Best Selling Books in Professional Science - Agricultural Sciences

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release date: Oct 16, 2018
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
A New York Times Best Cookbook of Fall 2018​

At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.

Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
release date: Sep 21, 2015
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The Food Lab: Better Home Cooking Through Science

A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji 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. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Over 1000 color photographs
release date: Sep 04, 2018
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The Old Farmer's Almanac 2019
It’s another new year celebrating everything under the Sun, including the Moon, with The Old Farmer’s Almanac, America’s oldest continuously published periodical! Always timely, topical, and distinctively “useful, with a pleasant degree of humor,” the Almanac has been beloved for centuries by people from all walks of life.
 
As the nation’s iconic calendar, the 2019 edition will forecast cultural, culinary, and other life-changing trends; preview notable astronomical events; provide time- and money-saving tips for gardeners of all varieties; set the hook for best fishing days; forecast traditionally 80 percent–accurate weather; and cover a range of related topics, including anniversaries, folklore, husbandry, home remedies, recipes, amusement, contests, and more—too much more to mention—all in the inimitable way it has done since 1792.
release date: Mar 07, 2017
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Guns, Germs, and Steel: The Fates of Human Societies

"Fascinating.... Lays a foundation for understanding human history."―Bill Gates

In this "artful, informative, and delightful" (William H. McNeill, New York Review of Books) book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world. Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, Guns, Germs, and Steel chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history. Winner of the Pulitzer Prize, the Phi Beta Kappa Award in Science, the Rhone-Poulenc Prize, and the Commonwealth club of California's Gold Medal.
release date: Feb 01, 2006
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Marijuana Horticulture: The Indoor/Outdoor Medical Grower's Bible
With 512 full color pages and 1120 full color photographs and illustrations, Marijuana Horticulture: The Indoor/Outdoor Medical Grower's Bible is the most complete cultivation book available. The Fifth Edition of the former Indoor Marijuana Horticulture: The Indoor Bible was originally published in 1983, when it immediately became a best seller. More than 500,000 copies of the Indoor Bible are in print in Dutch, English, French, German and Spanish.

New greenhouse and outdoor growing chapters make this a book both indoor and outdoor growers will keep under thumb. The other 15 chapters (17 total) are all updated with the most current information, completely rewritten and significantly expanded. For example, Dr. John McPartland contributed an all new medical section - The books credits list more than 300 contributors and reads like a who's who in the world of cannabis cultivation.
release date: Mar 08, 2016
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The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea
2016 Silver Nautilus Book Award Winner

Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).

“This is the one go-to resource for all things kombucha.”
— Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods 
release date: May 14, 2012
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.

release date: May 10, 2016
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Meathead: The Science of Great Barbecue and Grilling
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
 
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
 
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
 
Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
* Myth: Bone-in steaks taste better.
* Myth: You should sear first, then cook.
 
The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.
release date: Sep 25, 2018
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Designer Dogs: An Exposé: Inside the Criminal Underworld of Crossbreeding

--- WITH A FOREWORD BY DR. PHIL MCGRAW ---

Designer Dogs is the shocking exposure of the dangers of continuing to make our dogs tinier or funnier looking, more “Instagram worthy,” and presents startling new revelations on why this threatens French bulldogs, pit bulls, and other favorite breeds with extinction.

Ever heard of a labradoodle, a goldendoodle, or a puggle? How about a cockapoo, a pomsky, or a spoodle? You or a friend have certainly been enticed by a “hypoallergenic dog” or smiled at a “teacup.” These are not dog breeds that nature created; these are the results of the forced mating or genetic engineering of different breeds, or inbreeding, and popularized by social media and celebrities.

In Designer Dogs, Madeline Bernstein, one of the country’s most respected animal welfare crusaders, reveals our culture’s obsession with new types of dogs—engineering puppies that keep getting smaller or sillier looking—and the horrifying health consequences of this on those we claim as our best friends. She also provides extraordinary revelations on how this has led to a world of “disposable pets”—puppies and adult dogs abandoned when their medical expenses become too costly and added to the 6.5 million animals entering shelters each year, or put on the street—and informed insight into what’s ahead: made-to-order puppies; hybrid animals; shorter life spans for dogs; and even the extinction of breeds like French bulldogs, pit bulls, King Charles spaniels, mastiffs, Skye terriers, bloodhounds, and more. And Bernstein calls out those responsible for the savagery, both domestic puppy mills and backyard breeders, and also an international dog trafficking ring that she’s been on the front line exposing.

In the vein of Peter Singer’s groundbreaking and best-selling volume Animal Liberation, this one-of-a-kind book is one of the most important industry exposés ever published. Bernstein’s game-changing and unforgettable text ripe with ethical questions is a public window into a new and fast-growing industry, and destined to cause outrage and save lives in the process.
A portion of the proceeds of this book will benefit the spcaLA.

release date: Jun 01, 2017
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How To Brew: Everything You Need to Know to Brew Great Beer Every Time

How To Brew: Everything You Need to Know to Brew Great Beer Every Time (Fourth Edition)

By John Palmer

Fully revised and updated, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities―accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.

A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer's library.

This completely revised and updated edition includes:

  • More emphasis on the “top six priorities”: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water.
  • Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style.
  • All other chapters revised and expanded:
    • Expanded and updated charts, graphs, equations, and visuals.
    • Expanded information on using beer kits.
    • Thorough revision of mashing and lautering chapters:
      • Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing.
      • Complete discussion of first wort gravity as a function of water to grist ratio.
      • Complete revision of infusion and decoction equations.
    • Revised and updated information on managing your fermentation:
      • Yeast pitching and starters.
      • Yeast starter growth factors.
      • Yeast and the maturation cycle.
  • And much more!

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