The Perfect Sausage And Other Fundamental Formulas
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The Perfect Sausage and Other Fundamental Formulas by Kjartan Poskitt Pdf
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.
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.
Essential Maths for Geoscientists by Paul I. Palmer Pdf
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.
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.
Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.
A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget. While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices. The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.
Analytic Combinatorics by Philippe Flajolet,Robert Sedgewick Pdf
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.
Note: This is a custom edition of Levin's full Discrete Mathematics text, arranged specifically for use in a discrete math course for future elementary and middle school teachers. (It is NOT a new and updated edition of the main text.)This gentle introduction to discrete mathematics is written for first and second year math majors, especially those who intend to teach. The text began as a set of lecture notes for the discrete mathematics course at the University of Northern Colorado. This course serves both as an introduction to topics in discrete math and as the "introduction to proof" course for math majors. The course is usually taught with a large amount of student inquiry, and this text is written to help facilitate this.Four main topics are covered: counting, sequences, logic, and graph theory. Along the way proofs are introduced, including proofs by contradiction, proofs by induction, and combinatorial proofs.While there are many fine discrete math textbooks available, this text has the following advantages: - It is written to be used in an inquiry rich course.- It is written to be used in a course for future math teachers.- It is open source, with low cost print editions and free electronic editions.
The debut cookbook from the Saveur blog award-winning Internet expert on making eating cheap dependably delicious As a college grad during the recent great recession, Beth Moncel found herself, like so many others, broke. Unwilling to sacrifice eating healthy and well—and armed with a degree in nutritional science—Beth began tracking her costs with obsessive precision, and soon cut her grocery bill in half. Eager to share her tips and recipes, she launched her blog, Budget Bytes. Soon the blog received millions of readers clamoring for more. Beth's eagerly awaited cookbook proves cutting back on cost does not mean cutting back on taste. Budget Bytes has more than 100 simple, healthy, and delicious recipes, including Greek Steak Tacos, Coconut Chicken Curry, Chorizo Sweet Potato Enchilada, and Teriyaki Salmon with Sriracha Mayonnaise, to name a few. It also contains expert principles for saving in the kitchen—including how to combine inexpensive ingredients with expensive to ensure that you can still have that steak you’re craving, and information to help anyone get acquainted with his or her kitchen and get maximum use out of the freezer. Whether you’re urban or rural, vegan or paleo, Budget Bytes is guaranteed to delight both the palate and the pocketbook.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.
An awesome, globe-spanning, and New York Times bestselling journey through the beauty and power of mathematics What if you had to take an art class in which you were only taught how to paint a fence? What if you were never shown the paintings of van Gogh and Picasso, weren't even told they existed? Alas, this is how math is taught, and so for most of us it becomes the intellectual equivalent of watching paint dry. In Love and Math, renowned mathematician Edward Frenkel reveals a side of math we've never seen, suffused with all the beauty and elegance of a work of art. In this heartfelt and passionate book, Frenkel shows that mathematics, far from occupying a specialist niche, goes to the heart of all matter, uniting us across cultures, time, and space. Love and Math tells two intertwined stories: of the wonders of mathematics and of one young man's journey learning and living it. Having braved a discriminatory educational system to become one of the twenty-first century's leading mathematicians, Frenkel now works on one of the biggest ideas to come out of math in the last 50 years: the Langlands Program. Considered by many to be a Grand Unified Theory of mathematics, the Langlands Program enables researchers to translate findings from one field to another so that they can solve problems, such as Fermat's last theorem, that had seemed intractable before. At its core, Love and Math is a story about accessing a new way of thinking, which can enrich our lives and empower us to better understand the world and our place in it. It is an invitation to discover the magic hidden universe of mathematics.
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.
