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Author: Stanislas Dehaene Publisher: OUP USA ISBN: 0199753873 Category : Mathematics Languages : en Pages : 339
Book Description
"Our understanding of how the human brain performs mathematical calculations is far from complete. In The Number Sense, Stanislas Dehaene offers readers an enlightening exploration of the mathematical mind. Using research showing that human infants have a rudimentary number sense, Dehaene suggests that this sense is as basic as our perception of color, and that it is wired into the brain. But how then did we leap from this basic number ability to trigonometry, calculus, and beyond? Dehaene shows that it was the invention of symbolic systems of numerals that started us on the climb to higher mathematics. Tracing the history of numbers, we learn that in early times, people indicated numbers by pointing to part of their bodies, and how Roman numerals were replaced by modern numbers. On the way, we also discover many fascinating facts: for example, because Chinese names for numbers are short, Chinese people can remember up to nine or ten digits at a time, while English-speaking people can only remember seven. A fascinating look at the crossroads where numbers and neurons intersect, The Number Sense offers an intriguing tour of how the structure of the brain shapes our mathematical abilities, and how math can open up a window on the human mind"--Provided by publisher.
Author: Stanislas Dehaene Publisher: OUP USA ISBN: 0199753873 Category : Mathematics Languages : en Pages : 339
Book Description
"Our understanding of how the human brain performs mathematical calculations is far from complete. In The Number Sense, Stanislas Dehaene offers readers an enlightening exploration of the mathematical mind. Using research showing that human infants have a rudimentary number sense, Dehaene suggests that this sense is as basic as our perception of color, and that it is wired into the brain. But how then did we leap from this basic number ability to trigonometry, calculus, and beyond? Dehaene shows that it was the invention of symbolic systems of numerals that started us on the climb to higher mathematics. Tracing the history of numbers, we learn that in early times, people indicated numbers by pointing to part of their bodies, and how Roman numerals were replaced by modern numbers. On the way, we also discover many fascinating facts: for example, because Chinese names for numbers are short, Chinese people can remember up to nine or ten digits at a time, while English-speaking people can only remember seven. A fascinating look at the crossroads where numbers and neurons intersect, The Number Sense offers an intriguing tour of how the structure of the brain shapes our mathematical abilities, and how math can open up a window on the human mind"--Provided by publisher.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1948703165 Category : Cooking Languages : en Pages : 301
Book Description
The Absolute Best Way to Do Almost Anything in the Kitchen The first book on technique from America's Test Kitchen showcases 100 groundbreaking techniques that will transform your cooking life, paired with more than 200 creative, modern recipes that put the techniques into real-world, home-kitchen practice. From making the most tender burger patties to grill-roasting a leg of lamb, from making pan sauces for cutlets to simmering homemade duck confit, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK shine their spotlight on simpler, smarter, foolproof strategies. The first section, Essentials Every Home Cook Should Know, covers core techniques. Learn why it's crucial to season with salt properly before and during cooking for the best Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky perfection through our high-low roasting technique. The middle section, Techniques You Didn't Know You Couldn't Live Without, includes techniques we developed from an unexpected angle of discovery. Bake crusty, golden, bubbly-topped pizza by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil. The final section, The Bucket List, gives you the know-how to make dreamed-about projects come true. Barbecue true Texas beef ribs in a standard kettle grill. Cure your own bacon or gravlax in your refrigerator. Bake, assemble, and decorate a show-stopping layer cake for any special occasion.
Author: The Culinary Institute of America (CIA) Publisher: John Wiley & Sons ISBN: 0470587806 Category : Cooking Languages : en Pages : 730
Book Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Author: Raymond Buckland Publisher: Llewellyn Worldwide ISBN: 0875420508 Category : Body, Mind & Spirit Languages : en Pages : 344
Book Description
"This complete self-study course in modern Wicca is a treasured classic - an essential and trusted guide that belongs in every witch's library."---Back cover
Author: David Coggins Publisher: Simon and Schuster ISBN: 1982152516 Category : Literary Collections Languages : en Pages : 272
Book Description
The perfect fly fishing book for today's novice, enthusiastic amateur, as well as the devoted angler is part narration of the author's own angling obsessions and adventures, part practical how-to, and part meditation on a connection to the natural world.
Author: Chris Matakas Publisher: Createspace Independent Publishing Platform ISBN: 9781546922902 Category : Languages : en Pages : 114
Book Description
We will develop only the strength our environment demands of us. When our environment fails to challenge our depths, we are tasked to create one which does. Practitioners across the globe continue to use Jiu Jitsu as a tool for personal development. For many, the Jiu Jitsu academy is the one place in which we purposefully practice virtuous action. "On Jiu Jitsu" seeks to codify the mechanisms by which Jiu Jitsu shapes the individual, as the character traits required to achieve mastery in sport are the same which our highest humanity requires. It is the hope of the author that the articulation of these benefits will ensure the reader's continued practice of self-mastery through this sacred medium.
Author: Stanislas Dehaene
Author: Stanislas Dehaene
Author: America's Test Kitchen
Author: The Culinary Institute of America (CIA)
Author: Raymond Buckland
Author: Orson Squire Fowler
Author: David Coggins
Author: Chris Matakas
Author: Lucy Micklethwait
Author: Paulo Guillobel
Author: