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.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.

Herbs and spices are amazing healers, and they are delicious as well. They have been used to flavor food and heal the body for centuries. Spices and herbs work well together in order to make food taste better and keep the body in good health. They can relieve the symptoms of a cold or help to stop cholesterol from forming in your arteries. They are antioxidants, anti-inflammatory, antibiotic, and they contain all kinds of vitamins and minerals that can help your immune system work better.

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.

If you have ever worked in a professional kitchen, are in culinary school, or are thinking about a career as a chef, then you need this audiobook. It will guide you on the behaviors of top chefs and how to conduct yourself in the kitchen. This audiobook is filled with short little lessons—or PSAs—that every cook needs to know to get along successfully in the kitchen. The great thing about this book is that it is a guide for you both early in your career and later when you are developing others. The rules in the book can change from kitchen to kitchen, but most are culinary truisms.

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, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.

When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.

From the beloved, best-selling author of All over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, his mother. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age. Because good food always has a good story.

Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.

The ancient bacteria that keep our gut in alignment and our digestion easy have been dying off, replaced by harmful microbes that don’t serve to keep us physically healthy and mentally fit. With cutting-edge research, Dr. Davis has connected the dots between gut health and modern ailments and complaints.

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine’s power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat.

Is bourbon the quintessential American liquor? Bourbon is not just alcohol - the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States. This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.

Do you walk in a room to organize and find yourself paralyzed and overwhelmed? Do you find yourself spending money on organizing solutions that don't work? Organizing isn't easy. And having ADHD doesn't make it any easier. But it doesn't have to be impossible.

A revolutionary approach to the techniques of working with horses, by a renowned instructor. In Horses Never Lie, renowned horse trainer Mark Rashid challenges the conventional wisdom of "alpha leadership" and teaches the listener to become a "passive leader" - a counterpart to the kind of horse other members of a herd choose to associate with and to follow. Applying Rashid’s principles and techniques helps cultivate horse personalities that are responsive and dependable regardless of the rider.

This delightful narrative takes listeners on a powerful search to unlock the secrets of dog cognition, based on evidence from trainers, owners, behaviorists, and the animals themselves. With in-depth reporting and more than a few personal adventures, best-selling author Jennifer S. Holland digs into what intelligence really means.

In 1973, Secretariat, the greatest champion in horse-racing history, won the Triple Crown. The only horse to ever grace the covers of Time, Newsweek, and Sports Illustrated in the same week, he also still holds the record for the fastest times in both the Kentucky Derby and the Belmont Stakes. He was also the only non-human chosen as one of ESPN's "50 Greatest Athletes of the Century".

If you’re anything like most new puppy parents, it won’t take long to realize that your fuzzy little bundle of joy can also bark, chew, jump, and mysteriously get into A LOT of trouble around the house. Don’t panic - slowly remove the shoe from your pup’s mouth and open this book, because it’s time to start successfully training.

This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!

Arguably the most organized man in America, Andrew J. Mellen has created unique, lasting techniques for streamlined living, bringing order out of chaos for a client list that includes attorneys, filmmakers, and even psychologists. With Unstuff Your Life! he puts his powerful program in the hands of his widest audience yet.

Every time you open a bottle of wine, you embark on a journey through a world of sensations. Yet for all its pleasurable qualities, wine can be bewildering in its mystery and complexity. Unlocking the secrets of wine is the key to heightening your appreciation of this rewarding experience. Whether you’re a novice looking to master the basics, an enthusiast who tours vineyards, or something in between, there’s no better way to learn about wine than from a wine expert.

Whether you’re a cat mom or dad or just want to know more about the way domesticated animals evolved, think, and behave, join Dr. Kristyn Vitale, a researcher in the Human-Animal Interaction Lab at Oregon State University, to get inside the mind of the curious, the cute, and sometimes seemingly crazy cat.

Many horse trainers, even those who espouse the so-called natural horsemanship approach, take the position that horses who fail to obey a human's request are doing so as much out of perversity as ignorance. That's not Mark Rashid's view. In his words, "If we understand that horses can't separate the way they feel from the way they act, then we can start to see that unwanted behavior isn't bad behavior at all. More times than not, it's just the horse expressing the way he feels at that particular moment in time....

Baby is cordially invited to dinner (and breakfast and lunch)! With this guide to baby led weaning (BLW), you can start your little one on solid foods safely and healthily. Simple & Safe Baby-Led Weaning empowers you to help your baby feed themselves, developing motor skills and an adventurous palate - while meal preparation becomes easier and cheaper for you!

A Natural History of North American Trees gives us a picture of life in America from its earliest days to the middle of the last century. The information is always interesting, though often heartbreaking. While Peattie looks for the better side of man's nature, he reports sorrowfully on the greed and waste that have doomed so much of America's virgin forest.