La Cucina di Lidia by Lidia Matticchio Bastianich

La Cucina di Lidia by Lidia Matticchio Bastianich

A number of factors have come together in the last couple of decades to define the emerging interdisciplinary field of structural molecular biology. First, there has been the considerable growth in our ability to obtain atomic-resolution structural data for biological molecules in general, and proteins in particular. This is a result of advances in technique, both in x-ray crystallography, driven by the development of electronic detectors and of synchrotron radiation x-ray sources, and by the development ofNMR techniques which allow for inference of a three-dimensional structure of a protein in solution. Second, there has been the enormous development of techniques in DNA engineering which makes it possible to isolate and clone specific molecules of interest in sufficient quantities to enable structural measurements. In addition, the ability to mutate a given amino acid sequence at will has led to a new branch of biochemistry in which quantitative measurements can be made assessing the influence of a given amino acid on the function of a biological molecule. A third factor, resulting from the exponential increase in computing power available to researchers, has been the emergence of a growing body of people who can take the structural data and use it to build atomic-scale models of biomolecules in order to try and simulate their motions in an aqueous environment, thus helping to provide answers to one of the most basic questions of molecular biology: the relation of structure to function.

John Mariani is a food and travel columnist for Esquire, wine columnist for Bloomberg News, has a newsletter that goes out to 40,000 subscribers. He has been called by The Philadelphia Inquirer the most influential food-wine critic in the popular press. He is author of The Encyclopedia of American Food & Drink, The Dictionary of Italian Food & Drink, and with his wife Galina, The Italian-American Cookbook. He lives in Tuckahoe, New York.

Lidia Bastianich is an American chef and restaurateur. Specializing in Italian and Croatian cuisine, she has been a regular contributor to the PBS cooking show lineup since 1998. In 2007, she launched her third TV series, Lidia's Italy. She also owns four Italian restaurants in the U.S.: Felidia and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's Kansas City in Kansas City, Missouri.

SKU	Unavailable
ISBN 13	9780767914222
ISBN 10	0767914228
Title	La Cucina di Lidia
Author	Lidia Matticchio Bastianich
Condition	Unavailable
Binding Type	Paperback
Publisher	Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
Year published	2003-04-08
Number of pages	288
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable