 | Melons for the Passionate Grower
Brand: Artisan
This year's heirloom tomato is a melon!<P> Acclaimed gardener Amy Goldman, known to viewers of Martha Stewart and PBS, is a dedicated seed saver working to preserve fast-disappearing varieties of heirloom melons. Her book, <I>Melons for the Passionate Grower,</I> is a celebration of the speckled, bumpy, oh-so-sweet world of the melon—from Minnesota Midget and Georgia Rattlesnake to Ali Baba and Sweet Siberian. <P> Here she profiles more than one hundred varieties, each showcased in a full-color photographic still life recalling eighteenth- and nineteenth-century botanical paintings and engravings. Goldman also offers expert advice on cultivating and selecting your own melons, as well as the rudiments of seed saving. | *$351.40 |
 | Mrs. Beeton's Book of Household Management
Brand: Benediction Classics
Mrs Beeton reigned supreme among the writers of domestic manuals in the Victorian era. Much more than just a cookery book, or even a guide to household management, her Book of Household Management is full of historic and literary anecdotes - she aimed to give her readers a thorough education. Today it is more than just a historical curiosity; as well as a great sourcebook for nineteenth century recipes, it also provides a fascinating insight into the lives of the people of its time and is a thoroughly entertaining read. This is a new edition (not a scan) of the 1861 text; it is unabridged and includes all the original illustrations in black and white. | *$55.80 |
 | Soils for Fine Wines
Brand: Oxford University Press, USA
In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. <br><br>An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines.<br><br><em>Soils for Fine Wines</em> will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry. | *$69.50 |
 | Food Cultures of the World Encyclopedia [4 volumes]
Brand: Greenwood
<p>From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume <i>Food Cultures of the World Encyclopedia</i> covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned.</p><p></p><p>Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.</p> | *$338.16 |
 | The Healthy Low Fat Indian Cookbook: The Ultimate Collection of Authentic Indian Dishes Adapted for Low-Fat Diets. 160 Easy-to-Follow Recipes with Step-by-Step Techniques and 850 Fabulous Photographs
Brand: Anness
This book dispels the myth that healthy eating has to be boring. Here are all your favourite traditional Indian dishes as well as many new ones - showing you just how, with a few simple changes, you can enjoy delicious, flavoursome food without guilt. | *$153.01 |
 | Food Fundamentals (9th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px"><B></B> This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. <B> </B> Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. <B> </B>Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.</P> | *$79.99 |
 | International Cuisine
Brand: Delmar Learning
International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar. | *$96.95 |
 | The Baby-Led Weaning Cookbook: 130 Easy, Nutritious Recipes That Will Help Your Baby Learn to Eat (and Love!) a Variety of Solid Foods - and That the Whole Family Will Enjoy
Brand: The Experiment
<p>In <i>Baby-Led Weaning,</i> public health nurse and mom Gill Rapley and journalist Tracey Murkett introduced a commonsense, easy, and enjoyable approach to feeding your child—skipping purees and allowing your baby to participate in family meals right from their first introduction to solid foods.</p><p>Now, <i>The Baby-Led Weaning Cookbook</i> offers comprehensive recipes and meal plans to follow so that the entire family can help your little one grow into a happy and confident eater!</p><p>Full of healthy and delicious meals that the whole family will enjoy, and with photos throughout, <i>The Baby-Led Weaning Cookbook</i> also includes:</p><ul><li>simple advice on which foods to start with</li><li>essential at-a-glance information on nutrition and food safety</li><li>ideas for quick snacks and lunches as well as desserts and family dinners</li><li>anecdotes and quotes from parents who follow baby-led weaning</li></ul><p><i>The Baby-Led Weaning Cookbook</i> will give parents the confidence to create exciting and enjoyable mealtimes that will encourage little ones to develop food skills at their own pace.</p> | *$2,622.22 |
 | Kokkari: Contemporary Greek Flavors
Brand: Chronicle Books
Traditional family recipes and the ancient Hellenic custom of welcoming the stranger as a friend known in Greece as philoxenia have inspired the uniquely welcoming ambience of Kokkari restaurant in San Francisco. A whole spring lamb spit-roasting over an open fire greets diners, and the menu offers familiar dishes like dolmades, avgolemono soup, and lamb moussaka along with more unusual Greek dishes such as deep fried smelt, watermelon and feta salad, and grilled octopus. Through its use of fresh seasonal ingredients, Kokkari brings a refined, cosmopolitan sensibility to a beloved Mediterranean culinary tradition. Its owners and chefs are proud to have ushered in a new era of appreciation for vibrant Greek flavors. Now they invite you to try some of their favorite dishes at home, and wish you a Greek bon appetit: kali orexi! | *$79.99 |
 | 30 Day Gourmet's BIG Book of Freezer Cooking
Brand: 30 Day Gourmet Press
Best of the freezer cookbooks! 30 Day Gourmet's comprehensive cooking system teaches busy cooks how to fill their freezers with nutritious and great tasting foods! Spend a few hours or spend a whole day. 150 great-tasting recipes include color photos and step-by-step instructions that will make stocking your freezer with delicious foods as simple as our 3 easy steps Step #1 - Choose & Plan Step #2 - Shop & Prep Step #3 -Assemble & Freeze *150 Delicious Recipes *Nutritional Analysis *Color Photos of all Recipes *Time-Saving Worksheets *Step-by-Step Instructions *Freezing Information *Online Support *100 s More Recipes Online | *$19.95 |
 | Grand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastries
Brand: Ducasse Books
In this magnificent volume, the second in the "Grand Livre de Cuisine" series, celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover the art of making desserts, pastries, candy and breads. Everything is here - mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; and, fruit tarts, profiteroles, and sweet crepes. The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs a la neige to audacious concoctions such as tropical fruit-stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavour, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and, the Austrian confections known as viennoiseries. Organized by main ingredient, the 'Grand Livre"s structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature, not mask it. The book features more than 650 colour photographs and cross-sectional drawings that clearly display the internal 'architecture' of some of the more complex creations. | *$89.73 |
 | Anthony Bourdain's Les Halles Cookbook
Brand: Bloomsbury Publishing
No one writes about food or cooking quite like Tony Bourdain. In his bestselling books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-paced tales of the kitchen. Now his brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook. With over a hundred recipes from Tony's restaurant, the legendary Brasserie Les Halles in New York, this is guaranteed to be as much a good read, as to help you cook up a storm in the kitchen. A must for every Tony Bourdain fan and for foodies everywhere, this is going to be a classic. | *$29.83 |
 | Japanese Cooking: A Simple Art
Brand: Kodansha USA
When it was first published, <em>Japanese Cooking: A Simple Art</em> changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. <br> <br> Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is <em>sushi</em> as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote <em>Japanese Cooking: A Simple Art</em>, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.<br> The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by <em>Gourmet</em> Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. | *$79.99 |
 | ENCICLOPEDIA DE LOS ALIMENTOS Y SU PODER CURATIVO "Alimentos saludables, alimentos nocivos" (3 volume)
Brand: Editorial Safeliz
Una enciclopedia actual y abarcante, en la que se exponen las ultimas investigaciones sobre la ciencia de los alimentos, la nutricion y la dietetica.
+Cerca de 700 alimentos descritos, procedentes de los 5 continentes y unas 300 recetas.
+Se estudian con detalle las ventajas e incovenientes de todos los tipos de alimentos.
+Se analiza en profundidad la composicion y el valor preventivo y curativo de los alimentos y de las recetas
+Los alimentos dotados de mayor poder curativo se agrupan segun el organo o parte del cuerpo al que mas benefician
+Cerca de 150 enfermedades estudiadas
con los alimentos cuyo consumo conviene
aumentar y reducir en cada caso.
+Numerosos cuadros en lo que se muestra como los alimentos afectan a nuestra salud y bienestar.
+Todo ello apoyado en las ultimas investigaciones llevadas a cabo en las principales universidades y centros de investigacion de Europa, de America y de otros continentes. | *$129.95 |
 | The Hot Sauce Bible
Brand: Crossing Pr
A must-have cookbook for every red-hot lover of spicy food, The Hot Sauce Bible is packed with detail on more than 1,700 sauces and brims with folklore, anecdotes, and more. | *$298.44 |
 | Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments: Volume 2, 2nd Edition
Brand: Wiley
<i>The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments</i> uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: <br /> <br /><ul><br /> <br /><li>Compounds in wine, such as organic acids, carbohydrates, and alcohol.<br /> <br /><li>Stabilization and treatments<br /> <br /><li>The chemical processes taking effect in bottled wine<br /> <br /></ul> <br /><p> <br />The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.<i>The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments</i> uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: <br> <br><ul><br> <br><li>Compounds in wine, such as organic acids, carbohydrates, and alcohol.<br> <br><li>Stabilization and treatments<br> <br><li>The chemical processes taking effect in bottled wine<br> <br></ul> <br><p> <br>The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student. | *$200.00 |
 | Vintage Cocktails
Brand: Assouline
Gin Fizz, Gimlet, French 75, Brandy Alexander, Pisco Sour, Singapore Sling, Sidecar, Dark and Stormy, Caipirinha, Margarita, Matador, Bloody Mary, White Russian, Vesper, Greyhound, Kamikaze, Missouri Mule, Pimms Cup, Fuzzy Navel, Kir Royale, Sazerac, Presbyterian, Man O War . . . Assouline's Vintage Cocktails explores the lost art of mixing the perfect drink with elegance and simplicity. With just a few ingredients and the right pour, this is the first and only book every host should stock in his or her bar. The vibrant and evocative photos of each drink were taken at the renowned Carlyle Hotel. | *$98.00 |
 | Metal Contamination of Food: Its Significance for Food Quality and Human Health
Brand: Wiley-Blackwell
Since publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and diets have been updated with information gathered from recent international literature. More than 80% of the text has been completely rewritten and, as the addition of a new subtitle suggests, greater account is taken than in earlier editions of the importance of the nutritional properties of many of the metals that we consume.<br /><p>In the compilation of this cutting-edge new edition, full account has been taken of the significant advances in the ready availability of multi-element analysis, improved sample preparation procedures and a growing interest in the content of chemical species in foods. Details of several metals, not considered in depth in previous editions but now widely used in the electronic and chemical industries, have also been included. <br /><p>The third edition of <i>Metal Contamination of Food</i> is an essential reference book for food industry personnel, including those working in food processing, formation and ingredients, packaging, quality control and food safety. Nutritionists, public analysts and chemists will also find much of great use within the covers of this book. Libraries and laboratories worldwide in all universities and research establishments where food science and technology, nutrition and chemistry are studied and taught shouldSince publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and diets have been updated with information gathered from recent international literature. More than 80% of the text has been completely rewritten and, as the addition of a new subtitle suggests, greater account is taken than in earlier editions of the importance of the nutritional properties of many of the metals that we consume.<br><p>In the compilation of this cutting-edge new edition, full account has been taken of the significant advances in the ready availability of multi-element analysis, improved sample preparation procedures and a growing interest in the content of chemical species in foods. Details of several metals, not considered in depth in previous editions but now widely used in the electronic and chemical industries, have also been included. <br><p>The third edition of <i>Metal Contamination of Food</i> is an essential reference book for food industry personnel, including those working in food processing, formation and ingredients, packaging, quality control and food safety. Nutritionists, public analysts and chemists will also find much of great use within the covers of this book. Libraries and laboratories worldwide in all universities and research establishments where food science and technology, nutrition and chemistry are studied and taught should | *$229.95 |
 | Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia
Brand: Ducasse Books
A true master class in haute cuisine by a true master<BR>Features 700 recipes with ingredients from anchovies to zucchini<BR>An extensive appendix offers a complete description, including the choosing and buying, of the 100 basic ingredients used in the recipes<BR><BR>World-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. <I>Grand Livre de Cuisine: Alain Ducasse’s Culinary Encyclopedia</I> brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alike.<BR><BR>Featuring 700 recipes culled from the best of French and Mediterranean cuisine, and more than 1,000 photographs and original drawings, <I>Grand Livre de Cuisine</I> is an invaluable tool for reviewing or perfecting one’s knowledge of culinary fundamentals. The recipes, organized alphabetically by main ingredient—from a thin-crusted anchovy tart to zucchini blossom fritters—are clear and concise, with a special emphasis on finish and presentation. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces.<BR><BR>As proprietor of four first-rate restaurants and founder of a professional-level cooking school, Ducasse is a natural teacher who can demystify the most complex of recipes. In writing Grand Livre de Cuisine, he has created an impressive guide to appreciating and practicing the art of French cooking. It is sure to teach and inspire cooks of every level. | *$69.96 |
 | Confectionery and Chocolate Engineering: Principles and Applications
Brand: Wiley-Blackwell
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.<p>The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.<p>The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses. | *$201.37 |
 | Creative Cookies: Delicious Decorating for Any Occasion
Brand: Sterling
<DIV><b>A feast for the eyes as well as the palate, this collection from media favorite Toba Garrett is available again.</b><br><br>"The mouth-watering photos are enough to send you running to the store for baking equipment and ingredients...[these are] gorgeous works of art. A wealth of photographs and illustrations ensures that even novices will have success with their cookie-making marathons."--<i>New York Daily News</i><br><br>"Marvelous book...Superb photography shows the excellence of Ms. Garrett's work...A must for the cookie aficionado."--<i>American Cake Decoration</i><br><br>Toba Garrett--master baker, critically lauded author, and recent guest on <i>Emeril Live</i>--has devised cookies so delectable and exquisitely decorated that home chefs will be searching for occasions to make more. The simple recipes range from gingerbread to shortbread, from sugar cookies to chocolate. But what really makes these extra special are Garrett's clever techniques for turning the cookies into works of art that delight the eye as much as they please the palate. There are ruffled bibs in soft pastel hues for a baby shower, a white chocolate rose with eight petals, and a 3D bride and groom for wedding and anniversary celebrations. Anyone can create these effects with confidence thanks to the author's clarity and creativity.<br>.<br></div> | *$999.99 |
 | Alcohol: A Social and Cultural History
Brand: Berg Publishers
<div>This book examines our relationship with alcohol and examines how drink has evolved in its functions and uses from the late Middle Ages to the present day in the West. This book discusses a range of issues, including domestic versus recreational use, the history of alcoholism, and the relationship between alcohol and violence, religion, sexuality, and medicine. It looks at how certain forms of alcohol speak about class, gender, and place. Drawing on examples from Europe, North America, and Australia, this book provides a comprehensive history of the role of alcohol over the past five centuries.<br></div> | *$79.86 |
 | Cath Kidston Recipe Organizer
Brand: Chronicle Books
Creating a custom recipe book has never been easier! This sturdy and stylish three-ring binder is neatly organized course-by-course, with space to write cherished recipes, and store magazine clippings and Internet printouts. Featuringample pockets for extra storage, as well as handy tear-out shopping lists, and a variety of helpful cooking charts, the <i>Cath Kidston Recipe Organizer</i> is an all-in-one source for kitchen inspiration. | *$114.26 |
 | At the Crillon and at Home: Recipes by Jean-Francois Piege
Brand: Flammarion
The Hotel Crillon is one of the most exceptional palace hotels in Paris, and its two-Michelin star restaurant Les Ambassadeurs is one of the best in France. Jean-François Piège is the dynamic young chef at the helm, serving up an elaborate cuisine—driven by products that are in season and at their best—that has forged his reputation worldwide. In this original book, Piège takes us behind closed doors to reveal the secrets of the Crillon’s kitchen, then invites us into his home where he shares his informal recipes that he dishes up to friends and family. This book contains over eighty recipes for both special occasions and simpler dishes for every day. This beautiful volume offers a wealth of ideas for both the amateur and seasoned chef. | *$99.95 |
| | Seed Potato Technology
Brand: Wageningen Academic Publishers
A manual of basic knowledge on how to produce, multiply and use propagation material in seed potato production and supply systems world wide. Healthy, vigorous seed tubers are essential in potato production. Producing them used to be expensive and difficult. Multiplication rates in the field are low, seed-borne diseases are numerous and seed tubers lose quality during storage between growing seasons. But novel methods have revolutionized the seed potato industry. This has resulted in a diversity of seed production systems adjusted to the local potential and needs. This text summarizes the knowledge and assesses the efficient use of modern technology in different stages of seed production. It describes what seed quality means, how (pre-)basic seed can be produced, how this can be multiplied, and how seed health is maintained. It also describes diverse examples of seed supply systems in different regions of the world. The book is aimed at agronomists, farm advisors, seed producers, breeders, and those involved in seed policies, seed programme development and seed trade. It is also designed for students in agronomy, horticulture and plant breeding. | *$107.00 |
 | American Diner Cookbook: More Than 450 Recipes and Nostalgia Galore
Brand: Cumberland House Publishing
With a surge in fascination with Americana and a nostalgia for simpler times, a once vanishing treasure is finding its way back into the popular culture and back onto the roadsides of the country. Their names once tempted customers with a little magic to go along with a meal—the Miss Albany, the Mayfair, Webbies, the Night Owl. Now their warmth and great food draw us toward a grand dining adventure. Indeed, the American roadside diner is a place like no other, with excellent service, reasonable prices, and conversation as plentiful as the coffee. <P>The story of the diner began more than 100 years ago when coffee and sandwiches were first served from the back of a horse-drawn lunch wagon in Providence, Rhode Island. Slowly these roadside treasures evolved into the stainless steel railroad cars that are now associated with diners. While their popularity declined in the 1960s as fast-food chains became popular, today they are gaining in favor as more people want the personal touch present in a homey environment. <P>The American Diner Cookbook contains more than 450 recipes for delicious foods that can be found on diner menus nationwide. Interviews with owners and others who have worked in diners and more than 100 black-and-white photographs appear throughout. | *$198.98 |
 | Wine Microbiology: Practical Applications and Procedures
Brand: Springer
<P>Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.</P> | *$79.02 |
 | Functional Foods: Biochemical and Processing Aspects, Volume 2: 002 (Functional Foods and Nutraceuticals)
Brand: CRC Press
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.<BR><BR><BR>Each chapter presents an in-depth review of a major functional food component, providing:<BR><BR>Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material<BR>Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties<BR>Separation technology - in the laboratory and commercial production<BR>Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production<BR>Shelf-life - including storage conditions and stability<BR>Identification techniques - including HPLC, GC, MS, and NMR<BR>Standards and regulations - FDA, EC, FAO/WHO, Health Canada<BR>Utilization - applications, current and potential marketsBuilding upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.<BR><BR><BR>Each chapter presents an in-depth review of a major functional food component, providing:<BR><BR>Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material<BR>Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties<BR>Separation technology - in the laboratory and commercial production<BR>Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production<BR>Shelf-life - including storage conditions and stability<BR>Identification techniques - including HPLC, GC, MS, and NMR<BR>Standards and regulations - FDA, EC, FAO/WHO, Health Canada<BR>Utilization - applications, current and potential markets | *$169.95 |
 | The Serbian Family Table
Brand: Seraphim Press/Pendragon Pub
A delightful fusion of Mediterranean and Slavic cuisine, this cookbook is a treasure trove of mouth-watering and heart-warming traditional and family recipes as passed down from generation to generation. Compiled from the parish of Holy Resurrection Serbian Orthodox Cathedral in Chicago. | *$21.95 |
 | Vegetarian Low-Carb Diet
Brand: Piatkus
Finally, the diet vegetarians have been waiting for; Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There's no doubt about it, a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer is yes. Top cookery writer Rose Elliot has devised an easy, meat-free answer to the Atkins diet. Scientifically formulated to make the metabolism stop burning carbs and start burning fat, not only will you lose weight but you'll find your carb cravings, mood swings and energy lows are a thing of the past. Packed with over 75 delicious, mouth-watering recipes, top tips for staying slim, carbohydrate counters and menu plans, this book is a one-stop shop for any vegetarian or vegan hoping to lose weight. | *$102.76 |
 | Extra Virginity: The Sublime and Scandalous World of Olive Oil
Brand: Dreamscape Media
<DIV><p>For millennia, fresh olive oil has been a necessity - for food, medicine, beauty, and religion. Today's researchers continue to confirm the remarkable, life-giving properties of true extra-virgin, and 'extra-virgin Italian' has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud - a story of globalization, deception, and crime from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. Extra Virginity is an inspiring account of the people who are defending the extraordinary oils that truly deserve the name 'extra-virgin.'</p></DIV> | *$28.20 |
 | The Tassajara Bread Book
Brand: Shambhala
<i>The Tassajara Bread Book</i> has been a favorite among renowned chefs and novice bakers alike for more than thirty years. With complete instructions on making yeasted breads and full of recipes for breads, pastries, muffins, and desserts, Edward Brown offers a unique view on making bread with care and enjoying the results. <br><br>In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new hardcover format, with an updated interior design and full-color photos of the breads. | *$34.95 |
 | Williams-Sonoma Tools & Techniques
Brand: Weldon Owen
An essential resource for any cook, this book offers a comprehensive evaluation of both classic and contemporary equipment for the home kitchen and also explains more than 300 important cooking techniques that will help you execute tricky culinary tasks. The book discusses basic and specialty tools for cooking and baking, cutlery, cookware, electric appliances and useful accessories. Along with a foreword by noted chef Thomas Keller, the book includes over 1,500 color photographs, 50 basic recipes plus variations, and a wealth of how-to tips. H A Williams-Sonoma exclusive. | *$999.99 |
 | Green for Life
Brand: Raw Family
Victoria s International Bestseller is now available as an Audio Book. This 3 CD set is read by Victoria and is over three hours in length and includes an informational booklet with charts and recipes. | *$14.95 |
 | The Technology of Wine Making
Brand: Avi Pub Co | *$57.95 |
 | Art of Nutritional Cooking, The (3rd Edition)
Brand: Prentice Hall
Completely updated in a new edition. this unique book combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods.Completely updated in a new edition. this unique book combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods. | *$81.93 |
 | Beverage Manager's Guide to Wines, Beers and Spirits, The (3rd Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px" soNormal><I>The Beverage Manager’s Guide to Wines, Beers and Spirits, Third Edition,</I> navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.</P> | *$82.28 |
 | Handbook of Dough Fermentations (Food Science and Technology)
Brand: CRC Press
"The Handbook of Dough Fermentations" describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products. | *$97.90 |
 | Chinese Cuisine: Taiwanese Style
Brand: Wei-Chuan Publishing
Bilingual: English and Chinese. | *$19.95 |
 | Wine Tasting Notebook
Brand: HomeAndWine.com Part Number: 1088
<i>De Long's WINE TASTING NOTEBOOK</i> is a simple, inexpensive yet elegant way to "hit the ground running" and learn about wine. It also makes a thoughtful gift for all wine lovers. <BR> A CONCISE LEARNING TOOL IN THREE PARTS: <BR>1. The <i>Wine Tasting Notebook</i> puts the repetitive parts of a note in convenient multiple choice for pros as well as acting as training wheels for beginners <BR>2. <i>Wine Tasting Terms</i> helps build your wine tasting vocabulary with 216 popular terms explained in brief. Includes practical details on identifying wine faults. <BR>3. <i>How to Take a Wine Tasting Note</i> walks you through the fundamentals of wine tasting. Wine is a complicated subject but the basic principles of wine tasting are not. <BR>* Elegant black cover with gold embossing slips easily into a coat pocket or purse. <BR>* Sewn binding lays flat for comfortable writing. <BR>* Water resistant wine tasting guide including WINE TASTING TERMS and HOW TO TAKE A WINE NOTE stores inside back cover. <BR><BR> <b>The Smart Way to Learn About Wine Tasting</b> | *$6.95 |
 | La Patisserie de Pierre Hermé (English and French Edition)
Brand: Montagud Editores
The Patisserie of Pierre Herme is one of the most comprehensive books and features author repertoire while working at Fauchon in Paris. Pierre Herme is one of the most prestigious pastry chefs on the planet. As head pastry chef of the famous Parisian establishment Fauchon and later with Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors. | *$188.83 |
 | Carbonated Soft Drinks: Formulation and Manufacture
Brand: Wiley-Blackwell
The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.<br /><br /><br /><br />This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers.The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.<br><br><br><br>This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers. | *$241.99 |
 | El Bulli 1994-1997
Brand: Ecco
<P>Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line. | *$208.99 |
 | The Complete Mushroom Book: Savory Recipes for Wild and Cultivated Varieties
Brand: Rizzoli Universe Promotional Books
There are not many people who can claim to have been collecting, cooking, and devising recipes for mushrooms for more than sixty years, but Antonio Carluccio is one of them. Carluccio’s interest in mushrooms—his mycological education—began at the age of seven when he went on mushroom hunts with his father and has culminated in his Neal Street Restaurant in London. Today, mushrooms are more popular then ever. Chefs everywhere use these delectable morsels to provide a powerful punch of flavor, without adding many calories or fat. The book begins with a complete field guide, in which forty species are identified with photos. To ensure safety, poisonous look-alike species are also meticulously documented. Then comes a veritable feast of more than 150 mushroom recipes—from classic Italian preparations to Asian-inspired creations and contemporary dishes. Mouthwatering photos accompany each recipe and evoke the earthy sensuality that only mushrooms can bring to the table. In <i>The Complete Mushroom Book</i>, Antonio Carluccio shares the excitement of the hunt and a lifetime of expertise in the kitchen with a new generation of enthusiasts eager to reap the pleasures of cooking with mushrooms. | *$2,999.00 |
 | Quick & Easy Tsukemono: Japanese Pickling Recipes
Brand: Japan Publications Trading
Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono. <br> <br>The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Traditional tsukemono such as takuan or umeboshi might seem difficult to prepare but <em>Quick & Easy Tsukemono</em> makes these and many more, easy with its simple step-by-step, full-color photo instructions. There are myriads of methods to make them, some as simple as just rubbing fruits and vegetables with salt just before serving, while other require several days to fully marinate.<br><br>Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, <em>Quick & Easy Tsukemono</em> is the perfect book for beginning cooks and seasoned foodies alike. | *$584.44 |
| | Wine Analysis & Production
Brand: Springer
This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors:<ul> <li>- examine analyses commonly performed in the United States, Europe and Australia: </li> <li>- discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: </li> <li>- present new procedures including 'quick' qualitative tests for the presence of various constituents: </li> <li>- explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced.</li> </ul> <br /> International in scope, <em>Wine Analysis and </em> <em>Production</em> is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource.This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors:<ul> <li>- examine analyses commonly performed in the United States, Europe and Australia: </li> <li>- discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: </li> <li>- present new procedures including 'quick' qualitative tests for the presence of various constituents: </li> <li>- explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced.</li> </ul> <br/> International in scope, <em>Wine Analysis and </em> <em>Production</em> is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource. | *$175.00 |
 | The Official Pocket Guide to Diabetic Exchanges
Brand: American Diabetes Association
Every day, every meal, millions and millions of people count on the world-famous <i>Exchange Lists for Meal Planning</i> to make sure they're choosing the right kinds of foods and portion sizes from the various food groups. <P>Now people with diabetes can take the <i>Exchange Lists</i> with them to the grocery store or to restaurants with the <i>Official Pocket Guide to Diabetic Exchanges</i>. Measuring just 3.5" x 6", this little powerhouse is jam-packed with the exact same information found in the standard exchange lists, yet it fits conveniently into a purse or coat pocket. | *$82.98 |
 | The Encyclopedia of Country Living: An Old Fashioned Recipe Book
Brand: Sasquatch Books
<DIV>Initially self-published 20 years ago, The Encyclopedia of Country Living has become the trusted guidebook to sustainable, self-sufficient living. Filled with memorable anecdotes, crucial advice, and a generous helping of good humor, this compendium provides detailed information about food production — growing, processing, cooking, and preserving — together with hundreds of illustrations and recipes. With updates of over 1,100 mail order sources, including websites and email addresses, this revised edition is the definitive classic text for living off the land. “Carla Emery is certifiably one of the craziest, warmest, ... funniest, wisest, most lovable, and idealistic zanies now walking the earth.  — Mother Earth News</div> | *$79.94 |
 | False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook
Brand: Plume
The classic book of Guatemalan and Mayan recipes collected by noted author Copeland Marks. This book, originally published in 1985 and long out of print, is now available from Takoma Books. <P>This new hardcover reprint contains the complete text and illustrations from the original edition in a fine copy with a sewn binding and laminated pictorial boards for durablility and long-life. | *$199.99 |
 | Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
Brand: Ducasse Books
World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge and love of ingredients he has refined over the past 25 years. Today, Ducassse feeds his passion for cooking though restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to all 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 appendix offers an encyclopaedia of ingredients in addition to basic recipes (sauces, stocks and so on). 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. | *$125.57 |
|
