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Each book In the innovative Illustrate This Book series includes warm-up activities, a book planner, stickers, and visual prompts from real-life illustrators enabling children to create their very own hardcover book. Imagine you have your very own pet dinosaur! What would that be like? You illustrate it!
Reprint of the original, first published in 1836.
Each book In the innovative Illustrate This Book series includes warm-up activities, a book planner, stickers, and visual prompts from real-life illustrators enabling children to create their very own hardcover book. Create the pictures for the unicorn's surprise birthday party, complete with balloons, a cake, even a disco ball!
This book is for anyone who wishes to illustrate their mathematical ideas, which in our experience means everyone. It is organized by material, rather than by subject area, and purposefully emphasizes the process of creating things, including discussions of failures that occurred along the way. As a result, the reader can learn from the experiences of those who came before, and will be inspired to create their own illustrations. Topics illustrated within include prime numbers, fractals, the Klein bottle, Borromean rings, tilings, space-filling curves, knot theory, billiards, complex dynamics, algebraic surfaces, groups and prime ideals, the Riemann zeta function, quadratic fields, hyperbolic space, and hyperbolic 3-manifolds. Everyone who opens this book should find a type of mathematics with which they identify. Each contributor explains the mathematics behind their illustration at an accessible level, so that all readers can appreciate the beauty of both the object itself and the mathematics behind it.
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.