp, and chlorella and
... Read more

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LANGE The Big Picture

Medical Biochemistry: The Big Picture

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People who read these also enjoyed

On Food and Cooking

What Einstein Told His Cook: Kitchen Science Explained

The Wonder of Paleo Diet: The Complete Guide to Everything You Need to Know about Eating Like a Caveman & Fast Weight Loss with Paleo Diet, Recipes Included

Molecular Gastronomy

How Baking Works

Kitchen Mysteries

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

Kombucha!

Note-by-Note Cooking

Thrive Foods

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