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From Nestlé’s test kitchen, Meredith Tomason uses her skills and passion for baking to develop “aspirational but attainable” recipes for bakers at every level.

Chef Hailee Catalano's main beach sandwich advice: Don't let the wet ingredients anywhere near the bread!

The twenty-fifth of August 2018 marks the 250th anniversary of the departure of the Endeavour from Plymouth, England, and the first of three voyages by James Cook that would nearly complete the map of the world. Interweaving accounts of scientific discovery with the personal stories of the voyages’ key participants, William Frame and Laura Walker explore the charting of the Pacific and the natural world, the first encounters and exchange between Western and indigenous cultures, and the representation of the voyages in art. The illustrations, many of which have never before been published, include drawings by all the artists employed on the voyages, including Alexander Buchan, Sydney Parkinson, William Hodges, and John Webber. It also includes the only surviving paintings by Tupaia, a Polynesian high priest and navigator who joined the first voyage at Tahiti and sailed with Cook to New Zealand and Australia. A stunningly illustrated object-centred history, James Cook: The Voyages offers a once-in-a-generation opportunity to discover the extensive Captain Cook collection of the British Library, including original maps, artworks, journals, and printed books.The twenty-fifth of August 2018 marks the 250th anniversary of the departure of the Endeavour from Plymouth, England, and the first of three voyages by James Cook that would nearly complete the map of the world. Interweaving accounts of scientific discovery with the personal stories of the voyages’ key participants, William Frame and Laura Walker explore the charting of the Pacific and the natural world, the first encounters and exchange between Western and indigenous cultures, and the representation of the voyages in art. The illustrations, many of which have never before been published, include drawings by all the artists employed on the voyages, including Alexander Buchan, Sydney Parkinson, William Hodges, and John Webber. It also includes the only surviving paintings by Tupaia, a Polynesian high priest and navigator who joined the first voyage at Tahiti and sailed with Cook to New Zealand and Australia. A stunningly illustrated object-centred history, James Cook: The Voyages offers a once-in-a-generation opportunity to discover the extensive Captain Cook collection of the British Library, including original maps, artworks, journals, and printed books.

This paper reviews the flow behavior and mathematical modeling of various metals and alloys at a wide range of temperatures and strain rates. Furthermore, it discusses the effects of strain rate and temperature on flow behavior. Johnson–Cook is a strong phenomenological model that has been used extensively for predictions of the flow behaviors of metals and alloys. It has been implemented in finite element software packages to optimize strain, strain rate, and temperature as well as to simulate real behaviors in severe conditions. Thus, this work will discuss and critically review the well-proven Johnson–Cook and modified Johnson–Cook-based models. The latest model modifications, along with their strengths and limitations, are introduced and compared. The coupling effect between flow parameters is also presented and discussed. The various methods and techniques used for the determination of model constants are highlighted and discussed. Finally, future research directions for the mathematical modeling of flow behavior are provided.

The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy‐to‐cook (ETC) or hard‐to‐cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non‐nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)‐treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin‐related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans. Selection of the easy‐to‐cook (ETC) bean varieties and adoption of different preprocessing techniques results in faster cooking rates of beans which in turn leads to reduced energy utilization and consequently to reduced processing costs at the industrial and household level. This research work has identified the ETC varieties and the preprocessing techniques that can be adopted to reduce the cooking time of beans.

Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.

The present study aims to characterize five fish-based catering dishes, cooked by sous vide, by convection and microwaves in terms of their biochemical content, microbial load, and sensory analysis. The product cooked by using convection had the highest levels of MUFAs, PUFAs, and SFAs and the lowest levels of vitamin PP, riboflavin, and niacin. The sous vide maintained the highest levels of retinol, tocopherol, riboflavin, and niacin. Microwaves triggered the greatest decrease in vitamin content. All microbiological indicators exhibited levels below the acceptable limits, except for the level of fungi in the sous vide cooked product. Shelf life was estimated at 5 days for the product cooked by convection and immediately refrigerated and at 50 days for the product cooked by convection and immediately frozen. The most appreciated product from the sensory standpoint, which falls under fine dining, was the one cooked by convection and served immediately. The sous vide dish, the microwaved dish, and those refrigerated/frozen after cooking were undervalued.

We develop a perturbation theory for stochastic differential equations (SDEs) by which we mean both stochastic ordinary differential equations (SODEs) and stochastic partial differential equations (SPDEs). In particular, we estimate the Lp -distance between the solution process of an SDE and an arbitrary Itô process, which we view as a perturbation of the solution process of the SDE, by the Lq -distances of the differences of the local characteristics for suitable p, q > 0. As one application of the developed perturbation theory, we establish strong convergence rates for numerical approximations of a class of SODEs with nonglobally monotone coefficients. As another application of the developed perturbation theory, we prove strong convergence rates for spatial spectral Galerkin approximations of solutions of semilinear SPDEs with nonglobally monotone nonlinearities including Cahn–Hilliard–Cook-type equations and stochastic Burgers equations. Further applications of the developed perturbation theory include regularity analyses of solutions of SDEs with respect to their initial values as well as small-noise analyses for ordinary and partial differential equations.