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 Robot Building for Beginners
Learning robotics by yourself isnt easy, but it helps when the encouragement comes from an expert whos spent years in the field. Not only does author David Cook assist you in understanding the component parts of robot development, but he also presents valuable techniques that prepare you to make new discoveries on your... |  |  Glorious French Food: A Fresh Approach to the Classics
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook
His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings... |  |  Olaf's Kitchen: A Master Chef Shares His Passion
"Whether he's cooking for the British Royal family or whipping up a casual dinner,it's the same every time: exquisite meals, stunningly presented." - Josh Sleeman
"Chef Olaf is a bright light in the world of food - a culinary commando dedicated to the pursuit of excellence." - Anna... |
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 Microscopy Techniques for Materials ScienceAt last the book is finished – and I have now been asked to put my mind to the Preface! It occurs to me that writing a Preface is a unique art form. Admittedly, after limited research into Preface-writing, I propose, like innumerable authors before me, to start with the usual whinge – yes, to paraphrase Mrs Beeton from the Preface of... |  |  BBQ Sauces, Rubs & Marinades For Dummies (Cooking)Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.
Featuring 100 bold new recipes,... |  |  Cooking for Geeks: Real Science, Great Hacks, and Good Food
Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? ... |
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