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The Omnivore's Dilemma: A Natural History of Four Meals

One of the things we talk about constantly is sources of inspiration and education. One of our favorites is the free lectures series hosted for the past 15 years by Harvard University’s John A. Paulson School of Engineering and Applied Sciences.

Focused squarely on the science of cooking, the lecture series has hosted an impressive roster of chefs a

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Samin Nosrat

amazon.com

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gastrite (sugar and vinegar)

Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly

Cancer as a Metabolic Disease,

Tim Ferriss • Ferramentas dos Titãs (Portuguese Edition)

curiosity weakens shame,

Howard Jacobson • Sick to Fit: Three simple techniques that got me from 420 pounds to the cover of Runner’s World, Good Morning America, and the Today Show

Enquanto a rede de glúten está se formando e adquirindo força, a comunidade de leveduras e bactérias introduzida come os amidos “danificados” durante o processo de quebra em que são transformados em açúcares. Várias enzimas (algumas delas presentes na farinha, outras produzidas pelas bactérias e leveduras) começam a atuar sobre amidos e proteínas n

Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)

You’d never expect from his kind eyes and easygoing demeanor that he’s one of the most renowned pastry chefs in the world. Even if you don’t recognize the name Corrado Assenza (though you will if you watched Chef’s Table Pastry; he’s the star of Episode 2), you’ve absolutely heard of that bakery in Sicily. Caffè Sicilia has reached legendary status... See more

Beneath the Sugar Coating: In Conversation with Corrado Assenza - Italy Segreta

Eat for Heat: The Metabolic Approach to Food and Drink

Matt Stone

amazon.com

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