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15" 15 inch & 3 Fan Protector USB Cooling Pad Stand Fan Cooler for Notebook Laptop in Black colour for Sony HP Dell Acer
15" 15 inch & 3 Fan Protector USB Cooling Pad Stand Fan Cooler for Notebook Laptop in Black colour for Sony HP Dell Acer
Offered by BV-electronics
Price: 9.99

14 of 15 people found the following review helpful
3.0 out of 5 stars Beware of product description, 23 Dec 2008
Haven't used this myself, but a colleague has just had two delivered to work and I've had a good look at them.

The product description is highly misleading - the cooler is NOT made of "top quality metal, so it can dissipate heat better than plastic coolers." It is actually made of low quality plastic (and therefore IS one of those same plastic coolers), and since it is powered by USB the actual airflow is very low (which accounts for it being so quiet).

I'm tempted to dispute the description: "Extremely heavy-duty construction the cooling pad to afford any weight or pressure put on." too.

It may work well - just be warned that you're not quite getting what is advertised.


McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
by Harold Mcgee
Edition: Hardcover
Price: 35.99

257 of 257 people found the following review helpful
5.0 out of 5 stars Astonishing, 31 Dec 2004
I was eagerly anticipating this book ever since reading the reviews of the first edition. Since its arrival, I've not been disappointed. The first thing you notice about the book is its sheer size - it's enormous. It quickly became apparent that this was not a book to be read from start to finish - it was going to be a reference book.
And so it is turning out. It's great fun to dive in at random, and just read all about the topic at that point. I guarantee there will be numerous things you never knew, and some things that you did know, explained in more detail than you would have thought possible. Initially, some of this level of detail might seem unnecessary, but when taken in the context of the whole section it all makes perfect sense, and enhances the overall understanding of the subject.
The art of beating eggwhites, for example, is described in minute detail, covering the various stages that the beaten whites pass through, together with a scientific explanation of why this happens (and why the same process does not work for egg yolks). Having the scientific background knowledge helps you understand just why things can go wrong, and hopefully avoid those problems in the future.
Incidentally, for anyone who may have purchased Heston Blumenthal's book "Family Food", it is clear that Mr Blumenthal has been strongly influenced by McGee's book. The section on the effects of temperature on meat proteins is fascinating, and is very closely paralleled in Blumenthal's devotion to low-temperature meat cooking. The two books certainly complement each other very well indeed, and would make an ideal joint-purchase.
Something else that I particularly like in McGee's book is the numerous references to professional shortcuts or tricks - not necessarily because I need to know (although some are helpful), but often because they've simply bugged me for ages! How, for example, do you cook risotto in bulk in a restaurant when it's the sort of dish that doesn't appreciate sitting around? The answer's in there, along with many others.
All in all, this book is astonishing, fascinating and nothing less than brilliant. The sheer volume and diversity of factual information packed into it is a joy. Buy it!
Comment Comment (1) | Permalink | Most recent comment: Aug 11, 2009 11:51 PM BST


Family Food: A New Approach to Cooking (Penguin Cookery Library)
Family Food: A New Approach to Cooking (Penguin Cookery Library)
by Heston Blumenthal
Edition: Paperback
Price: 13.60

66 of 70 people found the following review helpful
4.0 out of 5 stars Great Cooking, but is it really for kids?, 31 Dec 2004
Firstly, this is a great book - right up there with my all-time favourite cooking books. There are some inspirational recipes in there, and even the apparently more traditional ones are discussed in such thorough detail beforehand that you are forced to think through the whole process of preparation and cooking. It really does make you regard these recipes in a new light. Having just acquired a digital temperature probe, I'm especially keen to try the low-temperature cooking that Blumenthal champions.
The only quibble I have with the book is that for one that claims to be aimed at getting children involved in cooking, I could find very few practical techniques or methods or recipes for achieving this. There's a fair bit of theoretical discussion about the merits of getting children involved in cookery, which I fully endorse. There are also some interesting food tasting experiments, which kids could find fun (and so could adults!) Apart from that, though, the other references to children are almost exclusively about simply urging the reader to get their children involved, about how much Blumenthal's own children enjoy a particular recipe, or how they themselves enjoyed making it. Mr Blumenthal is lucky - I can't imagine my own children tackling those particular recipes (too daunting), and some more specifically children-oriented recipes would have been nice. Blumenthal does explicitly distance himself from "gimmicky...happy parent monthly magazine" style recipes in the foreword, but I can't help feeling that in trying to avoid that particular trap he's swung the pendulum too far the other way.
Nonetheless, for adults it's a great book. Don't hesitate to buy it.


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