Club Microbe

In Club Microbe, Elise Gravel teaches young readers that germs live all around us—and even inside of us! Guided by Gravel in this formidable introduction to the fascinating world of microorganisms, we learn that some microbes get a bad rep for making us sick, but that most are helpful creatures that allow us to digest food, make cheese, and even enable snowflakes to form in winter. In her signature colorful cartoon style, Gravel describes the invisible work of microorganisms that aid in creating our food, producing oxygen, and keeping our planet alive. She gives us a tour of the heroes and the villains of the microbe world, stopping to marvel at their unique names and wondrous shapes. Following the perennial success of The Mushroom Fan Club and The Bug Club, this latest installment of the hit science-focused collection will deepen readers’ curiosity for all aspects of the natural world. A whimsical primer on the microscopic life that surrounds us, Club Microbe is sure to pique the interest (and imagination!) of any young scientist. Translated by Montana Kane.

"Sure to become a game-changing guide to the future of good food and healthy landscapes." —Dan Barber, chef and author of The Third Plate Prepare to set aside what you think you know about yourself and microbes. The Hidden Half of Nature reveals why good health—for people and for plants—depends on Earth’s smallest creatures. Restoring life to their barren yard and recovering from a health crisis, David R. Montgomery and Anne Biklé discover astounding parallels between the botanical world and our own bodies. From garden to gut, they show why cultivating beneficial microbiomes holds the key to transforming agriculture and medicine.

In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

: He is working as head, department of botany in Nirmal P G college Hindaun city, Karaulim Rajasthan as well as Principal of the college. Dr. Sharma competed hid graduation in 1991 ans post-graduation in botany 1993 with specialization Arid Zone Ecology form goverment college, Karauli, Rajasthan. He has awarded his doctorate from the department of botany, University of Rajasthan, Jaipur on the topic "Studies on the Eco-physiology and Reproductive Biology of Boswellia serrata Roxb, " in 1998 under the supervision of Prof. S.K shetrapal and also copleted his post-doctoral work as Research Associate on " Taxonomic study of Prosopis, Tecomella and Trivedi ans prof. K.C. Sharma from 1999 to 2020 from University of Rajasthan , Jaipur . Dr. Sharma worked as President of , botanical society, University of Rajasthan in 1995. He published several research papers i journals of national repute and published chapters in vmou kota books on angiosperms taxonomy.

Presents twelve stories of the men who pioneered the study of bacteriology.

We live in a time of unprecedented scientific knowledge about the origins of life on Earth. But if we want to grasp the big picture, we have to start small—very small. That’s because the real heroes of the story of life on Earth are microbes, the tiny living organisms we cannot see with the naked eye. Microbes were Earth’s first lifeforms, early anaerobic inhabitants that created the air we breathe. Today they live, invisible and seemingly invincible, in every corner of the planet, from Yellowstone’s scalding hot springs to Antarctic mountaintops to inside our very bodies—more than a hundred trillion of them. Don’t be alarmed though: many microbes are allies in achieving our—to say nothing of our planet’s—health. In Planet of Microbes, Ted Anton takes readers through the most recent discoveries about microbes, revealing their unexpected potential to reshape the future of the planet. For years, we knew little about these invisible invaders, considering them as little more than our enemies in our fight against infectious disease. But the more we learn about microbes, the more it’s become clear that our very lives depend on them. They may also hold the answers to some of science’s most pressing problems, including how to combat a warming planet, clean up the environment, and help the body fight off a wide variety of diseases. Anton has spent years interviewing and working with the determined scientists who hope to harness the work of microbes, and he breaks down the science while also sharing incredible behind-the-scenes stories of the research taking place everywhere from microbreweries to Mars. The world’s tiniest organisms were here more than three billion years before us. We live in their world, and Planet of Microbes at last gives these unsung heroes the recognition they deserve.