Zack Jones
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Live Not by Lies
- A Manual for Christian Dissidents
- De: Rod Dreher
- Narrado por: Adam Verner
- Duración: 6 h y 9 m
- Versión completa
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General5 out of 5 stars 2,777
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Narración:5 out of 5 stars 2,441
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Historia5 out of 5 stars 2,426
Aleksandr Solzhenitsyn famously said that one of the biggest mistakes people make is assuming totalitarianism can't happen in their country. Many American Christians are making that mistake today, sleepwalking through the erosion of our freedoms. Live Not by Lies will wake them and equip them for the long resistance.
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5 out of 5 stars
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A Must Read For All Christians!
- De Chuck B. en 10-02-20
- Live Not by Lies
- A Manual for Christian Dissidents
- De: Rod Dreher
- Narrado por: Adam Verner
Sobering, Challenging Truth
Revisado: 10-31-21
For those who know the Truth, this provides historical and practical tactics to deal with propaganda and lies in a
firm, yet peaceful way.
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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General4.5 out of 5 stars 190
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Narración:4.5 out of 5 stars 159
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Historia4 out of 5 stars 160
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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2 out of 5 stars
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
- Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
Science of Food with a Few Fun Applixations
Revisado: 03-11-20
It seems many books on the subject of molecular gastronomy get bad reviews for being too “scientific”. Which is a bit like saying your omelet has too much egg in it... Science is what makes molecular gastronomy.
This book has a nice balance of presenting the science, real-world examples and even fun experiments to demonstrate the science. I recommend it if you are interested in this subject, but not if you’re looking for a cookbook .
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esto le resultó útil a 7 personas
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Molecular Gastronomy
- Exploring the Science of Flavor
- De: Herve This
- Narrado por: Dennis Holland
- Duración: 12 h y 50 m
- Versión completa
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General3.5 out of 5 stars 105
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Narración:3.5 out of 5 stars 54
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Historia3.5 out of 5 stars 53
This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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2 out of 5 stars
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Yawn
- De Brian en 12-23-08
- Molecular Gastronomy
- Exploring the Science of Flavor
- De: Herve This
- Narrado por: Dennis Holland
Science of Cooking
Revisado: 03-08-20
This is a Science book about cooking. Many reviews I’ve seen seem to judge it poorly because the reader expected a book about cooking that referenced science. I found it valuable in understanding many “whys” behind cooking and how I might modify or invent recipes.
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esto le resultó útil a 1 persona