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Utopia for Realists

Utopia for Realists

The Gene

The Gene

Richard Avedon: Portraits of Power by Renata Adler

Richard Avedon: Portraits of Power by Renata Adler

50 Books That Every African American Should Read | The Huffington Post

50 Books That Every African American Should Read

50 Books That Every African American Should Read | The Huffington Post

Dark Money

Dark Money

"On Food and Cooking" by Harold McGee is a first stop when we want to figure out the "why" behind a technique or an end result in the kitchen. Succinctly and clearly written, it makes the science behind our food easy to understand and accessible to non-scientists (like us!). McGee is clearly fascinated by what he studies - and his enthusiasm and interest is infectious. Highly recommend.

"On Food and Cooking" by Harold McGee is a first stop when we want to figure out the "why" behind a technique or an end result in the kitchen. Succinctly and clearly written, it makes the science behind our food easy to understand and accessible to non-scientists (like us!). McGee is clearly fascinated by what he studies - and his enthusiasm and interest is infectious. Highly recommend.

Jazz Festival: Jim Marshall

Jazz Festival: Jim Marshall

The Gene: An Intimate History

Book Concierge

The Gene: An Intimate History

Missing persons and other essays by Heinrich Boll http://www.amazon.com/dp/0070064245/ref=cm_sw_r_pi_dp_XD0zwb01PJ0WK

Missing persons and other essays by Heinrich Boll http://www.amazon.com/dp/0070064245/ref=cm_sw_r_pi_dp_XD0zwb01PJ0WK

In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. - See more at: http://www.buffalolib.org/vufind/Record/1979755/Reviews#tabnav

In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. - See more at: http://www.buffalolib.org/vufind/Record/1979755/Reviews#tabnav

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