La Biblioteca EEA ha recibido por concepto de donación libros nuevos actualizados sobre entomología, jardinería, entre otros. El Prof. Rafael Montalvo, investigador Ad Honorem de la EEA en Río Piedras, gentilmente ha donado estos libros para el disfrute de nuestros usuarios. Les incluyo una lista de los mismos con una breve reseña de Amazon o resumen de Barnes & Noble:
1. Gladding, J. (2007). Kitchen mysteries : revealing the science of cooking. New York: Columbia University Press.
From Publishers Weekly
Fans of Curious Cook Harold McGee will relish the latest from This (Molecular Gastronomy), a French chemist and foodie hero who has helped to usher in the current restaurant world vogue for turning the kitchen into a laboratory. This uses simple questions and observations about food (Does hot pepper burn a hole in the stomach?; Why must infants not be fed sausages?) as springboards for delightful explorations into culinary scientific principles. In brief, confident chapters, he moves through assorted ingredients (milk, vegetables, cheese), cooking methods (steaming, roasting, deep-frying) and whole categories of food and drink (bread, cake, sauces, salad) in his quest to explain kitchen phenomena. The book is more practical than theoretical, as This often breezes over much of the science, focusing not on the experiments and equations that answered his questions but rather on what they mean for the cook: how to ripen tomatoes properly, why to cook a roux for a long time, and so on. He distances himself even further from typical scientific writing with his charmingly enthusiastic tone, which keeps his prose from sounding dry even when he goes into more details about enzyme properties or protein varieties, so that even those who might be turned off by the thought of food chemistry will quickly be drawn in by his obvious love of food and eagerness to apply his research to helping people cook better. (Dec.)
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2. Hervel, T. (2006). Molecular gastronomy : exploring the science of flavor. New York: Columbia University Press.
Resumen:
An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain’s perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé’s entertaining revelations are for cooks, gourmets, and scientists alike.
3. Scheffler, I.E. (2008). Mitochondria. Hoboken, NJ: John Wiley and Sons.
This book is the eagerly awaited second edition of the best-selling Mitochondria, a book widely acknowledged as the first modern, truly comprehensive authored work on the important, scientifically fundamental topic of the cellular organelles known as mitochondria.
This new edition brings readers completely up to date on the many significant findings that have occurred in the eight years since the book was first published. As in that seminal first edition, the second edition tackles the biochemistry, genetics, and pathology of mitochondria in different organisms. The new edition provides thorough updates of all literature concerning this vital organelle, its functions, ongoing research surrounding it, and its importance vis-à-vis a broad range of issues in cellular and molecular biology. The book includes detailed descriptions of current and developing technologies around mitochondrial research and discovery, and highlights subjects that are growing, such as the use of proteomics.
4. Tallamy, W.D. (2007). Bringing nature home: How native plants sustain wildflife in our gardens. Portland, Oregon: Timber Press.
Our Wild Ones mission is to “promote environmentally sound landscaping practices to preserve biodiversity through the preservation, restoration and establishment of native plant communities.” This statement could easily be mistaken as a summary of the main ideas in Bringing Nature Home: How Native Plants Sustain Wildlife in Our Gardens by Douglas Tallamy. The book validates our Wild Ones principles with sound scientific support. In fact, after reading it, you’ll see that our mission is even more important than we ourselves may have realized – and for reasons that may surprise you.
Review Wildone
5. Wolke, R.L. (2002). What Einstein told his cook. New York, NY: W.W. Norton Co.
Publishers Weekly
Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers. Wolke is good at demystifying advertisers’ half-truths, showing, for example, that sea salt is not necessarily better than regular salt for those watching sodium intake. While the book isn’t encyclopedic, Wolke’s topics run the gamut: one chapter tackles Those Mysterious Microwaves; elsewhere readers learn about the burning of alcohol and are privy to a rant on the U.S. measuring system. Sometimes the tone is hokey (The green color [in potatoes] is Mother Nature’s Mr. Yuk sticker, warning us of poison) and parenthetical Techspeak explanations may seem condescending to those who remember high school science. However, Wolke tells it like it is. What does clarifying butter do, chemically? Answer: gets rid of everything but that delicious, artery-clogging, highly saturated butterfat. With its zest for the truth, this book will help cooks learn how to make more intelligent choices. (May) Copyright 2002 Cahners Business Information.
Los invitamos a que visiten la Biblioteca EEA para utilizar los recursos nuevos o solicitar el servicio de préstamo de recurso o interbibliotecario para la comunidad universitaria de la UPR.
