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Murderous Maths has been given a gorgeous new cover look! For readers floundering with their formulas, the next in the unchallenged Murderous Maths series, the Perfect sausage, reveals how to make the perfect fried egg, get your fair share of the gangster's leftover pizza and what makes money really interesting. Can the Mathsmobile take the pace? Using a host of hilarious characters, Kjartan Poskitt presents all the tricks, tips and shortcuts to maths they don't teach at school.
Book Synopsis The Perfect Sausage and Other Fundamental Formulas by : Kjartan Poskitt
Download or read book The Perfect Sausage and Other Fundamental Formulas written by Kjartan Poskitt and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Murderous Maths has been given a gorgeous new cover look! For readers floundering with their formulas, the next in the unchallenged Murderous Maths series, the Perfect sausage, reveals how to make the perfect fried egg, get your fair share of the gangster's leftover pizza and what makes money really interesting. Can the Mathsmobile take the pace? Using a host of hilarious characters, Kjartan Poskitt presents all the tricks, tips and shortcuts to maths they don't teach at school.
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Book Synopsis Home Production of Quality Meats and Sausages by :
Download or read book Home Production of Quality Meats and Sausages written by and published by Bookmagic LLC. This book was released on 2012-03-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal
Book Synopsis Sausage Making by : Ryan Farr
Download or read book Sausage Making written by Ryan Farr and published by Chronicle Books. This book was released on 2014-05-13 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
Book Synopsis Ratio by : Michael Ruhlman
Download or read book Ratio written by Michael Ruhlman and published by Simon and Schuster. This book was released on 2009-04-07 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
Essential Maths for Geoscientists: An Introduction is an accessible, student-friendly introduction to the mathematics required by those students taking degree courses within the geosciences. Clearly structured throughout, this book carefully guides students step by step through the first mathematics they will encounter and provides numerous applied examples throughout to enhance students’ understanding and to place each technique in context. Opening with a chapter explaining the need for studying mathematics within geosciences, this book then moves on to cover algebra, solving equations, logarithms and exponentials, uncertainties, errors and statistics, trigonometry, vectors and basic calculus. The final chapter helps to bring the subject all together and provides detailed applied questions to test students’ knowledge. Worked applied examples are included in each chapter along with applied problem questions which are a mix of straightforward maths questions, word questions and more involved questions that involve the manipulation and interpretation of real and synthetic data. The emphasis in the book is on the application of relatively rudimentary mathematics to real-life scientific problems within the geosciences, enabling students to make use of current-day research problems and real datasets.
Book Synopsis Essential Maths for Geoscientists by : Paul I. Palmer
Download or read book Essential Maths for Geoscientists written by Paul I. Palmer and published by John Wiley & Sons. This book was released on 2014-06-16 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essential Maths for Geoscientists: An Introduction is an accessible, student-friendly introduction to the mathematics required by those students taking degree courses within the geosciences. Clearly structured throughout, this book carefully guides students step by step through the first mathematics they will encounter and provides numerous applied examples throughout to enhance students’ understanding and to place each technique in context. Opening with a chapter explaining the need for studying mathematics within geosciences, this book then moves on to cover algebra, solving equations, logarithms and exponentials, uncertainties, errors and statistics, trigonometry, vectors and basic calculus. The final chapter helps to bring the subject all together and provides detailed applied questions to test students’ knowledge. Worked applied examples are included in each chapter along with applied problem questions which are a mix of straightforward maths questions, word questions and more involved questions that involve the manipulation and interpretation of real and synthetic data. The emphasis in the book is on the application of relatively rudimentary mathematics to real-life scientific problems within the geosciences, enabling students to make use of current-day research problems and real datasets.
Did you ever want to send a message that only your friend can read? Or did you want to try and uncover a secret communication from someone else? If so, then here's everything you need to know about creating and cracking codes—from the simplest substitution messages to the secrets of the well-known World War II coding contraption, the amazing Enigma Machine! The book includes information about: Substitution codes Scrambling codes Codes containing unrecognizable symbols Other message systems such as Morse code and flags And how to make your own Enigma machine! You’ll be thrilled as this amusing book takes you on a codebreaking adventure, learning ways to decode both simple and difficult puzzles, as well as provides you with a history on the cryptology. Filled with tips and enjoyable illustrations by Ian Baker, Codes will have you sending secret messages in no time.
Book Synopsis Codes by : Kjartan Poskitt
Download or read book Codes written by Kjartan Poskitt and published by Simon and Schuster. This book was released on 2017-04-25 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you ever want to send a message that only your friend can read? Or did you want to try and uncover a secret communication from someone else? If so, then here's everything you need to know about creating and cracking codes—from the simplest substitution messages to the secrets of the well-known World War II coding contraption, the amazing Enigma Machine! The book includes information about: Substitution codes Scrambling codes Codes containing unrecognizable symbols Other message systems such as Morse code and flags And how to make your own Enigma machine! You’ll be thrilled as this amusing book takes you on a codebreaking adventure, learning ways to decode both simple and difficult puzzles, as well as provides you with a history on the cryptology. Filled with tips and enjoyable illustrations by Ian Baker, Codes will have you sending secret messages in no time.
The most comprehensive book available on sausage making and meat curing.
Book Synopsis Great Sausage Recipes and Meat Curing by : Rytek Kutas
Download or read book Great Sausage Recipes and Meat Curing written by Rytek Kutas and published by The Sausage Maker Inc. This book was released on 1987 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive book available on sausage making and meat curing.
Analytic combinatorics aims to enable precise quantitative predictions of the properties of large combinatorial structures. The theory has emerged over recent decades as essential both for the analysis of algorithms and for the study of scientific models in many disciplines, including probability theory, statistical physics, computational biology, and information theory. With a careful combination of symbolic enumeration methods and complex analysis, drawing heavily on generating functions, results of sweeping generality emerge that can be applied in particular to fundamental structures such as permutations, sequences, strings, walks, paths, trees, graphs and maps. This account is the definitive treatment of the topic. The authors give full coverage of the underlying mathematics and a thorough treatment of both classical and modern applications of the theory. The text is complemented with exercises, examples, appendices and notes to aid understanding. The book can be used for an advanced undergraduate or a graduate course, or for self-study.
Book Synopsis Analytic Combinatorics by : Philippe Flajolet
Download or read book Analytic Combinatorics written by Philippe Flajolet and published by Cambridge University Press. This book was released on 2009-01-15 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: Analytic combinatorics aims to enable precise quantitative predictions of the properties of large combinatorial structures. The theory has emerged over recent decades as essential both for the analysis of algorithms and for the study of scientific models in many disciplines, including probability theory, statistical physics, computational biology, and information theory. With a careful combination of symbolic enumeration methods and complex analysis, drawing heavily on generating functions, results of sweeping generality emerge that can be applied in particular to fundamental structures such as permutations, sequences, strings, walks, paths, trees, graphs and maps. This account is the definitive treatment of the topic. The authors give full coverage of the underlying mathematics and a thorough treatment of both classical and modern applications of the theory. The text is complemented with exercises, examples, appendices and notes to aid understanding. The book can be used for an advanced undergraduate or a graduate course, or for self-study.
Never dared before, Murderous Maths of Everything is one big book with ALL the answers to EVERYTHING in maths. And it's in cool colour, too! Readers can join the cast of crazy characters on a tour of the Murderous Maths building to discover the darkest and deadliest mathematical secrets. Discover how to make birthdays last twice as long, how the number 1 starts fights, how triangles lead to murder and much more. Put an end to maths misery, once and for all.
Book Synopsis The Murderous Maths of Everything by : Kjartan Poskitt
Download or read book The Murderous Maths of Everything written by Kjartan Poskitt and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never dared before, Murderous Maths of Everything is one big book with ALL the answers to EVERYTHING in maths. And it's in cool colour, too! Readers can join the cast of crazy characters on a tour of the Murderous Maths building to discover the darkest and deadliest mathematical secrets. Discover how to make birthdays last twice as long, how the number 1 starts fights, how triangles lead to murder and much more. Put an end to maths misery, once and for all.
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Book Synopsis The Book of Yields by : Francis T. Lynch
Download or read book The Book of Yields written by Francis T. Lynch and published by Wiley Global Education. This book was released on 2011-08-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
