Filter by
When the body says no
Can a person literally die of loneliness? Is there a connection between the ability to express emotions and Alzheimer's disease? Is there such a thing as a 'cancer personality'? In this groundbreaking book, Dr Gabor Maté shows how emotional stress and hidden trauma play a powerful role in the onset of chronic illness, cancer, and many other serious conditions. Drawing on decades of cli…
- Edition
- -
- ISBN/ISSN
- 9781785042225
- Collation
- 306 p. ; ill. ; 19,5 cm
- Series Title
- -
- Call Number
- 613 MAT w
Yummy little cookbook
Offers step-by-step instructions for making chocolates and candies for all occasions, along with special recipes for Christmas and Easter treats including spicy Christmas stars, marzipan eggs, and chocolate nests.
- Edition
- -
- ISBN/ISSN
- 9780746058541
- Collation
- 96p; coll; ill; hc.; 30m
- Series Title
- -
- Call Number
- 641.5 GIL y
How people learned to fly
Read and find out about flying before the airplane in this colorfully illustrated nonfiction picture book. People have taken dangerous risks trying to fly. Some inventors built wings for their arms and flapped them like birds. Others tried to fly with balloons or tried to glide with the wind. This book describes the creative, fascinating, and wacky experiments that people tried before the airp…
- Edition
- -
- ISBN/ISSN
- 9780064452212
- Collation
- 32 p. ; ill. ; 20 cm
- Series Title
- -
- Call Number
- 629 HOD h
The science of flavor: unlock the secrets of flavorful cooking
As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they …
- Edition
- Ed. 1
- ISBN/ISSN
- 9780593844243
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- The science of food
- Call Number
- 641 FAR t
The science of cooking
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking …
- Edition
- Ed. 1
- ISBN/ISSN
- 9781465463692
- Collation
- 256 p. ; ill. ; 26 cm
- Series Title
- The science of food
- Call Number
- 641 FAR t
The complete book of self-sufficiency: the classic guide for realists and dre…
For more than 50 years, John Seymour has inspired thousands to make more responsible, eco-friendly life choices.
- Edition
- Ed. 1
- ISBN/ISSN
- 9780241593394
- Collation
- 376 p. ; ill. ; 28 cm
- Series Title
- -
- Call Number
- 640 SEY t
Ear infection
A humorous, story-based look at getting an ear infection It's music class and the class are busy practising for their end-of-term concert. Jan usually rocks it on the drums, but today his ears hurt and he can't hear very well. Oh no - Jan has an ear infection! Find out all about some common childhood illnesses in Get Better Soon, from how you catch them to the symptoms, treatment and when you'…
- Edition
- -
- ISBN/ISSN
- 9781445182773
- Collation
- 31 p. ; ill. ; 24 cm
- Series Title
- Get Better Soon
- Call Number
- 616 GAN e
The science of fermentation
Enter a marvelous microbial world, from kimchi to sauerkraut and soy sauce to sourdough
- Edition
- Ed. 1
- ISBN/ISSN
- 9798217126477
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- The science of food
- Call Number
- 641 SHE t
The science of nutrition: debunk the diet myths and learn how to eat responsi…
Is a vegan diet healthier? Should I try going low-carb? Is it always a bad idea to skip a meal? Are superfoods all they're cracked up to be? Is fat still bad for you? Can I eat to improve my chances of conceiving?
- Edition
- Ed. 1
- ISBN/ISSN
- 9780744039894
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- Science of food
- Call Number
- 613 LAM t
The science of spice: understand flavor connections and revolutionize your co…
It’s time to spice up your home cooking! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.
- Edition
- Ed. 1
- ISBN/ISSN
- 9781465475572
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- Science of food
- Call Number
- 641 FAR t
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography