 | Elegant Eating: Four Hundred Years of Dining in Style
Brand: Victoria & Albert Museum
Deftly blending the decorative arts and social history, this lavishly illustrated volume is the only book to survey the changing styles of fine dining and tableware from the 16th century to today. Introductory sections on dining ceremony and furnishings set the scene, after which the book follows the structure of a grand dinner, progressing from cocktails to dessert. <P>Focusing on the many decorative objects that stylish eating and drinking have inspired through the ages, the book is an important visual resource of luxurious period table settings, accurately re-created down to the last detail in the specially taken photographs. Fine individual pieces of glass, silver, and porcelain from the V&A's unparalleled collections offer a look at every manner of fine dining, from medieval banquets to fashionable 21st-century restaurants. | *$225.00 |
 | Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments: Volume 2, 2nd Edition
Brand: Wiley
<i>The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments</i> uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: <br /> <br /><ul><br /> <br /><li>Compounds in wine, such as organic acids, carbohydrates, and alcohol.<br /> <br /><li>Stabilization and treatments<br /> <br /><li>The chemical processes taking effect in bottled wine<br /> <br /></ul> <br /><p> <br />The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.<i>The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments</i> uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: <br> <br><ul><br> <br><li>Compounds in wine, such as organic acids, carbohydrates, and alcohol.<br> <br><li>Stabilization and treatments<br> <br><li>The chemical processes taking effect in bottled wine<br> <br></ul> <br><p> <br>The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student. | *$200.00 |
 | Metal Contamination of Food: Its Significance for Food Quality and Human Health
Brand: Wiley-Blackwell
Since publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and diets have been updated with information gathered from recent international literature. More than 80% of the text has been completely rewritten and, as the addition of a new subtitle suggests, greater account is taken than in earlier editions of the importance of the nutritional properties of many of the metals that we consume.<br /><p>In the compilation of this cutting-edge new edition, full account has been taken of the significant advances in the ready availability of multi-element analysis, improved sample preparation procedures and a growing interest in the content of chemical species in foods. Details of several metals, not considered in depth in previous editions but now widely used in the electronic and chemical industries, have also been included. <br /><p>The third edition of <i>Metal Contamination of Food</i> is an essential reference book for food industry personnel, including those working in food processing, formation and ingredients, packaging, quality control and food safety. Nutritionists, public analysts and chemists will also find much of great use within the covers of this book. Libraries and laboratories worldwide in all universities and research establishments where food science and technology, nutrition and chemistry are studied and taught shouldSince publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and diets have been updated with information gathered from recent international literature. More than 80% of the text has been completely rewritten and, as the addition of a new subtitle suggests, greater account is taken than in earlier editions of the importance of the nutritional properties of many of the metals that we consume.<br><p>In the compilation of this cutting-edge new edition, full account has been taken of the significant advances in the ready availability of multi-element analysis, improved sample preparation procedures and a growing interest in the content of chemical species in foods. Details of several metals, not considered in depth in previous editions but now widely used in the electronic and chemical industries, have also been included. <br><p>The third edition of <i>Metal Contamination of Food</i> is an essential reference book for food industry personnel, including those working in food processing, formation and ingredients, packaging, quality control and food safety. Nutritionists, public analysts and chemists will also find much of great use within the covers of this book. Libraries and laboratories worldwide in all universities and research establishments where food science and technology, nutrition and chemistry are studied and taught should | *$229.95 |
 | El Bulli 1994-1997
Brand: Ecco
<P>Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line. | *$208.99 |
 | 30 Day Gourmet's BIG Book of Freezer Cooking
Brand: 30 Day Gourmet Press
Best of the freezer cookbooks! 30 Day Gourmet's comprehensive cooking system teaches busy cooks how to fill their freezers with nutritious and great tasting foods! Spend a few hours or spend a whole day. 150 great-tasting recipes include color photos and step-by-step instructions that will make stocking your freezer with delicious foods as simple as our 3 easy steps Step #1 - Choose & Plan Step #2 - Shop & Prep Step #3 -Assemble & Freeze *150 Delicious Recipes *Nutritional Analysis *Color Photos of all Recipes *Time-Saving Worksheets *Step-by-Step Instructions *Freezing Information *Online Support *100 s More Recipes Online | *$19.95 |
 | Japanese Cooking: A Simple Art
Brand: Kodansha USA
When it was first published, <em>Japanese Cooking: A Simple Art</em> changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. <br> <br> Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is <em>sushi</em> as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote <em>Japanese Cooking: A Simple Art</em>, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.<br> The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by <em>Gourmet</em> Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. | *$79.99 |
 | Tui na: A manual of Chinese massage therapy, 1e
Brand: Churchill Livingstone
<p><i>Tui na: A manual of Chinese massage therapy</i> is a comprehensive handbook for the 21<SUP>st</SUP> century student and practitioner of Tui na working in the West. The book describes the roots and development of Tui na, how it works therapeutically within the context of Chinese medicine and how to become an effective Tui na practitioner. It contains detailed descriptions of Tui na techniques, how to practice them, their clinical applications and therapeutic effects. Foundation area routines are provided to aid the development and fluidity of manual skills and to give an initial structure for building treatments. </p> <p> The book has a unique approach to creating and planning Tui na treatments. Avoiding the prescriptive approach usually employed, Sarah Pritchard discusses the principles of practice and enables the student practitioner to make choices and formulate treatments by bringing together their knowledge and skills. Frameworks are provided, and techniques, methods and approaches suggested for presenting patterns of disharmony within the treatment of common ailments. </p><ul> <li>A DVD showing how to apply all the major techniques</li> <p> <li>Over 120 photographs clearly illustrating the techniques</li> <p> <li>The application of the ancillary therapies of cupping, gua sha and moxibustion</li> <p> <li>The application of external herbal media</li> <p> <li>'Tips for Practice' easy reference to aid the learning of techniques</li> <p> <li>Case histories illustrating the treatment of common clinical ailments </li> <p> <li>Treatment foundation area routines </li> <p> <li>Yin and yang styles of practice</li> <p> <li>Combining Tui na and acupuncture in practice.</li> </ul> | *$63.10 |
 | The Book of Bourbon and Other Fine American Whiskeys
Brand: Jared Brown
Proclaimed a masterwork when it was originally published in 1995, The Book of Bourbon and Other Fine American Whiskeys by Gary Regan and Mardee Haidin Regan runs the gamut of American whiskey. This widely acclaimed work contains details on every aspect of American whiskey up to the mid-1990s. This landmark book contains a concise look at how whiskey in America evolved from the time of the Pilgrims, right through to the end of the twentieth century. Every distillery that was around at that time is comprehensively covered. The vast majority of American whiskeys on the market are described. There are cocktail recipes, recipes for appetizers, entrées, and desserts, all containing whiskey. There's even a chapter that offers guidance to aficionados visiting Kentucky and Tennessee. | *$52.22 |
 | Williams-Sonoma Tools & Techniques
Brand: Weldon Owen
An essential resource for any cook, this book offers a comprehensive evaluation of both classic and contemporary equipment for the home kitchen and also explains more than 300 important cooking techniques that will help you execute tricky culinary tasks. The book discusses basic and specialty tools for cooking and baking, cutlery, cookware, electric appliances and useful accessories. Along with a foreword by noted chef Thomas Keller, the book includes over 1,500 color photographs, 50 basic recipes plus variations, and a wealth of how-to tips. H A Williams-Sonoma exclusive. | *$873.08 |
 | Fast Food and Junk Food [2 volumes]: An Encyclopedia of What We Love to Eat
Brand: Greenwood
<p>In the last half century, junk food and fast food have come to play an extremely important role in American economic, historical, cultural, and social life. Today, they have a major influence on what Americans eat—and how healthy we are (or aren't). <i>Fast Food and Junk Food: An Encyclopedia of What We Love to Eat</i> tells the intriguing, fun, and incredible stories behind the successes of these commercial food products and documents the numerous health-related, environmental, cultural, and politico-economic issues associated with them.</p><p></p><p>With more than 700 alphabetically arranged entries, this two-volume encyclopedia contains enough listings to allow readers to research a wide range of fascinating topics. The author treats the massive amount of subject material within this reference title in a fair and balanced manner. A secondary focus of this encyclopedia is to chart the spread of some American fast food chains and commercially produced junk foods internationally.</p> | *$189.00 |
 | Naturally Skinny: 100 Organic Recipes Under 350 Calories!
Brand: CreateSpace
Many recipes might be under 350 calories, but are they also completely organic and absolutely delicious? The recipes are clearly laid out with an ingredient list, step-by-step instructions, the number of servings, the calories per serving, the total fat per serving and a clever description that will entice you to prepare it. This comprehensive collection of 100 appetizing organic recipes will keep you and your family satisfied and healthy for a lifetime to come. <br>  <br> Naturally Skinny 100 Organic Recipes includes some of the most mouthwatering organic recipes in existence from flavorsome breakfasts, succulent lunches, delightful snacks, savory sides and luscious dinners to yummy desserts that everyone including the kids will love. This impressive collection includes some great original recipes, as well as the classics, at under 350 calories such as Banana Bran Muffins, Open Faced Italian Tuna Melt, Sweet Cheddar Apples, Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes and Chocolate Nut Squares. Need we say anymore?<br>  <br> <b>Breakfast</b><br> Spinach and Goat Cheese Frittata<br> Shredded Potato Pie<br> Banana Bran Muffins<br> Whole Grain Pancakes<br> No Cook Oatmeal<br> Asian Inspired Scrambled Eggs<br> Mixed Berry Smoothie With Flax<br> Blue Apple Smoothie<br> Spinach Omelet<br> Caramelized Oatmeal<br> Brown Rice Veggie Hash<br> Cinnamon Scented Quinoa<br> Spinach and Egg Skillet Breakfast<br> Strawberry Cheese Omelet<br> Tropical Orange Smoothie<br> Strawberry Spinach Smoothie<br>  <br> <b>Lunch</b><br> Mediterranean Wraps<br> Fresh Mint and Watermelon Salad<br> Crunchy Broccoli Salad<br> Avocado and Asparagus Wraps<br> Double Apple Spinach Salad<br> Silky Tomato Soup<br> Lettuce Wrap Tacos<br> Veggie Pizza with a Kick<br> <span>Panzanella Salad</span><br> <span>Sicilian Arugula Salad</span><br> Open Faced Italian Tuna Melt<br> White Bean Chicken Salad<br> Healthy Egg Salad Sandwiches<br> Chicken Salad with Apricots and Almonds<br> Easy Pumpkin Soup<br> Whole Wheat Chicken and Black Bean Burritos<br>  <br> <b>Snacks</b><br> Garlic Hummus<br> Balsamic Strawberries<br> Crunchy Walnut Olive Pesto<br> Creamy Dill and Spinach Dip<br> Black and Yellow Salsa<br> Baked Kale Chips<br> Sweet Cheddar Apples<br> Berry Yogurt Parfaits<br> Homemade Tortilla Chips<br> Homemade Trail Mix<br> Pears with Blue Cheese and Walnuts<br> Crunchy Creamsicle in a Bowl<br> Strawberries and Cream on Toast<br> <b> </b><br> <b>Sides</b><br> Roasted and Caramelized Root Vegetables<br> Grilled Italian Vegetables<br> Roasted Balsamic Brussels Sprouts with Pecans<br> Spinach and Arugula Salad<br> Stuffed Cucumbers<br> Fennel Spiced Potato Wedges<br> Brown Rice with a Kick<br> Crispy Green Beans and Leeks<br> High Roasted Beets and Oranges<br> Sautéed Crunchy Greens<br> Broccoli Cauliflower Slaw<br> Rosemary Roasted Acorn Squash<br> Sautéed Greens and Red Peppers<br> Roasted Potatoes, Green Beans and Cherry Tomatoes<br> <span>Italian Bulgur Pilaf</span><br> Cherry Brown Rice Pilaf<br> Peachy Tomato Salad<br> Grilled Corn on the Cob with Chili Lime Butter<br> Sweet Potato and Leek Casserole<br> Skillet Lemon and Garlic Scented Broccoli<br> Apple Fennel Coleslaw<br> Cucumber, Tomato and Red Onion Salad<br> Open Faced Grilled Caesar Salad Sandwiches<br> Raw Zucchini Salad<br> <b> </b><br> <b>Dinner</b><br> Crunchy Pea and Barley Salad<br> Quinoa, Broccoli and Baby Potatoes<br> Couscous with Apples and Curry<br> Lentil Soup with Spinach<br> Velvety Carrot Soup<br> Hawaiian Sweet and Sour Roasted Veggies<br> Raw Corn Chowder<br> Chicken Tortilla Soup<br> Roasted Garlic and Potato Leek Soup<br> Broccoli and Shrimp Quinoa<br> Ratatouille with Goat Cheese and Couscous<br> Whole Wheat Caprese Pasta<br> Sautéed Lemon Flounder with Garlicky Spinach<br> Crunchy Noodle Stir Fry with Spring Vegetables<br> Garlicky Whole Wheat Spaghetti<br> Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes<br> Braised Kale and Citrus Whitefish<br> Italian Breaded Shrimp with Couscous<br> Asian Skillet Quinoa with Tofu<br>  <br> <b>Desserts</b><br> Fresh Figs with Organic Chocolate Sauce<br> Pumpkin Pie Shake<br> Maple Baked Apples with Pecans<br> Chocolate Nut Squares<br> Chocolate Chip Orange Ricotta<br> <span>Banana Cream Pie Parfaits</span><br> Skillet Berry Crumble<br> Chocolate Coconut Banana Slices<br> Cocoa Banana Smoothie<br> Cucumber Lime Popsicles<br> Grilled Peaches and Cream<br> Key Lime Pie Smoothie | *$13.20 |
 | Functional Foods: Biochemical and Processing Aspects, Volume 2: 002 (Functional Foods and Nutraceuticals)
Brand: CRC Press
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.<BR><BR><BR>Each chapter presents an in-depth review of a major functional food component, providing:<BR><BR>Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material<BR>Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties<BR>Separation technology - in the laboratory and commercial production<BR>Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production<BR>Shelf-life - including storage conditions and stability<BR>Identification techniques - including HPLC, GC, MS, and NMR<BR>Standards and regulations - FDA, EC, FAO/WHO, Health Canada<BR>Utilization - applications, current and potential marketsBuilding upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.<BR><BR><BR>Each chapter presents an in-depth review of a major functional food component, providing:<BR><BR>Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material<BR>Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties<BR>Separation technology - in the laboratory and commercial production<BR>Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production<BR>Shelf-life - including storage conditions and stability<BR>Identification techniques - including HPLC, GC, MS, and NMR<BR>Standards and regulations - FDA, EC, FAO/WHO, Health Canada<BR>Utilization - applications, current and potential markets | *$169.95 |
 | The Soybean
Brand: CABI
The soybean is a crop of global importance and is one of the most frequently cultivated crops worldwide. It is rich in oil and protein and is used for both human and animal consumption as well as for industrial purposes, such as biofuels. Soybean crops also play an important role in crop diversification and benefit other crops due to its addition of nitrogen to the soil during crop rotation. With contributions written by researchers from around the world, "The Soybean" provides a concise coverage of recent research on all aspects of this significant crop. Chapters discuss the history and importance of soybean production in agriculture followed by details of the plant's physiology and developments in breeding and genetics. The diverse cropping systems used in production are highlighted alongside crop management and protection strategies. Technology for processing and utilization, soybean's nutritional value and the outlook for global marketing and trade are also addressed. It is suitable for researchers and students in plant science, crop science, and horticulture. | *$164.00 |
 | All About Coffee
Brand: Nabu Press
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. | *$31.46 |
 | Principles and Practices of Winemaking
Brand: Springer
This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. | *$152.00 |
 | Cath Kidston Recipe Organizer
Brand: Chronicle Books
Creating a custom recipe book has never been easier! This sturdy and stylish three-ring binder is neatly organized course-by-course, with space to write cherished recipes, and store magazine clippings and Internet printouts. Featuringample pockets for extra storage, as well as handy tear-out shopping lists, and a variety of helpful cooking charts, the <i>Cath Kidston Recipe Organizer</i> is an all-in-one source for kitchen inspiration. | *$114.26 |
 | Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
Brand: Ducasse Books
World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge and love of ingredients he has refined over the past 25 years. Today, Ducassse feeds his passion for cooking though restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to all professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopaedia of ingredients in addition to basic recipes (sauces, stocks and so on). Illustrated with more than 1,000 photographs and original drawings, "Grand Livre de Cuisine" will be an indispensable reference and inspiration for years to come. | *$125.57 |
 | Food for Fifty (11th Edition)
Brand: Prentice Hall
For courses in Quantity Food Production and Foodservice Management. THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of "new tools" for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer. | *$60.00 |
 | La Cocina Dominicana
Brand: Pilon | *$23.95 |
 | The Golden Temple Vegetarian Cookbook
Brand: Hawthorne Books
WRITTEN IN COLLABORATION WITH SHAKTI PARWHA KAUR KHALSA. | *$206.47 |
 | Art of Nutritional Cooking, The (3rd Edition)
Brand: Prentice Hall
Completely updated in a new edition. this unique book combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods.Completely updated in a new edition. this unique book combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods. | *$81.93 |
 | Eating Off the Grid, Storing and Cooking Foods Without Electricity
Brand: Subito Services
Written to help you take back control of your food supply, the basic life-giving force that sustains you from day to day, it offers instruction in getting your food from farm to fork with little dependence on electricity, transportation, or processing.
Author, Denise Hansen, is a registered dietitian with research experience in basic food diets, as well as 20 years personal experience growing, storing and cooking basic foods. | *$65.99 |
 | An Analysis of Brewing Techniques
Brand: Brewers Publications
By furnishing brewers with research and data on the ancient art and science of brewing, the authors help increase their chances of attaining desired flavors in every batch of beer brewed. Illustrations and photos throughout. | *$19.95 |
 | The Tassajara Bread Book
Brand: Shambhala
<i>The Tassajara Bread Book</i> has been a favorite among renowned chefs and novice bakers alike for more than thirty years. With complete instructions on making yeasted breads and full of recipes for breads, pastries, muffins, and desserts, Edward Brown offers a unique view on making bread with care and enjoying the results. <br><br>In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new hardcover format, with an updated interior design and full-color photos of the breads. | *$34.95 |
 | The Most Beautiful Wine Cellars in the World
Brand: EXHIBITIONS INT'L
The most beautiful wine cellars in the world provides a unique perspective on the most beautiful, impressive and atmospheric cellars through which many a wine enthusiast would gladly be allowed to wander. An intercontinental journey through both ancient, hidden-away 'treasure troves' as well as latter-day wine cellars held by wine producing domaines, wine merchants, hotels, restaurants and private individuals. <br><br>The entries were coordinated by wine connoisseur Jurgen Lijcops, who has worked as sommelier and chef-sommelier in a variety of leading restaurants. <br><br>Thanks to the hundreds of full-page photographs and splendid details, you are able to take a fantasy tour passing alongside musty bottles centuries old, wrought iron gates in subterranean tunnels and grottos, wine racks stretching for kilometres, cellars not open to the public, wine archives, ageing cellars, glass wine cellars and contemporary cellars fitted with the very latest in gadgets. | *$84.88 |
 | Carbonated Soft Drinks: Formulation and Manufacture
Brand: Wiley-Blackwell
The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.<br /><br /><br /><br />This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers.The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.<br><br><br><br>This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers. | *$241.99 |
 | Wine Analysis & Production
Brand: Springer
This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors: - examine analyses commonly performed in the United States, Europe and Australia: - discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: - present new procedures including 'quick' qualitative tests for the presence of various constituents: - explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced. International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource. | *$172.41 |
| | Cooking for a Crowd: Menus, Recipes, and How-To's for Churches and Other Big Kitchens
Brand: Abingdon Pr
Mary F. Ray, a director of food service at a large church, shows churches how to set up their kitchens and prepare and serve meals for large groups. Using her own experience as a guide, she tells how to solve common preparation problems and explains how to prepare and serve breakfasts, brunches, luncheons, dinners, and receptions, Menus and recipes are included. | *$9.95 |
| | Wine Analysis & Production
Brand: Springer
This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors:<ul> <li>- examine analyses commonly performed in the United States, Europe and Australia: </li> <li>- discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: </li> <li>- present new procedures including 'quick' qualitative tests for the presence of various constituents: </li> <li>- explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced.</li> </ul> <br /> International in scope, <em>Wine Analysis and </em> <em>Production</em> is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource.This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors:<ul> <li>- examine analyses commonly performed in the United States, Europe and Australia: </li> <li>- discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: </li> <li>- present new procedures including 'quick' qualitative tests for the presence of various constituents: </li> <li>- explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced.</li> </ul> <br/> International in scope, <em>Wine Analysis and </em> <em>Production</em> is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource. | *$175.00 |
 | On Baking: A Textbook of Baking and Pastry Fundamentals
Brand: Prentice Hall
<P><B></B> Attractively designed and <I>extensively</I> illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this <I>contemporary</I> introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. <B></B> This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings.  <B></B> For Chefs, Bakers, Restaurant Managers and others in the food service industry. </P> | *$75.00 |
 | La Varenne Pratique
Brand: Clarkson Potter
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.<br><br>Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.<br><br>La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.<br><br>The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.<br><br>There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook. | *$499.43 |
 | Quick & Easy Tsukemono: Japanese Pickling Recipes
Brand: Japan Publications Trading
Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono. <br> <br>The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Traditional tsukemono such as takuan or umeboshi might seem difficult to prepare but <em>Quick & Easy Tsukemono</em> makes these and many more, easy with its simple step-by-step, full-color photo instructions. There are myriads of methods to make them, some as simple as just rubbing fruits and vegetables with salt just before serving, while other require several days to fully marinate.<br><br>Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, <em>Quick & Easy Tsukemono</em> is the perfect book for beginning cooks and seasoned foodies alike. | *$584.44 |
 | 660 Curries
Brand: Workman Publishing Company
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And <i>660 Curries</i> is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.<br> <br> Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, <i>660 Curries</i> is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.<br> <br>curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs. | *$587.64 |
 | Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Brand: Chapman & Hall
This text is designed for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple descrimination tests to home use placements for consumers. Practical guidance is provided on how tests are conducted and, for the reader who wishes a deeper understanding, the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as stand-alone material in appendices. The text presents divergent philosophies in a balanced manner. | *$84.95 |
 | Fast Food Nation: The Dark Side of the All-American Meal
Brand: Random House Audio
Read by Rick Adamson<br><br><b>FAST FOOD NATION</b> - the groundbreaking work of investigation and cultural history that has changed the way America thinks about the way it eats - and spent nearly four months on the <i>New York Times</i> bestseller list - now available on cassette!<br><br>Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelling the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.<br><br>Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths - from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization - a phenomenon launched by fast food. | *$19.99 |
 | Micro Vinification - A Practical Guide to Small-Scale Wine Production
Brand: Missouri State Fruit Experiment Station
This book is intended to provide information to the small-scale wine producer who wishes to employ modern technology in their winemaking endeavor. | *$119.00 |
 | Modernist Cuisine: El Arte y La Ciencia de la Cocina (Spanish Edition)
Brand: Taschen
<DIV><p><b>Cutting-edge techniques used by the world's best chefs</b><BR><br> <I>"The most important book in the culinary arts since Escoffier."</I> — Tim Zagat<BR><br> <B>A revolution is underway in the art of cooking.</B> Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The authors and their 20-person team at The Cooking Lab—scientists, inventors, and accomplished cooks in their own right—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. <B><I>Modernist Cuisine</I> is a work destined to reinvent cooking.<BR><br> </B>How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. <B><I>Modernist Cuisine</I> offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work.</B> Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking—and eating—in a whole new light.<br><br> <B>A sampling of what you'll discover:</B><BR></p> <ul> <li>Why plunging food in ice water doesn't stop the cooking process</li> <li>When boiling cooks faster than steaming</li> <li>Why raising the grill doesn't lower the heat</li> <li>Why baking is mostly a drying process</li> <li>Why deep-fried food tastes best and browns better when the oil is older</li> <li>How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand</li> </ul> <B><BR> Many invaluable features include:</B><BR><br> <ul> <li>Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying</li> <li>The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips</li> <li>More than 250 pages on meat and seafood and 144 pages on fruits, vegetables, and grains, including dozens of parametric recipes and step-by-step techniques</li> <li>Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas</li> <li>Some 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others</li> </ul><br><p>Volume 1: History and Fundamentals</p><br><p>Volume 2: Techniques and Equipment</p><br><p>Volume 3: Animals and Plants</p><br><p>Volume 4: Ingredients and Preparations</p><br><p>Volume 5: Plated-Dish Recipes</p><br><p>Volume 6: Kitchen Manual with example recipes and extensive reference tables, printed on washable paper</p></DIV> | *$562.50 |
 | The Encyclopedia of Country Living: An Old Fashioned Recipe Book
Brand: Sasquatch Books
<DIV>Initially self-published 20 years ago, The Encyclopedia of Country Living has become the trusted guidebook to sustainable, self-sufficient living. Filled with memorable anecdotes, crucial advice, and a generous helping of good humor, this compendium provides detailed information about food production — growing, processing, cooking, and preserving — together with hundreds of illustrations and recipes. With updates of over 1,100 mail order sources, including websites and email addresses, this revised edition is the definitive classic text for living off the land. “Carla Emery is certifiably one of the craziest, warmest, ... funniest, wisest, most lovable, and idealistic zanies now walking the earth.” — Mother Earth News</div> | *$79.94 |
 | The Professional Chef
Brand: Wiley
"A serious reference for serious cooks."<br> -Thomas Keller, Chef and owner, The French Laundry <p> Named one of the five favorite culinary books of this decade by <i>Food Arts</i> magazine, <i>The Professional Chef®</i> is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. <p> The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. <p> This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), <i>The Professional Chef®</i> is an unrivaled reference and source of inspiration for the serious cook. <p> The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals. | *$64.33 |
 | The Ketogenic Diet: A Complete Guide for the Dieter and Practitioner
Brand: Morris Publishing
'The Ketogenic Diet' is a complete resource for anyone interested in low-carbohydrate diets (such as the Atkins Diet, Protein Power, Bodyopus or the Anabolic Diet). It looks objectively at the physiology behind such diets, including potential negative effects, and gives specific recommendations on how to optimize such a diet assuming an individual has chosen to do one. Two modified ketogenic diets (which involve the insertion of carbohydrates to sustain exercise performance) are also discussed in detail, along with specific guidelines. Exercise is discussed in great detail, including background physiology, the effects of exercise on fat loss, exercise guidelines and sample workouts. A great deal of basic physiology information, dealing with both nutrition and exercise topics, is included so that readers without a technical background will be able to understand the topics discussed. | *$99.99 |
 | Food Product Development: Maximising Success (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
<DIV></DIV>Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. <BR><BR>The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations. <BR><BR>The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. <BR><BR>Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. | *$70.84 |
 | Wine Tasting Notebook
Brand: HomeAndWine.com Part Number: 1088
<i>De Long's WINE TASTING NOTEBOOK</i> is a simple, inexpensive yet elegant way to "hit the ground running" and learn about wine. It also makes a thoughtful gift for all wine lovers. <BR> A CONCISE LEARNING TOOL IN THREE PARTS: <BR>1. The <i>Wine Tasting Notebook</i> puts the repetitive parts of a note in convenient multiple choice for pros as well as acting as training wheels for beginners <BR>2. <i>Wine Tasting Terms</i> helps build your wine tasting vocabulary with 216 popular terms explained in brief. Includes practical details on identifying wine faults. <BR>3. <i>How to Take a Wine Tasting Note</i> walks you through the fundamentals of wine tasting. Wine is a complicated subject but the basic principles of wine tasting are not. <BR>* Elegant black cover with gold embossing slips easily into a coat pocket or purse. <BR>* Sewn binding lays flat for comfortable writing. <BR>* Water resistant wine tasting guide including WINE TASTING TERMS and HOW TO TAKE A WINE NOTE stores inside back cover. <BR><BR> <b>The Smart Way to Learn About Wine Tasting</b> | *$6.95 |
 | Culinary Schools & Programs: Hundred of Programs in the U.S and Abroad (Peterson's Culinary Schools)
Brand: Peterson's
An essential resource for anyone looking for a first career in culinary arts or restaurant management and those looking for a career change. The guide provides detailed descriptions of hundreds of professional degree and apprenticeship programs and valuable advice from professionals in the field. | *$599.99 |
 | Ultimate Guide to Spirits & Cocktails (Cooking) (Cooking)
Brand: h. f. ullmann
The Ultimate Guide to Spirits and Cocktails<br><br>Product Description<br><br>A complete bartender s guide and a whole lot more, the Ultimate Guide to Spirits & Cocktails mixes one part history, one part practical knowledge, one part advice, and a stiff shot of recipes for the most tantalizing mixed drinks.<br><br>This book is the perfect introduction to the world of drinks for everyone from socialite entertainers who haven t got a clue about beer or brandy, to professional bartenders who are looking to spice up their variety of drink offerings. Covering provenance to production, blenders to barstools, and gin to gimlets, this prodigious volume provides a truly grand tour of the world of distilled beverages. Richly illustrated with loads of full color photographs, this massive monument to mixed drinks can make your next party one everyone will try to remember.<br><br>Features:<br><br>* Over 1500 illustrations and photographs.<br><br>* A comprehensive guide to all you need to know about spirits and cocktails: the history behind the drinks and how to mix them.<br><br>* Each recipe is accompanied by a color photo so that even bartending novices can mix to perfection.<br><br>* Learn what to taste for, and how to order spirits internationally. | *$59.99 |
| | How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Set
Brand: Wiley
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop<br /><br />The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, <i>How Baking Works, Third Edition</i> includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:<br /><br />• An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods<br />• Practical exercises and experiments that vividly illustrate how different ingredients function  <br />• Photographs and illustrations that show the science of baking at work<br />• End-of-chapter discussion and review questions that reinforce key concepts and test learning<br /><br />For both practicing and future bakers and pastry chefs, <i>How Baking Works, Third Edition</i> offers an unrivaled hands-on learning experience.<br /> | *$88.75 |
 | The Sensational Skillet Cookbook: Create Spectacular Meals in Your Electric Skillet
Brand: Champion Press (WI)
The author of the Complete Crockery Cookbook: Create Spectacular Meals with Your Slow Cooker has entered the kitchen once again. This time she is cooking up a storm with her electric skillet; and you will find the same quality recipes that Wendy Louise is noted for. Move beyond the ordinary with main-entrees, side dishes, desserts and more -- all prepared in your electric skillet. Each recipe includes a Secret for Success to grow your cooking knowledge, plus informative tidbits and recipe descriptions. | *$140.59 |
 | The Oxford Companion to Food and The Oxford Companion to Wine Set: 2-volume set
Brand: Oxford University Press, USA
These award-wining, classic guides are the perfect gift for anyone who loves food and wine. <p>"This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine."--Wine Spectator, "Top 100" issue.</p> <p>"A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower"--Gourmet</p> | *$86.63 |
| | Madhur Jaffrey's World of the East Vegetarian Cooking
Brand: Knopf
From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients. | *$592.94 |
 | Handbook of Brewing, Second Edition (Food Science and Technology)
Brand: CRC Press
It has been ten years since its first edition, making the <b>Handbook of Brewing, Second Edition</b> <i>the</i> must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. <p>In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. <p>Thorough and accessible, the <b>Handbook of Brewing, Second Edition </b>provides the essential information for those who are involved or interested in the brewing industry.It has been ten years since its first edition, making the <b>Handbook of Brewing, Second Edition</b> <i>the</i> must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. <p>In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. <p>Thorough and accessible, the <b>Handbook of Brewing, Second Edition </b>provides the essential information for those who are involved or interested in the brewing industry. | *$199.95 |
 | Dimensions Of The Meal: Science, Culture, Business, Art
Brand: Springer
The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature.The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature. | *$159.00 |
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