Book Description
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.
Strong praise from the reviewers -
"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE
"This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance… [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND
"This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST
"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER
Customer Reviews:
scientifically informative but far from complete in the cooking aspect.......2007-07-02
Pros: Scientifically informative and solid. Knowing the chemical and physical facts behind cooking methods applied to certain group of food would definitely help one to produce constantly good cooking result. And the text is very well written, _no_ part of this book is boring to read.
Cons: This book is focused on western cooking methods, many highly interesting cooking methods which are very popular, even dominating in East Asia are not even mentioned in this book. For example, there is a chapter for sauces but soup was hardly mentioned in this book, as if soup is not a kind of dishes. However the art/science of soup cooking is very important for many people. I, for one, really looked for information for soup cooking in this book but was disappointed. And, the author seems think any sauce has to be at least a bit thick (containing reasonable amount of starch). But this is not true in Asia countries. We have many kinds of really tasty sauces which are totally fluid, almost as light as water. These light sauces are not only tasty but also have really nice aroma, nice colours, contains very little energy and they attach onto the main food very well. In the fish chapter, he said salted/dried fishes are very difficult to regain the good texture and taste, and wrote up 2 pages about a Norwegian disaster of fish making. But in east China, people steam salted sea eels and the result is so, so delicious. He should really have tried it out himself. In this book, the science of vegetable cooking is not mentioned. Nevertheless I think vegetable cooking is very important and I really want to learn the science of vegetable cooking from the author, I like his writing so much! And, in this book all doughs are baked but there are many people (mostly from East Asia) who steam doughs and the results are excellent too. For beef steak cooking, many professional cooks saute/shallow fry every side of a 2-3cm thick steak first (every side one minute) and then put it into pre-heated oven for 5-7 minutes. This cooking method is not mentioned in this book and actually I did want to know the advantage of the post-fry oven handling of a beef steak.
I really hope there will be a second edition of this book. I seriously suggest the author travel to Hong Kong and try out reasonably many different kinds of food in non-western restaurants in Hong Kong. Especially the famous soups, all kinds of vegetable dishes and all kinds of steamed dough-based snacks....
behind the kitchen.......2007-01-26
This book will teach you the chemical secrets of the techniques that usually are used in gastronomy, from the basic concepts to most complex. Knowing the scientific basis of the culinary processes, Peter Barham describes kitchen recipes in detail, of this way, will not fail any more.
This book also has some very interesting experiments to do at home, and that will offer help to understand of more practical way, the physical-chemistries concepts that try to explain.
If you are interested in cooking, and science doesn't bore to you, read this book!
http://www.bragazzis.com.......2006-03-25
A little to heavy on the science for my liking!...but there are some useful theories for beginners!
Ian
http://www.bragazzis.com
Excellent Science and Culinary Technique. Highly Recommended.......2004-12-21
Reviewing `The Science of Cooking' by Bristol University (UK) don Peter Barham gives me the pleasure of commenting on a book with differential equations, a subject for which I received my all time lowest grade (a D) in school. Luckily you, dear reader, these equations are no more than window dressing in a sidebar on thermodynamics which, if nothing else, convince us that Dr. Barham knows what he is talking about. And yes, dear reader, Dr. Barham most certainly knows of what he speaks. And, he does an excellent job of communicating this information to the layman.
This excellent book can be evaluated on at least three different levels. On the highest level, where Barham talks about the relevance of science to cooking, the author is just a bit weak. Early in the book, he compares a cook's following a recipe to the conduct of an experiment, and I think this metaphor simply does not work, and, I think the author repudiates this notion later in the book when he does a true description of how a recipe would be written if it were an experiment. A second major weakness in his talking about science is where he describes both a recipe (experiment) and a theory as a model. Philosophers of science clearly distinguish experiment from explanation (theory) and while `model' is a good word for theory, it is definitely not a good word for experiment. Oddly enough, there are important roles for experiment in cookery, but only when one is truly developing recipes and examining the properties of a new foodstuff product. Thankfully, the author gets on to the important business at hand of actually describing science and applying it to cooking, two tasks he does with great skill.
Unlike Harold McGee, Barham correctly puts his introduction to basic chemistry in the front of the book. I am sure that thousands of people will stumble over this with unprintable mutterings in an effort to get to the writing about pots and potatoes, but you must gives serendipity a fighting chance. A fair number of readers will pick up on this stuff and it will clearly improve their understanding of what follows. This is especially true as Dr. Barham or his book design team has done an excellent job of selecting illustrations of the basic organic molecules of which he speaks. There is a risk here that since I studied organic chemistry I may not have the same eye of a chemical innocent, but I think not. I believe reasonably intelligent people prefer the straight skinny rather than explanations tailored for 12 year olds. In addition to basic chemistry, Dr. Barham opens the subject of cooking with an overview of the science of food and heat and food and the senses. Here begins what is Dr. Barham's greatest single contribution to food science writing, and the thing that would make this book a superb textbook on food science. In each chapter, Barham supplies two or more experiments on food science that can easily be done at home or in a standard school chemistry lab with no expensive special equipment.
I must also note that Dr. Barham is crystal clear on methods of heat distribution. This is important, as Alton Brown's first book has a major error in its opening discussion of heat transfer methods in that he does not rate convection with as much importance as conduction and radiation. Dr. Barham corrects this error by citing that in fact, convection is the most important means of heat transfer in ovens.
The next chapter deals with cooking tools and the materials from which they are made. While this chapter is no match for the detail in Alton Brown's book on kitchen equipment, it does include a few cautions that I do not recall Alton's having mentioned. The most interesting is the warning against the very expensive stainless steel sheathed pots with copper or aluminum cores that extend all the way up the sides of the pot. While others have recommended this, the author warns this may cause hot spots high up on the wall of the saucepan that may have undesirable consequences if hot liquid splashes against the even hotter metal high in the pan. Unfortunately, the good doctor does not back this observation up with a demonstration, so it is no better than an anecdotal observation, but I will feel a bit more respectful to the cookware lines with only a disk of high conducting metal in the bottom.
The first real foody subject is `Meat and Poultry'. I find it a bit odd that the author says that meat cookery is the one place where an understanding of science can make the biggest difference in cooking results. I can say with confidence that a scientific view of things is probably at least as important, if not more so in baking, where the effect of errors in measuring ingredients can be truly disastrous (or inventive, depending on how you look at it).
This chapter is the first appearance of actual recipes and the second great contribution to food science writing (first being the experiments). Here, Dr. Barham not only gives excellently explained recipes; he also gives great little tables of problems that may arise with various cooking methods and how to solve the problems. There is little that is new here except that the presentation gets a lot of the ideas across more effectively than simple narrative. Shirley Corriher uses a similar tabular presentation, although her information is more proactive than diagnostic in that it explains the reasons for steps in the procedure rather than giving solutions for problems.
Be warned that all units are metric and there are some unexplained English references here and there, such as the term `A4' for letter paper. I recommend this book very highly. It doesn't have Alton Brown's humor or Shirley Corriher's southern charm, but it is a very, very sound book, once you get past the first three pages.
Great stuff for the science-minded cook.......2004-04-22
Fascinating exploration into the physics of cooking, written in an engaging and detailed style. Probably better for the scientist who cooks than for the cook who's into science, since the language is sometimes a little dense for the layperson. Worth working through, though, if only for the gorgeous and elegant formula for figuring out how long to boil your eggs to get them EXACTLY right.
One caveat: the author is British, and recipes, measurements, and terms are geared for the British/European cook. This means you'll find a complete explanation of sausage rolls and nothing about popcorn. Just FYI.
Customer Reviews:
Very good for culinary students.......2003-10-04
I used this book in my culinary school and found it to be quite good. It has wonderful introductory knowledge in hot food and great recipes. I also used it to study for the American Federation Certification test. I also highly recommend the following which is on amazon.
Study Guide for the National ServSafe Exam: Key Review Questions and Answers with Explanations by Melissa Heilman.
The second book was highly effective in helping me and my class pass the National Servsafe Exam. I give each book five stars.
Covers basic fundamentals well.......1998-10-23
The Art and Science of Culinary Preparation is a good book for those individuals seeking sound basic knowledge about cooking skills. The are a lot of drawings to aid in understanding the principles discussed. There are some nice begining recipes as well. This makes a nice addition to anyones library. This book reminds us of the needed fundamentals we use every day in cooking. A very sound value for the money spent. This book is the first book we use at my culinary school, and is used in the tests for certification in the American Culinary Federation tests.
Average customer rating:
- A wonderful reference for invalid cooking!
- GOOD STUFF!
- Most pleasant to read, beautiful writing, witty, poignant
- This book happens to contain a lot of intriguing history.
- Comfort & Joy
|
A Soothing Broth
Pat Willard
Manufacturer: Broadway
ProductGroup: Book
Binding: Hardcover
 General
| Cooking, Food & Wine
| Subjects
| Books
Soups & Stews
| Meals
| Cooking, Food & Wine
| Subjects
| Books
Natural Foods
| Cooking, Food & Wine
| Subjects
| Books
General
| Alternative Medicine
| Health, Mind & Body
| Subjects
| Books
General
| Alternative & Holistic
| Medicine
| Subjects
| Books
Pharmacology
| Medicine
| Subjects
| Books
| Drug Guides
| General
| Pain Medicine
| Pharmacy
| Toxicology
General
| Medicine
| Subjects
| Books
General
| Alternative Medicine
| Medical
| Professional & Technical
| Subjects
| Books
Accessories:
-
RESPeRATE Blood Pressure Lowering Device
-
Airborne Effervescent Health Formula, Original Orange, 10 Tablets (Pack of 3)
ASIN: 0767901487
Release Date: 1998-12-29 |
Amazon.com
Good things do indeed come in small packages. Pat Willard's A Soothing Broth is a book barely bigger than a saucer, but it overflows with recipes, personal stories, and a fascinating look at what used to be called "invalid cooking." Willard became intrigued with healing foods while nursing her critically ill husband. Searching for something more fulfilling than canned soup and saltine crackers, she looked to the works of Florence Nightingale, medical doctors, and housewives of the 19th century. Here she found recipes both quaint and useful, plus helpful advice on caring for the ill. Willard balances an appreciation for the virtues of forgotten standbys like nutritious Oyster Broth and gentle Curds and Whey while adding 20th-century common sense to the mix--for example, by cooking eggs to 160 degrees F. Some recipes are included for "historical relevance only": Willard reminds us that cocaine was once commonly used for treating nymphomania and other "female complaints."
You might serve an invalid on the mend Queen Victoria's Favorite Soup, a restorative blend of broth, chicken breast, cream, hard-cooked egg yolks, and cracker crumbs. Then, soothe yourself with tea made of rosebuds, wine vinegar, and sugar, which was recommended in 1819 for comforting a headache. Although today it is often hard to find time to make these dainties and delicate dishes, Willard still enchants with her collection of jellies, broths, gruels, and tonics.
Through touching personal stories, Willard also offers support for stressed caregivers. These passages, and her healing discoveries, are presented in an earthy, modest, graceful prose that makes A Soothing Broth a petite treasure. --Dana Jacobi
Book Description
Honking and wheezing? Plumbing all messed up? Change of seasons got you down? Need a little pick-me-up?
Pat Willard has just the ticket to get you back on track. While poring over weathered, vintage cookbooks, Pat found a treasure trove of recipes from the days when ailing family members were cared for at home, and everyday aches, pains, and complaints were dealt with by turning to the kitchen pantry. With a style reminiscent of M.F.K. Fisher and Laurie Colwin, and a tone as soothing as Pat's suggestions,
A Soothing Broth includes recipes for homemade broths, tonics, juices, puddings, and teas.
If a sore throat has you croaking like a frog, relieve the pain with a vinegar and cayenne pepper beverage. If you've overdone it at the gym, soak those aching muscles in a warm bath with some ginger and vinegar. A paste of wheat germ and honey will relieve the itching and take down the swelling of that nasty bee sting.
You've got a cupboard full of cures in your kitchen, and
A Soothing Broth shows you how to use them.
Customer Reviews:
A wonderful reference for invalid cooking!.......2007-07-02
All cookbooks before about 1940 or so had a section in them entitled "invalid cooking". This little book helps us now. We generally do not have this information. This is a great place to start. It covers a wide variety of suggestions for food that can used for ailments that everyone encounters ... upset stomach, sneezes, sniffles, and "out of sorts days". I have found it to be a wonderful resource for my classes that I teach.
Charli Vogt, RN,MN, MPH herbalist, health teacher, radio show host
[...]
GOOD STUFF!.......2003-05-20
I bought this book used and have used it many times for myself and my friends. I have enjoyed it so much I am buying several more copies for gifts. A very good homopathic cure for almost everything.
Most pleasant to read, beautiful writing, witty, poignant.......1999-05-14
Pat Willard brews together family and tradition like few writers today. Just reading her stories is a tonic. In fact I tried some of the recipes and they worked. However, I may have had a heavy hand in the liquor section a bit. A good read. This is the second Pat Willard book I enjoyed, and look forward to the next. Also, I heard the interview on NPR, and Pat sounds like an enjoyable person. I'll pass on the vinegar and cayenne, though.
This book happens to contain a lot of intriguing history........1999-04-02
My wife the cook swears by this book, and though I'm not competent myself to answer questions about cooking, being all thumbs, I do teach history, and I find this book fascinating on historical grounds. Its account of the history of nursing, interwoven with recipes, is judicious, lively, insightful, and an excellent read.
Comfort & Joy.......1999-03-07
"A Soothing Broth" is exactly that!! Pat Willard's gem of a book is thoroughly researched & splendidly written. Wrought with witticisms & wise cracks, Willard's tone brings as much comfort as the numerous concoctions she describes & it is a joy to have so much healing humor added to the mix as in the eel vs. vipers debate & the pig Miss Glover knew personally. The historical recipes are utterly compelling & crammed with great stuff including the truly useful & the just plain fascinating like the cure for nymphomania! (Ah, the good ol' days when cocaine & marijuana weren't yet controlled substances...) The wonderful introductions to each section are mini memoirs with an array of colorful characters & their various approaches to attaining and/or maintaining good health like Willard's maternal grandmother's seaweed soup & Miss Glover's kidney-cleansing dandelions. Structured around a firm foundation of an amazing & practical collection of tonics, treatments & cures, "A Soothing Broth" is imbued with the spirit of Florence Nightingale whose important contributions to the health-care field continue to influence modern-day medicine. This book is a real pleasure to peruse with its impressively wide range of info for whatever ails you.
Average customer rating:
|
The Larder Chef, Fourth Edition: Food Preparation and Presentation
W K H Bode , and
M J Leto
Manufacturer: Butterworth-Heinemann
ProductGroup: Book
Binding: Paperback
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
Motivational
| Management & Leadership
| Business & Investing
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Professional
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
All Amazon Upgrade
| Amazon Upgrade
| Stores
| Books
Business & Investing
| Amazon Upgrade
| Stores
| Books
Cooking, Food & Wine
| Amazon Upgrade
| Stores
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
-
Working the Plate: The Art of Food Presentation
ASIN: 0750668997 |
Book Description
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style.
A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.
* An authoritative, clear and practical introduction to the fundamentals of food preparation and service
* Used by generations of students in catering as well as professional chefs worldwide
* Hugely revised and now heavily illustrated for maximum clarity and effectiveness
Average customer rating:
|
The Encyclopedia of Cajun & Creole Cuisine
Manufacturer: The Encyclopedia Cookbook Committee, Inc
ProductGroup: Book
Binding: Spiral-bound
Cooking
| Encyclopedias
| Reference
| Subjects
| Books
ASIN: B000ELW7NS |
Product Description
NOTE: This book is COMB - not spiral - bound; Amazon does not have a "comb" catagory on the required binding info field; "spiral" was closest alternative. 1 3/8 inches wide x 7 inches deep (including spine comb and tabs) x 9 inches tall. Stated 1st printing (40,000 copies). Glossy yellow pictorial wraps w/ red plastic comb-bound titled spine w/ white lettering. Sections are tabulated w/ 9 titled 1/2" deep x 2" long tabs. Tab titles are: (A) Appetizers, (B) Gumbo & Soups, (C) Vegetables, (D) Poultry, (E) Meats, (F) Seafood, (G) Wild Game, (H) Desserts, and (I) Lagniappe. Tabs are colored either yellow, red, green or blue on the front, with black lettering, and black on the back with white lettering. Each tab has a reproduction of a painting by George Rodrigue on the front, and a descrption of the painting on the back. The nine paintings are: Jolie Blonde; The Class; Flowers at Mardi Gras; Cajun Festivals; The Rayne-Bo Ramblers; Wishing for the Gold of Jean Lafitte; The Kingfish; My Yellow Rolls; and Let the Good Times Roll. Covers and tabs appear to be heavy cardstock, punched w/ 16 rectangular slots at the spine edge, for the 16 tangs of the plastic comb. There are additional b&w drawings interspersed throughout the book, as well as: (1) two additional color reproductions (The Patchwork Gift; The Gourmet Club) in the middle of the Vegetable and Desert sections, and (2) b&w frontispieces of both Chef Folse and Mr. Rodrigue. Each tabbed section begins with a Table of Contents for that section, and a general description of the foods in that section on the Table of Contents obverse. There are a minimum of 2 dozen recipies for each section, and each recipie has room at the page bottom to record "Personal Tastes": (A) Who prepared? (B) Seasoning changes for next time? (C) Cooking time changes for next time? and (D) Personal comments. Although many of the recipies are tried, true and familiar, you will undoubtedly also find recipies here that you will find no where else.
Average customer rating:
|
Food Preparation Study Course: Quantity Preparation and Scientific Principles
Shirley A. Gilmore
Manufacturer: Iowa State Press
ProductGroup: Book
Binding: Plastic Comb
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Professional
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
Quantity
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
Contemporary
| General
| Literature & Fiction
| Subjects
| Books
General
| Science
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
Nutrition
| Special Topics
| Medicine
| Subjects
| Books
Nutrition
| Basic Sciences
| Medical
| Professional & Technical
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Literature & Fiction
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Medicine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Professional
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Science
| Qualifying Textbooks - Fall 2007
| Stores
| Books
ASIN: 0813827116 |
Product Description
Thirty Minute Cooking gives tips and techniques to help busy cooks everywhere. There are 10 minute, 20 minute and 30 minute recipes and over 220 recipes for everything from quick and easy soups and appetizers to crowd-pleasing pasta dishes through delectable desserts.
Customer Reviews:
10, 20 and 30 minute recipes inside.......2005-11-23
The Title of the book does a dis-service to the book. I was pleasantly surprised when I started to read it and found that it has 10, 20 and 30 minute recipes.
Each recipe, and there are many, has estimates for preparation time and cooking time. Every recipe I have made has met the estimated time alloted, tasted great (I am not a seasoned cook, just a single guy tired of dry chicken breast every night.) and doesn't require many ingredients.
Also included are pictures of each dish. The book lays flat, making it easy to refer to the recipe while making the dish.
There are Appetizers, snacks, poultry, meat, vegetarian, fish, and desert dishes for each time frame.
In addition there is a small section on Quick cooking techniques, and one on mix-and-matching dishes for different occasions.
For someone like myself (novice cook, with little time available and don't want to hassle with finding hard-to-get ingredients) this book made eating at home very tasty. :)
Book Description
Everyone knows about tea but most people know little about health tea. Recent studies on tea have proved that tea can remove greasiness, refresh the mind, lower blood pressure, activate qi and blood, kill bacteria, treat inflammation, protect viscera, alleviate exposure to radioactivity, replenish vitamins, protect teeth, prevent diarrhea and cancer, and eliminate foul breath. Basically there are four types of health tea: tea for health care, tea for prevention, tea for treatment and tea for rehabilitation. This book introduces more than 700 kinds of health tea for treatment or prevention of diseases.
Average customer rating:
|
Wanapitei Canoe Trippers' Cookbook
Carol Hodgins
Manufacturer: Highway Book Shop
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Canoeing
| Water Sports
| Sports
| Subjects
| Books
ASIN: 0889542546 |
Product Description
Subtitle: Wilderness cookbook for fun and nutrition. Contains recipes and tips for packing and preparation of food in the wilderness.
Books:
- The Starbucks Experience: 5 Principles for Turning Ordinary Into Extraordinary
- The Starbucks Experience: 5 Principles for Turning Ordinary Into Extraordinary
- The Two Fat Ladies Full Throttle
- The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
- The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
- The World Is Flat [Updated and Expanded]: A Brief History of the Twenty-first Century
- Tom Clancy's Net Force #7: State of War CD (Tom Clancy's Net Force)
- Trade Show & Event Marketing: Plan, Promote & Profit
- Trading for Dummies
- Travels in the Skin Trade: Tourism and the Sex Industry
Books Index
Books Home
Recommended Books
- Son of the Morning Star
- For Women Only: What You Need to Know about the Inner Lives of Men
- The Insect Viruses
- The Origin of the Species
- Arts & Crafts Home Plans: Showcasing 85 Home Plans in the Craftsman, Prairie and Bungalow Styles
- Fundamentals of Building Construction: Materials and Methods
- Build A Better Burger: Celebrating Sutter Home's Annual Search for America's Best Burgers
- Style and Grace: African Americans at Home
- The Vanguard Landscapes and Gardens of Martha Schwartz
- What Kinda Cactus Izzat
On Food and Cooking: The Science and Lore of the Kitchen
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Kitchen Chemistry
What Einstein Told His Cook: Kitchen Science Explained
What Einstein Told His Cook 2: The Sequel: Further Adventures In Kitchen Science
Nanobiotechnology of Biomimetic Membranes (Fundamental Biomedical Technologies)
Academic Scientists at Work
