 | Industrial Drying of Foods
Brand: Springer
Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering. | *$248.25 |
 | The Wines of Chile (Classic Wine Library)
Brand: Mitchell Beazley
<DIV>Chile has been producing excellent wines for five centuries, but it wasn’t until the 1980s that they became widely available around the world. In the first book to focus exclusively on Chilean wines, award-winning writer Peter Richards outlines the fascinating history of Chile’s wine industry and explores its wide range of wine styles and wine-making techniques. With the help of ten detailed maps, he takes the reader on a tour of the country’s diverse terrains and major wine-making areas—including Maipo, Casablanca, Cachapoal, Colchagua, Maule and Elqui—and provides an extended listing of leading producers and their best wines.</DIV> | *$295.00 |
 | Barolo to Valpolicella (Classic Wine Library)
Brand: MITCH
<DIV>Along with its companion volume, the highly successful <I>Brunello to Zibibbo</I>, this is a benchmark title on Italian wines. Nicolas Belfrage,a regular contributor to <I>Decanter</I> magazine, explores the mysteries of Northern Italian viniculture, focusing on dozens of wines ranging from the normale to the highest-quality single-vineyard masterpieces. Using many local and international grape varieties as signposts, he guides the reader through such magical areas as Valpolicella, South Tyrol, and Trentino as well as the hills of Bologna and the Po Valley plain, where Lambrusco wines really did once hang from trees. Enhancing his text with an extensive listing of producers, a helpful glossary of Italian terms, and even a guide to pronouncing Italian words, Belfrage has written one of the most complete and accessible guides to today's Italian wines yet to be published.<BR><BR></DIV> | *$29.95 |
 | Brewery Planner, Second Edition: A Guide to Opening and Running Your Own Small Brewery
Brand: Brewers Publications
Thinking of opening your own small brewery or improving your existing brewing operation? Get the expert advice you need to make your brewing operation a success from the completely revised second edition of the Brewery Planner. This all-new edition brings brewing professionals to you, sharing their secrets and offering advice. Chapter after chapter, you'll learn how to build your business successfully and avoid costly mistakes. | *$80.00 |
 | The Bartender's Black Book: The Drink Recipe Collection for the 21st Century, Sixth Edition
Brand: Wine Appreciation Guild
A most popular new drinks guide for the new generation imbiber or the traditional Martini lover. Over 2500 recipes provided, with 500 Martinis alone! Clear and easy instruction from one of America's most famous professional bartenders makes for fun browsing of drink options and mixing, stirring or shaking. "What shall we have tonight darling? A Screamer, or a Screaming Viking? Perhaps a Scarlet Letter, a Seduction, or a Screw-Up. How about a Sand in Your Butt? Is that anything like a Sex on the Beach | *$12.95 |
 | Fruit Processing: Nutrition, Products, and Quality Management
Brand: Springer
Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they perceive to be healthy. At the same time, developing countries are increasing their volumes of value-added fruit processing in order to earn important foreign currency. This book provides a concise, thorough and authoritative coverage of the technology of fruit processing from a worldwide perspective. Detailed coverage of the use of fruit by-products, environmental issues, quality assurance and hygiene reflect the importance of these topics. New chapters cover biochemistry and implications for processing, packaging, and quality management systems and HACCP. Food technologists, production managers and technical staff in the fruit processing industry and its equipment suppliers will find the book an important information source, while those in academic and research establishments will use it as a key reference. | *$121.27 |
 | Complete Book of Indian Cooking: 350 Recipes from the Regions of India
Brand: Robert Rose
<p> <i>Classic recipes from the many regions of a diverse and culturally rich nation.</i> </p><p> Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. <b>Complete Book of Indian Cooking</b> provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country. </p><p> Local/regional ingredients deliver unusual flavors that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about -- and comfortable with -- Indian food. </p><p> Here are examples of the hundreds of exotic, yet easy, recipes:</p><ul> <li>Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas)</li> <li>Bengali shrimp and long squash (lau chingri); fried dumplings with yogurt and chutney (pahi pakodi chaat)</li> <li>Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry</li> <li>Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte)</li> <li>Refreshing desserts like baked bananas with coconut and jaggery.</li> </ul><p> In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine. </p> (20070926) | *$248.65 |
 | Winery Utilities
Brand: Springer
Reprint of Winery Utilities: Planning, Design and Operation. This is the first reference to integrate the basic planning, design and operational function of the many support systems that make a winery operate successfully. The author, an expert on wineries, gathers the essential elements of the major energy, water, wastewater, communication, solid waste, fuel, and fire protection groups and each other of their important subcategories, into one solid source. Comprehensive, easy-to-use chapters in this book provide winery principles with: The necessary tools on how to avoid regulatory agency problems when obtaining use permits and meeting building code requirements at the planning stage. Useful guidelines for designing utilities for eventual expansion to meet anticipated production measures or for checking options for system upgrading or improvement. Helpful comparisons of utility systems or subsystems that work against those that do not and why. Contemporary environmental constraints and methods for minimizing environmental disruption in the design of utilities. | *$141.85 |
 | The Mirabelle Cookbook
Brand: Ebury Press
Perhaps the most famous chef in Britain, Marco Pierre White presents in this book the recipes on which the Mirabelle's astounding success is based. The recipes range from simple starters through elegant fish and meat courses to irresistible puddings. He provides technical expertise and tips on basic ingredients, preparation and presentation. | *$528.92 |
 | Healthy Syrian and Lebanese Cooking
Brand: CharLyn Publishing House
<b>COREY WINS FIRST PLACE BY NAT'L. FED. OF PRESS WOMEN IN MOST COMPREHENSIVE CONTEST IN NATION FOR HER COOKBOOK DUBBED AS AN "INTERNATIONAL CLASSIC FOR HEALTHY FOODS."</b> | *$920.07 |
 | 12 Steps to Whole Foods Complete Course (The complete 12 Steps to Whole Foods with Audio & Videos)
Brand: OP Publishing
The course includes well over 550 recipes and everything you need to know, to enjoy a lifestyle eating the world's most nutritious foods--easily, inexpensively, and deliciously. It's a life change anyone can make! In the full 12 Steps to Whole Foods course, you save $57 on the entire suite of information products on GreenSmoothieGirl.com:
*A manual with all 12 steps, and an education that you would have to read 20+ books to obtain. The course also has over 175 recipes, fully indexed (so you can easily look up recipes that use ingredients you have on hand). Each step has time- and money-saving tips. The introduction and appendices give lots of information about getting kids and spouses on board, learning what's true and false in nutrition, understanding kitchen tools and high-nutrition ingredients (and where to get them), and much more. ($79.95 value)
*A journal to keep track of the health benefits you notice through each step, making your whole-food adventure a scientific experiment ($10 value)
*Audio files corresponding to the topics covered in each step, for your listening pleasure on the ride to work, to discuss and reinforce what's in each step in the manual ($30 value)
*28 videos by Robyn to explain key concepts for each step and demonstrate recipes ($30 value)
*Four bonus recipe collections: Jump Start (Robyn's favorite everyday recipes), 101 Healthy Lunch ideas, 230 Green Smoothies, Healthy Holiday Recipes (375 additional recipes, $42 value)
* An autographed copy Robyn's book The Green Smoothies Diet ($14.95 value)
*A sample or two of Robyn's favorite nutrition product(s)
*Access to the 12 Steps blog to ask questions and get support from other 12 Steppers (priceless)
$207.00+ value for only $149.95 | *$179.95 |
 | Grand Livre De Cuisine: Alain Ducasses's Desserts and Pastries
Brand: Ducasse Books
In this magnificent volume, the second in the <I>Grand Livre de Cuisine</I> series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes. <BR><BR>The book’s 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and <I>oeufs à la neige</I> to audacious concoctions such as tropical fruit– stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors’ masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries. <BR><BR>Organized by main ingredient, the <I>Grand Livre</I>’s structure epitomizes Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient’s true nature—<I>not</I> mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations. | *$130.98 |
 | The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
Brand: Harvard Common Press
Can the incomparable taste and texture of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? | *$104.80 |
 | The Rise of the Southern Biscuit The Biscuit Dive Guide
Brand: byrdword producitons
The Rise of the Southern Biscuit, The Biscuit Dive Guide is the companion book the Documentary The Rise of the Southern Biscuit. The documentary features the history, whimsy ,and extreme popularity of the Southern Biscuit. The program is airing throughout the United States on Public Televsion and on The Documentary Channel. The Biscuit Dive Guide is a fun book that serves as both a travel guide and recipe book to the best homemade biscuit Cafes and Restaurants in the South. In the book, biscuit makers share their unique recipes and biscuit making tricks and advice. The book is authored by Maryann Byrd who also wrote, produced, and directed the documentary. | *$108.64 |
| | Greek Cooking for the Gods: Second Edition (101 Productions)
Brand: Cole Group
Features 22 complete menus with recipes that exemplify the essence and flair of Greek cuisine. | *$150.00 |
 | Harry's Bar Cookbook
Brand: Blake Publishing
Over a period of 50 years, Harry's Bar has become a Venetian landmark, and a favourite haunt of stars such as Orson Welles, Hemingway, Noel Coward and Richard Burton. This cookery book replicates the recipes that have made Harry's Bar what it is, along with colour photographs and anecdotes from the bar's owner, Arrigo Cipriani. The bar's risottos and pasta dishes are its speciality, but other simple country food such as polenta, squid and beans are transformed into elegant dishes; and this volume provides recipes for making the bar's cocktails too, including the celebrated Bellini. | *$214.77 |
| | The Professional Charcuterie Series: 2 Volume Set
Brand: Van Nostrand Reinhold | *$269.96 |
 | The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds
Brand: Wellness Central
"I've known Rip for more than 20 years. In that time, he's been a great motivator for so many people. This terrific book will inspire all who read it to change their lives and optimize their health." <STRONG>-Lance Armstrong, cancer survivor, seven-time Tour de France champion </STRONG><BR><BR><B>Lose weight, lower cholesterol, significantly reduce the risk of disease, and become physically fit--in just 4 weeks. </B><BR><BR>Professional athlete-turned-firefighter Rip Esselstyn is used to responding to emergencies. So, when he learned that some of his fellow Engine 2 firefighters in <st1:place w:st="on"><st1:City w:st="on">Austin</st1:City>, <st1:State w:st="on">TX</st1:State></st1:place>, were in dire physical condition-several had dangerously high cholesterol levels (the highest was 344!)-he sprang into action and created a life-saving plan for the firehouse. By following Rip's program, everyone lost weight (some more than 20 lbs.), lowered their cholesterol (Mr. 344's dropped to 196), and improved their overall health. Now, Rip outlines his proven plan in<EM> this book.</EM> With Rip as your expert coach and motivator, you'll transform your body and lifestyle in a month. His plant-powered eating plan is based on a diet of whole foods, including whole grains, fresh fruits, vegetables, legumes, nuts, and seeds. This invaluable guide features: **Dozens of easy, mouthwatering recipes-from pancakes to pizza, Tex-Mex favorites to knockout chocolate desserts-that will keep you looking forward to every bite **Pantry-stocking tips will take the panic out of inevitable cravings and on-the-fly meals **Guidelines on menu choices that will allow you to eat out, wherever and whenever you want **Rip's simple, firefighter-inspired exercise program that will boost your metabolism and melt your fat away.<BR><BR>Medically approved, easy-to-follow, and amazingly effective<I>,</I> this diet is designed for anyone who wants to make heroic strides in his or her health, weight, and well-being-all without heroic effort.<BR><BR>"Want to be as strong as a <ST1:STATE w:st="on"><ST1:PLACE w:st="on">Texas</ST1:PLACE></ST1:STATE> firefighter? Or as healthy as a professional triathlete? Then follow the wonderful advice of Rip Esselstyn, who is both. His book can save your life--whether you're a man or a woman. Highly recommended!" -<STRONG>Dean Ornish, M.D., Founder and President, Preventive Medicine Research Institute, Clinical Professor of Medicine, <ST1:PLACETYPE w:st="on">U</ST1:PLACETYPE> of <ST1:PLACENAME w:st="on">California</ST1:PLACENAME> <ST1:PLACE w:st="on"><ST1:CITY w:st="on">SF, </ST1:CITY></ST1:PLACE>author, <I>Dr. Dean Ornish's Program for Reversing Heart Disease</I> </STRONG> | *$14.87 |
 | Our Favorite Halloween Recipes (Our Favorite Recipes Collection)
Brand: Gooseberry Patch
Over 60 frightfully fun recipes & as many tips. Purse-friendly size make meal-planning on the go easy. Durable softcover, 128 pages. | *$999.96 |
 | Simply Asian
Brand: Penguin Global
In <i>Simply Asian</i>, Neil Perry shares his passion for the food, cultures and traditions of China and Southeast Asia. 'My idea of modern Asian food is not muddled, fusion food. Rather it is food respecting its traditions while looking to the future. In this book I have taken a modern, light approach to the cooking and food styles of Southeast Asia, creating recipes with an underlying freshness that really enlivens the palate. These are my all-time favourite dishes-ones that are easy to prepare, strong on flavour and big on impact. All things Asian have fascinated me for more than 30 years. My hope is that this book will help you to unlock the flavours of Asian food and to cook modern Asian food simply-and that you will come to love it as much as I do.' | *$349.70 |
 | Quality Assurance for the Food Industry: A Practical Approach
Brand: CRC Press
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and evaluate a Quality Assurance program.<BR><BR>Quality Assurance for the Food Industry: A Practical Approach provides in-depth coverage of all aspects of quality assurance. It identifies the basic concepts and principles behind Total Quality Management and presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. The author discusses the role of Quality Assurance in product manufacturing, emphasizing the need for interactions among an organization's Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the characteristics of a quality audit and the purpose of a proper audit, then focuses on specific examples including product manufacturing audits, food plant sanitation audits, and product quality audits. A comprehensive examination of HAACP and its applications concludes the coverage.<BR><BR>This practical, industry-oriented reference explains the fundamental role of Quality Assurance and provides the knowledge required for establishing a Total Quality Management system in your own company. The concepts and procedures discussed are the key components for attaining and maintaining the highest standards of quality in the food industry. | *$138.47 |
 | Teppanyaki Barbecue: Japanese Cooking on a Hotplate
Brand: New Holland Publishing Australia Pty Ltd
"Teppanyaki Barbecue" is the first English language book devoted to Teppanyaki, a traditional Japanese method of cooking on a hotplate.The modern style of Teppanyaki evolved in post World War II Kyoto when people in the bombed out areas collected scrap metal from the debris and used it to cook their food on, over open fires.This style of cooking easily translates to the modern western barbecue and Hideo Dekura presents a range of exciting recipes to tempt anyone's palate. | *$29.95 |
| | Madeira
Brand: Mitchell Beazley
For centuries Madeira was the wine of connoisseurs on both sides of the Atlantic. Lately it has fallen out of favour, but there is now a resurgence in its popularity. This book provides an account of the wine, its many varieties and its history. | *$145.77 |
 | The Bartender's Guide (Classic Cocktail Books series)
Brand: New Day Publishing
<DIV>From pre–Civil War bartenders to the night clubs of the 1940s, these bar books document the trends and mores of their respective eras. Beginning with the first known recipe book compiled for those seeking to serve sophisticated beverages, through the birth of many of the 21st century's drink standards and the tales of those who consumed them, these drink guides provide an insider's glimpse into the excess and splendor of the pre- and post-Prohibition eras. <br>Written in the years immediately preceding the Civil War by the 19th century's most famous practitioner of the craft, this guide is reported to be the first recipe book for bartenders. Often referred to as "The 1862 Book," it is also known as the first book to include recipes for the "cocktail." In addition to containing 236 recipes for beverages such as brandy, champagne, and gin cocktails; egg nogs; mulls; and punches, this recipe book provides step-by-step instructions for "manufacturing" cordials, liquors, and fancy syrups, including hints on distillation, filtration, and clarification.<br></div> | *$149.99 |
 | Chocolate Matter - Matiere Chocolat (English)
Chocolate Matter, the stunning book by Stephane Leroux. At first glance, it's almost unimaginable that a wave, rose, granite, bamboo cane or mahogany plank could be made of chocolate. Each masterpiece reflects the technical expertise of Stephane Leroux in bringing matter to life in such striking fashion."Everything inspires me", explains Stephane Leroux, who draws on architecture, painting, sculpture... in his work. But it is nature - the sea, the birds, the plants and the flowers that stirs his imagination the most. This edition contains two books with one containing stunning photographs along with the main book of reciepes and techniques.
What he produces in chocolate not only verges on perfection, but also offers that added spirit found in leading visual artists: a unique ability to capture light and spread its effects throughout an entire work. Stephane Leroux, recognised pastry chef is one of those who believe in the need to pass on the baton so that new generations can strive even further and continue this quest for perfection.
With this in mind, take time to cast your eyes over the work within the work, the second book of the box set Chocolate Matters. In the 416 pages of these Design Techniques for Chocolate, Stephane Leroux presents about 50 style exercises using a step-by-step approach, from the creation of a stem in cocoa butter to the production of a concrete brick!
More than 1200 photographs with accompanying text offer a wealth of detail on the progress of each piece, from the raw material, chocolate, to its transformation into a work of art, at the same time bringing all his creations within reach of everyone. | *$699.00 |
 | Alternative Protein Sources in Aquaculture Diets
Brand: Haworth Food & Agricultural Products Pre
A unique resource that describes the ingredients included in an aquaculture diet, species profiles, processing methods, impacts to environment and industry, and more! <p>Aquaculture is and will remain a major food producing sector in the future. To become more efficient and successful in the aquaculture industry, operations need to provide good nutrition. <strong>Alternative Protein Sources in Aquaculture Diets</strong> is a unique source describing the ingredients included in fish and crustacean diets, their nutrient compositions, species profiles, suitability for species, processing methods, and impacts of alternative ingredients on the environment and to the aquaculture industry. World-renowned nutritionists and feed technologists explore practical ways for the aquaculture industry to expand and remain competitive, and discuss ways to develop less expensive alternative sources or protein. </p> <p>Diet costs take up a huge chunk of operating expenditures, with fish meal being one of the most expensive ingredients in the aquaculture diet. <strong>Alternative Protein Sources in Aquaculture Diets</strong> provides detailed knowledge on the use of alternative plant and animal protein sources, offering opportunities to either partially or completely replace fish meal. This comprehensive, up-to-date text discusses the most widely used ingredients as well as various previously under-utilized ingredients which could be of significant potential in the future. The book is extensively referenced and includes numerous helpful tables to clearly present data. </p> <p>Topics discussed in <strong>Alternative Protein Sources in Aquaculture Diets</strong> (for finfish and crustacean species) include:</p> <p>farmed fish diet requirements <br> reduction of waste through diet formulation <br> poultry by-product meal <br> meat packing by-products <br> soybean protein foodstuffs <br> cottonseed meal <br> lupins <br> unconventional plant protein supplements <br> and much, much more!<br> <br> <strong>Alternative Protein Sources in Aquaculture Diets</strong> is an essential resource for aquaculturists, nutritionists, feed formulators, feed mill operators, extension specialists, fish farmers and producers, ingredient suppliers, and policymakers.</p> | *$120.16 |
 | Greek Cookery: From the Hellenic Heart
Brand: New Holland Publishing Australia Pty Ltd
<DIV>A unique and beautifully photographed book with delicious recipes for eating at home with family or entertaining with friends. The author shares family, food and culture from the Greek tavern where food, family and friends unite.</div> | *$267.98 |
 | Winemaking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: CRC Press
<P>With contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology.Expert answers to questions that often arise during winemaking can be found in this convenient reference. Arranged in practical question and answer format, it<EM> </EM>provides quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals. Here's a sample of the questions answered in this book:</P> <UL> <LI>What is the best way to cold settle my white juices? </LI> <LI>How do I sample for Brettanomyces? </LI> <LI>What's the best procedure to clean or store a used barrel? </LI> <LI>How do I care for the winery pump? </LI> <LI>My wine is too astringent - what do I do? </LI> <LI>When can I skip filtering my wine? </LI> <LI>When will it re-ferment and push the corks?</LI> <LI>How do I best store and ship my bottled wine? </LI></UL> <P>Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours. <BR><BR></P> | *$182.89 |
 | Food Plant Engineering Systems
Brand: CRC Press
Pumps. Boilers. Power transmission. Water treatment. Waste disposal. Efficient lighting. Maintain them, and you'll experience optimal performance. Ignore them, and the system will collapse. While many texts adequately describe the processing lines used in food manufacturing, none address the importance of the ancillary equipment that allows the plant to operate. Food Plant Engineering Systems fills this gap by focusing on these crucial but frequently forgotten parts of the system.<BR><BR>With clear, easy-to-understand language, this book details the bits and pieces that keep systems running and explains how they fit within the bigger picture:<BR><BR><li>Properties of fluids<BR></li><li>Pumps and piping<BR></li><li>Electrical systems including motors, starters, electrical heating and lights<BR></li><li>Steam generation and heating systems<BR></li><li>Cooling and refrigeration systems<BR></li><li>Water and waste and material handling systems<BR></li><li>Food plant design, including site, foundations, floors, walls roofs, drains, and insulation<BR></li><li>Safety and EPA regulations <BR><BR>Getting all the units to work together as a well-orchestrated system is what manufacturing design and management are all about. This book provides the first truly comprehensive look at food plant operation. Food Plant Engineering Systems ensures that all elements of the system are properly balanced to efficiently accomplish the job.</li> | *$111.98 |
 | Baked Products: Science, Technology and Practice
Brand: Wiley-Blackwell
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. | *$144.00 |
 | Guide to Good Food
Brand: Goodheart-Willcox
<DIV>Guide to Good Food gives information about food and nutrition that can be used every day. This practical text focuses on the latest advice on diet and physical activity to help students make healthful food and fitness choices. Tips on using space, time, and energy help students manage resources while working in the kitchen. Information on basic cooking methods provides the background needed to prepare a wide range of foods. Guidelines for choosing appliances, setting up a food budget, and buying and storing foods help students make consumer decisions.<br><BR> Throughout the text, health, business etiquette, safety, consumer, and environmental tips appear. Question-and-answer sidelights address common food myths and concerns. Descriptions of food industry careers appear at the beginning of each chapter. Case studies illustrating the need for and use of skills in the workplace end every chapter. Â <BR><BR> Guide to Good Food also includes several chapters on foods from around the world. These features are intended to show that food is more than just something to eat. Food is at the heart of scientific research. It provides a source of income for millions of people. It is also a part of peoples cultural identity.</div> | *$62.88 |
 | Moorish: Flavours from Mecca to Marrakech
Brand: Hardie Grant Books
<DIV><P style="MARGIN: 0in 0in 0pt" class=MsoNormal><B>Use chermoula as readily as pesto, be as comfortable with tagines as with casseroles, and allow spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary with the help of this tantalizing book</B></P><P style="MARGIN: 0in 0in 0pt" class=MsoNormal> </P><P style="MARGIN: 0in 0in 0pt" class=MsoNormal>Greg and Lucy Malouf have compiled this collection of mouthwatering recipes inspired by the exciting flavors of North Africa, Spain, the Eastern Mediterranean, and the Middle East—regions united by a common thread that winds its way back to Arabia. <I>Moorish</I> begins with recipes for spice blends, dressings, relishes, pickles, and preserves that best define the cuisine. With these basics in your pantry and refrigerator, you’ll be able to transform the most mundane ingredients into deliciously different Moorish snacks and soups; meat, vegetable, and poultry dishes; and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. Transform humble chicken schnitzel with savory cumin butter, or try Atlantic salmon grilled with fennel, lime, and sumac. For dessert, make a delectable mango tart flavored with orange-blossom water or liven up weekend breakfast with hot lemon fritters and cinnamon sugar. Beautifully illustrated and written in Lucy’s engaging style, <I>Moorish</I> is, above all, a passionate celebration of flavor that will inspire and delight the adventurous home cook.</P></DIV> | *$77.96 |
 | On Baking: A Textbook of Baking and Pastry Fundamentals Value Package (includes Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals) (2nd Edition)
Brand: Prentice Hall | *$140.30 |
 | The Beer Journal
Brand: Lulu.com
A companion for all beer lovers. So why keep a journal of your experiences with beer? Because it can be a lot of fun. You can track changes in your tastes or powers of perception, changes in different beers, and share your thoughts with other beer enthusiasts. You can challenge yourself to try as many different types of beers as possible and keep track of how you are doing. In the other sections of this book you can also keep track of your visits to beer festivals, brewery tours, create your own beer cellar, and develop and track your own beer and food pairings. | *$174.99 |
 | Escoffier: The King of Chefs
Brand: Hambledon Continuum
<div>Auguste Escoffier (1846-1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. His partnership with the hotelier Cesar Ritz established a tradition of superb cooking as an essential part of the luxury hotel, at the same time making dining in public respectable for women. Escoffier also revolutionised the way food was presented, popularising his repertoire in a series of hugely successful cookery books<br><br>Kenneth James traces Escoffier's career, from its humble origins on the French Riviera to Paris, London and New York. He shows what made the cuisine at the Savoy and the Carlton so outstanding, as well as drawing a personal culinary portrait of a chef of genius. <em>Escoffier: The King of Chefs</em> also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views and includes the story of the first peach melba and the defnitive guide to preparing lobster. <br><br>This bok is a must-buy in the age of celebrity chefs such as Emeril Lagasse, Rocco DiSpirito, Jamie Olivier, Gordon Ramsey and Egon Ronay. </div> | *$188.16 |
 | The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens
Brand: Hippocrene Books
From hearty, wholesome recipes for family dinners, to more sophisticated and exotic dishes for entertaining with flair, this book is the perfect source for dining the Celtic way! In this collection of 170 recipes of the best of Scottish and Irish pub fare and home cooking. In addition to the recipes each chapter begins with entertaining stories, legends and lore about Celtic peoples, their traditions and customs, and the history of their foods. | *$24.95 |
 | The Great Mussel and Clam Cookbook (Great Seafood Series)
Brand: Whitecap Books
<p> Exercise your creative impulses with this superb collection of mussel and clam recipes. As you delve into these pages, you will be pleasantly surprised by the sensational dishes. The versatility of mussels and clams will amaze you, forever dispelling the myth that cooking seafood should be confined to restaurant chefs. Page after page feature step-by-step instructions to guide your hand and feed your imagination. If you are hosting a dinner party or want to jazz up an everyday lunch, find out how cooking with mussels and clams can be an absolute treat. </p> | *$16.95 |
 | Concepts in Wine Chemistry
Brand: Wine Appreciation Guild
First published in 1997, Concepts in Wine Chemistry was the first text and reference book in decades to set out the basic science behind the chemistry of wine. Now, this new edition is fully revised and undated to meet the field's most recent developments and explain the chemistry backbone to the broader science of winemaking. The chapters are logically organised from the must and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulphur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines. | *$89.95 |
 | Your Brick Oven
Brand: Grub Street
Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous for the fact that it only opens on one night of the week, on a Friday night but is famous most of all for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned throughout Australia and their toppings drip with fine regional ingredients which are combined on classic, thin, wood-oven cooked bases. Huge trestle tables in the outdoor shed comfortably house large groups, while the cosy cottage caters to smaller parties. It's the kind of place where friends and family gather to eat within site of the visible kitchen; where the garden is equipped with warming braziers and outdoor fire pits for chatting and munching around. The first part of the book is a step-by-step guide that takes you through the stages of building an oven, from choosing the site to firing up for your first bake. Part 2 explains how to cook in the oven with invaluable tips for brick oven cooks and includes recipes for sour dough bread, pizza, dukkah, traditional English roasts and some of Russell's famous desserts. Not every household can accommodate a brick oven in their garden but its something many keen home cooks aspire to. Buy this book and dream or buy this book and build one. | *$1,295.04 |
 | Outcomes Management: Applications to Clinical Practice, 1e
Brand: Mosby
OUTCOMES MANAGEMENT:APPLICATIONS TO CLINICAL PRACTICE provides a realistic approach to development, implementation and refinement of a clinical outcomes program. This book builds the reader's understanding of outcomes measurement and management in an easy-to-understand manner by providing rich examples that include position descriptions, instructional materials, quality tools, formulas, research design diagrams, and standardized practice tools. Methods for outcomes management are presented across both the lifespan and the continuum of care in all health care settings. | *$46.95 |
 | Normal Values in Pregnancy
Brand: Bailliere Tindall
The 2nd Edition of NORMAL VALUES IN PREGNANCY is an invaluable resource to all professionals who care for pregnant women. In one handy reference, this pocket-sized guide contains normal maternal and fetal values from a variety of sources. Data is cited in both SI and imperial units, and is represented in graph form where possible.<br><br>Spanish version also available, ISBN: 84-8174-573-1 | *$51.95 |
 | Unit Operations in Food Engineering (Food Preservation Technology)
Brand: CRC Press
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory. | *$176.34 |
 | Colour in Food: Improving Quality
Brand: CRC Press
Colour is one of the most significant cues used by consumers to determine the quality of a food. While colour is usually assumed to be a property of the food itself, it is actually the individual's response to the visual signals generated by light on the product. An authoritative reference can best explain the ways that food colour and quality are assessed and how they can be improved to benefit consumers and the food industry.<BR><BR>Colour in Food: Improving Quality reviews how colour is perceived and measured, discusses food colour chemistry and stability, and presents ways that colour can be better controlled in food. With an emphasis on colour perception and measurement, Part 1 introduces the concept of the total appearance of food and examines the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part 2 covers colour control in food, focusing on the chemistry of food colorants, colour stability, genetic modification for colour enhancement, and developments in natural colourings.<BR><BR>Research into the colour of food, its chemistry, and the factors that affect it continues to attract enormous attention. This book is a valuable contribution to the field and a useful resource for food scientists and product developers, food marketers and distributors, and undergraduate and postgraduate students in food technology. | *$159.95 |
 | Grand Livre De Cuisine
Brand: Ducasse Books
Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An extensive appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on). Written in collaboration with five acclaimed French chefs and illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference - and inspiration - for years to come. | *$148.70 |
 | The Jane Austen Cookbook
Brand: Amer Bar Assn
Jane Austen wrote her novels in the midst of a large and sociable family. Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, and eating and drinking. Fortunately one of Jane's dearest friends, Martha Lloyd, lived with the family for many years and recorded in her "Household Book" over 100 recipes enjoyed by the Austens. This family fare, tested and modernized for today's cooks, is reproduced here, together with some of the more sophisticated dishes which Jane and her characters would have enjoyed at balls, picnics and supper parties. The introduction discusses Jane's own interest in food, as shown both in the novels and in her letters, and the importance of mealtimes and entertaining in the social life of her period (1775-1817), with the complete contents of Martha Lloyd's "Household Book" and the history of the manuscript, now in Jane Austen's House at Chawton, Hampshire. Delightful line drawings, prints and watercolours from contemporary sources illustrate the book. | *$149.99 |
 | Icelandic Food & Cookery
Brand: Hippocrene Books
The author includes favourites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as Grilled Rosemary-Flavoured Char, Braised Wild Goose with Fruit Stuffing and Bilberry Ice Cream. Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients. | *$399.95 |
 | Tim Love on the Lonesome Dove Trail
Brand: Dockery House Publishing
Tim Love has an uncanny knack of concocting a varied assortment of ethnic and cultural dishes, ingredients, and cooking styles, then taking them to a new level of urban western cuisine. His recipes represent some of the old West cooking traditions and Love ensures those traditions live on by recreating them as memorable and tantalizing dishes for a whole new generation. Expect to be surprised by Tim and his creative ways of blending new ideas with dishes from the 1800's. | *$135.00 |
 | The Art of Dutch Cooking
Brand: Hippocrene Books
This volume of 200 recipes offers a complete cross-section of Dutch home cooking. A whole chapter is devoted to the Dutch Christmas, with recipes for unique cookies and sweets that are a traditional part of the festivities. | *$12.95 |
 | The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care
Brand: Robert Rose
<p><b>The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function. </b> </p> <p>Every home chef needs a knife skills book. Cooks who know how to choose a knife, how to maintain it and how to use it properly work more safely, more quickly and more efficiently. Good knife skills also allow a cook to cut ingredients uniformly, allowing everything to cook at the same rate and creating the best presentation in the final dish. </p> <p>The authors' unique approach in this book stems from their experience in the culinary classroom, where they observed how people learn. Elliot and DeWan refined their teaching process based on this vast experience. </p> <p>Some of the features in the book are: </p> <ul><li> More than 1,200 color step-by-step photos that clearly instruct and provide information on each technique <br/> </li><li>Instructions on proper knife sharpening techniques <br/> </li><li>Arrows and other graphic devices that direct the reader to the exact photo on the page and the precise skill illustrated <br/> </li><li>A concealed wiro binding that lies flat, keeping a cook's fingers on the knife, where they safely belong <br/> </li><li>Concise, detailed and easy-to-understand instructions on how to hold a knife, the basic cuts and the proper techniques for cutting poultry, fish and specific vegetables and fruits, and creative garnishes <br/> </li><li>Coverage of Japanese-style knives and cutting techniques </li><li>Concise history of knives and knife-making</ul> <p><b><i>The Complete Book of Knife Skills</i></b> was created in collaboration with Zwilling J.A. Henckels, one of the world's leading manufacturers of high-quality knives. This indispensable reference will allow home cooks to teach themselves knife skills based on professional instructors' years of experience.</p> (20101017) | *$26.22 |
 | The Taste of Wine: The Art and Science of Wine Appreciation, 2nd Edition
Brand: Wiley
Emile Peynaud's Le Gout du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers.<br><br>The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles--forming an approach which is definitive, comprehensive, and free of esoteric jargon.<br><br>With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book.<br><br>As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come.<br><br>This English translation of Emile Peynaud's Le Gout du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the complete guide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting--a blend as distinctive and enduring as wine itself.<br><br>Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . . | *$359.41 |
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