Cognitive Cooking with Chef Watson

Recipes for Innovation from IBM & the Institute of Culinary Education

Author: IBM,Institute of Culinary Education,Watson (Chef.)

Publisher: Sourcebooks

ISBN: 9781492625711

Category: Cooking

Page: 224

View: 8309

Take Your Cooking to a Whole New Level with Chef Watson and the Institute of Culinary Education! You don't have to be a culinary genius to be a great cook. But when it comes to thinking outside the box, even the best chefs can be limited by their personal experiences, the tastes and flavor combinations they already know. That's why IBM and the Institute of Culinary Education teamed up to develop a groundbreaking cognitive cooking technology that helps cooks everywhere discover and create delicious recipes, utilizing unusual ingredient combinations that man alone might never imagine. In Cognitive Cooking with Chef Watson, IBM's unprecedented technology and ICE's culinary experts present more than 65 original recipes exploding with irresistible new flavors. Together, they have carefully crafted, evaluated and perfected each of these dishes for "pleasantness" (superb taste), "surprise" (innovativeness) and a "synergy" of mouthwatering ingredients that will delight any food lover. Sprinkled throughout the book are cooking tips from the pros at ICE, entertaining anecdotes on the various stages of IBM and ICE's collaboration and ideas for home cooks to expand their repertoires or spice up current favorites. From Chef Watson's first recipe ever, the Spanish Almond Crescent, to Creole Shrimp-Lamb Dumplings, Italian-Pumpkin Cheesecake, and Hoof-and-Honey Ale, Cognitive Cooking with Chef Watson introduces home cooks and professional chefs to a whole new world of culinary possibilities.

The Sabermetric Revolution

Assessing the Growth of Analytics in Baseball

Author: Benjamin Baumer,Andrew Zimbalist

Publisher: University of Pennsylvania Press

ISBN: 0812245725

Category: Sports & Recreation

Page: 187

View: 2000

The authors look at the history of statistical analysis in baseball, how it can best be used today and how its it must evolve for the future.

something to food about

Exploring Creativity with Innovative Chefs

Author: Questlove,Ben Greenman

Publisher: Clarkson Potter

ISBN: 0553459430

Category: Cooking

Page: 240

View: 2318

Questlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland From the Hardcover edition.

IBM FileNet Content Manager Implementation Best Practices and Recommendations

Author: Fay Chuck,Wei-Dong Zhu,Bert Bukvarevic,Bill Carpenter,Axel Dreher,Ruth Hildebrand-Lund,Elizabeth Koumpan,Sridhar Satuloori,Michael Seaman,Dimitris Tzouvelis,IBM Redbooks

Publisher: IBM Redbooks

ISBN: 073843812X

Category: Computers

Page: 496

View: 3863

IBM® FileNet® Content Manager Version 5.2 provides full content lifecycle and extensive document management capabilities for digital content. IBM FileNet Content Manager is tightly integrated with the family of IBM FileNet products based on the IBM FileNet P8 technical platform. IBM FileNet Content Manager serves as the core content management, security management, and storage management engine for the products. This IBM Redbooks® publication covers the implementation best practices and recommendations for solutions that use IBM FileNet Content Manager. It introduces the functions and features of IBM FileNet Content Manager, common use cases of the product, and a design methodology that provides implementation guidance from requirements analysis through production use of the solution. We address administrative topics of an IBM FileNet Content Manager solution, including deployment, system administration and maintenance, and troubleshooting. Implementation topics include system architecture design with various options for scaling an IBM FileNet Content Manager system, capacity planning, and design of repository design logical structure, security practices, and application design. An important implementation topic is business continuity. We define business continuity, high availability, and disaster recovery concepts and describe options for those when implementing IBM FileNet Content Manager solutions. Many solutions are essentially a combination of information input (ingestion), storage, information processing, and presentation and delivery. We discuss some solution building blocks that designers can combine to build an IBM FileNet Content Manager solution. This book is intended to be used in conjunction with product manuals and online help to provide guidance to architects and designers about implementing IBM FileNet Content Manager solutions. Many of the features and practices described in the book also apply to previous versions of IBM FileNet Content Manager.

Savoring Gotham

A Food Lover's Companion to New York City

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 0199397023

Category: Cooking

Page: 760

View: 7703

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Mastering Stocks and Broths

A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods

Author: Rachael Mamane

Publisher: Chelsea Green Publishing

ISBN: 1603586563

Category: Cooking

Page: 464

View: 1355

Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths--both on their own and as the base for a recipe--can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for. Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen. The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further. Perhaps most important to remember: a good stock takes time. This is part of the pleasure--making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens--a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane's approach to truly slow cookery and her effervescent love for food itself.

The Flavor Matrix

The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

Author: James Briscione,Brooke Parkhurst

Publisher: Houghton Mifflin Harcourt

ISBN: 0544809963

Category: COOKING

Page: 320

View: 2281

A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, toThe Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen,The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

Ambient Assisted Living

9. AAL-Kongress, Frankfurt/M, Germany, April 20 - 21, 2016

Author: Reiner Wichert,Beate Mand

Publisher: Springer

ISBN: 3319523228

Category: Technology & Engineering

Page: 213

View: 3174

In this book, leading authors in the field discuss the habitats of tomorrow. These habitats will be connected through autonomous and assistive systems, turning habitats into health resorts. This book discusses how assistance technologies enable a smooth transition from comfortable health support to medical or nursing care. The contributions have been chosen and invited at the 9th AAL congress, Frankfurt.

The Flavor Matrix

The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

Author: James Briscione,Brooke Parkhurst

Publisher: Houghton Mifflin Harcourt

ISBN: 0544809963

Category: COOKING

Page: 320

View: 3996

A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, toThe Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen,The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

Hissing

Author: HaNa Lee

Publisher: Yen Press

ISBN: 9788952747006

Category: Comics & Graphic Novels

Page: 200

View: 2445

Despite the fact that Ha-Ra seemed to look a lot like Da-Eh, Sun-Nam is now getting sick and tired of her. And all he can think about is Da-Eh. Meanwhile, Ta-Jun cannot stop picking on Da-Eh, which seems to be the only way to forget his forbidden feelings for his own cousin. Confused? Wait until the family history slowly reveals itself...

The Flavor Bible

The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Author: Andrew Dornenburg,Karen Page

Publisher: Little Brown

ISBN: 9780316143370

Category: COOKING

Page: 942

View: 4278

A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.

Bountiful

Recipes Inspired by Our Garden

Author: Todd Porter,Diane Cu

Publisher: ABRAMS

ISBN: 1613125542

Category: Cooking

Page: 304

View: 2054

A “beautiful collection of produce-forward recipes” (Heidi Swanson, author of Super Natural Every Day) that “will make you want to get into the kitchen immediately” (Daily Meal, UK). Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog WhiteonRiceCouple.com. Inspired by their love of cooking, growing vegetables and over thirty-eight fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful, offers one hundred seasonal, flavorful, and approachable recipes, ninety of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Shrimp Salad, Blood Orange Bars, and Gin Cocktail with Pomegranate & Grapefruit are just a few examples of recipes that are inspired from their garden bounty. Peppered with personal stories from Todd’s childhood on a cattle ranch in Oregon and Diane’s journey from Vietnam to the United States, this cookbook shares the couples’ beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit, and sharing a home cooked meal with those you love. “For so many of us, our kitchens are inextricably linked to our gardens and nobody has captured this union better than Todd Porter and Diane Cu in their perfectly named new book Bountiful.” —Russ Parsons, food editor for the Los Angeles Times

The Science of Good Cooking

Author: Cook's Illustrated

Publisher: America's Test Kitchen

ISBN: 1936493462

Category: Cooking

Page: 504

View: 9895

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Bread Is Gold

Author: Massimo Bottura

Publisher: Phaidon Press

ISBN: 9780714875361

Category: Cooking

Page: 424

View: 7131

Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.

Ikaria

Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die

Author: Diane Kochilas

Publisher: Rodale

ISBN: 1623362954

Category: Cooking

Page: 320

View: 799

The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet--daily naps, frequent sex, a little fish and meat, free-flowing wine, mindless exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock. No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life on the island. Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.

Cook's Science

How to Unlock Flavor in 50 of Our Favorite Ingredients

Author: THE EDITORS AT COOK'S ILLUSTRA,Guy Crosby

Publisher: America's Test Kitchen

ISBN: 1940352452

Category: Chemistry

Page: 504

View: 5788

This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.

Information Arts

Intersections of Art, Science, and Technology

Author: Stephen Wilson

Publisher: MIT Press

ISBN: 9780262731584

Category: Art

Page: 945

View: 1807

An introduction to the work and ideas of artists who use—and even influence—science and technology.

How to Boil Water

Author: Food Network Kitchens

Publisher: Meredith Books

ISBN: 9780696226861

Category: Cooking

Page: 253

View: 1234

Richly illustrated with full-color photography demonstrating basic cooking techniques, an entertaining and useful cookbook for the absolute beginner explains how to concoct a variety of simple, delicious dishes without fuss, covering everything from classic comfort foods to ethnic treats, along with helpful cooking techniques, substitutions, and easy-to-follow instructions.

The Sentient Machine

The Coming Age of Artificial Intelligence

Author: Amir Husain

Publisher: Souvenir Press Ltd

ISBN: 0285644122

Category: Science

Page: 224

View: 8856

We are already living in the future. Artificial intelligence is playing an even-greater role in society: from the ‘weaponization’ of software to the possibility of a post-antibiotic age. As well as outlining the history behind artificial intelligence, from the creation myth of Frankenstein to the advances made by technology innovators such as Elon Musk, Amir Husain asks the essential question: what is the future for humanity in a world that is dominated by machines? Will machines solve all human problems or will they lead us down a dystopian path to human irrelevance? Husain asks what will be the consequences — from job losses, is Wall-E our future, to the existential questions: how are we intelligent, what constitutes progress, how can AI bring us to “the good life”? How can humans prevent ceding decisions to the network of autonomous systems that increasingly surround us?

Transductions

Bodies and Machines at Speed

Author: Adrian MacKenzie

Publisher: A&C Black

ISBN: 9780826481696

Category: Science

Page: 231

View: 1412

Part of the Technologies: Studies in Culture and Theory series. Through a critical analysis of the widely accepted notion that technology speeds everything up, this book argues that there are only ever differences in speed. The question for us is how can such differences be represented?