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The Science of the Oven - Herve This
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When mea... -
The Next Decade_ What the World - George Friedman
From Publishers WeeklyWhereas Friedman's last book, The Next 100 Years, focused on "the impersonal forces that shape history in the long run," now the geopolitical intelligence exp... -
Four Fish_ The Future of the La - Paul Greenberg
SUMMARY: Our relationship with the ocean is undergoing a profound transformation. Whereas just three decades ago nearly everything we ate from the sea was wild, rampant overfishing...