The moon: from imagination to exploration

Edition

Ed. 1

ISBN/ISSN

9780241682722

Collation

255 p. ; ill. ; 31 cm

Series Title

-

Call Number

520 DOR t

How to teach grown-ups about pluto: the cutting edge space science of the sol…

Pluto has not been a planet since 2006. But this tiny world still inspires people of all ages while sparking controversy. In this delightfully witty book, astronomer Dean Regas teaches you how to educate your grown-up about the cutting-edge science of space, most crucially the reason why Pluto is NOT a planet any more. Delving into the history of space discoveries, the key players who have help…

Did life come from the sun?: discover the science behind heliophysics

The sun is not just a brilliant star; it holds secrets about the start of life on earth and beyond! Discover how heliophysicists study the sun and learn . . .

The Astronomy Book: Big Ideas Simply Explained

An essential guide to milestone developments in astronomy, telling the story of our ideas about space, time, and the physics of the cosmos—from ancient times to the present day. From planets and stars to black holes and the Big Bang, take a journey through the wonders of the universe. Featuring topics from the Copernican Revolution to the mind-boggling theories of recent science, The Astro…

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 …

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 …

I'm a future astronomer!

Edition

-

ISBN/ISSN

9789811252198

Collation

55 p. ; ill. ; 23 cm

Series Title

-

Call Number

520 WSE i

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.

Eclipse of the sun

Edition

-

ISBN/ISSN

9780752532820

Collation

32 p. ; ill. ; 29 cm

Series Title

-

Call Number

523 PAR e

Modern Asian kitchen

Heaped on big plates, Sichuan beef and broccoli and Indian chicken tikka masala are timeless comfort foods, to be sure, but there’s a brand-new style of Asian cooking that’s giving them a run for their money. It’s more about grazing through small plates than sinking into one big one. It’s more about pan-Asian fusions—“third culture” foods, the cooking of the Asian diaspora—than …