One of the bright lights of the recent Bikolnon writing renaissance, Kristian Cordero presents in his poetry intimate sketches and portraits of the people and land of his birth. He does this with a confident hand, cool detachment and, very often, with tongue-in-cheek humor.
Fully in command of his material, Cordero's poetic diction deftly fuses real and surreal elements to elicit from the thoughtful reader not only high amusement but also deep understanding.--Luis Cabalquinto
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt.
When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With trademark clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herv? This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Herv? This's popular volumes and for newcomers to his celebrated approach, "The Science of the Oven" fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.
Being a high schooler with magical love-inducing powers ain’t an easy job, but someone’s gotta do it! Well, she doesn’t gotta, but the gal can’t help herself. Jonesy is at it again, with all her flash and sass, in the latest issue of the hit ongoing series!