"Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices." —Publishers Weekly
Are you an aspiring journeyman or master electrician? The Electrician's Trade DeMYSTiFieD makes it shockingly easy to prepare for licensing exams and onthe- job success.
Written in a step-by-step format, this practical guide describes the typical licensing process, which varies by region, and explains how to determine the specific requirements for your state or city. You'll get a thorough review of the National Electrical Code (NEC), including ways to access exam answers on an open-book basis. Detailed examples and concise explanations make it easy to understand the material, and end-of-chapter quizzes and a final exam help reinforce key concepts.
It's a no-brainer! You'll learn:How to find licensing requirements for the state in which you plan to work Time-saving methods for navigating through the NEC What it takes to become a journeyman and master electrician Strategies for passing your exam How to use logic to improve your score Jobsite procedures that promote efficiency and productivity
Simple enough for a beginner, but challenging enough for an advanced student, The Electrician's Trade DeMYSTiFieD helps you maximize your test score and become a successful working electrician!
From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.