 | The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea
FROM THE AUTHOR: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
Fourteen years later, I still haven't found that book. I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I've been looking for. This book is my attempt to give it to them. | *$45.00 |
 | Professional Baking
Brand: Wiley
Gisslen's 6th edition of <b><i>Professional Baking</i></b> continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, <b><i>Professional Baking</i></b> provides both the understanding and performance abilities needed to progress and develop in a successful baking career. | *$85.47 |
 | Laduree: The Sweet Recipes
Brand: Hachette Livre (Acc)
<span><ul style="margin-top:0;margin-bottom:0;"> <li value="1"><span>A must-have with scrumptious recipes from the world-famous Ladurée tea shop </span></li></ul> <ul style="margin-top:0;margin-bottom:0;"> <li value="2"><span>Ladurée reveals the secrets of their magical macaroons for the first time ever </span></li></ul> <ul style="margin-top:0;margin-bottom:0;"> <li value="3"><span>Features padded cover, gold edges, and a beautiful gift box </span></li></ul> <ul style="margin-top:0;margin-bottom:0;"> <li value="4"><span>100 recipes of pastry chef of the prestigious Ladurée known and recognized by gourmets around the world</span><span> </span></li></ul> <p><span>The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16, rue Royale. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by other Parisian addresses and international tea-rooms in London, Dublin, Geneva, Monaco, Tokyo, Milan and soon New York. </span></p><p><span>In this book Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macaroons in all their variety, this icon of French “art de vivre” is brought to life in a pallet of pastries the colour of powder pink, light green, bright purple, and lemon yellow</span><span>. </span></p><p><spa n> </span></p><p><span> </span></p></s pan> | *$145.00 |
 | On Cooking: A Textbook of Culinary Fundamentals "To Go" (5th Edition)
Brand: Prentice Hall | *$82.00 |
 | The Fine Art of Mixing Drinks
Brand: Mud Puddle Books, Inc.
New introductions by Audrey Saunders and Robert Hess | *$39.95 |
 | The Pioneer Woman Cooks: Food from My Frontier (Enhanced)
Brand: HarperCollins ebooks
<p>The enhanced e-book edition of <i>The Pioneer Woman Cooks: Food from My Frontier</i> gives you unparalleled access to Ree and her kitchen. In it you'll find videos of Ree showing you how to cook her recipes and letting you peek inside her kitchen cabinets, recipes not found in the book, Ree's cooking playlist and top 10 movie picks, and exclusive behind-the-scenes photos. </p><p>I'm Pioneer Woman.</p><p>And I love to cook.</p><p>Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself.</p><p><i>The Pioneer Woman Cooks: Food from My Frontier</i> is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.</p><p>In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)</p><p>I hope you enjoy, devour, and love this book.</p><p>I sure did love making it for you.</p><p>The enhanced e-book edition of <i>The Pioneer Woman Cooks: Food from My Frontier</i> gives you unparalleled access to Ree and her kitchen. In it you'll find videos of Ree showing you how to cook her recipes and letting you peek inside her kitchen cabinets, recipes not found in the book, Ree's cooking playlist and top 10 movie picks, and exclusive behind-the-scenes photos. </p><p>I'm Pioneer Woman.</p><p>And I love to cook.</p><p>Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself.</p><p><i>The Pioneer Woman Cooks: Food from My Frontier</i> is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.</p><p>In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)</p><p>I hope you enjoy, devour, and love this book.</p><p>I sure did love making it for you.</p> | *$16.99 |
 | Naturally Skinny: 100 Organic Recipes Under 350 Calories!
Brand: CreateSpace
Many recipes might be under 350 calories, but are they also completely organic and absolutely delicious? The recipes are clearly laid out with an ingredient list, step-by-step instructions, the number of servings, the calories per serving, the total fat per serving and a clever description that will entice you to prepare it. This comprehensive collection of 100 appetizing organic recipes will keep you and your family satisfied and healthy for a lifetime to come. <br>  <br> Naturally Skinny 100 Organic Recipes includes some of the most mouthwatering organic recipes in existence from flavorsome breakfasts, succulent lunches, delightful snacks, savory sides and luscious dinners to yummy desserts that everyone including the kids will love. This impressive collection includes some great original recipes, as well as the classics, at under 350 calories such as Banana Bran Muffins, Open Faced Italian Tuna Melt, Sweet Cheddar Apples, Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes and Chocolate Nut Squares. Need we say anymore?<br>  <br> <b>Breakfast</b><br> Spinach and Goat Cheese Frittata<br> Shredded Potato Pie<br> Banana Bran Muffins<br> Whole Grain Pancakes<br> No Cook Oatmeal<br> Asian Inspired Scrambled Eggs<br> Mixed Berry Smoothie With Flax<br> Blue Apple Smoothie<br> Spinach Omelet<br> Caramelized Oatmeal<br> Brown Rice Veggie Hash<br> Cinnamon Scented Quinoa<br> Spinach and Egg Skillet Breakfast<br> Strawberry Cheese Omelet<br> Tropical Orange Smoothie<br> Strawberry Spinach Smoothie<br>  <br> <b>Lunch</b><br> Mediterranean Wraps<br> Fresh Mint and Watermelon Salad<br> Crunchy Broccoli Salad<br> Avocado and Asparagus Wraps<br> Double Apple Spinach Salad<br> Silky Tomato Soup<br> Lettuce Wrap Tacos<br> Veggie Pizza with a Kick<br> <span>Panzanella Salad</span><br> <span>Sicilian Arugula Salad</span><br> Open Faced Italian Tuna Melt<br> White Bean Chicken Salad<br> Healthy Egg Salad Sandwiches<br> Chicken Salad with Apricots and Almonds<br> Easy Pumpkin Soup<br> Whole Wheat Chicken and Black Bean Burritos<br>  <br> <b>Snacks</b><br> Garlic Hummus<br> Balsamic Strawberries<br> Crunchy Walnut Olive Pesto<br> Creamy Dill and Spinach Dip<br> Black and Yellow Salsa<br> Baked Kale Chips<br> Sweet Cheddar Apples<br> Berry Yogurt Parfaits<br> Homemade Tortilla Chips<br> Homemade Trail Mix<br> Pears with Blue Cheese and Walnuts<br> Crunchy Creamsicle in a Bowl<br> Strawberries and Cream on Toast<br> <b> </b><br> <b>Sides</b><br> Roasted and Caramelized Root Vegetables<br> Grilled Italian Vegetables<br> Roasted Balsamic Brussels Sprouts with Pecans<br> Spinach and Arugula Salad<br> Stuffed Cucumbers<br> Fennel Spiced Potato Wedges<br> Brown Rice with a Kick<br> Crispy Green Beans and Leeks<br> High Roasted Beets and Oranges<br> Sautéed Crunchy Greens<br> Broccoli Cauliflower Slaw<br> Rosemary Roasted Acorn Squash<br> Sautéed Greens and Red Peppers<br> Roasted Potatoes, Green Beans and Cherry Tomatoes<br> <span>Italian Bulgur Pilaf</span><br> Cherry Brown Rice Pilaf<br> Peachy Tomato Salad<br> Grilled Corn on the Cob with Chili Lime Butter<br> Sweet Potato and Leek Casserole<br> Skillet Lemon and Garlic Scented Broccoli<br> Apple Fennel Coleslaw<br> Cucumber, Tomato and Red Onion Salad<br> Open Faced Grilled Caesar Salad Sandwiches<br> Raw Zucchini Salad<br> <b> </b><br> <b>Dinner</b><br> Crunchy Pea and Barley Salad<br> Quinoa, Broccoli and Baby Potatoes<br> Couscous with Apples and Curry<br> Lentil Soup with Spinach<br> Velvety Carrot Soup<br> Hawaiian Sweet and Sour Roasted Veggies<br> Raw Corn Chowder<br> Chicken Tortilla Soup<br> Roasted Garlic and Potato Leek Soup<br> Broccoli and Shrimp Quinoa<br> Ratatouille with Goat Cheese and Couscous<br> Whole Wheat Caprese Pasta<br> Sautéed Lemon Flounder with Garlicky Spinach<br> Crunchy Noodle Stir Fry with Spring Vegetables<br> Garlicky Whole Wheat Spaghetti<br> Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes<br> Braised Kale and Citrus Whitefish<br> Italian Breaded Shrimp with Couscous<br> Asian Skillet Quinoa with Tofu<br>  <br> <b>Desserts</b><br> Fresh Figs with Organic Chocolate Sauce<br> Pumpkin Pie Shake<br> Maple Baked Apples with Pecans<br> Chocolate Nut Squares<br> Chocolate Chip Orange Ricotta<br> <span>Banana Cream Pie Parfaits</span><br> Skillet Berry Crumble<br> Chocolate Coconut Banana Slices<br> Cocoa Banana Smoothie<br> Cucumber Lime Popsicles<br> Grilled Peaches and Cream<br> Key Lime Pie Smoothie | *$13.20 |
 | Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
Brand: Clarkson Potter
Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.<br><br>Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs. <br><br>Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.<br><br>Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike. | *$179.77 |
 | ServSafe Course Book Fifth Edition, Updated with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">As food safety content becomes increasingly complex, it presents more academic challenges, <B>ServSafe®Course Book Fifth Edition, Updated with 2009 FDA Food Code, 5/e</B> textbook was designed with students’ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <U>2009 <I>FDA Food Code</I>,</U> new science-based and industry best practices and prepares students for the <B>ServSafe® Food Protection Manager Certification Exam</B>. <B>ServSafe</B><SUP>®</SUP><B> </B>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </P> <P style="MARGIN: 0px"> </P><B> <P style="MARGIN: 0px">This is the standalone book if you want the Book with Exam Vouchers order the ISBN below:</B> </P> <P style="MARGIN: 0px">0135107318  9780135107317  ServSafe CourseBook with Online Exam Voucher 5th Edition, Updated with 2009 FDA Food Code, 5/e</P> | *$61.00 |
 | Larousse Gastronomique
Brand: Clarkson Potter
Since its first publication in 1938, <b>Larousse Gastronomique </b>has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.<br><br>The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.<br><br><b>Larousse Gastronomique</b><i> </i>is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. | *$235.00 |
 | Espresso Coffee, Second Edition: The Science of Quality
Brand: Academic Press
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful <b>Espresso Coffee</b> will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. <br><br>Chapters Include:<br>* Quality of espresso coffee <br>* The plant<br>* The raw bean<br>* Roasting<br>* Grinding<br>* Packaging <br>* Percolation<br>* The cup<br>* Physiology | *$70.23 |
 | Greysheet Recipes Cookbook: Greysheet Recipes Collection from Members of Greysheet Recipes
Brand: Partnerships for Community
Readers will find complete information about the 12-Step Recovery Group, Greysheeters Anonymous, based on the principles of Alcoholic's Anonymous Inc., and the "Greysheet" Food Plan and Method, a food plan originally offered for suggestion by Overeater's Anonymous Inc. in the 1960's, a very low carb, high protein food plan, no breads, flour products, only products that list sugar at least fifth on the label, and quantities suggested in weighed and measured amounts. 347 pages. The Cookbook Recipes in the Greysheet Recipes Collection have been contributed by members of GreysheetRecipes. GreysheetRecipes is an online forum. The discussion group is for members to post and discuss recipes that meet the requirements of the food on the Greysheet Food Plan. There are 12 Step support groups, based on the principles of Alcoholics Anonymous Inc., that support the use of the Greysheet Food Plan. You can find links to these groups in the Greysheet Recipes Collection and more about some of the specialty foods like soynut butter, soy products, digital scales for weighing and measuring food amounts, and literature on recovery from compulsive overeating. The Greysheet Recipes Collection is not an official publication or official literature of GreySheeters Anonymous Inc. or GreySheeters Anonymous World Service Inc., Overeater's Anonymous or any other organization. While the book does not contain a copy of the "Greysheet" Food Plan, you can obtain a copy of the Greysheet by contacting a member of one of the Greysheet support groups through one of the links offered in the book. | *$16.95 |
 | Tamasin's Kitchen Bible
Brand: Weidenfeld & N.
Most cooks long for an all-encompassing cookbook that will show how to make everything from a basic biscuit to a poached salmon, advise on different cuts of meat and types of potatoes, and explain how to rescue a split sauce along the way. This is that book. Tamasin's clear, concise and no fuss instructions lead the novice cook through those first, experimental recipes, giving confidence to progress to more sophisticated dishes. The student or cook on a budget will find a repertoire of economical recipes, and the experienced cook will find inspiration in the comprehensive classics and new favourites chapters. There is an entire chapter on Christmas with a timetable for Christmas day plus 35 recipes that will inspire you between Christmas and New Year. | *$394.80 |
 | Large Quantity Recipes, Fourth Edition
Brand: Wiley
The fourth edition of "Large Quantity Recipes" extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you're a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quanity kitchen...an accountant calculating menu costs...or a student preparing for foodservice systems management, "Large Quantity Recipes" will serve as the cornerstone of your entire operation. | *$70.96 |
 | Professional Cake Decorating
Brand: Wiley
<b>Everything you need to create stunning cake decorations</b><p>Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. <i>Professional Cake Decorating</i> is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.<p><i>Professional Cake Decorating</i> is:<ul><li>a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers<li>a powerful tool for making dramatic improvements in the overall look and design of cakes<li>a valuable training handbook and resource for bakers and decorators<li>a comprehensive reference of successful professional skill sets</ul><p>Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.<p>Complete with more than three dozen tried-and-tested recipes, <i>Professional Cake Decorating</i> is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers. | *$58.36 |
 | The Most Beautiful Wine Cellars in the World
Brand: EXHIBITIONS INT'L
The most beautiful wine cellars in the world provides a unique perspective on the most beautiful, impressive and atmospheric cellars through which many a wine enthusiast would gladly be allowed to wander. An intercontinental journey through both ancient, hidden-away 'treasure troves' as well as latter-day wine cellars held by wine producing domaines, wine merchants, hotels, restaurants and private individuals. <br><br>The entries were coordinated by wine connoisseur Jurgen Lijcops, who has worked as sommelier and chef-sommelier in a variety of leading restaurants. <br><br>Thanks to the hundreds of full-page photographs and splendid details, you are able to take a fantasy tour passing alongside musty bottles centuries old, wrought iron gates in subterranean tunnels and grottos, wine racks stretching for kilometres, cellars not open to the public, wine archives, ageing cellars, glass wine cellars and contemporary cellars fitted with the very latest in gadgets. | *$84.86 |
 | The Low Oxalate Cookbook: Book 2
Brand: Vulvar Pain Foundation | *$99.00 |
 | Making the Most of HACCP: Learning from Others' Experience (Woodhead Publishing in Food Science and Technology)
Brand: CRC Press
The Hazard Analysis and Critical Control Point (HACCP) System has now become generally accepted as the key safety management system for the food industry worldwide. While there are numerous publications on its principles and methods of implementation, there is relatively little on the experience of those who have actually implemented HACCP systems. Edited by two of the leading authorities on the subject, and with an international team of contributors, Making the Most of HACCP describes that experience and what it can teach about developing and implementing HACCP systems effectively.<BR><BR>The book begins with a look at small- and medium-sized enterprises, many of which have yet to implement HACCP systems. It then focuses on larger manufacturers, with chapters from companies such as Cargill in the United States, Hindustan Lever in India, and Heinz and Kerry Ingredients in Europe. Those implementing HACCP systems describe the problems and pitfalls in getting started, and what they have done to further develop HACCP systems. Finally, regulators and inspectors describe HACCP implementation from their perspective. Contributors describe what they look for when inspecting HACCP systems, the common problems they encounter, and techniques to make the implementation process more successful.<BR><BR>Making the Most of HACCP draws on a wide range of practical experience, from large to small companies, manufacturers, and regulators in developed and developing countries, those with established HACCP systems and those still new to them. After reading the testimonials in this book, you will have a better understanding of what it takes to implement a successful HACCP system, and ultimately improve food safety. | *$275.70 |
 | The Art of Peruvian Cuisine
Brand: Fundación Custer | *$75.00 |
 | Hospitality Manager's Guide to Wines, Beers, and Spirits (2nd Edition)
Brand: Prentice Hall
This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits–from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition includes a new forward by Ken Rubin, a logical reorganization of early chapters, and material devoted to the management and marketing of beverage operations. | *$65.00 |
 | Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)
Brand: Academic Press
<b>Whisky: Technology, Production and Marketing</b> explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail. <br><br>* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner<br>* Includes a chapter on marketing and selling whisky<br>* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd. | *$136.81 |
 | Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
<div><div>Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. <I>Brewing: science and practice</I> provides a comprehensive and authoritative guide to both of these aspects of the subject. <BR><BR>After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavor. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.</div></DIV> | *$396.65 |
 | Gordon Ramsay's Great British Pub Food
Brand: Harpercollins
In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking. Pubs were once a place where you could always guarantee good, simple, cheap food and a great Sunday roast, but when the steak houses and fast food chains arrived the good home cooking from the pub kitchens was replaced with tasteless, defrosted meals. Then came the gastropubs, which weren't much better, serving mediocre food at restaurant prices. That's why when Gordon Ramsay and Mark Sargeant set up the Gordon Ramsay pubs in London they wanted to produce the sort of simple but delicious British classics that warm the cockles of your heart and to serve them at affordable pub prices. Dishes like rich, hearty Chicken and Smoked Bacon Pie, mouth-watering Gloucestershire Sausages with Grainy Mustard Mash and Red Onion Marmalade and indulgent Treacle Tart - classics that have stood the test of time. Now Gordon has gathered his favourite British recipes into one sumptuous collection so you can invite your friends round, serve some good, English ale and cook the best in traditional pub food classics in your own home. | *$144.00 |
| ServSafe CourseBook with Online Exam Voucher 5th Edition, Updated with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<div comments="" id="comBlkWOC"><b>Comments for <i>Web Online Copy</i>[Viewable in GHEPM only]Post a Comment</b> </div> <div usercontent=""> <p style="margin: 0px;">As food safety content becomes increasingly complex, it presents more academic challenges. <b>ServSafe® Essentials </b><b>Update with 2009 FDA Food Code, 5th edition </b>textbook was designed with students’ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <u>2009 <i>FDA Food Code</i>,</u> new science-based and industry best practices and prepares students for the <b>ServSafe® Food Protection Manager Certification Exam</b>. <b>ServSafe</b><sup>®</sup><b> </b>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </p> <p style="margin: 0px;">Textbooks Online Training  Videos/DVDs Instructor Materials Online Exams  Paper Employee Guides <br></p></div> | *$78.47 |
 | 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> | *$251.14 |
 | After the Hunt - Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery
Brand: Chef John Folse and Company
After the Hunt explores man's hunting history from cave man through American colonization. Travel through time as ancient man learns to create tools, nets and traps for hunting then, cultivates a gluttonous taste for wild game delicacies and grand game banquets that continue for days. From China to Egypt from Greece to Rome, the hunt was a revered sport that prepared men for war. Visit game parks of the noblemen and review the hunting privileges that were reserved for the aristocracy alone. Through Medieval Europe to the Renaissance the hunt was immortalized in paintings, tapestries, china, furniture, symphonies and song. With every page the reader comes to understand that man's love affair with hunting is not just about the kill, but about the pursuit of an ancient, innate treasure. Conquer the wilds of North America with early colonists and travel down the Mississippi River to the "Land of Louis" for a glimpse into Louisiana's magnificent hunting camps. After the Hunt is a compilation of countless historical images, dazzling color and tantalizing food photography that pays proper homage to Louisiana as Sportsman's Paradise and to the hunter of yesterday, today and tomorrow. More than 500 unique game and game fish recipes are included in this 870-page tome. Whether you're cooking wild boar or woodcock, squirrel or squab, teal or tuna, you'll find a unique recipe in this book. Tallyho! | *$62.87 |
 | PH10: Antologia Pierre Herme / Pierre Herme Anthology (Spanish Edition)
Brand: Montagud Editores | *$270.00 |
 | 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? | *$104.61 |
 | ServSafe Essentials 5th Edition, Updated with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px" align=left text-align="left">As food safety content becomes increasingly complex, it presents more academic challenges. <B>ServSafe® Essentials </B><B>Update with 2009 FDA Food Code, 5th edition </B>textbook was designed with students’ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <U>2009 <I>FDA Food Code</I>,</U> new science-based and industry best practices and prepares students for the <B>ServSafe® Food Protection Manager Certification Exam</B>. <B>ServSafe</B><SUP>®</SUP><B> </B>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </P> <P style="MARGIN: 0px" align=center text-align="center">Textbooks Online Training  Videos/DVDs Instructor Materials Online Exams  Paper Employee Guides </P> | *$48.44 |
 | Wine Science, Third Edition: Principles and Applications (Food Science and Technology)
Brand: Academic Press
For people involved in wine tastings, commercial judging, quality assessment of wineries, wine societies, wine appreciation courses, or training of tasters (wineries, wine merchants, university courses). Also serious wine connoisseurs who want to maximize their perception and appreciation of wine. | *$61.13 |
 | Quay: Food Inspired By Nature
Brand: Murdoch Books
<DIV>From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quay’s stunning design and photography perfectly echoes Peter’s nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peter’s recipes, including the famous snow egg and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a showstopping dish, or simply enjoy the visual and culinary journey.</DIV> | *$39.02 |
 | 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 |
 | The Fundamental Techniques of Classic Pastry Arts
Brand: Stewart, Tabori & Chang
<DIV><DIV><DIV>An indispensable addition to any serious home baker’s library, <I>The Fundamental Techniques of Classic Pastry Arts </I>covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master <I>pâtissier</I> Jacques Torres for New York’s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. </DIV><DIV>Each chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, <I><I>The Fundamental Techniques of Classic Pastry Arts </I></I>is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own.<BR></DIV></DIV></DIV> | *$41.42 |
| | Madhur Jaffrey's World of the East Vegetarian Cooking
Brand: Knopf
From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients. | *$592.94 |
 | Bones: Recipes, History, and Lore
Brand: William Morrow Cookbooks
<p>Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In <i>Bones</i>, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.</p> <p>Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.</p> <p>Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.</p> <p>In addition to the recipes, <i>Bones</i> includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.</p> | *$39.99 |
 | Please to the Table: The Russian Cookbook
Brand: Workman Pub Co
From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics. <br><br>Anya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Covering eleven time zones and hundreds of recipes, <i>Please to the Table</i> brings to light the astounding culinary diversity of this corner of the world-and the similarities between the cuisines, too. <br><br>Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the "little bites" that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads, beverages, and desserts such as Russian Cranberry Mousse and an Almond and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki, sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and the Better Homes & Gardens Family Book Service. 58,000 copies in print. <br><br>Priy.tnova Apetita-good appetite! | *$708.90 |
 | The Pie and Pastry Bible
Brand: Scribner
<B><I>The Pie and Pastry Bible</I> is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.</B> <P> <UL TYPE=DISC> <LI><B>More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries</B> <LI>Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles <LI>All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge <LI>A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts <LI>Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep <LI>How to make a tender <I>and</I> flaky pie crust in under three minutes <LI>How to make the best brownie ever into a crustless tart with puddles of ganache <LI>Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche <LI>Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more <LI>Detailed information on ingredients and equipment, previously available only to professionals <LI>The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart <LI>Pointers for Success follow the recipes, guaranteeing perfect results every time </UL><B><I>The Pie and Pastry Bible</I> is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.</B> <P> <UL TYPE=DISC> <LI><B>More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries</B> <LI>Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles <LI>All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge <LI>A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts <LI>Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep <LI>How to make a tender <I>and</I> flaky pie crust in under three minutes <LI>How to make the best brownie ever into a crustless tart with puddles of ganache <LI>Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche <LI>Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more <LI>Detailed information on ingredients and equipment, previously available only to professionals <LI>The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart <LI>Pointers for Success follow the recipes, guaranteeing perfect results every time </UL> | *$50.00 |
 | Little and Falace's Dental Management of the Medically Compromised Patient, 7e (Little, Dental Management of the Medically Compromised Patient)
Brand: Mosby
Ensure your patients' health and safety! Practical guidance helps you determine the severity and stability of common medical disorders in the dental office, so you'll always know how to proceed to provide the best possible care and avoid complications. Concise, clinically focused coverage details the basic disease process for each condition, along with the incidence and prevalence, pathophysiology, signs and symptoms, laboratory findings, currently accepted medical therapies, and recommendations for specific dental management.<ul><li>Reference lists provide places where the reader can go to obtain more detailed information on the topics discussed in the chapter.</li><li>Dental Management Summary Table synthesizes important factors for consideration in the dental management of medically compromised patients.</li><li>Center for Disease Control and Prevention Guidelines for Infection Control in Dental Health Care Settings appendix provides certified standards for infection control.</li><li>Therapeutic Management of Common Oral Lesions appendix provides quick reference for lesions commonly encountered in dental practice.</li><li>Drug Interactions of Significance to Dentistry appendix alerts practitioners to potential drug interactions.</li></ul><ul><li>For the first time, the table of contents will be divided into parts by the category of medical condition, making it faster and easier for the dental professional to search by condition.</li><li>Bacterial Endocarditis Prophylaxis, Chapter 2, incorporates the latest American Heart Association guidelines to help prevent endocarditis.</li><li>Smoking and Tobacco Use Cessation, Chapter 8, discusses the systemic and oral effects of smoking and includes suggestions for encouraging smoker cessation.</li><li>Tuberculosis, Chapter 9, clearly defines related oral complications and adverse drug effects of the disease and identifies methods for management in dental patients.</li><li>Sleep-Related Breathing Disorders, Chapter 10, details obstructive sleep apnea and treatment options including oral appliances and surgical procedures.</li><li>Rheumatologic and Connective Tissue Disorders, Chapter 21, discusses treatment options for patients with rheumatoid arthritis, Osteoarthritis, Systemic Lupus Erythematosus, Lyme Disease, and Sjögren's Syndrome.</li><li>Chapters 23 and 24 highlight the oral complications of both red and white blood cell disorders.</li><li>Behavioral and Psychiatric Disorders, Chapters 28 and 29, provide guidelines for managing conditions like depression, eating disorders, anxiety, and schizophrenia, and indicate proper drugs for treatment.</li><li>Alternative Drugs Appendix provides treatment options from the growing areas of alternative and complementary medicine.</li></ul> | *$58.23 |
 | Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads
Brand: St. Martin's Griffin
<DIV>At age eleven, Kathleen King began selling her oversized chocolate chip cookies at her family's farm in eastern Long Island. As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes.<br><br>The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere.<br></div> | *$175.00 |
 | Molecular Wine Microbiology
Brand: Academic Press
Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a molecular level how a starter culture can impact the volatile phenols, biogenic amines and ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the production aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene mechanisms in the production of wine, from a microbiological point of view. <br />Updates to the content will be made to ensure it is the most current information available, including coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine. This science has developed during the last years, and yeasts strains for increased released of mannoproteins have been constructed in the lab. Also, the first recombinant yeast strains (having GRAS status) have been commercialized for wine-making and the English edition will include these strains.<br /> <br />Molecular Wine Microbiology features rigorous scientific content written in a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and also for ensuring microbial wine safety.<br /><br /><br />* Reduce identification time from days and weeks to minutes and hours<br />* Replaces the older science methods of slide staining, etc. with more accurate and current techniques of DNA analysis (PCR), protein extraction, and the in depth study of biochemical pathways.<br />* Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety<br />Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a molecular level how a starter culture can impact the volatile phenols, biogenic amines and ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the production aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene mechanisms in the production of wine, from a microbiological point of view. <br>Updates to the content will be made to ensure it is the most current information available, including coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine. This science has developed during the last years, and yeasts strains for increased released of mannoproteins have been constructed in the lab. Also, the first recombinant yeast strains (having GRAS status) have been commercialized for wine-making and the English edition will include these strains.<br> <br>Molecular Wine Microbiology features rigorous scientific content written in a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and also for ensuring microbial wine safety.<br><br><br>* Reduce identification time from days and weeks to minutes and hours<br>* Replaces the older science methods of slide staining, etc. with more accurate and current techniques of DNA analysis (PCR), protein extraction, and the in depth study of biochemical pathways.<br>* Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety<br> | *$139.95 |
 | Fine Chocolates Great Experience 3: Extending Shelf Life
Brand: Lannoo Publishers (Acc)
A new edition of the best-selling 'Fine Chocolates'. | *$66.27 |
 | Lucky Peach: Issue 1
Brand: McSweeney's Insatiables
<DIV><I>Lucky Peach</I> is a new journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, <I>Momofuku</I> cookbook cowriter Peter Meehan, and Zero Point Zero Productions—producers of the Travel Channel’s Emmy Award–winning <I>Anthony Bourdain: No Reservations</I>.<BR><BR>The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them.<BR><BR>Each issue will focus on a theme (Issue One’s theme is “Ramen”), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.<BR><BR>The aim of <I>Lucky Peach</I> is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.</DIV> | *$187.50 |
 | Traditional Chinese Medicine Cupping Therapy, 2e
Brand: Churchill Livingstone
This new edition explores and describes techniques of cupping in the context of TCM theory. It provides a clear and detailed set of practical guidelines to applying this technique for various common conditions, and looks closely at issues of safety, expectation and theoretical principles of action. This new edition includes new scientific research on cupping therapy and the effect on the immune system as well as new material on muscular pain, stress management and cupping therapy and sports medicine. A DVD complements the text with video clips showing the eleven methods of cupping therapy.<ul><li>DVD containing 12 video clips showing the use of cupping in practice.</li><li>Unique scienfitic research on cupping therapy and the effect on the immune system.</li>LI>16 page colour plate section containing 63 halftones.</li><li>New page layout including new features.</li><li>Thoroughly revised and updated throughout with more details allocated to individual treatment and methods.</li>LI>New material on muscular pain, stress management and cupping therapy and sports medicine.</li></ul> | *$52.89 |
 | Foundations and Adult Health Nursing, 6e
Brand: Mosby
<p>Part of the popular LPN Threads series, this comprehensive text includes in-depth discussions of fundamental concepts and skills, plus medical-surgical content to help you provide safe and effective care in the fast-paced healthcare environment. Easy-to-read content, an enhanced focus on preparing for the NCLEX® Examination, and a wealth of tips and study tools make Foundations and Adult Health Nursing, 6th Edition, your must-have text!</p><ul> <li>All-in-one reference includes fundamentals, skills, maternity, pediatric, geriatric, mental health, community, anatomy and physiology, and medical-surgical content - everything you need in one convenient text.</li> <p> <li>Companion CD includes animations and audio clips depicting physiologic processes, physical assessment video clips, an English/Spanish glossary with definitions and audio pronunciations, an anatomy coloring book, and a fluid and electrolytes tutorial. </li> <p> <li>The consistent, logical framework of the nursing process connects specific disorders to patient care.</li> <p> <li>The Introduction to Anatomy and Physiology chapter and an overview of A&P at the beginning of all body systems chapters provide a clear, basic understanding of A&P that LPN/LVNs need to know. </li> <p> <li>A mathematics review chapter provides a complete review of basic arithmetic skills and practice in drug dosage calculation to ensure safe medication administration.</li> <p> <li>Safety Alert boxes help you implement The Joint Commission's safety guidelines in all settings, with considerations for special populations.</li> <p> <li>Nursing Diagnosis boxes, screened and highlighted in the text, include nursing diagnoses for specific disorders paired with the appropriate nursing interventions. </li> <p> <li>Over 100 skills in a step-by-step format with full-color illustrations present clearly defined nursing actions and rationales for skills and techniques you'll use in practice.</li> <p> <li>Medication tables are meticulously detailed and provide quick access to action, dosage, precautions, and nursing considerations for commonly used drugs. </li> <p> <li>Nursing Care Plans, presented in a case-study format, emphasize patient goals and outcomes and end with Critical Thinking Questions to develop your clinical decision-making skills. </li> <p> <li>Coordinated Care boxes emphasize parameters for prioritizing tasks, as well as assigning tasks to and supervising unlicensed assistive personnel.</li> <p> <li>An emphasis on communication features real-life examples of nurse-patient dialogue and illustrates practical guidelines for effective communication.</li> <p> <li>Patient Teaching boxes and Family Teaching boxes include post-hospital discharge guidelines and disease prevention instructions with a strong focus on three-way communication among the nurse, patient, and family members. </li> <p> <li>Life Span Considerations for Older Adults boxes provide age-specific information for the care of the aging population, which is often the primary focus of the LPN/LVN nurse. </li> <p> <li>Home Care Considerations boxes discuss the issues facing patients and caregivers in the home health care setting.</li> <p> <li>Health Promotion Considerations boxes provide key information on staying healthy and preventing disease, with tips on wellness from Healthy People 2010.</li> <p> <li>Cultural Considerations boxes discuss how to address the health needs of a culturally diverse patient population when planning care.</li> <p> <li>Complementary and Alternative Therapy boxes includes disorder-specific therapies, precautions, and possible side effects of non-traditional treatments.</li> </ul><ul> <li>Enhanced focus on the NCLEX Examination offers end-of-chapter Get Ready for the NCLEX Examination! sections with key points for self-guided study and remediation and an extensive set of review questions for thorough self-assessment. Additional review questions on Evolve provide instant feedback with correct answer and rationale for even more test-taking practice.</li> <p> <li>Evidence-Based Practice boxes summarize the latest research findings and highlight how they apply to LPN/LVN practice. </li> <p> <li>Updated, vibrant full-color design highlights key information and enhances your understanding of important concepts.</li> </ul> | *$61.22 |
 | Jacques Pepin's Complete Techniques
Brand: Black Dog & Leventhal Publishers
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.<br><br> From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library. | *$42.71 |
 | Shiatsu Theory and Practice, 3e
Brand: Churchill Livingstone
This fully revised and refocussed new edition builds upon its reputation as the core textbook for serious students of shiatsu. Written by a well-known and highly respected author and practitioner within the field, Shiatsu Theory and Practice is a complete introduction to the theory and practice of Zen shiatsu, drawing in detail on the theoretical foundation of both Traditional Chinese Medicine and five element theory. Beresford-Cooke explains the strands of theory in a way which makes their integration into practice clear and rational and step-by-step descriptions of treatment routines and techniques and the inclusion of case histories showing application of theory to practice fully equip the student to practice with confidence.<br><br>The text is supported by full colour photographs and illustrations and a DVD containing videoclips of techniques, routines in the four positions and how to treat individual points and meridians. Detailed descriptions and illustrations of meridians, point locations and functions are included, and these are shown alongside salient underlying anatomy. It will also have an Evolve site containing exercises and activities, web links, content updates, appendices for each chapter - extra resources and information related to the chapter content. Instructor lesson plans with learning objectives, key terms and chapter focus for each chapter; homework; testbank of questions. | *$62.69 |
 | 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." | *$175.55 |
 | La Varenne Pratique
Brand: Clarkson Potter
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.<br><br>Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.<br><br>La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.<br><br>The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.<br><br>There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook. | *$249.95 |
 | About Wine
Brand: Delmar Cengage Learning
ABOUT WINE, 2E is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives readers background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers. | *$70.59 |
 | Hyphenated Techniques in Grape and Wine Chemistry
Brand: Wiley
This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products. It explains the different applications and techniques used in the laboratory, such as liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the methods developed using instrumentation with high performance and reliability. Additionally, the book covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction. | *$129.88 |
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