Amazon.com
A classic tome of gastronomic science and lore,
On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
Book Description
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn 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.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Customer Reviews:
It would be better with pictures........2007-10-13
This book it's excellent definitly it's not a recipe book, it's for know how the food reacts with the combination of
different ingredients, it would be more fun if the book have pictures, but it' two thumbs up!
GREAT reference book.......2007-10-08
This book is exactly what I was looking for. Tons of information on why things need to be done certain ways and some history of where it came from. No recipes, but really focuses on what it takes to cook everything well.
Alton on steroids.......2007-09-24
Okay, I read a lot of cooking stuff. I'm a big Food Network fan.
One of the things I hate about most cookbooks is that I can only read the introduction and then I only read recipes as I need them.
This is NOT a cookbook. This is a culinary encyclopedia. I recently found out that my room-mate went to high school with the author in Elmhurst, IL. How cool is that? He was the one I sprung the Alton on steroids phrase to and proceeded to tell me he knew the guy. Enough gushing.
There is more in this book about culinary science than most of us need to know. It still makes for a great read. You CAN read it like a book because of that. I love the fact that it starts out with the most basic nutritional item in life, and then tells us why we really don't need it as adults. What an eye opener! Fortunately, it also explains why milk products are so useful to adults in other ways. I could never live without my Parmesano Reggiano or all those wonderful blue cheeses.
Why is meat and fish so important to our diets? Why would anyone want to be a vegetarian after reading the benefits of these high protein foods?
We should all be reading books like this so we know all the little things. Those of you that think it's too technical, go get a book on the english language.
The Hobo Philosopher.......2007-09-13
This book is not a cook book. If you are looking for recipes buy another book. This book is for students. My Niece graduated from chef school and my gift to her was this book. This book is a history and science book on food and cooking. Here is where you learn to understanding what you are doing in the kitchen and why you are doing it. You learn all the myths and fables and the reality of what actually happens.
I bought this book when I suddenly found myself the sou chef assisting a professional French chef. By the time I finished this book, I could actually have an intelligent conversation with my new boss. When I hit him with terms like "carmelization" and "emulsification" or asked him what exactly is a burr blank sauce, I rose in stature from "good cook" to potential chef.
This book is a science and chemistry book also. It tells you what is actually happening to the food when you are cooking or processing it. Since I liked reading history and science and I was an aspiring chef - this was the perfect book. It is also great to read just for the fun of it. It is the most entertaining and informative book on food and cooking that I have ever read.
on food and cooking.......2007-08-23
I have read the first eddition, and when I heard they put out a 2nd I had to see what changed. I'm only 50 pages in to it but it is just as good as the first
Book Description
All food is, of course, made of chemicals, and cooking can be thought of as a series of chemical reactions in which changes occur to some of these chemicals. The aims of cooking are several:
• to kill microorganisms and denature enzymes that might bring about undesirable changes in food
• to maintain or enhance the nutritional value of the food
• to improve the texture of the food
• to improve the appearance of the food
• to improve the flavour of the food
• to improve the aroma of the food.
The material presented here looks at various aspects of the chemistry of food and the cooking process. It consists of activities of a variety of types — class practical, demonstration experiments, reading comprehension and paper-based activities — at a variety of levels. The index table will allow users to select an activity of an appropriate topic, type and level. Each activity deals with an aspect of the chemistry of food and/or cooking. Although the chemistry of food and cooking is not directly part of most curricula, it can often be used to show familiar chemistry in a context that may be stimulating for many students. The material also allows teachers to reinforce the idea that everything is made of chemicals and that there is no difference between â€~man-made’ and â€~natural’ chemicals. In particular there are a number of activities on which experimental investigations can be based. Some of the paper-based or comprehension activities could be used as revision lessons or in the case of teacher absence.
The material is presented as teacher’s notes and student worksheets. The worksheets are available on the CDROM accompanying this book or may be downloaded free from the website for this book as colour or black and white pdf files, or as Microsoft® Office Word documents (which can be edited by the teacher if required). Also included on the CDROM and website are video clips related to some of the material. These may be played to start off a lesson or stimulate discussion. However, all the lessons can be tackled without the use of the video clips for those who prefer not to use them. In every case, material is given that the teacher can use to start the lesson by discussion.
The video clips are taken from the Discovery Channel TV series, Kitchen Chemistry, featuring Heston Blumenthal. Heston is a chef and proprietor of The Fat Duck, a Michelin three-star restaurant in Bray, Berkshire, UK. He is noted for his scientific approach to food and cooking and for the fact that he will not take for granted the accepted wisdom without scientifically investigating it for himself. He also makes use of scientific equipment in the kitchens of the Fat Duck — temperature probes, desiccators and reflux apparatus, for example.
Average customer rating:
- Story is a little scary
- Our favorite book!
- "In the Night Kitchen" a must for every child's library
- Brings back the Memories
- My 2 year old's favorite
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In the Night Kitchen (Caldecott Collection)
Manufacturer: HarperCollins
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ASIN: 0060266686 |
Amazon.com
When asked, Maurice Sendak insisted that he was not a comics artist, but an illustrator. However, it's hard to not notice comics aspects in works like In the Night Kitchen. The child of the story is depicted floating from panel to panel as he drifts through the fantastic dream world of the bakers' kitchen. Sendak's use of multiple panels and integrated hand-lettered text is an interesting contrast to his more traditional children's books containing single-page illustrations such as his wildly popular Where the Wild Things Are.
Book Description
Customer Reviews:
Story is a little scary.......2007-10-10
The drawings are attractive and creative, but the over all story is a bit scary. I especially don't like "baking" the kid in the oven. Cooking is fun but I don't want to introduce the wrong idea to children that oven is a safe place to play.
Our favorite book!.......2007-09-29
This has been our favorite bed time story for years. Our nine year olds still like having it read to them at night. The pictures are amazing--of course, it's Sendak--but the story is fantastic too. Our children had to explain to Dad that it's just a dream. Some adults may be too literal to get it, if so, just ask your kids to explain!
"In the Night Kitchen" a must for every child's library.......2007-09-17
This book along with the better known "Where the Wild Things Are" belong in every child's library. Great illustrations and text make this book one that parents and children can enjoy over and over again for years.
Brings back the Memories.......2007-09-03
This brings back memories of going to library as a small child and discovering books for the first time on my own. I couldn't read yet, but I would find this book over and over along with Sendak's other book, "Where the Wild Things Are." And look at the pictures and imagine what the story might be. When I could finally read myself, I enjoyed the book even more!
My 2 year old's favorite.......2007-08-30
My 2 year old loves the adventures of Micky, even more than my fave, 'Where the Wild Things Are'. Sendak's art is beautiful and it flows from page to page. He loves Mickey's shouts, from "Quiet Down There!" to Cocka Doodle Doo!" and asks for repeat readings befor bedtime.
This is a classic that holds up well and should be enjoyed by all parents and children
Book Description
Demonstrating how woodworkers can approach the complex job of designing and making built-in cabinets for kitchens, family rooms, and home offices, this technical handbook provides meticulously detailed shop drawings, instructions, and hundreds of professional tips for saving time, materials, unnecessary aggravation, and money. Bob Lang covers building traditional face-frame cabinets as well as constructing contemporary frameless Euro-style cabinets. Woodworkers will learn how to measure rooms and design fitting cabinetry that considers both function and aesthetics, how to develop working shop drawings and cutting lists, and how to work with materials as varied as solid wood and plastic laminate. Technical instructions for cutting and joining the basic box, as well as for fitting it to drawer stacks, sinks, corners, appliances, and islands, are also included, as are detailed steps for sanding, finishing, and installing each piece.
Customer Reviews:
Excellent.......2007-02-09
I used this book along with _The Complete Cabinet Maker's Reference_ by Jeffrey Piontkowski to build a set of nice garage cabinets. The two books are very different, and, I think, compliment each other well. This book contained information that allowed me to refine the basic cabinets in the other book. I was very pleased with the results! The project would have been much more trouble for me if I hadn't read this book first.
An outstanding book.......2006-04-23
I have years of experience in residential carpentry and furnituremaking, and I've installed dozens of kitchens, but I had never actually made a set of kitchen cabinets. We are renovating our house, and replacing our cheap cabinets is one of the items on the list. I spent hours at my local Barnes and Noble and Borders stores looking for a comprehensive book that focuses exclusively on kitchen cabinetmaking, and couldn't find one out of the dozens of books on cabinemaking that thoroughly covered both the cabinet design and production processes. Then I took a chance and ordered The Complete Kitchen Cabinetmaker, and found exactly what I was looking for.
Lang writes well and, just as important, is a good teacher and explainer. The book is well organized, and the abundant illustrations, both photographs and drawings, are clear and detailed. Measured drawings abound. He describes both general types of cabinet, frameless and face-framed, and lays out efficient production processes for both, indicating where potential problems lurk and the consequences of inaccuracies at crucial points.
This is head and shoulders the best book I have seen on the subject. If you are even considering building your own kitchen cabinets, or starting a small cabinet shop, this book should be your first purchase. It will be the best money you spend on the project.
Book Description
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," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking.
In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. 20 illustrations.
Customer Reviews:
appeals to the cook and the geek in me!.......2007-02-21
Very entertaining, well organized and actually informative. Since I have a pretty extensive bioscience background, I wasn't confused by his explanations so I am not sure how a non-science person would react. But I think he does a pretty nice job of it, coats it in sugar, etc.
Basically if you like books like "The Turk", Devil in the White City, Salt, Freakonomics, etc. then this should be up your alley!
lWhat Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science.......2006-03-14
Actually, I never read the book. I bought this for my ex-wife. I'd purchased her "What Einstein Told His Cook", & "What Einstein Told His Barber". She just loved "Cook" & would give it 5 stars, but once she got "Cook 2: The Sequel", she liked it even better than the original, so both books get 5 stars from her. This from a woman who rarely reads books.
Entertaining Foodie Read plus Superior Explanations. .......2005-05-16
`What Einstein Told His Cook 2, The Sequel' by retired chemistry professor and columnist, Robert Wolke is in the same format as the first volume, of which I said:
"This book of what science can tell us about working with food. It is one answer to my wish that every TV chef who is attempting to teach cooking to us foodies take a two semester course in chemistry. The book is not a rigorous approach to the chemistry of sugars, salt, fats, chemical leavenings, heat, acids, bases, and the like. Rather, it is a collection of enhanced answers to questions posed to the author in a regular newspaper column. This makes the book more interesting to read, if a little less available as a resource to applying its teachings to new situations."
This statement is equally true of the second volume. And, I must believe Professor Wolke has read this comment in my review or elsewhere. In his introduction he recognizes that his little columns are all answers to specific questions; however, science, by its nature, is `all tied together' in theories which enable its predictive and explanatory powers. Thus, Wolke says that in order to explain the answer to two related questions, we may find him repeating himself now and then, as he does over and over when he invokes how proteins denature by unwinding themselves and wrapping themselves into tight knots, leading to, for example, cooked eggs or tough cooked meat. I have absolutely no problem with that within the context of his format of question and answer.
On the other hand, this format does not lend itself to be used as a source for looking up specific answers to questions that were not asked by the people writing into Dr. Wolke at the Washington Post. This is a small but real problem, made all the more frustrating because buried in the answers to some questions are some real gems of wisdom such as Table 5 on page 222 which gives the best kinds of sauces for various shapes of hard pasta. As good as the battalions of Italian cookbook writers are in covering their field, none of them has, to my recollection, put things quite so succinctly. This illustrates that genius in writing about cooking is not so much in what science you use, but in how well you present the answer. And, with a few small reservations, it is in this talent where Professor Wolke is a champion. While I may still vote for Alton Brown as my favorite TV foodie, Wolke has mastered the connection between Science, English, Food, and his audience.
One of my favorite examples of how Wolke successfully addresses an issue is on the matter of cutting onions and tears. For starters, he corrects Alton Brown's error in attributing the tearing to sulfur trioxide dissolving in the moisture in your eyes, thus creating a weak sulfuric acid solution. In fact, if any sulfur oxide gas is involved, it is much more likely to be sulfur dioxide which, when dissolved in water, creates the much weaker sulfurous acid. Wolke goes on to say that the phenomena is due to a number of different causes, which makes absolute sense, because if there were a single cause, then the chances of finding relief would be much higher. Wolke goes on to show the problems with all the various remedies. He and Alton agree on the importance of a sharp knife, although I use an extremely sharp Japanese vegetable knife when dicing onions, and I tear like a two-year-old on a jag. Sticking with onions, Wolke gives an excellent explanation of the French vintner's notion of `terroir' and how it relates to the lower bite of Vidalia onions. And, he correctly points out that it is fewer nasty compounds rather than more sugars which make the Vidalia and its cousins milder.
There are three general areas where Wolke could stand some improvement. While I was a journeyman chemist, I was an expert on linguistics and linguistic philosophy so, first, I find Wolke is occasionally a bit inconsistent in his use of works such as alkali (the opposite of acid). Early in the book, he says that alkali should be reserved for the extremely strong bases such as sodium hydroxide and potassium hydroxide, yet I see him frequently using `alkali' for things that are just a tad over pH 7. The second quibble is that while science and the arts have long ago come to a détente and science and religion seem to be at an armed truce, Wolke constantly takes potshots at aspects of legal and political practice. It in incredibly easy for someone schooled in the doctrines of science to take pleasure at the apparent foibles of political practice, yet the people in the political world have problems of entirely different nature than either science or art, so cheap shots at food regulations, for example, are just that, cheap. The last problem I see is with Wolke's humor, especially in his little `Foodie's Fictionary' blurbs. I'm afraid I found not one of them very funny. Sorry. I think most of the humor in his main text is pretty basic and certainly welcome, but Alton Brown does not need to fear his position as the leading culinary class clown. The book would have been just a wee bit better with a good bibliography on food science references.
New in this sequel are sidebars on various scientific issues. Most of the really valuable reference stuff is in these sidebars. What you may wish to do is stick some of those cute little post it note tabs on the sidebarred pages and write a word describing the topic.
This is a really great book to take to your armchair and read from cover to cover. If you liked the first, you will definitely like this one as well or better. If you have read neither and you have an interest in food, buy both now!
What Einstein Told His Cook #2.......2005-05-10
If you are looking for useful information to cooking questions you've always wondered about, look elsewhere. Harold McGee's "On Food & Cooking" and Shirley Corriher's "Cookwise" are both full of useful and interesting stuff. Wolke tries to be cute, and some may like his sophomoric style, but I couldn't get past the first chapter. Now who do I know who is dumb enough to like this drivel?
Worthy Sucessor to the first book!.......2005-04-06
As a big fan of the first book in this series, I was glad to see another one pop up and quickly put it on my wish list. I was also glad to see that it was even longer than volume 1, with an extra 110 pages. The style is great -- well paced, well laid out, with the 'harder' science very skimmable and yet approachable to non-chemists. I particularly like the way he challenges conventionally held assumptions by, in many cases, doing simple experiments that seem to answer things conclusively. The inlined recipes (by his wife, Marlene Parrish) look delicious and provide a nice break to the flow of questions. Some of my favorite answers:
Why does iced tea turn cloudy? Will coffee stay hotter if I put the cream in right away or only when I'm ready to drink it? Why are there sulfites in wine? How can I get a red wine stain out of a tablecloth? Why do onions really make me cry? Why are "sweet" onions sweet? When an banana ripes and gets sweeter, does it contain more calories? What is a free radical? What makes mashed potatoes gluey? How can I best match a pasta shape with a sauce? Does marinating work? (suprising!) What's the difference between browning and caramelizing? Why do we cook with wine?
And so on. If you like cooking and like knowing more about what's going on inside the pan and aren't afraid of a few polysyllabic words (mmmm, alpha-galactosidase... don't worry, they are defined in context) then grab this book. I couldn't put it down!
Amazon.com
Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.
Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm
Book Description
Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke provides plain-talk explanations of kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong gastronome, he has answered hundreds of questions about food and cooking in his syndicated Washington Post column, "Food 101." Organized into basic categories for easy reference, What Einstein Told His Cook contains more than 130 lucid explanations of kitchen phenomena involving starches and sugars, salts, fats, meats and fish, heat and cold, cooking equipment, and more. Along the way, Wolke debunks some widely held myths about foods and cooking. Whether kept in the kitchen or on the reference shelf, What Einstein Told His Cook will be a friendly scientist at your elbow. 20 illustrations.
Customer Reviews:
Funny and interesting cooking facts.......2007-09-11
My husband and I are both engineers and enjoy cooking. This book appealed to us and is a wonderful explanation of the science behind the kitchen. The author has a certain humor, which keeps the book interesting, and explains details well, even for non-technical people. I would recommend it as an addition to your kitchen.
Equal pleasures.......2007-05-25
Great fun.........and practical advice........for the scientist who is not a cook and equally for the cook who is not a scientist
CHUCK HILTY
Reston VA
appeals to the cook and the geek in me!.......2007-02-21
Very entertaining, well organized and actually informative. Since I have a pretty extensive bioscience background, I wasn't confused by his explanations so I am not sure how a non-science person would react. But I think he does a pretty nice job of it, coats it in sugar, etc.
Basically if you like books like "The Turk", Devil in the White City, Salt, Freakonomics, etc. then this should be up your alley!
Great Information.......2006-11-05
This book is writting in a such a way that you can read it will leisure. The information gives you a very basic understanding of what happens in a kitchen and why. it's not McGee and doesn't pretend to be.
Very interesting, straightforward and concise.......2006-07-14
This book is well written in a straightforward manner and with an effort to avoid 'high tech' lingo. Very interesting info on the 'advertising' and 'marketing' part of food labeling. It also cuts through all the hype of special salts, sugars and other basic products to discuss the origin of the product, the processing and of course it's use in our food. I recommend this to anyone who likes to know the 'real' science of food and cooking. No agenda, no cause to promote. Just fun facts and interesting science about a wide variety of food and cooking subjects.
Average customer rating:
- Great book
- Teacher's Grade: A-
- You would think it was the authors fifth not first......
- The start of an empire
- time warp series
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Knights of the Kitchen Table (Time Warp Trio) (Time Warp Trio)
Jon Scieszka
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ASIN: 0142400432 |
Book Description
EveryoneÂ's favorite time-travelers are changing their style! The Time Warp Trio series now features a brand-new, eye-catching design, sure to appeal to longtime fans, and those new to Jon ScieszkaÂ's wacky brand of humor.
Customer Reviews:
Great book.......2007-03-11
My students have been reading this book and giving it great reviews. It's a faster read than most of our Reading Olympics books, but they really seem to enjoy it.
Teacher's Grade: A-.......2006-07-14
I love reading this book aloud to my 2nd grade students. There is abundant humor, a lot of action, and excellent dialogue. The kids especially love the disgusting giant with flatulence issues, and the fire-breathing dragon.
This is an excellent springboard into reading for reluctant but capable boy readers.
You would think it was the authors fifth not first.............2006-03-24
You knew this was the authors first book, but you felt far into the story while reading....which made it good...I would like to read more books by this author.
The start of an empire.......2006-02-21
Finally Lane Smithh and Jim Szcieska have found their niche. These (now eleven?) stories are about to become a series on either Nickelodeon or Cartoon Network. And this is the book that started it all. Alas.
The good thing is that through the eyes of young boys the era of the Middle Ages is debunked from myth - it was smelly, dirty, unhealthy, and those suits of armor made from aluminium today weighed a lot more in those days.
But the story reads like it has a formula already: cliffhanger at the end of Chapter 1 (where do the boys wind up?), cliffhanger at the end of Chapter 2 (the boys are about to be attacked), cliffhanger at the end of Chapter 3 (the Book that got them there is in peril/unattainable/out of reach), happy resolution at the end of the book.
It's the young person's version of Robert Ludlum. Pity. I bought the first four books on the strength of other books by this dynamic duo, but I will not be buying the rest. I don't buy Robert Ludlum because I don't buy formula at any level.
Life is way more dynamic than that.
time warp series.......2005-10-27
the whole series is very good. should be in every library and school
Average customer rating:
- We're Going to Have Our Cake...and Be Eaten, Too!
- 'The Magic School Bus Gets Baked' is questionable
- MAgic school bus "cake"
- Kitchen Chemistry Fizzes
- I liked it.
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The Magic School Bus Gets Baked In A Cake: A Book About Kitchen... (Magic School Bus)
Joanna Cole
Manufacturer: Scholastic Paperbacks
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ASIN: 0590222953 |
Customer Reviews:
We're Going to Have Our Cake...and Be Eaten, Too!.......2007-07-11
"Our teacher, Ms. Frizzle, is always surprising us. So on her birthday, we decided to surprise her. We planned a big party. We had balloons, streamers, confetti, and even noisemakers. 'We thought of everything,', said Carolos. But Arnold wasn't so sure. 'Something's missing', he said." -- From the book
In case you're not familiar with Scholastic series of Magic School Bus books, they are books which are based on the animated TV series--which are, incindentally, based on the ORIGINAL books written by Joanna Cole and illustrated by Bruce Degen. (Whew!)
In The Magic School Bus Gets Baked in a Cake, Ms. Frizzle takes her class to a bakery for a chemistry field trip. According to Ms. Frizzle, a bakery is a small chemical factory.
The class gets the idea to distract Ms. Frizzle by sending her to a nearby auto parts store to fix the bus. Meanwhile, they've been shrunken to the size of a moth--but make the attempt to bake a chocolate cake for Ms. Frizzle's surprise birthday party!
The kids learn about measuring and chemical reactions, including to the old vinegar + baking soda = gas experiment (which actually contributes to them escaping getting baked into the cake!).
As always, there are cheesy jokes throughout (e.g. "We've got flour power" and "This batter is taking a real beating"), but it's a great introduction to "kitchen chemistry"--and how mixing ingredients and adding heat (baking) are, in fact, chemical reactions.
I use the Magic School Bus books, videos and DVDs to supplement science class (I homeschool), and they never disappoint with their down-to-Earth approach to science concepts.
'The Magic School Bus Gets Baked' is questionable.......2005-01-07
I don't think children's books should glorify these sorts of "trips". But the colors are vivid and I think most of the unsuitable references will go over the heads of its younger readers.
MAgic school bus "cake".......2004-02-04
I liked this book, it was interrasting and it had made me read more and omre till i got through it all. I like the part when the shrunk and the guy was chaseing them and the flew into the cake and went into the oven i didn't think there would make it out.
Kitchen Chemistry Fizzes.......2001-06-14
When their inimitable school bus goes on the fritz (or should I say, "frizz"?,) the students get worried: this is one field trip they don`t want to miss. They`re trying to give their unique teacher a surprise birthday party and need to get to the bakery for the cake. When they finally reach their destination, the unstable bus suddenly shrinks, with everyone in it, to the size of a moth. They dodge the baker`s fly swatter and Ms Frizzle while using kitchen chemistry to get the job done. My boys and I miss the volume of information and mini "reports" of the original series, but they still learn and have fun at the same time. They have a new respect for cooking, as edible chemistry. And the baking soda experiment at the back of the book is a rainy day standby in our household: we love the fizz from the Frizz!
I liked it........1997-11-10
I liked it because the baker thought the magic school bus was a moth.
Average customer rating:
- Wonderful mix of Steps 1 and Expert
- Buying more in the series
- Quality Cooking Advice & Phenomenal Ribs!
- Just As Good As the PBS Show!
- Yet another winner from ATK
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Here In America's Test Kitchen: All New Recipes, Quick Tips, Equipment Ratings, Food Tastings, and Science Experiments from the Hit Public Television Show
Manufacturer: Boston Common Press
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The America's Test Kitchen Cookbook
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ASIN: 0936184590 |
Amazon.com
At a certain point you have to ask yourself, do you really need another couple of hundred recipes all carefully clustered around a food concept, or do you want a more manageable number of recipes that all work--guaranteed? Welcome to Here in America's Test Kitchen by the editors of Cook's Illustrated magazine. Not only can you rest assured that the results will taste as good as they look in the color photo, you get to learn along the way exactly why these recipes work so well. If you are a little confused about which salt or which pasta is going to bring you the pleasure you deserve, that information's in there, too, along with the inevitable concerns about kitchen tools. Ingredients, tools, technique, kitchen science, good humor, insatiable curiosity, bonhomie--this is the world of Here in America's Test Kitchen.
With Here in America's Test Kitchen, a companion book to popular PBS TV series, the kind editors of Cook's Illustrated have placed the busy cook first and foremost in their concerns. Fine, the rustic bread is going to be a weekend project. But what about coming home after work knowing a few friends are going to fall by and being able to crank out award-winning nachos, Buffalo wings, fresh guacamole, and delicious sangría with complete confidence? That's where this book starts. Along the way you'll find the perfect fried rice and kung pao shrimp, or steak au poivre with a brandied cream sauce. Beef burgundy, Texas chili, barbecued salmon, pasta classics, American casseroles--these editors know what you want to put in your mouth. What they do best is showing the process they went through to get the exact result they were looking for. If you cook your way through this book, cover to cover, you will not only be a good cook, you will know exactly why that is so. And you can take that to the bank. --Schuyler Ingle
Customer Reviews:
Wonderful mix of Steps 1 and Expert.......2006-11-13
As a beginner with cooking, this book has led me places I never thought I'd go. It has been a guide for the basics and an inspiration for the heights. And meanwhile it saves me money by steering me away from useless gadgets and fad techniques.
Buying more in the series.......2004-01-14
This is the one cookbook that has not gone on the shelf, but instead sits on the corner of the counter. So far I've made the beef burgundy, pan roasted chicken, smothered pork chops, lemon meringue pie, macaroni and cheese, nachos with salsa and guacamole, and more. I'd've done more in the past two weeks, but I do have a job to go to. These may not sound like extraordinary recipes - they're all in my Betty Crocker cookbook or Good Housekeeping cookbook - but this is the cookbook that tells you the how and why, what works and what doesn't work (based on their own testing, which is an interesting read in itself). One of the things I like most is that they make an honest effort and usually succeed at restricting themselves to ingredients found in nearly every supermarket. Serving sizes are extremely generous. I ate nachos for four days --- luckily, they were delicious.
I do wish they would include nutritional analyses. These recipes are all about taste and optimal preparation to ensure the best results; nothing particularly low cal or low carb and certainly not low fat here; and it doesn't purport to be a diet cookbook. That's okay, but it would still be nice to have the numbers. And it would be nice if they would test a few ways of cutting calories and/or carbs and/or fat while developing the best recipe.
As a novice, I also got tripped up in the pan roasted chicken because the recipe didn't give me even a clue as to how long the pieces would be in the oven; I guessed about 30 minutes but turned out to be 50 minutes to get to temperature, which threw off the timing on the side dishes...minor, novice issue.
Finally, I also subscribe to Cook's Illustrated published by the same people. In the Nov/Dec issue was an incredible recipe for pumpkin cheesecake (beg, borrow or steal it from someone). Their technique explanation ranted about the wonders of cooking a cheesecake in a waterbath. Indeed it made a great difference. But in this cookbook, there's a recipe for a New York Style Cheesecake with no mention of a waterbath. I'm not a pro, so maybe the different techniques deliver two distinct textures, but it was curious why both ways aren't discussed in the cookbook since they touted it in the magazine (or vice versa).
I've bought a couple pieces of their recommended equipment and believe they've been right on target there too.
It's an impressive book that has pursuaded me to buy both the Italian Classics Cookbook and the cookbook for the 2002 television series. Looking forward to receiving those soon.
Quality Cooking Advice & Phenomenal Ribs!.......2003-12-14
As someone who consider's themselves an elite "home chef", I stopped using recipe books years ago and just built on the basics that I'd gleaned from reading what I considered the "essential" cookbooks. Then, one stormy Saturday afternoon when the husband was at work and the kids were away at Grandma's, I stumbled on America's Test Kitchen on PBS. Needless to say, I loved what I saw.
Now I am a Cook's Illustrated fan. I have not come across anything done by these folks that isn't absolute quality cooking instruction - no matter what your level of cooking expertise. That's because ATK doesn't just write the recipes - they write articles and background about every recipe that breaks down each element of the recipe and explains why certain ingredients, techniques and equipment work so much better than others in producing the best tasting recipe. Even if you never follow an America's Test Kitchen or Cook's Illustrated recipe step-by-step, the things you learn just by reading the recipe books can be carried over into all of your cooking. If, like me, you are a non-recipe cook, there is still much to be learned here.
"Here in America's Test Kitchen" carries on the standard of excellence that Cook's Illustrated has established for itself. Detailed recipes that are actually essays about what goes into creating each recipe and why certain ingredients and methods are used will elevate the level of every home cook - regardless of your current level of expertise.
This book contains some of the best recipes I've ever had. The BBQ Rib recipe prepared with a dry rub and slow cooked over a smoky grill is simply the best rib recipe I've ever made - spicy, smokey, fall of the bone tender with a wonderful crisp skin on the outside. At a recent 4th of July party, these ribs and the ATK buffalo wings were a huge hit. And the cookie jar favorites - chewy, flavorful double chocolate cookies and ginger cookies are family favorites. The recipes here aren't always the quickest, the cheapest or the lowest in fat and calories, but if you are looking for the best in flavor and texture, with America's Test Kitchen you can't go wrong.
Just As Good As the PBS Show!.......2003-07-17
I have been watching this series on PBS and the book is just a delightful. The receipes are pretty easy to follow, ingredients are available in most grocery or gourmet shops. Plus they have done all the testing and we get to prepare the perfect combinations! Highly recommend it, especially as a gift!
Yet another winner from ATK.......2003-07-04
This is my third Amerca's Test Kitchen cookbook. In all of the meals that I have cooked using these books, I have never had a flop. As a male and a physician, I really appreciate the "clinical" approach to cooking that ATK applies. Want to make good, gooey chocolate cookies? Then try a dozen different methods and see what works best. They have used this method for all of their recipes, and the reaults are tremendous.
ATK avoids pretentious cuisine. They aim to make the best steak, best french-fries; things that my kids will eat. Yet, some of my favorite meals for guests come from the book as well. (Twice-coked potatoes with pesto...mmmm). Even though I live in a small town in a remote area, I have always been able to find the ingredients they suggest.
They have a "Consumer Reports"-like approach to rating ingredients and equipment. What a delight when Morton's table salt out-performs...sea-salt in blinded taste-testing.
I can't wait for next year's book to come out!
Average customer rating:
- This book should be free
- Almost meaningless
- Expected more photographs and instructions
- Wonderful ideas!
- Do not confuse illustrations with photographs.
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Beautiful Built-ins: Plans for Designing with Stock Cabinets
Connie Edwards
Manufacturer: McGraw-Hill Professional
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ASIN: 0071377964 |
Book Description
* Provides everything builders, designers, and remodelers need to know about using stock kitchen cabinetry to create functional built-ins throughout the home
* Includes 750 detailed drawings, photos, etc.
Customer Reviews:
This book should be free.......2007-02-27
It is my own fault for not reading the entire description of this book, but it is not what I first thought it was. This book simply has different layouts for stock cabinets your could buy (for example at Home Depot). I should think that manufacturers of these cabinets could give you a book like this for free to help you decide layouts. So, you have a book of hundreds of different arrangements of cabinets, and you'll probably find 1 or 2 that you actually like or need. It does seem to leave a lot of the figuring, ie measuring to fit, to you. If not free, this book should be like $9. I gave 3 stars because if you want lots of ideas on how to arrange cabinets for all areas of the house, this book serves its purpose. However, if I really rated its value to me, I'd say 1 star, maybe half. Can I return this??
Almost meaningless.......2007-02-14
This book seemed meaningless to me. As others have noted, it is basically a very long sequence of rather poor line drawings and very little else. Very few low quality pictures are included; that is a pity because they could help provide some inspiration or guide your design. And fairly little know-how information is provided for do-it-yourself folks - the author recommends using professional installers. For most people, cabinet manufacturer websites and/or a visit to your local Home Depot or Lowe's kitchen design center will be much more useful than this book.
Expected more photographs and instructions.......2006-11-05
This book contains almost no photographs of finished projects. There are hardly any diagrams of the intermediate steps, and the instructions are minimalistic at best. This book assumes a reasonable knowledge of cabinet installation techniques; however, persons who possess such skills would largely find this book unnecessary. What you do get in this book is lots of line drawings of how to stack and arrange cabinets in different configurations, but these drawings are much like the ones you can get through the design services that are provided by Lowe's, Home Depot, and other major home supply stores.
A better choice would be "Built-In Furniture: A Gallery of Design Ideas".
Wonderful ideas!.......2005-11-29
500 pages of cabinet designes in line drawing format! If you get one idea from this book it is worth the price, and believe me, there are many ideas you can use. I have been designing cabinets for a year now and this book has added to my ability to generate good designs for my clients.
Do not confuse illustrations with photographs........2005-10-21
The only color photograph is on the cover. This is a big book with 500 pages, hundreds of drawings depicting many layouts and a clear list of cabinets needed along with additional materials required to complete each layout. Each of the twelve chapters focuses on a specific area such as bedrooms, baths, beverage centers, entertainment centers and utility areas. The author offers many design variations for each area.
The strength of this book is the huge variety of designs shown for each project area. The author illustrates many clever ways to use stock cabinets to create a variety of custom looks. The weakness for me is the lack of any color photographs to help visualize the results in a finished projects. This is a great resource of concepts for professional designers or decorators who have the imagination to know how drawings translate to finished results.
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