Cakes Custard and Category Theory

Cakes  Custard and Category Theory Author Eugenia Cheng
ISBN-10 1781252874
Release 2015-06-01
Pages 304
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A curious cookbook for the mathematical omnivore - maths at its absolute tastiest.

How to Bake Pi

How to Bake Pi Author Eugenia Cheng
ISBN-10 9781782830825
Release 2015-06-04
Pages 291
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Mbius bagels, Euclid's flourless chocolate cake and apple pi - this is maths, but not as you know it. In How to Bake Pi, mathematical crusader and star baker Eugenia Cheng has rustled up a batch of delicious culinary insights into everything from simple numeracy to category theory ('the mathematics of mathematics'), via Fermat, Poincar and Riemann. Maths is much more than simultaneous equations and pr2 : it is an incredibly powerful tool for thinking about the world around us. And once you learn how to think mathematically, you'll never think about anything - cakes, custard, bagels or doughnuts; not to mention fruit crumble, kitchen clutter and Yorkshire puddings - the same way again. Stuffed with moreish puzzles and topped with a generous dusting of wit and charm, How to Bake Pi is a foolproof recipe for a mathematical feast. *Previously published under the title Cakes, Custard & Category Theory*

Beyond Infinity

Beyond Infinity Author Eugenia Cheng
ISBN-10 9781782830818
Release 2017-03-09
Pages 204
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SHORTLISTED FOR THE 2017 ROYAL SOCIETY SCIENCE BOOK PRIZE Even small children know there are infinitely many whole numbers - start counting and you'll never reach the end. But there are also infinitely many decimal numbers between zero and one. Are these two types of infinity the same? Are they larger or smaller than each other? Can we even talk about 'larger' and 'smaller' when we talk about infinity? In Beyond Infinity, international maths sensation Eugenia Cheng reveals the inner workings of infinity. What happens when a new guest arrives at your infinite hotel - but you already have an infinite number of guests? How does infinity give Zeno's tortoise the edge in a paradoxical foot-race with Achilles? And can we really make an infinite number of cookies from a finite amount of cookie dough? Wielding an armoury of inventive, intuitive metaphor, Cheng draws beginners and enthusiasts alike into the heart of this mysterious, powerful concept to reveal fundamental truths about mathematics, all the way from the infinitely large down to the infinitely small.

How to Bake Pi

How to Bake Pi Author Eugenia Cheng
ISBN-10 0465097677
Release 2016-05-10
Pages 304
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What is math? How exactly does it work? And what do three siblings trying to share a cake have to do with it? InHow to Bake Pi, math professor Eugenia Cheng provides an accessible introduction to the logic and beauty of mathematics, powered, unexpectedly, by insights from the kitchen. We learn how the béchamel in a lasagna can be a lot like the number five, and why making a good custard proves that math is easy but life is hard. At the heart of it all is Cheng’s work on category theory, a cutting-edge "mathematics of mathematics,” that is about figuring out how math works. Combined with her infectious enthusiasm for cooking and true zest for life, Cheng’s perspective on math is a funny journey through a vast territory no popular book on math has explored before. So, what is math? Let’s look for the answer in the kitchen.

Why Greatness Cannot Be Planned

Why Greatness Cannot Be Planned Author Kenneth O Stanley
ISBN-10 9783319155241
Release 2015-05-05
Pages 141
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Why does modern life revolve around objectives? From how science is funded, to improving how children are educated -- and nearly everything in-between -- our society has become obsessed with a seductive illusion: that greatness results from doggedly measuring improvement in the relentless pursuit of an ambitious goal. In Why Greatness Cannot Be Planned, Stanley and Lehman begin with a surprising scientific discovery in artificial intelligence that leads ultimately to the conclusion that the objective obsession has gone too far. They make the case that great achievement can't be bottled up into mechanical metrics; that innovation is not driven by narrowly focused heroic effort; and that we would be wiser (and the outcomes better) if instead we whole-heartedly embraced serendipitous discovery and playful creativity. Controversial at its heart, yet refreshingly provocative, this book challenges readers to consider life without a destination and discovery without a compass.

Cakes Custard and Category Theory

Cakes  Custard and Category Theory Author Eugenia Cheng
ISBN-10 1781252882
Release 2016-06-02
Pages 320
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Möbius bagels, Euclid's flourless chocolate cake and apple pi - this is maths, but not as you know it.In How to Bake Pi, mathematical crusader and star baker Eugenia Cheng has rustled up a batch of delicious culinary insights into everything from simple numeracy to category theory ('the mathematics of mathematics'), via Fermat, Poincaré and Riemann.Maths is much more than simultaneous equations and pr2 : it is an incredibly powerful tool for thinking about the world around us. And once you learn how to think mathematically, you'll never think about anything - cakes, custard, bagels or doughnuts; not to mention fruit crumble, kitchen clutter and Yorkshire puddings - the same way again.Stuffed with moreish puzzles and topped with a generous dusting of wit and charm, How to Bake Pi is a foolproof recipe for a mathematical feast.

The New Wild

The New Wild Author Fred Pearce
ISBN-10 9781848318359
Release 2015-04-02
Pages 288
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Veteran environmental journalist Fred Pearce used to think of invasive species as evil interlopers spoiling pristine ‘natural’ ecosystems. Most conservationists would agree. But what if traditional ecology is wrong, and true environmentalists should be applauding the invaders? In The New Wild, Pearce goes on a journey to rediscover what conservation should really be about. He explores ecosystems from Pacific islands to the Australian outback to the Thames estuary, digs into the questionable costs of invader species, and reveals the outdated intellectual sources of our ideas about the balance of nature. Keeping out alien species looks increasingly flawed. The new ecologists looking afresh at how species interact in the wild believe we should celebrate the dynamism of alien species and the novel ecosystems they create. In an era of climate change and widespread ecological damage, we must find ways to help nature regenerate. Embracing the ‘new wild’ is our best chance.

Basic Category Theory

Basic Category Theory Author Tom Leinster
ISBN-10 9781107044241
Release 2014-07-24
Pages 190
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A short introduction ideal for students learning category theory for the first time.

The Elements of Dessert

The Elements of Dessert Author Francisco J. Migoya
ISBN-10 9781118764657
Release 2012-10-12
Pages 544
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In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts.Ê He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.Ê Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours.Ê Inspirational and instructive photographs display steps, techniques, and finished desserts. Ê

Food Texture and Viscosity Concept and Measurement

Food Texture and Viscosity  Concept and Measurement Author Malcolm C. Bourne
ISBN-10 9780323162593
Release 2014-06-28
Pages 340
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Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Differential Equations Workbook For Dummies

Differential Equations Workbook For Dummies Author Steven Holzner
ISBN-10 9780470543894
Release 2009-06-29
Pages 312
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Make sense of these difficult equations Improve your problem-solving skills Practice with clear, concise examples Score higher on standardized tests and exams Get the confidence and the skills you need to master differential equations! Need to know how to solve differential equations? This easy-to-follow, hands-on workbook helps you master the basic concepts and work through the types of problems you'll encounter in your coursework. You get valuable exercises, problem-solving shortcuts, plenty of workspace, and step-by-step solutions to every equation. You'll also memorize the most-common types of differential equations, see how to avoid common mistakes, get tips and tricks for advanced problems, improve your exam scores, and much more! More than 100 Problems! Detailed, fully worked-out solutions to problems The inside scoop on first, second, and higher order differential equations A wealth of advanced techniques, including power series THE DUMMIES WORKBOOK WAY Quick, refresher explanations Step-by-step procedures Hands-on practice exercises Ample workspace to work out problems Online Cheat Sheet A dash of humor and fun

Calculating the Cosmos

Calculating the Cosmos Author Ian Stewart
ISBN-10 9781782831501
Release 2016-09-15
Pages 285
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Ian Stewart's up-to-the-minute guide to the cosmos moves from the formation of the Earth and its Moon to the planets and asteroids of the solar system and from there out into the galaxy and the universe. He describes the architecture of space and time, dark matter and dark energy, how galaxies form, why stars implode, how everything began, and how it will end. He considers parallel universes, what forms extra-terrestrial life might take, and the likelihood of Earth being hit by an asteroid. Mathematics, Professor Stewart shows, has been the driving force in astronomy and cosmology since the ancient Babylonians. He describes how Kepler's work on planetary orbits led Newton to formulate his theory of gravity, and how two centuries later irregularities in the motion of Mars inspired Einstein's theory of general relativity. In crystal-clear terms he explains the fundamentals of gravity, spacetime, relativity and quantum theory, and shows how they all relate to each other. Eighty years ago the discovery that the universe is expanding led to the Big Bang theory of its origins. This in turn led cosmologists to posit features such as dark matter and dark energy. But does dark matter exist? Could another scientific revolution be on the way to challenge current scientific orthodoxy? These are among the questions Ian Stewart raises in his quest through the realms of astronomy and cosmology.

The Commonsense of Political Economy

The Commonsense of Political Economy Author Philip H. Wicksteed
ISBN-10 9781136510304
Release 2013-11-05
Pages 432
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First Published in 2003. Routledge is an imprint of Taylor & Francis, an informa company.

On Food and Cooking

On Food and Cooking Author Harold McGee
ISBN-10 1416556370
Release 2007-03-20
Pages 896
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

The Magic of Math

The Magic of Math Author Arthur Benjamin
ISBN-10 9780465061624
Release 2015-09-08
Pages 336
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The Magic of Math is the math book you wish you had in school. Using a delightful assortment of examples—from ice cream scoops and poker hands to measuring mountains and making magic squares—this book empowers you to see the beauty, simplicity, and truly magical properties behind those formulas and equations that once left your head spinning. You’ll learn the key ideas of classic areas of mathematics like arithmetic, algebra, geometry, trigonometry, and calculus, but you’ll also have fun fooling around with Fibonacci numbers, investigating infinity, and marveling over mathematical magic tricks that will make you look like a math genius! A mathematician who is known throughout the world as the “mathemagician,” Arthur Benjamin mixes mathematics and magic to make the subject fun, attractive, and easy to understand. In The Magic of Math, Benjamin does more than just teach skills: with a tip of his magic hat, he takes you on as his apprentice to teach you how to appreciate math the way he does. He motivates you to learn something new about how to solve for x, because there is real pleasure to be found in the solution to a challenging problem or in using numbers to do something useful. But what he really wants you to do is be able to figure out why, for that’s where you’ll find the real beauty, power, and magic of math. If you are already someone who likes math, this book will dazzle and amuse you. If you never particularly liked or understood math, Benjamin will enlighten you and—with a wave of his magic wand—turn you into a math lover.

Math Girls

Math Girls Author Hiroshi Yuki
ISBN-10 9780983951308
Release 2011
Pages 288
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"Combining mathematical rigor with light romance, Math Girls is a unique introduction to advanced mathematics, delivered through the eyes of three students as they learn to deal with problems seldom found in textbooks."--Front flap.

Handbook of Hydrocolloids

Handbook of Hydrocolloids Author Glyn O. Phillips
ISBN-10 9781845695873
Release 2009-05-28
Pages 948
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Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. Extensively revised and expanded second edition edited by two leading international authorities Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids