 | The Worlds Wine Markets: Globalization at Work
Brand: Edward Elgar Pub
This absorbing book examines the period of massive structural adjustment taking place in the wine industry. For many centuries wine was very much a European product. While that is still the case today - three-quarters of world wine production, consumption and trade involve Europe and most of the rest involves just a handful of New World countries settled by Europeans - the importance of exports from non-European countries has risen dramatically over the past decade. "The World's Wine Markets" includes an in-depth look at the growth and impact of New World wine production on the Old World producers, revealing that between 1990 and 2001, the New World's combined share of world wine exports grew from 4 to 18 per cent, or from 10 to 35 per cent when intra-European Union trade is excluded. Original essays, by economists from each of the major wine producing and consuming regions in the world, analyses recent developments and future trends, and conclude that globalization of the industry is set to continue for the foreseeable future. Furthermore they argue that with increasing globalization, there is a greater need than ever for systematic analysis of the world's wine markets. This fascinating work will appeal greatly to students enrolled in wine marketing and business courses, those studying industrial organization, and economists and other social scientists interested in case studies of globalization at work. As well, wine industry participants interested in understanding the reasons behind the recent dramatic developments in the industry will find this rigorously analytical yet accessible book of great value. | *$66.00 |
 | Kosher by Design Cookbook Series: Kosher by Design, Kosher by Design Entertains, Kosher by Design Short on Time, Kosher by Design Lightens Up [Boxed Set]
Brand: Mesorah Publications Ltd.
Here's something guaranteed to put the wow; back into gift-giving: four of Susie Fishbein's best-selling cookbooks, in a beautifully designed slipcase.<br><br>Susie Fishbein created a stunning, and tasty, revolution in kosher cooking, and hundreds of thousands have enjoyed the beauty and elegance of her Kosher by Design cookbooks and her terrific recipes! Now her four bestselling cookbooks are available as one incredible gift, perfect for weddings, engagements, housewarmings, and all occasions!<br><br>The set includes: <br><br>Kosher by Design <br>Kosher by Design Entertains <br>Kosher by Design: Short on Time <br>Kosher by Design Lightens Up | *$124.99 |
 | The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire
Brand: William Rubel
2003 James Beard Award NomineeThe open hearth is where American colonials baked their beans, English families took their tea, French country families prepared their pot au feu, and Italian mothers stirred their polenta. THE MAGIC OF FIRE explores both the techniques of hearth cooking and the poetry of hearth and flame through the ages. The recipe collection offers a fascinating glimpse into the past with authentic renditions of Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew, Chocolat Ancienne, and Tarte Tatin. With its evocative and erudite narrative and extraordinary paintings by master realist Ian Everard, THE MAGIC OF FIRE is the definitive work on open-hearth cooking. ââ The first book to cover the complete range of open-hearth cooking techniques, including ash baking, ember roasting, hearthside grilling, string- and spit-roasting, and hearthside Dutch oven baking.ââ Features 100 extraordinary illustrations of food and fire by master realist Ian Everard.ââ Many of the recipes require no special equipment. Simply open the book, light a fire, and cook.Reviews"Definitive book on cooking." âÃîPaula Wolfert, author of Mediterranean Grains and Greens, The Cooking of Southwest France"THE MAGIC OF FIRE is the most thoughtful and thorough study of hearth cooking I know of. His book is full of practical information (the section All about the Fireplace is a masterpiece), unconventional recipes, and fascinating historical references that link his modern perspective to this primitive art. It will inspire professionals as well as serious home cooks to recover the taste that only hearth cooking can deliver. " âÃîPaul Bertolli, chef and owner, Oliveto Cafe & Restaurant, author of Chez Panisse Cooking"There is something fundamental about cooking over an open fire. I love the flames, I love the smells, and of course, I love the taste. William Rubel's THE MAGIC OF FIRE, is an indispensable guide to this lost art." âÃîAlice Waters, chef and owner, Chez Panisse"THE MAGIC OF FIRE is a fabulous book! It's about flames and ashes; tripods and spider pots; campfires, hearths, and fireplaces. It's about ember-roasted vegetables, flat breads, stews, steamed puddings, salt codâÃîdeeply fundamental foods that will make you see the possibilities of your fireplace in a new light. Passion, experience, and good writing have met in a book that's good reading, with instructions that are clear as a bell." âÃîDeborah Madison"It's a fun read, particularly for those who have always been fascinated by early American history." âÃîThe Baltimore Sun "The bible of hearth cooking." âÃîHouse & Garden "[An] enchanting, step-by-step, illustrated field guide." âÃîThe Philadelphia Inquirer "A seemingly romantic concept that the author insists is quite practical." âÃîSarasota Herald Tribune "If you're looking for something totally different, I'd dare say you probably won't find another book like this one." âÃîNational Barbecue News The best instruction of skillful cooking on the hearth now in print.âÃù âÃîThe Journal of Antiques and Collectibles" | *$200.00 |
 | Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
<DIV></DIV><I>Baking problems solved</I> is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. | *$218.83 |
 | The Vegetarian Table: North Africa (Vegetarian Table Series , Vol 4)
Redolent of saffron, ginger, and cinnamon, and vivid with the sun-drenched flavors of fresh fruits, grains, and vegetables, the cuisines of Morocco, Algeria, and Tunisia are as delicious as they are exotic. More than 80 distinctive vegetarian recipes, a special section on entertaining, and tempting, full-color photographs fill this exciting fourth volume in the popular Vegetarian Table series --a splendid introduction to the sumptuous foods and flavors of North Africa right here at home. This latest volume in the Vegetarian Table series features delectable fare from one of the world's most popular cuisines.<P>Visit kittymorse.com! | *$163.70 |
 | Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats [Paperback]
| *$16.94 |
 | The Italian Slow Cooker
Brand: Houghton Mifflin Harcourt
<div><div><div>Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual âcrockpotâ fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.</DIV> <div>Â </DIV> <div>Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, âstir-crazyâ dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.</DIV></DIV></DIV> | *$16.46 |
 | A History of the World in 6 Glasses
Brand: Tantor Media
<DIV>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period.A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece, wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe, they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.For Tom Standage, each drink is a different kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite beverage the same way again.</div> | *$13.95 |
 | The Dispenser's Formulary: 2,500 Tested Recipes
Brand: Books for Business
A wonderful look at a gone-by industry: the soda fountain. Contents include Fountain Service (w/special reference to Service, Sanitation and Publicity), Fountain Nomenclature, Soda Fountain Formulas (1750 of them), Ice Creams and Water Ices and The Luncheonette Department (Syrups, Bouillon and Chowders; Sandwich Making; Salads; Hot Cakes; Macaroni Rarebits and Souffles; Fruits and Pastry; Fillings, Sauces and Custards; Cakes, Cookies and Puddings; Meats, Scallops and Stuffings. | *$2,474.92 |
 | Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy
Brand: Routledge
Make sure your culinary arts students are prepared for the âreal world!â<br><br> Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere âcooking operatives,â introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention.<br><br> Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the âreal world.â The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include: <ul><li> admission criteria <li> teaching staff recruitment and development <li> physical resources <li> course management <li> student guidance <li> examinations and syllabuses <li> course review <li> and much more!</ul> Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts. | *$174.66 |
 | Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines
Brand: University of California Press
The French word <i>terroir</i> is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of <i>terroir</i>. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand.<br>In Part One Wilson introduces the full range of environmental factors that together form <i>terroir</i>. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans--from ancient monks to modern enologists--have played in viticulture.<br>Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles.<br>Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of <i>terroir</i>. | *$278.43 |
 | Geronimo: Fine Dining in Santa Fe
Brand: Ten Speed Press
Featuring huge overhead beams, creamy stucco details, and a fireplace sporting oversized moose antlers, the 250-year-old hacienda that houses Geronimo restaurant is a welcome addition to Santa Fe's trendy Canyon Road. Restaurant owners Cliff Skoglund and Chris Harvey along with chef Eric DiStefano have created a refined retreat in this once rough-and-tumble town, serving exquisite contemporary cuisine that rivals the best in the country. GERONIMO brings Chef DiStefano's innate understanding of ingredients and uncanny instinct about flavors to the home table. You'll find such elegant dishes as Brie and Almond Soup, Napoleon of King Salmon with Chile-Butter Sauce and Braised Ruby Chard, and White Peach Shortcake with Champagne Ice Cream. At Geronimo, food is art, customers are guests, and everyone is welcome. A collection of 125 recipes and more than 50 full-color food and location photographs from Santa Fe's landmark restaurant, Geronimo. Geronimo restaurant is named for Señor Geronimo Lopez, the former owner of the hacienda in which Geronimo is housed. Geronimo was named the most popular restaurant in New Mexico by Zagat and received four stars from Mobil Travel Guides in 2000, 2001, and 2002. | *$205.66 |
 | Ricky Lauren, Cuisine, Lifestyle, and Legend of the Double RL Ranch
Brand: Assouline
Inspired by the colors, flavors, and life at her Colorado ranch, Ricky Lauren presents an epic and unprecedented tribute to the West, as both a great destination and a state of mind.<br><br>Nestled at the base of the San Juan Mountains, the Lauren family s Double RL Ranch is rich in history, both personal and regional. From the legends of the earliest settlers of the Wild Wild West to the fascinating pasts of such towns as Ridgway, Ouray, Telluride, and Montrose, Ricky Lauren illuminates the history of the region, connecting and inspiring readers along the way.<br><br>Lauren opens the doors to her family kitchen, sharing her culinary secrets, cherished heirloom recipes, favorite Western-styled dishes, and innovative decorating techniques for creating the perfect table setting and dining atmosphere.<br><br>Featuring Mrs. Lauren s original photography, artwork, and beloved family snapshots, Ricky Lauren captures the spirit of the area from its majestic peaks to its open meadows to its no-frills attitude toward simple and delicious cuisine. Told by a long-time admirer of the Colorado lifestyle, Ricky Lauren is every bit as beautiful and interesting as the centennial state itself. | *$117.99 |
 | Schuler's Cookbook: Fresh Recipes & Warm Memories
Brand: Huron River Pr | *$234.06 |
 | Secretos del Malbec Argentino - The Secrets of Argentine Malbec (Spanish Edition)
Brand: Focus | *$91.04 |
 | Middle Eastern Cookbook
Brand: Interlink Pub Group Inc
A fabulous selection of recipes from Bahrain, Egypt, Iran, Iraq, Jordan, Kuwait, Lebanon, Saudi Arabia, Syria, the United Arab Emirates, and Yemen <P>Middle Eastern food draws on the exotic tastes of various styles of cooking and combines them in a blend of unusual yet simple tastes for mouthwatering dishes. It is easy to prepare, wonderful to look at and offers an amazing variety of healthy dishes, making it the ideal cooking style for the health-conscious. <P>In The Middle Eastern Cookbook, you will discover the rich, aromatic flavors of countries where food is an intrinsic part of the culture and the sharing of meals with family and guests is a feature of daily life. From Tabbouleh and Dolmas to Chicken Salona and Baklava, Middle Eastern cooking is a delicious collection of wonderful tastes, colors, and rich textures. <P>Renowned food authority Maria KhalifŽ has gathered together a collection of the best of Middle Eastern cooking. The recipes are easy to follow, use ingredients that are readily available and are accompanied by colorful and succulent photographs. <P>-Over 120 traditional Middle Eastern dishes to suit all tastes <P>-Detailed, easy-to-follow recipes with useful tips and variations <P>-Healthy, wholesome, and tasty food your friends and family will really love | *$721.32 |
 | The Last Course: The Desserts of Gramercy Tavern
Brand: Random House
Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end resultâsomething brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.<br><br>The desserts in <b>The Last Cours</b>e speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant.<br><br>Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavernâs sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.<br><br>Beautifully illustrated, with more than eighty-five full-color photos, <b>The Last Cours</b>e is the last word on dessert. | *$725.00 |
 | Seasons
Brand: Harper Collins Australia
Last Christmas Donna Hay broke her own records for a bestseller with NO TIME TO COOK. This year she is back with a completely different cookbook. Seasons builds on the trend for cooking with whichever ingredients are in season which means you will always be eating beautifully fresh food. Designed with Donna's usual flair for food styling SEASONS features more lifestyle than Donna's previous books giving readers tips and suggestions for how to enjoy the best of each season. | *$289.89 |
 | diffordsguide to Cocktails 7 (Diffords Guide)
Brand: Sauce Guides Limited
The 7th edition of a book that is widely regarded by members of the drinks industry as the most complete and authoritative cocktail publication available. It contains 2,250 easy to follow cocktail recipes, each accompanied by a colour photograph. It also includes detailed instructions for beginners, tips for bar professionals, reviews of the top 100 international bars and a history of the cocktail. | *$566.08 |
 | Art of Celebration South Florida: The Making of a Gala-South Florida Style
Brand: Panache Partners LLC
<DIV><P style="MARGIN: 0in 0in 0pt">From planners, caterers, and entertainers to floral designers, ice sculptors, and lighting gurus, these compendiums share the passions and motivations of the event industry's most popular specialistsâand even a few of their best-kept secrets to executing unforgettable occasions. Each affair is accompanied by lighthearted editorial, providing a look behind the scenes at birthdays, corporate functions, religious milestones, and charity galas. With beautiful, lavish photographs, these collections invite readers to walk the red carpet and enjoy the splendor of elite events thrown by world leaders, royalty, celebrities, and other members of high society.</P><P style="MARGIN: 0in 0in 0pt"> </P><P style="MARGIN: 0in 0in 0pt">Such Floridian professionals as the Special Event Resource & Design Group, Always Flowers, Hy-Lite Productions, and Designs by Sean are among the dozens of firms whose work and philosophies are showcased in this insightful guide to creating a fabulous event.</p></DIV> | *$999.99 |
 | Cuisine du Temps: Cuisine of Our Time
Brand: New Holland Publishing Australia Pty Ltd
<DIV>From the master and innovator of modern French Cuisine, <b>Jacques Reymond</b> shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently balanced and daring chef. His restaurant is affiliated with the prestigious Relais & ChGteaux association, whose members include some of the finest hotels and restaurants in the world. More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.</div> | *$76.95 |
 | Mayes' Midwifery: A Textbook for Midwives: with Pageburst online access, 14e
Brand: Bailliere Tindall
<p>Printed book plus PageburstT access. You will receive a printed book and access to the complete book content electronically. PageburstT enhances learning not only by bringing world class content to your fingertips but also by letting you add to it, annotate it, and categorize it in a way that suits you. PageburstT frees you to spend more time learning and less time searching.</p> <p><i>Mayes' Midwifery</i>, an established key textbook for students and qualified midwives, contains essential knowledge for professional practice. For this 14<SUP>th</SUP> edition, each section and chapter has been fully updated and enhanced by leading authors to ensure the text complies with contemporary practice and current guidelines. Added benefits are the availability of a variety of additional online resources for each chapter, including case studies, video and website links, and a bank of multiple-choice questions to test knowledge. </p> <p>With a strong emphasis on normal birth, the book covers the spectrum of midwifery-related topics applied to practice, providing a foundation of knowledge, and encouraging independent thought through the use of reflective exercises in each chapter and online. The book provides midwives with material that meets individual ways of learning and supports current modes of midwifery education.</p> <p><i>Mayes' Midwifery</i> is <b>the</b> text for initial preparation and for ongoing midwifery practice.</p><ul> <li>New chapters on essential contemporary issues:</li> <ul> <p> <li>Vulnerable women</li> <p> <li>Perspectives on the future of midwifery, in a global context</li> </ul></ul> <ul> <p> <li>Evidence-based information to guide best practice</li> <p> <li>Learning outcomes and Key Points in all chapters</li> <p> <li>Reflective activities</li> </ul><p>Now with an integrated website offering additional resources and material including:</p> <ul> <p> <li>Multiple-choice questions for self-testing</li> <p> <li>Case studies</li> <p> <li>Reflective activities to consolidate your professional development</li> <p> <li>Useful additional reading, resources and weblinks</li> <p> <li>Expanded topics</li> <p> <li>Downloadable materials including illustrations </li> </ul> | *$64.40 |
 | La Cuisine De Joel Robuchon: A Seasonal Cookbook
Brand: Seven Dials
<div>From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen.<br></div> | *$24.95 |
 | Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology)
Brand: Academic Press
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.<br><br>Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. <br><br>Key Features:<br>* Revised and updated coverage, notably the physiology and neurology taste and odor perception.<br> * Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination<br> * Flow chart of wine tasting steps<br> * Flow chart of wine production procedures<br> * Practical details on wine storage and problems during and following bottle opening<br> * Examples of tasting sheets<br> * Details of errors to be avoided<br> * Procedures for training and testing sensory skill<br> | *$62.54 |
 | Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads
Brand: St. Martin's Griffin
<DIV>At age eleven, Kathleen King began selling her oversized chocolate chip cookies at her family's farm in eastern Long Island. As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes.<br><br>The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere.<br></div> | *$175.00 |
 | A Cultural History of Food
Brand: Berg Publishers
<DIV><DIV><I>A Cultural History of Food</I> presents an authoritative survey from ancient times to the present. This set of six volumes covers over 2500 years of food and its physical, spiritual, social and cultural dimensions.   </DIV><DIV> </DIV><DIV>1. A Cultural History of Food in Classical Antiquity (800 BCE â 500 CE) </DIV><DIV>2. A Cultural History of Food in the Medieval Age (500 â 1300) </DIV><DIV>3. A Cultural History of Food in the Renaissance (1300 â 1600) </DIV><DIV>4. A Cultural History of Food in the Early Modern Age (1600 â 1800) </DIV><DIV>5. A Cultural History of Food in the Age of Empire (1800 â 1900) </DIV><DIV>6. A Cultural History of Food in the Modern Age (1920 â 2000)   </DIV><DIV>Each volume discusses the same themes in its chapters:    </DIV><DIV>1. Food Production 2. Food Systems  3. Food Security, Safety and Crises  4. Food and Politics  5. Eating Out  6. Professional Cooking, Kitchens and Service Work  7. Family and Domesticity  8. Body and Soul 9. Food Representations  10. World Developments   </DIV><DIV> </DIV><DIV>This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume. Superbly illustrated, the full six volume set combines to present the most authoritative and comprehensive survey available on food through history.<BR></DIV><BR></DIV> | *$525.52 |
 | Build Your Own Wood-Fired Oven: From the Earth, Brick or New Materials
Brand: Rosenberg Publishing
For 20 years, author Alan Watt was head of the Ceramics Department of the National Institute of Arts at the Australian National University. Since retiring, he has conducted numerous weekend workshops showing people how to build wood-fired ovens. And now, Watt has written this book - a treasure trove of guidance, based on years of practical and personal experience - to show how to build the "must have" accessory for the backyard chef. Illustrated with many excellent photographs and line drawings, the book explains the historical development of ovens, along with the physics and basic principles of oven design. It contains sections on oven bases and different types of ovens, ranging from low tech to high tech, as well as the traditional brick dome oven. The book also includes discussions on chimneys and dampers, casting a chimney, and doors and doorways. The appendixes illustrate how to cast an arch, forming a brick arch without traditional formwork, and casting a chimney base. Some wonderful recipes are also included. | *$167.84 |
 | Enlightened Soups: More Than 135 Light, Healthy, Delicious and Beautiful Soups in 60 Minutes or Less
Brand: Cumberland House Publishing
With <i>Enlightened Soups</i> in hand, home cooks have more than 150 quick, delicious, and innovative soup options from which to choose. From new takes on classics like Butternut Squash Soup with Sage & Thyme and Seafood Cioppino, to innovations like Moroccan Chicken Soup with Chickpeas & Lentils and Roasted Vegetable Minestrone, <i>Enlightened Soups</i> is filled with choices for any day of the week, any time of the year. <P> <P>The recipes are straightforward and well-tested, the ingredients commonly available, and the techniques geared toward the home cook; further, all of the soups follow well-recognized "enlightened" guidelines for healthy eating, with no more than ten grams of fat per serving, and plenty of superfood ingredients. In other words, each recipe is as good for you as it is good to eat. <P> <P>For ever-pleasing soups that are equally at home in the dining room or the kitchen, home cooks need look no further than <i>Enlightened Soups</i> for fast, healthful, delicious soup. Soup's on! Includes 30 small color photographs. <P> | *$143.26 |
 | Voices in the Kitchen: Views of Food and the World from Working-Class Mexican and Mexican American Women (Rio Grande/Rio Bravo: Borderlands Culture and Traditions)
Brand: TAMU Press
"Literally, chilaquiles are a breakfast I grew up eating: fried corn tortillas with tomato-chile sauce. Symbolically, they are the culinary metaphor for how working-class women speak with the seasoning of their food."-from the Introduction<P> Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In <I>Voices in the Kitchen,</I> Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women.<P> In the kitchen, Abarca demonstrates, women assert their own <I>sazón</I> (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or <I>charlas culinarias</I> (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother's breakfast <I>chilaquiles</I> to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food.<P> The <I>charlas culinarias</I> represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women's power to define themselves.<P> <I>Voices in the Kitchen</I> joins the extensive culinary research of the last decade in exploring the importance of the knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking. | *$40.00 |
 | Snack Foods Processing
Brand: CRC Press
Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.<BR><BR>The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. <BR><BR>Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.<BR><BR>The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. <BR><BR>Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise. | *$189.95 |
 | Maggie's Harvest
Brand: Penguin Global | *$77.07 |
 | Osteopathic Medicine: A Reformation in Progress
Brand: Churchill Livingstone
Osteopathic medicine is a holistic method of health care that focuses on manipulative treatments to maintain the harmonious balance of the body's interactions. OSTEOPATHIC MEDICINE: A Reformation in Progress offers a broad-based introduction to the basic tenets of osteopathic medicine, from the roots of osteopathic reformation to its present and future role in primary care medicine. It addresses the problems that the osteopathic profession has faced and continues to face, and offers concrete and proactive recommendations for the future. Both osteopathic practitioners and physicians who practice mainstream medicine can benefit from the theories and practices presented in this intriguing text. | *$158.51 |
 | Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories
Brand: St. Martin's Griffin
<DIV><DIV><P>Itâs meal-mania, HG style! This book features three hundred satisfying and delicious recipes for full-on meals. Breakfast, lunch & dinner dishes, plus snazzy starters and sides, that contain less than 300 calories each! In addition to crock-pot recipes, foil packs, and other HG favorites, this book serves up more than seventy five soon-to-be-famous HG trios: three-ingredient combos that take <I>easy</I> to a whole new level! Included are . . .</P><P>Bean ân Cheesy Soft Taco in an Egg Mug </P><P>PB&J Oatmeal Heaven </P><P>Creamy Crab Cakes Benedict</P><P>Classic Cheesesteak Salad</P><P>Dreamy Butternut Chicken Foil Pack</P><P>Burger-ific Mushroom Melt </P><P>Buffalo Chicken Wing Macaroni & Cheese</P><P>BLT Pizza</P><P>Big Apple Butternut Squash Soup</P><P>Loaded Bacon-Wrapped Hot Dogs</P><P>. . . And more!</P></DIV></DIV> | *$15.29 |
 | El Bulli: 1998-2002
Brand: Ecco
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. <P>In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake. | *$369.99 |
 | Gate Vegetarian Cookbook
Brand: Mitchell Beazley
This is an eclectic range of dishes. From the Middle East there are recipes such as beetroot cutta (an Arabic soup served with dumplings), alia bargi (a traditional dry green bean curry), pestos and baklava with cardamom and rosewater. Asian-influenced dishes include thom yam (a Thai hot and sour soup) and nori (sushi rolls with various fillings). And from the Mediterranean you'll find recipes such as butternut squash and thyme gnocchi and lemon polenta cake with poached pear. There are also features on how to prepare, cook with and eat some vegetables and guidance on tricky techniques such as making fritters. | *$251.50 |
 | Burgundy Map Set - Cote de Nuits and Cote de Beaune (2 maps) (Pinpoint the greatest wines of Burgundy)
Brand: Atlas des Grands Vignobles de Bourgogne
These two maps, size 59 X 22.8 inches, are drawn to a scale of 1: 20,000 and contained in a protective tube. They are a perfect reference guide for any Burgundy lover in addition to beautiful works of art. Thanks to rigorous precision, colour-coding for wines and appellations, and clearly delineated boundaries of named plots, these maps combine perfect readability with an elegant visual presentation. They are both decorative and authoritative. With the aid of these maps, the user can move among the vineyards along the very same paths that the vignerons take when working on their vines. "Vineyard maps of such precision and such beautiful detail simply haven't existed until now." Hugh Johnson | *$95.00 |
 | Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book)
Brand: Springer Verlag
<P>This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production. </P><P>This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production. </P> | *$229.00 |
 | Fonda San Miguel: Thirty Years of Food and Art
Brand: Shearer Publishing
In celebration of three decades of success. Fonda San Miguel: Thirty Years of Food and Art presents more than one hundred recipes from the restaurant's menus over the years, including many of the signature dishes that have made it one of the Southwest's top restaurants. From appetizers and drinks to desserts and the traditional after-dinner coffee, the home cook can now prepare a delicious assortment of the restaurant's most popular dishes from Mexico's diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various ingredients as well as information on basic recipe components, cooking equipment, and mail order sources. <P>Full-color photographs illustrate special dishes and capture the romantic hacienda-style decor of the restaurant. Selected works from the impressive Fonda San Miguel art collection are also pictured with notes on the artists. | *$93.90 |
 | All About Tea
Brand: Martino Publishing
REPRINT. <b>Special Description Note- This is not a print on demand edition. Care has been taken to enhance and improve the original text whenever possible. Martino Publishing follows the standards of traditional printing and quality is a primary concern. We distinguish ourselves from Print on Demand by our quality controls, paper quality and binding quality.</b> Hardbound. Octavo. <b>Two volumes bound in one</b>. fronts. (1 col.) illus. (incl. music) diagrs. 1143 pages. New York, The Tea and coffee trade journal company, 1935.In this book Ukers claimed to have assembled, in their right order, all the essential facts about tea. This flyleaf declaration is no idle boast. In two volumes of 54 chapters and 1143 pages, is an authoritative compendium of information on historical, technical, scientific, commercial, social, and artistic aspects of tea. The origin of tea is lost in mists of antiquity; legend ascribes it to the reign of Shen Nung, a mythical Chinese emperor of the third millennium B.C. The first credible mention is placed at 350A.D. From there the story is carried through the introduction of tea into Japan, Europe, England, and America; through the romantic age of trade on the clipper ships-"Oriental," "Stag Hound," "Flying Cloud," "Lightning," "Westward Ho," "Taeping," "Ariel"; and through the spread of tea culture into Java, Sumatra, India, Ceylon, and other lands. A description of the world's leading growths of tea, with their market names and generalcharacteristics, is followed by a technical account of cultivation and manufacture in each of the principal producing countries, and an illuminating resume of the evolution of tea machinery. Under "scientific aspects" are chapters on the etymology,botany and histology, chemistry, pharmacology, and healthfulness of tea. The largest portion of the work, as might be expected, deals with commercial history and practice, which are set forth in panoramic, rather than dynamic, fashion. "Social Aspects" treat of tea as the "handmaiden of fashion and refinement," of present-day tea manners and customs and their relation to the art of leisure; of appliances and the art of tea-making; of ideas which enter into and grow from the inducements of advertisers. The final section deals with the celebration of tea in the fine arts. An appendix contains a tea chronology, a tea dictionary, and an exhaustive bibliography of 23 pages in fine print. A classic and still essential work. Lavishly illustrated. | *$120.00 |
 | The Complete Caribbean Cookbook
Brand: Tuttle Publishing | *$154.48 |
 | Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Brand: Random House Audio
<b>âI wanted the lettuce and eggs at room temperature . . . the butter-and-sugar sandwiches we ate after school for snack . . . the marrow bones my mother made us eat as kids that I grew to crave as an adult. . . . There would be no âconceptualâ or âintellectualâ food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin.â</b><br> Â <br> Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamiltonâs ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.<br> <br><i>Blood, Bones & Butter </i>follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; the soulless catering factories that helped pay the rent; Hamiltonâs own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamiltonâs idyllic past and her own future familyâthe result of a difficult and prickly marriage that nonetheless yields rich and lasting dividends.<br> <br><i>Blood, Bones & Butter</i> is an unflinching and lyrical work. Gabrielle Hamiltonâs story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.<br><br><br><i>From the Hardcover edition.</i> | *$23.71 |
 | Fermented Milks (Society of Dairy Technology)
Brand: Wiley-Blackwell
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.<br /><p><br /><p>In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:<br /><p><br /><ul><br /><li>A practically-oriented and user-friendly guide <br /><li>Key commercially important information <br /><li>Coverage of all the major stages of manufacture <br /><li>Background to each product</li></ul><br /><p><br /><p>Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.<br><p><br><p>In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:<br><p><br><ul><br><li>A practically-oriented and user-friendly guide <br><li>Key commercially important information <br><li>Coverage of all the major stages of manufacture <br><li>Background to each product</li></ul><br><p><br><p>Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. | *$229.95 |
 | The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Brand: Ten Speed Press
Since the original publication of the MOOSEWOOD COOKBOOK in 1977, author Mollie Katzen has been leading the revolution in American eating habits. MOOSEWOOD was listed by the <i>New York Times</i> as one of the top ten best-selling cookbooks of all time, and no wonder. With her sophisticated, easy-to-prepare vegetarian recipes, charming drawings, and hand lettering, Mollie introduced millions to a more healthful, natural way of cooking. This new edition--a companion volume to her latest TV series--preserves the major revisions and additions that Mollie made in 1992, accented with new recipes from Mollieâs current repertoire and 16 pages of beautiful full-color food photography. Youâve seen MOOSEWOOD before, but youâve never seen it quite like this!<br><br><br><i>From the Trade Paperback edition.</i> | *$27.95 |
 | Wine Map of Italy
Brand: De Long Company
Whether you're learning about wine or a fan of Italian wines, this map is an essential reference. The only up to date wine map of Italy produced in the past 20 years, it includes all DOC and DOCG wine zones in Italy as well as adjacent wine regions in France, Switzerland, Slovenia, Croatia and Tunisia. Detailed maps of Piedmont DOCs, DOCGs and Chianti subzones are included. The map is 24 by 36 inches, expertly printed on heavyweight acid-free archival paper, is suitable for framing and includes a 8 page index booklet. | *$128.76 |
| | Super Baby Food
Brand: Paw Prints 2008-04-18
This title shows how and when to start your baby on solid foods, with detailed information on the best and safest high chair, spoons, bibs, and other feeding equipment. It describes which foods to introduce to your baby during each month of his first year, with details on proper food consistency, amount, and temperature. It also shows how much you can expect your baby to eat and drink during the months of her first year with information on her digestive system at each age. It provides interesting details on your baby's physical, emotional, intellectual, and psychological development as it applies to self-feeding and mealtimes; and also shows how you can increase your baby's or toddler's self-esteem and self-confidence during mealtimes. It lets you know the age you can expect your baby to start finger feeding, drinking from a cup, eating table foods, and self-feeding with a spoon and fork. If you choose to make home-made baby food, this book will give you the knowledge and confidence to make your own healthy and safe home-made baby vegetables, fruits, cereals, meats, and other Super Baby Foods. There is extensive information on food allergies; foods considered choking hazards; foods likely to cause digestive problems in young babies; and, safety precautions to prevent burns and poisoning. This title offers thousands of money-saving and time-saving child care and kitchen tips. It tells how to make meals fun! It also offers food decorating; cute cake patterns; toddler party snacks and favours; and, many other entertaining ideas! It includes more than 350 quick, easy, delicious, nutritious, and sometimes entertaining recipes for babies and toddlers, including imitation home-made recipes for: Pop Tarts, Grape Nuts and other breakfast cereals, instant breakfast drinks, hot chocolate mix, Shake-N-Bake, Pam, Fruit Roll-Ups, Stove-top Stuffing Mix, home-made vanilla extract, Hamburger Helper, and more. There is so much cheaper and healthier (no preservatives needed!) to make for your toddler and family! This title also provides recipes for home-made play dough, finger paints and brush paints, bubbles for blowing, and dozens more children's arts and crafts recipes and ideas. It presents ideas for Halloween, Christmas, Easter, birthday parties, and home-made toddler toys and gifts. It contains all about nutrition and your baby, including nutrient tables of all major vitamins and minerals with convenient baby-sized portions to help you be sure that your baby is getting proper nourishment. It shows how to save money by making home-made yogurt, fruit leather, and how to grow sprouts, fruit plants, and herbs in your kitchen for fun and food. There are easy, economical recipes for home-made baby accessories, such as baby wipes, diaper cream, and many more. This title includes baby-safe and environmentally-friendly recipes for household cleaning products, such as baby-safe drain cleaners, furniture polish, window cleaners, and more. These recipes cost only pennies to make and are so safe that most are actually edible! There are tips for removing crayon, spit-up, and urine stains from baby clothes, carpets, and furniture. This book is the most complete and well-researched baby food book on the market today. It is cleverly designed for the busy parent to read only a small part each month as your baby grows. | *$28.95 |
 | Cooking with All Things Trader Joe's
Brand: Brown Bag Publishers
Love Trader Joe's? This new independent cookbook features recipes that use ingredients all from Trader Joe's. By combining Trader Joe's unique products with fresh ingredients, Deana and Wona create clever shortcuts to quick and easy gourmet meals that are delicious and exciting. The recipes in this book treat Trader Joe's like a "prep kitchen"--using the great selection of unique sauces, mixtures, and prepped items to make flavorful, natural, homemade food in a snap. <P> Many of the recipes are vegetarian or can easily be made vegetarian. Ethnic dishes like Saag Paneer Lasagna are scattered throughout, as well as classic comfort foods like Comfy Chicken Pot Pie. Crowd-pleasing recipes include Peanutty Sesame Noodles, Black Bean Soup, Macho Nacho, Seafood Paella, Curried Chicken Pitas, Wilted Spinach with Attitude, Honey I Ate the Chocolate Bread Pudding, and All Mixed Up Margaritas. <P> People who don't know how to cook or don't want to cook will appreciate the Bachelor Quickies section, featuring frozen and ready-to-heat selections that are matched to create complete and impressive menus. <P> With full-color photographs for every recipe, wine suggestions, humorous personal stories, and cooking tips sprinkled throughout, this collection is a must for any Trader Joe's fan. | *$121.74 |
 | Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)
Brand: Springer
<P>This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.</P><P>This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.</P> | *$175.00 |
 | Shrimp Culture: Economics, Market, and Trade
Brand: Wiley-Blackwell
Published in Cooperation with THE WORLD AQUACULTURE SOCIETY<br /><p>Shrimp is the most important commodity, by value, in the international seafood trade. The shrimp industry has grown exponentially in the last decades, and growth is expected to continue for years to come. For future success in the shrimp industry, shrimp farmers and aquaculture scientists will find a thorough knowledge of the economics, market, and trade as important as an understanding of disease management or husbandry.<br /><p><i>Shrimp Culture: Economics, Market, and Trade</i> brings together recent findings of researchers from around the world working in various aspects of the economics of shrimp farming. This volume covers all major aspects of the economics, trade, and markets for shrimp worldwide, with chapters written by experts from major consuming countries such as the U.S.A. and major providers such as China, Thailand and Brazil. The book has been carefully edited by PingSun Leung and Carole Engle, both well known and respected internationally for their work in this area.<br /><p><i>Shrimp Culture</i> is an essential purchase for everyone involved in this massive industry across the globe.Published in Cooperation with THE WORLD AQUACULTURE SOCIETY<br><p>Shrimp is the most important commodity, by value, in the international seafood trade. The shrimp industry has grown exponentially in the last decades, and growth is expected to continue for years to come. For future success in the shrimp industry, shrimp farmers and aquaculture scientists will find a thorough knowledge of the economics, market, and trade as important as an understanding of disease management or husbandry.<br><p><i>Shrimp Culture: Economics, Market, and Trade</i> brings together recent findings of researchers from around the world working in various aspects of the economics of shrimp farming. This volume covers all major aspects of the economics, trade, and markets for shrimp worldwide, with chapters written by experts from major consuming countries such as the U.S.A. and major providers such as China, Thailand and Brazil. The book has been carefully edited by PingSun Leung and Carole Engle, both well known and respected internationally for their work in this area.<br><p><i>Shrimp Culture</i> is an essential purchase for everyone involved in this massive industry across the globe. | *$230.00 |
 | Mushroom Picker's Foolproof Field Guide: The expert guide to identifying, picking and using wild mushrooms
Brand: Anness
This handy volume begins with a short introduction explaining everything a mushroom picker needs to know, followed by a fully-illustrated A?Z guide in which the author describes the identifying features and habitats of edible and inedible mushrooms. | *$295.52 |
 | Brewing Yeast and Fermentation
Brand: Wiley-Blackwell
<b>Now Available for the First Time in Paperback!</b><p>This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.<br><p><br><p>Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.<br><ul><br><li>Definitive reference work and practical guide for the industry. <br><li>Highly commercially relevant yet academically rigorous. <br><li>Authors from industry leading brewers.</li></ul> | *$183.00 |
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