| | Vegan with a Vengeance Over 150 Delicious Cheap Animal-Free Recipes That Rock 2005 publication.
Brand: MarlowrCo,2005 | *$39.96 |
| | The Melting Pot: Dip Into Something Different: A Collection of Recipes from Our Fondue Pot to Yours [MELTING POT DI -OS DUE/029]
Brand: Melting Pot Restaurants | *$39.71 |
 | The Century Cook Book
Brand: Kessinger Publishing, LLC
This book is a facsimile reprint and may contain imperfections such as marks, notations, marginalia and flawed pages. | *$45.48 |
 | Veganist: Lose Weight, Get Healthy, Change the World
Brand: Tantor Media
<DIV>From bestselling author Kathy Freston comes a fresh, upbeat look at how changing the way you eat can improve your health and the world around you.</div> | *$43.94 |
 | The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It
Brand: Tantor Media
<DIV>Veuve Clicquot champagne epitomizes glamour, style, and luxury. But who was this young widow-the Veuve Clicquot-whose champagne sparkled at the courts of France, Britain, and Russia, and how did she rise to celebrity and fortune?In The Widow Clicquot, Tilar J. Mazzeo brings to life for the first time the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin. A young witness to the dramatic events of the French Revolution and a new widow during the chaotic years of the Napoleonic Wars, Barbe-Nicole defied convention by assuming-after her husband's death-the reins of the fledgling wine business they had nurtured. Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time.Although the Widow Clicquot is still a legend in her native France, her story has never been told in all its richness-until now. Painstakingly researched and elegantly written, The Widow Clicquot provides a glimpse into the life of a woman who arranged clandestine and perilous champagne deliveries to Russia one day and entertained Napoleon and Josephine Bonaparte on another. She was a daring and determined entrepreneur, a bold risk taker, and an audacious and intelligent woman who took control of her own destiny when fate left her on the brink of financial ruin. Her legacy lives on today, not simply through the famous product that still bears her name, but now through Mazzeo's finely crafted book. As much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered woman, The Widow Clicquot is utterly intoxicating.</div> | *$39.60 |
 | Nigella Express (Em Portugues do Brasil)
Brand: Ediouro
A chef britanica Nigella Lawson, conhecida por suas receitas caseiras, traz neste livro uma grande variedade de otimas receitas. E o principal: sem que o leitor perca muito tempo na cozinha. Ela radicaliza o conceito de simplicidade e ensina receitas que podem ser preparadas em ate meia hora. Este livro e ideal para quem nao tem muito tempo de ficar na cozinha, mas quer fazer pratos saborosos e diferentes. | *$67.81 |
| | The Gluten-free Gourmet Cooks Comfort Foods: Creating Old Favorites With the New Flours
Brand: Owl Books (NY) | *$49.99 |
| | Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine
Brand: Harpercollins | *$45.99 |
 | Super Natural Every Day
Brand: Hardie Grant Books | *$57.61 |
| | Vegetarian Cooking for Everyone
Brand: Broadway Books | *$63.99 |
 | Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Brand: Tantor Media
<DIV>In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed that the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest, the food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much-anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-the French Laundry, Charlie Trotter's, el Bulli-and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.</div> | *$63.80 |
 | Wine for Dummies [With Headphones] (Playaway Adult Nonfiction)
Brand: Playaway
<B>"A better and more entertaining introduction to wine would be hard to find... Highly recommended."<P> --Wine & Spirits Magazine<P><P>"Wine is one of life's great pleasures... I hope more people will relax and simply enjoy wine after this book."<P> --Francis Ford Coppola, Proprietor, Niebaum-Coppola Estate Winery<P><P>"Mulligan and McCarthy will make you smarter with every page.At the next dinner party you will impress your friends."<P> --Adam M. Strum, Editor and Publisher <I>Wine Enthusiast Magazine</I><P><P></B>Do you panic when the waiter hands you the wine list because you don't know a Chardonnay from a Cabernet Sauvignon?Do you know what to do when the waiter hands you the cork?<P><P>Well you don't have to be intimidated anymore! Wine for Dummies is the down-to-earrth, one-stop wine resource that teaches you everything: <P> <ul><li>Open , serve, and store wine properly <P> <li>Read and understand a wine label <P> <li>Distinguish good wine from bad with ease <P> <li>Tast the "elements of wine" like body, flavor, and balance <P> <li>Select wine for any meal or special occasion with confidence <P> <li>Navigate your way through a wine shop like a pro <P> <li>Enjoy fine wine without spending a lot of money</ul><P> | *$59.99 |
 | Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine
Brand: Tantor Media
<DIV>The Smithsonian's National Museum of American History houses, amid its illustrious artifacts, two bottles of wine: a 1973 Stag's Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Chardonnay. These are the wines that won at the now-famous Paris Tasting in 1976, where a panel of top French wine experts compared some of France's most famous wines with a new generation of California wines. Little did they know the wine industry would be completely transformed as a result, sparking a golden age for viticulture that extends beyond France's hallowed borders to Australia, Chile, South Africa, New Zealand, and across the globe.Then Paris correspondent for Time magazine, George M. Taber recounts this seminal contest and its far-reaching effects, focusing on the three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. At a time when California was best known for cheap jug wine, these pioneers used radical new techniques alongside time-honored winemaking traditions to craft premium American wines that could stand up to France's finest.With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks in captivating prose, bringing to life an eclectic cast and magnificent settings. For lovers of wine and anyone who enjoys a story of the entrepreneurial spirit of the new world conquering the old, this is an illuminating and deeply satisfying tale.</div> | *$60.41 |
 | The Kitchen Counter Cooking School: How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
Brand: Tantor Media
<DIV>After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.The Kitchen Counter Cooking School includes practical, healthy tips that boost listeners' culinary self-confidence, strategies to get the most from their grocery dollars, and simple recipes that get listeners cooking.</div> | *$57.17 |
 | Dethroning the King: The Hostile Takeover of Anheuser-Busch, an American Icon
Brand: Tantor Media
<DIV>How did InBev, a Belgian company controlled by Brazilians, take over one of America's most beloved brands after barely a whimper of a fight? Timing, and some unexpected help from powerful members of the Busch dynasty, the very family that had run the company for more than a century.In Dethroning the King, Julie MacIntosh, an award-winning financial journalist who led coverage of the takeover for the Financial Times, details how the drama that unfolded at Anheuser-Busch in 2008 went largely unreported as the world tumbled into a global economic crisis second only to the Great Depression. Today, as the dust settles, questions are being asked about how the "King of Beers" was so easily captured by a foreign corporation, and whether the company's fall mirrors America's dwindling financial and political dominance. In Dethroning the King, MacIntosh:-Discusses how the takeover of Anheuser-Busch will be seen as a defining moment in U.S. business history-Reveals the critical missteps taken by the Busch family and the Anheuser-Busch board-Argues that Anheuser-Busch had a chance to save itself from InBev's clutches, but strong forces behind the scenes forced it to capitulateFrom the very heart of America's heartland to the European continent to Brazil, Dethroning the King is the ultimate corporate caper and a fascinating case study that's both wide-reaching and profound.</div> | *$54.52 |
 | What Einstein Told His Cook: Kitchen Science Explained
Brand: Tantor Media
<DIV>Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.</div> | *$57.32 |
 | Laduree
Brand: Scriptum Editions
<span><ul style="margin-top:0;margin-bottom:0;"> <li value="1"><span>A must-have book with scrumptious recipes from the world-famous Ladurée tea shop. </span></li></ul> <ul style="margin-top:0;margin-bottom:0;"> <li value="2"><span>Reveals the secrets of their savoury recipes for the first time ever</span></li></ul> <p><span> </span></p><p><span>The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16, rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Ladurée's wife, then had the idea of combining the Parisian café with a pastry-shop. She therefore created one of Paris' first tearooms.</span></p><p><span> </span></p><p><span>In 1993 Ladurée was bought by Francis and David Holder and became one of the best-known gourmet addresses in Paris, a veritable institution with its famous "macaron" as its emblem. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo.</span></p><p><span> </span></p><p><span>In this book Michel Lerouet, the Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From duck foie gras with rose macaroon to vegetable tagliatelles with Ladurée tea and cardamom, as well as the taramasalata éclair with rose petals, the Chef presents us with an entire artist's pallet of appetizers, main courses, fish, meat, salads, omelettes... All with the Ladurée quality and creativity.</span></p><p><span> </span></p></span> | *$64.43 |
| | How Baking Works::Exploring the Fundamentals of Baking Science, 3rd edition.[Paperback,2010]
Brand: John Wiley & Sons Inc.,2010. | *$59.95 |
 | Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes (Hardcover)
| *$52.25 |
 | Home Made
Brand: Murdoch Books
"Winner of the Dutch Cookbook of the Year award in 2010, Home Made is a unique cookbook, with over 200 recipes and ideas for home made food. Author Yvette van Boven uses clear step-by-step instructions to show the reader how to make ingredients, as well as recipes, at home. The book begins with breakfast and works its way through the day: learning how to make cheese from pantry staples, create an oven smoker from scratch in just two minutes and make ice cream without an ice cream machine. In the true spirit of this book Yvette drew her own quirky illustrations, designed the book and prepared the food for the photography by her husband Oof Verschuren. Original, fun and inspiring, Home Made, will appeal to readers wanting simple, authentic and healthy ways of eating." | *$74.57 |
 | Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
Brand: IndyPublish.com
Subjects: Cookery, American Notes: This is an OCR reprint. There may be numerous typos or missing text. There are no illustrations or indexes. When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can select from more than a million books for free. You can also preview the book there. | *$74.99 |
| | Guide to Good Food
Brand: Goodheart-Willcox Pub
Reflects the most recent changes to the Dietary Guidelines for Americans, which emphasize physical activity, a plant-based diet, moderate portion sizes, and food safety. Presents information on selecting, storing, preparing, and serving foods while preserving their nutrients, flavors, textures, and colors. | *$69.99 |
 | Old Cookery Books and Ancient Cuisine
Brand: IndyPublish
This book is a facsimile reprint and may contain imperfections such as marks, notations, marginalia and flawed pages. | *$88.99 |
| | Mastering the Art of French Cooking (Vol. 1)
Brand: Alfred A. Knopf Incorporated | *$85.00 |
| | The Barefoot Contessa Cookbook
Brand: Clarkson Potter | *$79.99 |
 | Choice Cookery
Brand: IndyPublish
Subjects: Cookery, American Notes: This is an OCR reprint. There may be numerous typos or missing text. There are no illustrations or indexes. When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can select from more than a million books for free. You can also preview the book there. | *$88.99 |
| | The Gluten-free Gourmet Cooks Comfort Foods: Creating Old Favorites With the New Flours
Brand: Henry Holt & Company | *$79.99 |
| | Rose's Christmas Cookies
Brand: William Morrow Cookbooks | *$89.99 |
 | Pepper & Salt or Seasoning for Young Folk
Brand: IndyPublish.com
A miscellany of poems and stories | *$88.99 |
 | The Virginia Housewife or Methodical Cook
Brand: IndyPublish.com
<DIV>Charming guide, published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, pickled oysters, tansey pudding, plum cakes and other culinary treats. Also, household hints for cleaning silver, drying herbs, more.</DIV> | *$89.32 |
 | Cassell's Vegetarian Cookery
Brand: IndyPublish.com
The <EM>Guardian</EM> says: "<STRONG>An excellent work, which should be in the hands of every housekeeper,</STRONG> is CASSELL'S BOOK OF THE HOUSEHOLD. Here we find the most varied information and the soundest of advice. The household, its members and their family life, are considered and discussed; children and their training, health and disease, food and clothing, furnishing, furniture, and household mechanics. The arrangement and treatment of these various subjects are admirable, and the book is certainly a most valuable and practical manual of household management." | *$90.99 |
| | Wheat-free Gluten-free Dessert Cookbook
Brand: MCGRAW-HILL BOOK COM | *$79.99 |
 | Mince Pie
Brand: IndyPublish
Notes: This is an OCR reprint. There may be numerous typos or missing text. There are no illustrations or indexes. When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can select from more than a million books for free. You can also preview the book there. | *$89.99 |
 | Entertainments for Home, Church and School
Brand: IndyPublish
Edited by Theodore Waters | *$88.99 |
 | Anahid's Gourmet Cookbook (New Edition)
Brand: Academia International
A Comprehensive cook book which includes marvels of international cuisine, showing the author's diversity in taste, creativity and expertise.
More than 800 recipes to include mediterranean, oriental and western dishes, presented in the most attractive fashion. Appetizers, soups, salads, pasta, meats, poultry, seafood, oriental and western desserts and drinks are all presented in the newest and most precise recipes.
It also contains directives for the storage and handling of essential ingredients, and practical hints concerning cooking, setting a table and etiquette.
A wonderful book for all occasions to suit the taste of everyone. | *$87.00 |
 | Miss Parloa's New Cook Book
Brand: IndyPublish
Originally published in 1886. This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies. All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume. | *$93.99 |
| | The Soup Bible
Brand: NY | *$99.00 |
| | Turquoise: A Chef's Travels in Turkey
Brand: Hardie Grant Books | *$95.32 |
 | Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
Brand: IndyPublish
Subjects: Cookery, American Notes: This is an OCR reprint. There may be numerous typos or missing text. There are no illustrations or indexes. When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can select from more than a million books for free. You can also preview the book there. | *$91.99 |
 | About Professional Baking (Book Only)
Brand: Delmar Cengage Learning
About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author's accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today's culinary student. | *$99.14 |
 | Stirring the Pot
Brand: Hurst
Africa has an immensely rich culinary history and a huge variety of foodstuffs is consumed there, reflecting the myriad influences that have shaped what people eat and how they prepare and consume food and drink. Outsiders are often surprised to learn this, given the association of the continent with famine, drought and other hardships. "Stirring the Pot" describes how the ingredients, methods and varieties of African cuisine comprise a repository of tried and tested household and farming knowledge, mostly preserved by women. It also reveals how recipes, tastes and culinary practices are integral to understanding the continent's history. For example, three indigenous grain crops-millet, sorghum, and teff-made the transition from wild grasses to domesticated grains at the hands of Africans. The author also traces how African food is the sum of many parts, be they the foodstuffs of the New World - maize, peanuts, tomatoes and potatoes - or those of the Indian Ocean - spices and Asian rice. Nor does he neglect to describe how Creole, African-American and Caribbean cuisines have themselves been indelibly altered by the African encounter. James McCann is an enthusiastic advocate of African cooking, a passion conveyed by the many recipes contained in his book, such as the best way to cook jollof rice, prepare an injera pancake or thicken Nigerian yam pottage with boiled crayfish shells. He also recounts his own culinary encounters across the continent, from memorable meals, to unearthing the complex dining practices of the Ethiopian royal court or describing the hybrid, fish-based cooking of port cities such as Mombasa, Luanda and Durban. | *$95.69 |
 | Speciality Wines (Advances in Food and Nutrition Research)
Brand: Academic Press
<p>The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. </p><br /><br />*The latest important information for food scientists and nutritionists <br />*Peer-reviewed articles by a panel of respected scientists <br />*The go-to series since 1948<p>The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. </p><br><br>*The latest important information for food scientists and nutritionists <br>*Peer-reviewed articles by a panel of respected scientists <br>*The go-to series since 1948 | *$171.00 |
 | Water-Soluble Polymer Applications in Foods
Brand: Wiley-Blackwell
Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview.<p>Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation.Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview.<p>Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation. | *$214.95 |
| | Pacific Northwest the Beautiful Cookbook
Brand: COLLINS PUBLISH SAN FRANCISCO | *$127.96 |
| | Adventures in Food and Nutrition!: Teacher's Resource Portfolio
Brand: Goodheart-Wilcox Publisher
<DIV>Adventures in Food and Nutrition! is a great resource for helping your students begin an exciting study of nutrition, food management, and preparation. The appealing, youthful writing style and colorful photographs draw students attention. The lower reading level makes this text an excellent choice for younger students and introductory classes. Interesting features appear throughout the text to encourage students to use math and science concepts as they consider the link between nutrition and health. These features also introduce students to innovations in food technology, increase their appreciation of diverse cultures, and motivate them to explore careers. In addition, problem-solving scenarios empower students to develop critical-thinking skills as they apply learning.</div> | *$126.00 |
| | The Food of India (Illustrated Book)
Brand: Om Book | *$124.57 |
| | Mary Ann's Gilligan's Island Cookbook
Brand: Rutledge Hill Press | *$119.00 |
| | Theology on the Menu: Asceticism, Meat and Christian Diet
Brand: Routledge
<P>Food - what we eat, how much we eat, how it is produced and prepared, and its cultural and ecological significance- is an increasingly significant topic not only for scholars but for all of us. <EM>Theology on the Menu</EM> is the first systematic and historical assessment of Christian attitudes to food and its role in shaping Christian identity. David Grumett and Rachel Muers unfold a fascinating history of feasting and fasting, food regulations and resistance to regulation, the symbolism attached to particular foods, the relationship between diet and doctrine, and how food has shaped inter-religious encounters. Everyone interested in Christian approaches to food and diet or seeking to understand how theology can engage fruitfully with everyday life will find this book a stimulus and an inspiration.</P> | *$119.99 |
 | International Standards for Food Safety
Brand: Springer
This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing trade, are making international controls on food safety essential. Agreements on how to control the safety of food to meet these needs are now in place among the major trading blocks, particularly in Europe and in the USA, and more recently, in Australia. This book also describes progress in areas such as systematically reviewing risk from food; developing national infrastructures to enforce standards; and growing input from consumer groups and others, including economists, to the debate on how to set international food standards. Discussed in depth is the effort to achieve global standards for food safety under the auspices of the Codex Alimentarius Commission. There are chapters from world-leading experts on Codex, international control of radiological contamination, pesticides and veterinary drugs, and other chemical contaminants. | *$175.00 |
 | Confectionery and Chocolate Engineering: Principles and Applications
Brand: Wiley-Blackwell
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.<p>The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.<p>The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.<p>The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.<p>The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses. | *$259.95 |
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