 | Lambic (Classic Beer Style)
Brand: Brewers Publications
After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue. | *$200.00 |
 | Heston Blumenthal at Home
Brand: Bloomsbury Publishing
Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, is set to change all that with his radical new book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution! | *$41.10 |
 | Extraction Optimization in Food Engineering
Brand: Taylor & Francis
<P>The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design. </P><P>The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design. </P> | *$199.95 |
 | Wine Microbiology: Science and Technology
Brand: CRC
This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems. | *$229.95 |
 | The Gentleman's Companion Volume I
Brand: Derrydale Press
Long before Julia Child introduced French cooking to American palates, Charles Baker and The Derrydale Press published a highly unusual collection of recipes for its day: exotic recipes from around the world for unusual hors' d'oeuvres, soups, fish, shellfish, poultry, game, meat, vegetables, fruits and desserts. From avocado salad recipes discovered by the author in Cuba to grouse recipes from the Scottish moors, the author's tour de force belongs on the shelf of every serious cook. | *$50.00 |
 | Wine Science, Second Edition: Principles, Practice, Perception (Food Science and Technology)
Brand: Academic Press
The second edition of <b>Wine Science: Principles, Practice, Perception</b> updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. <br><br><b>Key Features</b><br>* Univerally appealing to non-technologists and technologists alike<br>* Includes section on <i>Wine and Health</i> which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration<br>* Covers sophisticated techniques in a clear, easily understood manner<br>* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation<br>* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria<br>* Chapter on recent historical findings regarding the origin of wine and wine making processes | *$373.36 |
 | Handbook of Dough Fermentations
Brand: Dekker
No description availableNo description available | *$199.95 |
 | Sugar Confectionery Manufacture
Brand: Springer
Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market. | *$269.24 |
 | The Hemingway Cookbook
Brand: Chicago Review Press
<DIV>Ernest Hemingway’s insatiable appetite for life was evident in his writing and equaled by little else than his voracious appetite for good food and drink. <I>The Hemingway Cookbook</I> collects, for the first time, more than 125 recipes from Hemingway’s life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon’s Gin or a cool Cuba Libre. These pages are enriched by family photos, dining passages from stories such as <I>A Moveable Feast, The Old Man and the Sea</I>, and <I>A Farewell to Arms</I>, his short stories, personal correspondence, and even a contribution from his last wife Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this book is an authentic re-creation of the meals that enriched Hemingway’s literature<BR></DIV> | *$75.00 |
 | Technology of Cakemaking
Brand: Springer
This book continues to be the commercial cake maker's 'bible'. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery manufacture are covered.This book continues to be the commercial cake maker's 'bible'. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery manufacture are covered. | *$215.00 |
 | Crystallization Processes in Fats and Lipid Systems
Brand: CRC
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality. | *$209.95 |
 | Crystallization in Foods (Food Engineering Series)
Brand: Springer
In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, <em>Crystallization in Foods</em> covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, <em>Crystallization in Foods</em> is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, <em>Crystallization in Foods</em> covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, <em>Crystallization in Foods</em> is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry. | *$185.00 |
 | Liquid Bread: Beer and Brewing in Cross-Cultural Perspective (The Anthropology of Food and Nutrition)
Brand: Berghahn Books
This impressive volume based on an original interdisciplinary and cross-national approach to the study of beer and brewing . . . will not only make an important contribution to our knowledge of beer and brewing, but also of drinking cultures and historical change. It will be of interest to anthropologists, social scientists and the wider public. · Marion Demossier, University of Bath <p>Beer is an ancient alcoholic drink which, although produced through a more complex process than wine, was developed by a wide range of cultures to become internationally popular. This book is the first multidisciplinary, cross-cultural collection about beer. It explores the brewing processes used in antiquity and in traditional societies; the social and symbolic roles of beer-drinking; the beliefs and activities associated with it; the health-promoting effects as well as the health-damaging risks; and analyses the modern role of large multinational companies, which own many of the breweries, and the marketing techniques that they employ. | *$84.01 |
 | Handbook of Food Processing Equipment (Food Engineering Series)
Brand: Springer
<P>This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.</P><br /><P>Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed. </P><P>This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.</P><br><P>Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed. </P> | *$205.00 |
 | Dehydration of Foods (Food Engineering Series)
Brand: Springer
<P>Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.</P><P>Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.</P> | *$195.00 |
 | The New France: A Complete Guide to Contemporary French Wine (Mitchell Beazley Wine Guides)
Brand: MITCH
<DIV>This award-winning guide to France’s fourteen famed wine regions is now updated to reflect the rapidly evolving French wine industry. Extensive coverage of wines and producers from the grand chateaux of Bordeaux to local village vintners makes the information detailed enough for those in the wine trade, yet accessible to anyone seeking a deeper understanding of French wine and the personalities who make them. Fifteen exquisitely detailed regional maps and 150 photos reveal the renowned vineyards of Burgundy, the Rhone Valley, and Champagne, and also introduce lesser-known, yet equally intriguing producers scattered across Corsica, Languedoc-Roussillon, the Jura, and other regions.</DIV> | *$85.26 |
| | Futurist Cookbook
Brand: Chronicle Books | *$437.22 |
 | Glenfarclas 175
Brand: Angels Share
It is rare for any business concern established in the reign of William IV to remain in family ownership in the year 2011. But that is exactly what Glenfarclas Distillery has achieved under the management and care of the Grant family. The remarkable story of this world-famous malt whisky distillery is revealed in Ian Buxton's latest whisky book which charts the establishment of the concern is 1836 as it developed from an illicit farmyard distillery into a licensed business which it has remained ever since. This book is extremely well illustrated with much original archival material presented in a generous landscape format. The content covers not only the history of Glenfarclas but, perhaps more importantly, the people who have been and still are involved in the business from the Grants themselves to the current workforce. Along the way some major episodes in the history of whisky are covered including the big boom and the resulting crash on the late-Victorian era which was sparked off by the Pattison Brothers of Leith who were heavily involved with Glenfarclas, a relationship that nearly brought the distillery to its knees. Now enjoying more successful times, Glenfarclas 175 is a testament to one of Speyside's most famous malts | *$91.09 |
 | Wine: Flavour Chemistry
Brand: Wiley-Blackwell
The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours.<br><br>Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours.<br><br>Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book. | *$233.59 |
 | Microbial Safety of Minimally Processed Foods
Brand: CRC Press
While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher.<BR><BR>This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. <BR><BR>Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher.<BR><BR>This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. <BR><BR>Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties. | *$179.95 |
 | Making the Best of Basics: Family Preparedness Handbook
Brand: Fulfillment Central Publishing
<p>Close your eyes for a moment and imagine what would happen if you became ill and couldn't work, or if an earthquake or hurricane or bomb left your community devastated. It happens all the time. When unexpected disasters happen, people who are even a little prepared are much better off than those who have taken their dependence on outside resources for granted. When you imagine the security of not having to worry about going to the store for even a few weeks, a comprehensive storage system begins to make sense.</p><p>Now in its 11th edition, is one of the best-known preparedness bibles around. Stevens lays out a yearlong storage program of 15 food and nonfood categories, six of which (water, wheat and grains, dairy products, sweeteners, "cooking catalysts" like salt and oil, and sprouting seeds) are capable of sustaining life indefinitely in a no-frills diet. The other 9 categories are designated "Building Blocks," and improve upon the basic diet and support a more routine, less Spartan existence while relying on stored supplies | *$49.95 |
 | They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World
Brand: ABC-CLIO
<p>The title <i>They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World</i> says it all. This fun encyclopedia, organized A-Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"—at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. </p><p></p><p>A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings.</p> | *$89.00 |
 | Zumoterapia para tu salud
Brand: Styria | *$134.62 |
 | Meat Smoking and Smokehouse Design
Brand: Outskirts Press
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality. | *$19.95 |
 | La Cocina Japonesa (Spanish Edition)
Brand: Rba Libros | *$104.70 |
 | Cakes by Design: The Magical World of Sugar Art
Brand: The Overlook Press
Their specialty cakes have astounded and drawn raves from such clients as Tiffany, Cartier, Bloomingdales, The Metropolitan Museum of Art, and Vogue, and their wedding cakes have graced the pages of Bride's <i>Little Book of Cakes and Toasts, Bride's</i>, and <i>Martha Stewart's Weddings</i>. Scott Clark Woolley is, quite simply, the master of the stunning-to-behold yet easy-to-learn art of sugar paste flowers, used as both cake decorations and freestanding ornaments. <br><br> In their popular classes in New York City, Woolley and Farace taught absolute beginners how to make strikingly realistic flowers in one session, with a technique that is unique and easy to learn. Assembled in this book is fifteen years' worth of know-how, the most complete construction and idea book on sugar paste flowers and ornaments. The book includes step-by-step instructions on how to make dozens of varieties of flowers, detailed information on the tools one needs to get started, delicious cake recipes, and a profusion of inspirational photographs, showing finished cakes and centerpieces that will delight both professionals and at-home cake decorators, inspiring them to achieve both simple and simply spectacular sugar art creations. | *$97.33 |
 | A Wine Atlas of the Langhe: The Greatest Barolo and Barbaresco Vineyards
Brand: Slow Food Editore
Breathtaking landscapes filled with castles and churches, picturesque hilltop villages and, best of all, vineyards. This is the Langhe, an area in the Piedmont region of northern Italy that produces some of the world’s greatest wines. <P>A Wine Atlas of the Langhe is a beautiful and highly informative book, produced by the international Slow Food movement, headquartered in Piedmont. For over ten years Slow Food researched the vineyards, the wines, and the history of this fascinating part of the world, including the men and women who have made the wines of the Langhe famous. The book explores the unique features of topography, soils, and climate that have enabled Barolo and Barbaresco to become recognized as two of the world’s most exclusive and highly prized wines. Spectacular aerial photography shows the beauty of the fifteen municipalities profiled in the book. <P>"Eyewitness Reports" sprinkled throughout the book give readers a privileged insight into the rural culture and social life of the Langhe, through the words of the area’s oldest residents. Chapters on The Greats of Barolo and Barbaresco detail the lives of pioneer winemakers, including growers, scholars, oenologists, cellarmen, and aristocratic entrepreneurs. <P>More wine is currently imported to the U.S. from Italy than from any other country. Lovers of Italy or its classic wines will treasure this beautiful book. Travelers to Piedmont will find many recommendations for the best vineyards to visit, as well as the best places to stay and eat while in the region. | *$50.00 |
| | Jamie's 30-Minute Meals
Brand: Michael Joseph Ltd
In his new book, "Jamie's 30-Minute Meals", Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you'd normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you'll be proud to serve your family and friends. Jamie has written the recipes in a way that will help you make the most of every single minute in the kitchen. This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away. You'll be amazed by what you're able to achieve. | *$166.79 |
 | Wine Science: Principles and Applications (Food Science and Technology)
Brand: Academic Press
Presenting material previously unavailable in any text written in English, this book offers an unprecedented modern review of world scientific literature pertaining to grape growing, wine production, and wine assessment. <b>Wine Science: Principles and Applications<$> provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices.<br>The author highlights the advantages and disadvantages of vineyard and winery options, including several foreign practices. Some specific details discussed which are rarely presented in other texts include: grape varietal evolution, wine aging, oak maturation, cork production, carbonic maceration, recioto wine production, botrytized wines, chemical nature of wine aroma and bouquet, universal classification or training systems, unique aspects of geographical wine-producing regions, detection of fraud, and the training of wine tasters.<br><b>Wine Science: Principles and Applications<$> is different from other texts in several other respects as well. It possesses no regional bias and discusses techniques from both a theoretical and practical viewpoint. This book explains the importance of chemistry in modern winemaking, discusses the origin of wine faults and the detection of fraud, mentions little-known techniques and grape cultivars of potential widespread application, and presents current vine-training systems consistent with modern views of canopy management.<br>This book will be picked up often--from the coffee table as well as the professor's library--by university students of enology and viticulture, grapegrowers, winemakers, fermentation technologists, and everyone else interested in wine and its production. | *$182.78 |
 | Special and Decorative Breads (The Professional French Pastry Series)
Brand: Van Nostrand Reinhold/co Wiley
To Know and to Teach! | *$122.00 |
| | Provincetown Seafood Cookbook
Brand: Parnassus Imprints | *$119.00 |
 | Real Food Diet Cookbook
Brand: Exodus Health Center
The Real Food Diet Cookbook combines the power of advanced nutrition with delicious real recipes for losing weight, feeling great, and transforming your health! This cookbook contains recipes with three things in mind: you love food, you're busy, and you want to look and feel better. <div></div><div>Dr. Josh Axe loves food too, and he used to be just like you. He thought eating healthy meant eating sticks and grass, but he found that eating real, natural foods and using proper preparation can make food taste amazing. This book is filled with short, easy recipes that taste incredible and make you feel better. You're going to lose weight and feel great following these simple recipes.</div> | *$29.95 |
 | Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions. Revised Extended Edition. 178 Tested Recipes. With Food Composition Tables.
Brand: Ethiopian Cookbook Enterprise | *$149.99 |
 | Mastering Your Gluten and Dairy Free Kitchen: Easy Recipes, Chef's Tips, and the Best Products for your Pantry
Brand: iUniverse
In Mastering Your Gluten & Dairy Free Kitchen, a professional chef and culinary consultant shares her vast knowledge and delicious recipes so that those diagnosed with Celiac disease or food sensitivity to wheat, gluten, dairy and casein can benefit from a quick and delicious diet. When Einat Mazor's six-year-old daughter was diagnosed with Celiac disease, Einat was determined to create a diet rich in diverse flavors and textures so her daughter could continue to enjoy food just as she always had. Einat shares her personal story along with simple and scrumptious recipes that will help guide anyone who needs to change the way they think about food but doesn't know where to begin. Einat teaches how to avoid gluten and dairy in a diet and provides a list of the essential ingredients for a well-stocked pantry. Recipes begin with an anecdote and include clear directions for such tasty dishes as cinnamon French toast, Chinese spring roll wrappers, meatballs kabobs, best birthday cake, quinoa cookies and more. This cookbook provides valuable information for those on a gluten and dairy free diet as well as for parents of children with autism who are attempting to alleviate symptoms through dietary changes. | *$260.67 |
 | The Wines of Germany (Classic Wine Library)
Brand: MITCH
<DIV>Records of German wine shipments date back to the early 13th century—and yet, despite the fact that Germany’s wines are rich in history and renown, a large proportion of the wine-drinking public still looks down upon them. Multi-award-winning author Stephen Brook addresses the strange and complex question of why this has been so, focusing in on some controversial German wine laws and issues such as vineyard classification. In addition, he guides wine lovers to the top vintages and producers and the best vineyard sites, and discusses a wide range of grape varieties and lesser-known wine styles.  </DIV> | *$29.95 |
 | Cakewalk: Adventures In Sugar With Margaret Braun
Brand: Rizzoli
<i>Cakewalk</i> showcases and makes available for the first time the superbly decorated cakes that have earned cake decorator and sugar artist extraordinaire Margaret Braun her stellar reputation.<br><br>This book contains easy-to-follow step-by-step instructions for constructing fifteen of Braun's greatest creations. In addition to offering the tools and a foolproof decorating method for each featured cake, Braun also provides the creative and culinary background on each of her confections. Each sugar masterpiece is the result of many influences--all of which are conveyed through Braun's own words and an elegant blend of imagery that includes her diverse visual references, magnificently drawn and hand-lettered schematic cake plans, illustrations done in food coloring, and especially commissioned photography by renowned photographer Quentin Bacon.<br><br>Braun also reveals her secrets for beautiful cakes, such as achieving the perfect consistency for fillings and icings, mixing colors to get the right hue, and combining colors and motifs successfully. A visual glossary covers every decorative motif featured in the book, describing its creation through clear visuals and easy-to-follow text. The volume also includes Braun's favorite recipes, including basic cakes, an array of icings and ganaches, rolled fondant, pastillage, marzipan, and family recipes like Braun's mother's flourless chocolate cake. Finally, a detailed listing and description of the necessary cake-decorating tools and a sources section round out this definitive work.<br> | *$288.31 |
 | The New Spain: A Complete Guide to Contemporary Spanish Wine
Brand: Mitchell Beazley
<DIV>This brand-new, second edition of <I>The New Spain</I> is the only up-to-date, illustrated reference to Spanish wines. John Radford takes the reader on a region-by-region tour of Spain’s rapidly changing vineyards and wineries. All aspects of Spanish wines are covered in depth, from soil types and vineyard classification to the most innovative bodegas and newest styles of red, white, and sparkling wines. There are comprehensive producer profiles for each wine region, as well as tips on the best wines available and an easy-to-use glossary of Spanish wine terms. More than 150 color photographs and detailed maps showing the location of all wine regions complete this indispensable book.</DIV> | *$40.00 |
 | Control of Foodborne Microorganisms (Food Science and Technology)
Brand: CRC Press
Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. | *$209.95 |
| | ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code and FoodSafetyPrep powered by ServSafe -- Access Card Package (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Package consists of:Â Â Â </P> <P style="MARGIN: 0px">0135107334 / 9780135107331 ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code </P> <P style="MARGIN: 0px">0135107725 / 9780135107720 FoodSafetyPrep powered by ServSafe -- Access Card</P> | *$98.49 |
 | Our Family's Favorite Recipes: A Create-Your-Own Cookbook
Brand: Shanaspree Publishing
The creation of our Create Your Own Cookbook was with you in mind. This unique spiral bound cookbook is an easy place to write down your families' favorite recipes in a convenient lay flat design with traditional dividers to help you organize your treasured recipes by appetizers, entrees, drinks, desserts and more. Each divider includes helpful tips including how to set a proper table, measurements and conversion charts. People have purchased this book for a variety of reasons. The appeal comes from the concept that you create a cookbook using your own families' favorite recipes. Give this book as a wedding, graduation, new baby, house warming or a just because gift. Each one you give may look the same on the outside, but the contents are as unique as the recipients themselves. Many people have scraps of paper, newspaper clippings and multiple cookbooks to dig through to find their favorite recipe. Save time and energy -- organize your recipes into a handy tool for your kitchen. Just think of the thrill your son or daughter will express at receiving a cookbook of their favorite recipes when they go off to college or settle down with the love of their lives. No matter what the situation is, this unique cookbook will be a treasured part of your families' history for many years to come. | *$17.95 |
 | Handbook of Microwave Technology for Food Application (Food Science and Technology)
Brand: CRC Press
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source.""Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source." | *$209.95 |
 | Diet for a Pain-Free Life: A Revolutionary Plan to Lose Weight, Stop Pain, Sleep Better and Feel Great in 21 Days, ADA...sound nutritional advice...do-able, delicious..a godsend to pain sufferers.
Brand: Marlowe & Company
<DIV>Do you wake up each morning aching with joint or muscle pain? Have you been trying to lose stubborn belly fat for years? Do you wish you could be active without pain medications? Look no further: Diet for a Pain-Free Life is the simple-to-follow, doctor-designed solution to improve your health. Leading rheumatologist, Dr. Harris McIlwain shares his revolutionary prescriptions in this first proven lifestyle plan that will help you drop pounds and decrease pain at the same time. Losing just 10 pounds can reduce chronic pain by as much as 90 percent. Learn the secrets of how to: Eat Well and Lose Weight with the Pain-Free Diet—even if you've never been able to succeed on a diet before Exercise Your Pain Away—even if you dislike traditional exercise, or if your pain makes movement difficult Stop the Stress-Pain Connection—even if you're overworked and easily stressed Improve the Quality of Your Sleep—even if you suffer from insomnia or other sleep conditions Those who have followed Dr. McIlwain's program have been able to resume the activities they love and transform their lives in as few as 21 days—now you can too.</Div> | *$73.66 |
 | Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Method Cards 1st Edition How Baking Work 2nd Edition and Pastry Chefs Companion Set
Brand: Wiley | *$183.13 |
 | Larousse gastronomique en espanol / Larousse Gastronomique in Spanish (Spanish Edition)
Brand: Larousse Panteta Sa Avda | *$249.99 |
 | Cereals and Cereal Products: Technology and Chemistry (Food Products Series)
Brand: Springer
Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks.Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks. | *$205.00 |
 | Chemistry and Technology of Soft Drinks and Fruit Juices
Brand: Wiley-Blackwell
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water.<br><br><br><br>This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry. | *$211.29 |
 | 21st C, The New Generation in Pastry
Brand: CHIPS
Eight great professionals of patisserie: Oriol Balaguer, Ramon Morató, Miguel Sierra, Isaac Balaguer, Carlos Mampel, Abraham Balaguer, Abraham Palomeque, and David Pallas offer a wide spectrum of the new era of professionals, already considered masters in their field.
These acclaimed pastry chefs are a perfect example of the high level of professionalism enjoyed in patisserie today and a clear demonstration of the art and technique of the new generation. The New Generation in Pastry covers a wide selection of new offerings in desserts and pastry, ranging from boutique patisserie to restaurant desserts. | *$144.99 |
 | El Bulli 2003-2004
Brand: Ecco
The fourth of the five books, by Ferran Adria at El Bulli restaurant in Spain, RBA English edition (please note this is the original European English edition with European measures and not the Ecco USA reprint that is available in the USA only and had USA measurements) This special volume covers the two years 2003 2004 and does not disappoint with the fantastic standard of photography of 1998 2002. This edition again is encased in the signature black outer case but this time the books are two separate volumes with usual fold out card and CD rom enclosed. After the trilogy El Bulli1 1983 2002, this new edition brings El Bulli fans up to date. Included are new recipes, techniques and concepts. The CD that accompanies to elBulli2003 and elBulli2004 is essentially in the style of El Bulli 1998 2002 but encompasses the great amount of modernisation that has taken place in the recent seasons. Perfected schemes, new parameters search, photographic galleries and videos are some of the improvements of this CD that represents an evolution with respect to those of the trilogy. Index: Guide of the work Families of the evolutionary analysis . Update of the evolutionary analysis . Content of of the book Catalogue . Images, photographies . Annexed . evolutionary Map . Index of the evolutionary analysis . product Combinations . New products . Content of CD Rom Prescriptions 2003/2004 . Menus . Schemes of the evolutionary analysis . Seeking of prescriptions . Mosaic of photographies . prescription Impression . | *$369.99 |
 | The Barbecue! Bible 10th Anniversary Edition
Brand: Workman Publishing Company
Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of <i>The Barbecue! Bible</i>, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.<br><br> Redesigned inside and out for its 10th anniversary, <i>The Barbecue! Bible</i> now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.<br><br> And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure. | *$224.95 |
 | Essential Cuisine
Brand: Ici La Pr | *$219.00 |
|
