In The Food Lab, J. Kenji Lopez-Alt focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new-but simple-techniques.
West Point 1915
Michael E. Haskew
audiobook
Wuhan : How the COVID-19 Outbreak in China Spiraled Out of Control
Dali L. Yang
audiobook
Hilma af Klint
Hans Ulrich Obrist, David Lomas, Briony Fer, Branden W Joseph, Daniel Birnbaum
book
Street of Eternal Happiness
Rob Schmitz
audiobook
The History of the Peloponnesian War : Historical Account of the War between Sparta and Athens
Thucydides
book
Out of the Gobi : My Story of China and America
Weijian Shan
audiobook
Red Dust
Ma Jian
audiobook
China
Thomas Orlik
audiobook
Summary, Analysis, and Review of Daniel Kahneman's Thinking, Fast and Slow
Start Publishing Notes Start Publishing Notes
audiobook
Winter Pasture
Li Juan
audiobook
The Doctors' Plague
Sherwin B. Nuland
audiobook
Turnaround Time : Uniting an Airline and Its Employees in the Friendly Skies
Oscar Munoz, Brian DeSplinter
audiobook