Products related to Cuisine:
-
Raman Scattering on Emerging Semiconductors and Oxides
Raman Scattering on Emerging Semiconductors and Oxides presents Raman scattering studies.It describes the key fundamental elements in applying Raman spectroscopies to various semiconductors and oxides without complicated and deep Raman theories. Across nine chapters, it covers:• SiC and IV-IV semiconductors,• III-GaN and nitride semiconductors,• III-V and II-VI semiconductors,• ZnO-based and GaO-based semiconducting oxides,• Graphene, ferroelectric oxides, and other emerging materials,• Wide-bandgap semiconductors of SiC, GaN, and ZnO, and• Ultra-wide gap semiconductors of AlN, Ga2O3, and graphene. Key achievements from the author and collaborators in the above fields are referred to and cited with typical Raman spectral graphs and analyses.Written for engineers, scientists, and academics, this comprehensive book will be fundamental for newcomers in Raman spectroscopy. Zhe Chuan Feng has had an impressive career spanning many years of important work in engineering and tech, including as a professor at the Graduate Institute of Photonics & Optoelectronics and Department of Electrical Engineering, National Taiwan University, Taipei; establishing the Science Exploring Lab; joining Kennesaw State University as an adjunct professor, part-time; and at the Department of Electrical and Computer Engineering, Southern Polytechnic College of Engineering and Engineering Technology.Currently, he is focusing on materials research for LED, III-nitrides, SiC, ZnO, other semiconductors/oxides, and nanostructures and has devoted time to materials research and growth of III-V and II-VI compounds, LED, III nitrides, SiC, ZnO, GaO, and other semiconductors/oxides. Professor Feng has also edited and published multiple review books in his field, alongside authoring scientific journal papers and conference/proceeding papers.He has organized symposiums and been an invited speaker at different international conferences and universities.He has also served as a guest editor for special journal issues.
Price: 44.99 £ | Shipping*: 0.00 £ -
Catalan Cuisine
Catalonia, located in Spain’s far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia.Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today’s modern interpretation.Along the way he creates a portrait of the food, wine, history and culture of the region.
Price: 14.99 £ | Shipping*: 3.99 £ -
Sufi Cuisine
Combining culinary history with over one hundred sumptuous recipes inspired by the teachings of Sufism, Sufi Cuisine takes the reader on a sensuous journey of earthly and spiritual delights.As Nevin Halici explains in her introduction, the eating and preparation of food is at the heart of Sufi religious practices and beliefs, and the truly inspiring array of dishes - from preserved rose petals and snow helva, to baklava prepared with water in which oak ashes have been soaked overnight - illustrates this beautifully.Full of charming anecdotes, poetry from the great Sufi mystic, Mevlana, and delightful recipes, Sufi Cuisine is a rare treat.
Price: 18.99 £ | Shipping*: 3.99 £ -
Applied Raman Spectroscopy : Concepts, Instrumentation, Chemometrics, and Life Science Applications
Applied Raman Spectroscopy: Concepts, Instrumentation, Chemometrics, and Life Science Applications synthesizes recent developments in the field, providing an updated overview.The book focuses on the modern concepts of Raman spectroscopy techniques, recent technological innovations, data analysis using chemometric methods, along with the latest examples of life science applications relevant in academia and industries.It will be beneficial to researchers from various branches of science and technology, and it will point them to modern techniques coupled with data analysis methods.In addition, it will help instruct new readers on Raman spectroscopy and hyphenated Raman spectroscopic techniques. The book is primarily written for analytical and physical chemistry students and researchers at a more advanced level who require a broad introductory overview of the applications of Raman spectroscopy, as well as those working in applied industry and clinical laboratories.Students, researchers, and industry workers in related fields, including X-ray and materials science, agriculture, botany, molecular biology and biotechnology, mineralogy, and environmental science will also find it very useful.
Price: 155.00 £ | Shipping*: 0.00 £
-
Is East Asian cuisine more varied than European cuisine?
Both East Asian and European cuisines are incredibly varied, with each region offering a wide range of flavors, ingredients, and cooking techniques. East Asian cuisine encompasses the diverse culinary traditions of countries such as China, Japan, Korea, and Thailand, each with its own unique dishes and flavors. Similarly, European cuisine is incredibly varied, with distinct culinary traditions in countries like Italy, France, Spain, and Greece. Ultimately, the variety of both East Asian and European cuisines is a result of the rich diversity of ingredients, cooking methods, and cultural influences found within each region.
-
What do you prefer to eat: Italian cuisine or French cuisine?
I prefer Italian cuisine because I love the bold flavors of dishes like pasta, pizza, and risotto. The use of fresh ingredients like tomatoes, olive oil, and herbs in Italian cooking really appeals to my taste buds. Additionally, I enjoy the variety of Italian dishes, from hearty lasagna to light and fresh caprese salad. Overall, I find Italian cuisine to be more satisfying and comforting to me.
-
How is French cuisine?
French cuisine is renowned for its rich flavors, use of high-quality ingredients, and meticulous preparation techniques. It is characterized by its emphasis on fresh produce, butter, cream, and herbs. French dishes often feature complex flavors and are known for their attention to detail and presentation. Overall, French cuisine is considered to be one of the finest and most influential culinary traditions in the world.
-
What is American cuisine?
American cuisine is a diverse and eclectic blend of culinary traditions from various cultures around the world. It is characterized by its use of a wide range of ingredients and cooking techniques, reflecting the country's history of immigration and cultural diversity. American cuisine is known for its regional variations, such as Southern comfort food, New England seafood, Tex-Mex, and California cuisine. It also includes iconic dishes like hamburgers, hot dogs, barbecue, and apple pie. Overall, American cuisine is a reflection of the country's rich cultural heritage and its ability to adapt and innovate.
Similar search terms for Cuisine:
-
Ayurvedic Healing Cuisine
One of the oldest systems of medicine in the world, the Indian science of Ayurveda views the human being as intimately connected with the environment and all other life forms.It prescribes various methods of synchronizing ourselves with the world around us, placing great emphasis on diet and the specific attributes of different foods.Following these ancient guidelines, Harish Johari offers a clear and concise introduction to the principles of Ayurvedic eating and explains the healing qualities that foods and spices impart according to their subtle energies.He suggests special combinations to heal and balance both body and mind and includes 200 vegetarian recipes.
Price: 18.99 £ | Shipping*: 3.99 £ -
Akelare : New Basque Cuisine
After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak.In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'.Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'.His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team.
Price: 30.00 £ | Shipping*: 0.00 £ -
Modernist Cuisine at Home
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens.The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks.The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes.The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper.Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese.More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you’ll find are:how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think.You’ll also learn how to get the best out of the kitchen appliances you already own.Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as:how to test the accuracy of a thermometer, and why it’s time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.
Price: 100.00 £ | Shipping*: 0.00 £ -
Inventing Cuisine: Gerald Passedat
French documentary celebrating the career and influences of Marseille-based chef Gerard Passedat, who has become renowned for the dazzling Mediterranean seafood cuisine he creates at his triple Michelin starred restaurant Le Petit Nice.
Price: 17.99 £ | Shipping*: 3.99 £
-
Is duck traditionally part of Indian cuisine or more of Chinese cuisine?
Duck is not traditionally part of Indian cuisine. It is more commonly associated with Chinese cuisine, where it is used in dishes such as Peking duck and duck fried rice. In Indian cuisine, chicken, lamb, and seafood are more commonly used as meat ingredients in traditional dishes. However, with the influence of global cuisine and fusion cooking, duck may be incorporated into Indian dishes in modern interpretations.
-
What does Hungarian cuisine mean?
Hungarian cuisine is a rich and flavorful culinary tradition that reflects the country's history and geography. It is known for its hearty and comforting dishes, often featuring ingredients like paprika, sour cream, and various meats such as pork, beef, and poultry. Traditional Hungarian dishes include goulash, chicken paprikash, and lángos. Overall, Hungarian cuisine is a delicious blend of influences from neighboring countries and its own unique flavors and techniques.
-
How does Turkish cuisine taste?
Turkish cuisine is known for its rich and diverse flavors. It often combines savory and sweet elements, with a focus on fresh ingredients and bold spices. Dishes can range from hearty meat stews to delicate pastries, all bursting with unique and aromatic flavors. Overall, Turkish cuisine is a delightful balance of savory, sweet, and tangy tastes that are sure to tantalize the taste buds.
-
Who enjoys the Bavarian cuisine?
Bavarian cuisine is enjoyed by both locals and tourists alike. Locals take pride in their traditional dishes, such as sausages, pretzels, and schnitzel, which are a staple in Bavarian cuisine. Tourists often seek out Bavarian restaurants to experience the authentic flavors and hearty portions that the region is known for. Overall, anyone who appreciates hearty, flavorful, and comforting food is likely to enjoy Bavarian cuisine.
* All prices are inclusive of VAT and, if applicable, plus shipping costs. The offer information is based on the details provided by the respective shop and is updated through automated processes. Real-time updates do not occur, so deviations can occur in individual cases.