Catel et Bocquet retracent le destin de la fascinante Joséphine Baker dans un magnifique roman (bio)graphique tout en noir et blanc. En 500 pages, les auteurs nous dévoilent toutes les facettes de cette femme emplie de convictions : muse de nombreux artistes, militante contre la ségrégation raciale, agent du contre-espionnage de la France Libre, mère adoptive d’une douzaine d’enfants venus d’horizons divers… elle était décidément bien plus qu’une danseuse de cabaret affublée d’une ceinture de bananes...
Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?
More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1, 000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket).
This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.
- Discover what type of cook you are and calibrate your tools
- Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook
- Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This
Jeff Potter is curious about the science of food and loves finding answers to why ingredients and recipes work the way they do. By bringing science to food-minded people-and food to science-minded people-he blends genres to educate the public about how to master the kitchen. He's been featured in USA Today, the Today Show, and is a regular guest on Science Friday. He's even had the pleasure (and terror) of making a 500-pound donut for Food Network. A frequent speaker, he's spoken across the globe, from Australia's National Science Week to schools in Washington DC. When not in the kitchen cooking with friends, Jeff Potter works with organizations and tech startups, building the technology behind their products. He studied computer science and visual art at Brown University. He can be found online at www.jeffpotter.org.