 | Elegant Eating: Four Hundred Years of Dining in Style
Brand: Victoria & Albert Museum
Deftly blending the decorative arts and social history, this lavishly illustrated volume is the only book to survey the changing styles of fine dining and tableware from the 16th century to today. Introductory sections on dining ceremony and furnishings set the scene, after which the book follows the structure of a grand dinner, progressing from cocktails to dessert. <P>Focusing on the many decorative objects that stylish eating and drinking have inspired through the ages, the book is an important visual resource of luxurious period table settings, accurately re-created down to the last detail in the specially taken photographs. Fine individual pieces of glass, silver, and porcelain from the V&A's unparalleled collections offer a look at every manner of fine dining, from medieval banquets to fashionable 21st-century restaurants. | *$225.00 |
 | Dethroning the King: The Hostile Takeover of Anheuser-Busch, an American Icon
Brand: Tantor Media
<DIV>How did InBev, a Belgian company controlled by Brazilians, take over one of America's most beloved brands after barely a whimper of a fight? Timing, and some unexpected help from powerful members of the Busch dynasty, the very family that had run the company for more than a century.In Dethroning the King, Julie MacIntosh, an award-winning financial journalist who led coverage of the takeover for the Financial Times, details how the drama that unfolded at Anheuser-Busch in 2008 went largely unreported as the world tumbled into a global economic crisis second only to the Great Depression. Today, as the dust settles, questions are being asked about how the "King of Beers" was so easily captured by a foreign corporation, and whether the company's fall mirrors America's dwindling financial and political dominance. In Dethroning the King, MacIntosh:-Discusses how the takeover of Anheuser-Busch will be seen as a defining moment in U.S. business history-Reveals the critical missteps taken by the Busch family and the Anheuser-Busch board-Argues that Anheuser-Busch had a chance to save itself from InBev's clutches, but strong forces behind the scenes forced it to capitulateFrom the very heart of America's heartland to the European continent to Brazil, Dethroning the King is the ultimate corporate caper and a fascinating case study that's both wide-reaching and profound.</div> | *$27.60 |
 | Distilled Spirits: Production, Technology and Innovation, Volume 2
Brand: Nottingham University Press
<DIV><P style="MARGIN: auto 0in" class=maincontent>Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern agricultural practices change. The source material for this study originated in the second Worldwide Distilled Spirits Conference where hundreds of distillers from around the world gathered to share knowledge under the theme of production, technology, and innovation to meet the challenges of the future. Tackling environmental issues and the problems of grain supply, along with the threat of infiltrating counterfeit products, this sourcebook is an essential reference for distillers, brewers, research institutes, and anyone with an interest in spirits.</P></DIV> | *$82.56 |
 | Mma Ramotswe's Cookbook
Brand: Polygon Press
'This woman who was everything to him - mother, Africa, wisdom, understanding, good things to eat' - Mr Matekoni on 'Precious Ramotswe'. Pull up a chair and join Mma Ramotswe at the table as she celebrates the flavours of the bestselling series "The No 1 Ladies Detective Agency". Discover the favourite recipes of our 'traditionally built' heroine and her friends, accompanied by lavish photography - sumptuous stews for sharing, fabulous fruit cakes for eating under shady trees, with redbush tea of course, and the spices, traditions and culture of Botswana that make every meal together special. Welcome Precious, her friends and the sunshine of Botswana into your kitchen. It offers a traditionally-built feast for all the senses! It features a foreword by Alexander McCall Smith. It includes photography by Mats Ogren Wanger and Ulf Nermark. | *$98.79 |
 | Barolo to Valpolicella: Wines of Northern Italy (Faber Books on Wine)
Brand: Mitchell Beazley
The first volume on the wines of Italy which explores Northern Italian viniculture. Using the local and international grape varieties the author provides a guide through the wine-lands of Italy, covering areas including Valpolicella, Soave and Lambrusco. Includes black and white maps and illustrations of wine labels. | *$80.00 |
 | The Italian Slow Cooker
Brand: Houghton Mifflin Harcourt
<div><div><div>Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual âcrockpotâ fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.</DIV> <div>Â </DIV> <div>Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, âstir-crazyâ dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.</DIV></DIV></DIV> | *$16.36 |
 | Larousse gastronomique en espanol / Larousse Gastronomic in Spanish (Spanish Edition)
Brand: Grupo Anaya Comercial | *$132.99 |
 | Principles and Practices of Winemaking
Brand: Springer
This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. | *$152.00 |
 | Handbook of Brewing, Second Edition (Food Science and Technology)
Brand: CRC Press
It has been ten years since its first edition, making the <b>Handbook of Brewing, Second Edition</b> <i>the</i> must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. <p>In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewerâs art of manufacturing a quality beverage from barley-based raw materials. <p>Thorough and accessible, the <b>Handbook of Brewing, Second Edition </b>provides the essential information for those who are involved or interested in the brewing industry.It has been ten years since its first edition, making the <b>Handbook of Brewing, Second Edition</b> <i>the</i> must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. <p>In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewerâs art of manufacturing a quality beverage from barley-based raw materials. <p>Thorough and accessible, the <b>Handbook of Brewing, Second Edition </b>provides the essential information for those who are involved or interested in the brewing industry. | *$199.95 |
 | The Golden Temple Vegetarian Cookbook
Brand: Hawthorne Books
WRITTEN IN COLLABORATION WITH SHAKTI PARWHA KAUR KHALSA. | *$206.47 |
 | The World Atlas of Whisky. Dave Broom
Brand: Mitchell Beazley
In-depth descriptions of all the key Scottish distilleries can be found here, while Ireland, Japan, the USA, Canada and the rest of the world are given exhaustive coverage. "The World Atlas of Whisky" includes detailed maps, samples single malts from Aberfeldy to Tormore, great blends from Bushmills to Yoichi and the best of the bourbons and ryes from Barton to Wild Turkey and offers tasting notes on over 300 selected expressions. How does one unravel the complexities of whisky? How does one define the flavours and aromas that create the most deliciously teasing and satisfying of drinks? Six Flavour Camp charts group whiskys by style allowing the reader to identify new whiskys to try from around the world. So, experiment with a new taste or relax with an old favourite and prepare to immerse yourself in this stylish, beautiful collection. Whether you savour with experience or are looking for that perfect first taste, this is the ideal whisky bible. | *$29.99 |
 | Dimensions Of The Meal: Science, Culture, Business, Art
Brand: Springer
The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature.The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature. | *$159.00 |
 | Mix and Match Recipes: Creative Ideas for Busy Kitchens
Brand: Champion Press (WI)
Deborah Taylor-Hough is the queen of creative-cooking methods and her new cooking guide offers yet another way to revolutionize cooking. Forget running to the store to grab last-minute dinners, or calling the Pizza-Man while your child's stomach growls. Deborah will show you how to creatively "mix and match" your pantry contents to create great stating meals. Try your hand at the Mix-n-Match Soup, Use-it-Up Quiche, Mix-It-Up Muffins, and much more. In addition you'll find fun and easy ideas to keep kids busy in the kitchen, cooking tips and shortcuts, grocery saving hints and more!.<br> | *$9.95 |
 | Middle Eastern Cookbook
Brand: Interlink Pub Group Inc
A fabulous selection of recipes from Bahrain, Egypt, Iran, Iraq, Jordan, Kuwait, Lebanon, Saudi Arabia, Syria, the United Arab Emirates, and Yemen <P>Middle Eastern food draws on the exotic tastes of various styles of cooking and combines them in a blend of unusual yet simple tastes for mouthwatering dishes. It is easy to prepare, wonderful to look at and offers an amazing variety of healthy dishes, making it the ideal cooking style for the health-conscious. <P>In The Middle Eastern Cookbook, you will discover the rich, aromatic flavors of countries where food is an intrinsic part of the culture and the sharing of meals with family and guests is a feature of daily life. From Tabbouleh and Dolmas to Chicken Salona and Baklava, Middle Eastern cooking is a delicious collection of wonderful tastes, colors, and rich textures. <P>Renowned food authority Maria KhalifŽ has gathered together a collection of the best of Middle Eastern cooking. The recipes are easy to follow, use ingredients that are readily available and are accompanied by colorful and succulent photographs. <P>-Over 120 traditional Middle Eastern dishes to suit all tastes <P>-Detailed, easy-to-follow recipes with useful tips and variations <P>-Healthy, wholesome, and tasty food your friends and family will really love | *$721.32 |
 | Chocolate is Healthy!: Myths, Truths and Delicious Recipes
Brand: CreateSpace
Chocolate is Healthy! is a non-fiction book encompassing both the health and food genres teaching the audience about debunking myths and fallacies regarding chocolate and introducing them to the wonders of what chocolate can do for them. Each of the myths, fallacies and health benefits will be discussed in detail and each of these facts will be backed with up information from major studies. There will also be a final chapter on what chocolate is doing to the health of the environment and what some of the world's finest chocolatiers are doing to help. Also incorporated in Chocolate is Healthy! is a compilation of approximately thirty dark chocolate recipes and photos to salivate over and to work into their lifestyle. | *$85.00 |
 | 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: - examine analyses commonly performed in the United States, Europe and Australia: - 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: - present new procedures including 'quick' qualitative tests for the presence of various constituents: - 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. International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource. | *$171.55 |
 | 660 Curries
Brand: Workman Publishing Company
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And <i>660 Curries</i> is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.<br> <br> Presented by the IACP awardâwinning Cooking Teacher of the Year (2004), Raghavan Iyer, <i>660 Curries</i> is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavorsâthe interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizersâSpinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauceâand main coursesâChicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishesâPan-Fried Cheese with Cauliflower and Cilantro; bean dishesâLentil Stew with Cumin and Cayenne. And hundreds of vegetable dishesâSweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.<br> <br>curry, n.âany dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs. | *$587.64 |
 | Fast Food Nation: The Dark Side of the All-American Meal
Brand: Random House Audio
Read by Rick Adamson<br><br><b>FAST FOOD NATION</b> - the groundbreaking work of investigation and cultural history that has changed the way America thinks about the way it eats - and spent nearly four months on the <i>New York Times</i> bestseller list - now available on cassette!<br><br>Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelling the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.<br><br>Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths - from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization - a phenomenon launched by fast food. | *$19.99 |
 | Fast Food and Junk Food [2 volumes]: An Encyclopedia of What We Love to Eat
Brand: Greenwood
<p>In the last half century, junk food and fast food have come to play an extremely important role in American economic, historical, cultural, and social life. Today, they have a major influence on what Americans eatâand how healthy we are (or aren't). <i>Fast Food and Junk Food: An Encyclopedia of What We Love to Eat</i> tells the intriguing, fun, and incredible stories behind the successes of these commercial food products and documents the numerous health-related, environmental, cultural, and politico-economic issues associated with them.</p><p></p><p>With more than 700 alphabetically arranged entries, this two-volume encyclopedia contains enough listings to allow readers to research a wide range of fascinating topics. The author treats the massive amount of subject material within this reference title in a fair and balanced manner. A secondary focus of this encyclopedia is to chart the spread of some American fast food chains and commercially produced junk foods internationally.</p> | *$189.00 |
 | All About Coffee
Brand: Nabu Press
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. | *$31.46 |
 | The Professional Chef
Brand: Wiley
"A serious reference for serious cooks."<br> -Thomas Keller, Chef and owner, The French Laundry <p> Named one of the five favorite culinary books of this decade by <i>Food Arts</i> magazine, <i>The Professional Chef®</i> is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. <p> The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. <p> This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), <i>The Professional Chef®</i> is an unrivaled reference and source of inspiration for the serious cook. <p> The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals. | *$64.19 |
 | The Soybean
Brand: CABI
The soybean is a crop of global importance and is one of the most frequently cultivated crops worldwide. It is rich in oil and protein and is used for both human and animal consumption as well as for industrial purposes, such as biofuels. Soybean crops also play an important role in crop diversification and benefit other crops due to its addition of nitrogen to the soil during crop rotation. With contributions written by researchers from around the world, "The Soybean" provides a concise coverage of recent research on all aspects of this significant crop. Chapters discuss the history and importance of soybean production in agriculture followed by details of the plant's physiology and developments in breeding and genetics. The diverse cropping systems used in production are highlighted alongside crop management and protection strategies. Technology for processing and utilization, soybean's nutritional value and the outlook for global marketing and trade are also addressed. It is suitable for researchers and students in plant science, crop science, and horticulture. | *$164.00 |
 | Professional Cooking (includes College Text and NRAEF Workbook w/Exam)
Brand: Wiley
Cooking is the preparation of food for eating. Preparing food professionally is a skill that involves learning about ingredients, equipment, knife skills, and cooking techniques, and then applying them to the execution of recipes | *$125.00 |
 | A History of the World in 6 Glasses
Brand: Tantor Media
<DIV>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period.A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece, wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe, they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.For Tom Standage, each drink is a different kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite beverage the same way again.</div> | *$13.95 |
 | Snack Foods Processing
Brand: CRC Press
Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.<BR><BR>The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. <BR><BR>Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.<BR><BR>The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. <BR><BR>Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise. | *$189.95 |
 | The Ketogenic Diet: A Complete Guide for the Dieter and Practitioner
Brand: Morris Publishing
'The Ketogenic Diet' is a complete resource for anyone interested in low-carbohydrate diets (such as the Atkins Diet, Protein Power, Bodyopus or the Anabolic Diet). It looks objectively at the physiology behind such diets, including potential negative effects, and gives specific recommendations on how to optimize such a diet assuming an individual has chosen to do one. Two modified ketogenic diets (which involve the insertion of carbohydrates to sustain exercise performance) are also discussed in detail, along with specific guidelines. Exercise is discussed in great detail, including background physiology, the effects of exercise on fat loss, exercise guidelines and sample workouts. A great deal of basic physiology information, dealing with both nutrition and exercise topics, is included so that readers without a technical background will be able to understand the topics discussed. | *$99.99 |
 | 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. | *$499.29 |
 | La Cocina Dominicana
Brand: Pilon | *$23.95 |
 | The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire
Brand: William Rubel
2003 James Beard Award NomineeThe open hearth is where American colonials baked their beans, English families took their tea, French country families prepared their pot au feu, and Italian mothers stirred their polenta. THE MAGIC OF FIRE explores both the techniques of hearth cooking and the poetry of hearth and flame through the ages. The recipe collection offers a fascinating glimpse into the past with authentic renditions of Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew, Chocolat Ancienne, and Tarte Tatin. With its evocative and erudite narrative and extraordinary paintings by master realist Ian Everard, THE MAGIC OF FIRE is the definitive work on open-hearth cooking. ââ The first book to cover the complete range of open-hearth cooking techniques, including ash baking, ember roasting, hearthside grilling, string- and spit-roasting, and hearthside Dutch oven baking.ââ Features 100 extraordinary illustrations of food and fire by master realist Ian Everard.ââ Many of the recipes require no special equipment. Simply open the book, light a fire, and cook.Reviews"Definitive book on cooking." âÃîPaula Wolfert, author of Mediterranean Grains and Greens, The Cooking of Southwest France"THE MAGIC OF FIRE is the most thoughtful and thorough study of hearth cooking I know of. His book is full of practical information (the section All about the Fireplace is a masterpiece), unconventional recipes, and fascinating historical references that link his modern perspective to this primitive art. It will inspire professionals as well as serious home cooks to recover the taste that only hearth cooking can deliver. " âÃîPaul Bertolli, chef and owner, Oliveto Cafe & Restaurant, author of Chez Panisse Cooking"There is something fundamental about cooking over an open fire. I love the flames, I love the smells, and of course, I love the taste. William Rubel's THE MAGIC OF FIRE, is an indispensable guide to this lost art." âÃîAlice Waters, chef and owner, Chez Panisse"THE MAGIC OF FIRE is a fabulous book! It's about flames and ashes; tripods and spider pots; campfires, hearths, and fireplaces. It's about ember-roasted vegetables, flat breads, stews, steamed puddings, salt codâÃîdeeply fundamental foods that will make you see the possibilities of your fireplace in a new light. Passion, experience, and good writing have met in a book that's good reading, with instructions that are clear as a bell." âÃîDeborah Madison"It's a fun read, particularly for those who have always been fascinated by early American history." âÃîThe Baltimore Sun "The bible of hearth cooking." âÃîHouse & Garden "[An] enchanting, step-by-step, illustrated field guide." âÃîThe Philadelphia Inquirer "A seemingly romantic concept that the author insists is quite practical." âÃîSarasota Herald Tribune "If you're looking for something totally different, I'd dare say you probably won't find another book like this one." âÃîNational Barbecue News The best instruction of skillful cooking on the hearth now in print.âÃù âÃîThe Journal of Antiques and Collectibles" | *$200.00 |
 | Eating Off the Grid, Storing and Cooking Foods Without Electricity
Brand: Subito Services
Written to help you take back control of your food supply, the basic life-giving force that sustains you from day to day, it offers instruction in getting your food from farm to fork with little dependence on electricity, transportation, or processing.
Author, Denise Hansen, is a registered dietitian with research experience in basic food diets, as well as 20 years personal experience growing, storing and cooking basic foods. | *$65.99 |
 | Fonda San Miguel: Thirty Years of Food and Art
Brand: Shearer Publishing
In celebration of three decades of success. Fonda San Miguel: Thirty Years of Food and Art presents more than one hundred recipes from the restaurant's menus over the years, including many of the signature dishes that have made it one of the Southwest's top restaurants. From appetizers and drinks to desserts and the traditional after-dinner coffee, the home cook can now prepare a delicious assortment of the restaurant's most popular dishes from Mexico's diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various ingredients as well as information on basic recipe components, cooking equipment, and mail order sources. <P>Full-color photographs illustrate special dishes and capture the romantic hacienda-style decor of the restaurant. Selected works from the impressive Fonda San Miguel art collection are also pictured with notes on the artists. | *$93.89 |
 | Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book)
Brand: Springer Verlag
<P>This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production. </P><P>This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production. </P> | *$229.00 |
 | Maggie's Harvest
Brand: Penguin Global | *$80.76 |
| | Cooking for a Crowd: Menus, Recipes, and How-To's for Churches and Other Big Kitchens
Brand: Abingdon Pr
Mary F. Ray, a director of food service at a large church, shows churches how to set up their kitchens and prepare and serve meals for large groups. Using her own experience as a guide, she tells how to solve common preparation problems and explains how to prepare and serve breakfasts, brunches, luncheons, dinners, and receptions, Menus and recipes are included. | *$9.95 |
 | An Analysis of Brewing Techniques
Brand: Brewers Publications
By furnishing brewers with research and data on the ancient art and science of brewing, the authors help increase their chances of attaining desired flavors in every batch of beer brewed. Illustrations and photos throughout. | *$19.95 |
 | The Last Course: The Desserts of Gramercy Tavern
Brand: Random House
Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end resultâsomething brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.<br><br>The desserts in <b>The Last Cours</b>e speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant.<br><br>Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavernâs sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.<br><br>Beautifully illustrated, with more than eighty-five full-color photos, <b>The Last Cours</b>e is the last word on dessert. | *$725.00 |
| | How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Set
Brand: Wiley
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop<br /><br />The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, <i>How Baking Works, Third Edition</i> includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:<br /><br />⢠An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods<br />⢠Practical exercises and experiments that vividly illustrate how different ingredients function  <br />⢠Photographs and illustrations that show the science of baking at work<br />⢠End-of-chapter discussion and review questions that reinforce key concepts and test learning<br /><br />For both practicing and future bakers and pastry chefs, <i>How Baking Works, Third Edition</i> offers an unrivaled hands-on learning experience.<br /> | *$88.75 |
 | The Oxford Companion to Food and The Oxford Companion to Wine Set: 2-volume set
Brand: Oxford University Press, USA
These award-wining, classic guides are the perfect gift for anyone who loves food and wine. <p>"This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine."--Wine Spectator, "Top 100" issue.</p> <p>"A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower"--Gourmet</p> | *$86.63 |
 | Low-Fat Mediterranean Diet: 110 Slimline Recipes for Healthy Eating & A Long Life: Explore The Delicious Tastes Of The Mediterranean With Specially ... Step-By-Step Photographs (The Low Fat)
Brand: Anness
Eat better and live longer with the naturally low-fat low-cholesterol diet of the Mediterranean, with expert advice and 110 deliciously healthy recipes | *$104.79 |
 | Culinary Schools & Programs: Hundred of Programs in the U.S and Abroad (Peterson's Culinary Schools)
Brand: Peterson's
An essential resource for anyone looking for a first career in culinary arts or restaurant management and those looking for a career change. The guide provides detailed descriptions of hundreds of professional degree and apprenticeship programs and valuable advice from professionals in the field. | *$599.99 |
 | Kosher by Design Cookbook Series: Kosher by Design, Kosher by Design Entertains, Kosher by Design Short on Time, Kosher by Design Lightens Up [Boxed Set]
Brand: Mesorah Publications Ltd.
Here's something guaranteed to put the wow; back into gift-giving: four of Susie Fishbein's best-selling cookbooks, in a beautifully designed slipcase.<br><br>Susie Fishbein created a stunning, and tasty, revolution in kosher cooking, and hundreds of thousands have enjoyed the beauty and elegance of her Kosher by Design cookbooks and her terrific recipes! Now her four bestselling cookbooks are available as one incredible gift, perfect for weddings, engagements, housewarmings, and all occasions!<br><br>The set includes: <br><br>Kosher by Design <br>Kosher by Design Entertains <br>Kosher by Design: Short on Time <br>Kosher by Design Lightens Up | *$124.99 |
 | Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories
Brand: St. Martin's Griffin
<DIV><DIV><P>Itâs meal-mania, HG style! This book features three hundred satisfying and delicious recipes for full-on meals. Breakfast, lunch & dinner dishes, plus snazzy starters and sides, that contain less than 300 calories each! In addition to crock-pot recipes, foil packs, and other HG favorites, this book serves up more than seventy five soon-to-be-famous HG trios: three-ingredient combos that take <I>easy</I> to a whole new level! Included are . . .</P><P>Bean ân Cheesy Soft Taco in an Egg Mug </P><P>PB&J Oatmeal Heaven </P><P>Creamy Crab Cakes Benedict</P><P>Classic Cheesesteak Salad</P><P>Dreamy Butternut Chicken Foil Pack</P><P>Burger-ific Mushroom Melt </P><P>Buffalo Chicken Wing Macaroni & Cheese</P><P>BLT Pizza</P><P>Big Apple Butternut Squash Soup</P><P>Loaded Bacon-Wrapped Hot Dogs</P><P>. . . And more!</P></DIV></DIV> | *$15.29 |
 | Art of Celebration South Florida: The Making of a Gala-South Florida Style
Brand: Panache Partners LLC
<DIV><P style="MARGIN: 0in 0in 0pt">From planners, caterers, and entertainers to floral designers, ice sculptors, and lighting gurus, these compendiums share the passions and motivations of the event industry's most popular specialistsâand even a few of their best-kept secrets to executing unforgettable occasions. Each affair is accompanied by lighthearted editorial, providing a look behind the scenes at birthdays, corporate functions, religious milestones, and charity galas. With beautiful, lavish photographs, these collections invite readers to walk the red carpet and enjoy the splendor of elite events thrown by world leaders, royalty, celebrities, and other members of high society.</P><P style="MARGIN: 0in 0in 0pt"> </P><P style="MARGIN: 0in 0in 0pt">Such Floridian professionals as the Special Event Resource & Design Group, Always Flowers, Hy-Lite Productions, and Designs by Sean are among the dozens of firms whose work and philosophies are showcased in this insightful guide to creating a fabulous event.</p></DIV> | *$799.99 |
 | Chocolate: History, Culture, and Heritage
Brand: Wiley
<b>International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.</b><p><b>Chocolate</b >. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.<p>In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports.<p>Here is a sampling of some of the fascinating topics explored inside the book:<ul><li><p>Ancient gods and Christian celebrations: chocolate and religion<li><p>Chocolate and the Boston smallpox epidemic of 1764<li><p>Chocolate pots: reflections of cultures, values, and times<li><p>Pirates, prizes, and profits: cocoa and early American east coast trade<li><p>Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America<li><p>Chocolate in France: evolution of a luxury product<li><p>Development of concept maps and the chocolate research portal</ul><p>Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.<b>International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.</b><p><b>Chocolate</b >. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.<p>In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports.<p>Here is a sampling of some of the fascinating topics explored inside the book:<ul><li><p>Ancient gods and Christian celebrations: chocolate and religion<li><p>Chocolate and the Boston smallpox epidemic of 1764<li><p>Chocolate pots: reflections of cultures, values, and times<li><p>Pirates, prizes, and profits: cocoa and early American east coast trade<li><p>Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America<li><p>Chocolate in France: evolution of a luxury product<li><p>Development of concept maps and the chocolate research portal</ul><p>Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods. | *$99.95 |
 | Cooking with All Things Trader Joe's
Brand: Brown Bag Publishers
Love Trader Joe's? This new independent cookbook features recipes that use ingredients all from Trader Joe's. By combining Trader Joe's unique products with fresh ingredients, Deana and Wona create clever shortcuts to quick and easy gourmet meals that are delicious and exciting. The recipes in this book treat Trader Joe's like a "prep kitchen"--using the great selection of unique sauces, mixtures, and prepped items to make flavorful, natural, homemade food in a snap. <P> Many of the recipes are vegetarian or can easily be made vegetarian. Ethnic dishes like Saag Paneer Lasagna are scattered throughout, as well as classic comfort foods like Comfy Chicken Pot Pie. Crowd-pleasing recipes include Peanutty Sesame Noodles, Black Bean Soup, Macho Nacho, Seafood Paella, Curried Chicken Pitas, Wilted Spinach with Attitude, Honey I Ate the Chocolate Bread Pudding, and All Mixed Up Margaritas. <P> People who don't know how to cook or don't want to cook will appreciate the Bachelor Quickies section, featuring frozen and ready-to-heat selections that are matched to create complete and impressive menus. <P> With full-color photographs for every recipe, wine suggestions, humorous personal stories, and cooking tips sprinkled throughout, this collection is a must for any Trader Joe's fan. | *$342.88 |
 | Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Brand: Chapman & Hall
This text is designed for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple descrimination tests to home use placements for consumers. Practical guidance is provided on how tests are conducted and, for the reader who wishes a deeper understanding, the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as stand-alone material in appendices. The text presents divergent philosophies in a balanced manner. | *$84.95 |
 | The Sensational Skillet Cookbook: Create Spectacular Meals in Your Electric Skillet
Brand: Champion Press (WI)
The author of the Complete Crockery Cookbook: Create Spectacular Meals with Your Slow Cooker has entered the kitchen once again. This time she is cooking up a storm with her electric skillet; and you will find the same quality recipes that Wendy Louise is noted for. Move beyond the ordinary with main-entrees, side dishes, desserts and more -- all prepared in your electric skillet. Each recipe includes a Secret for Success to grow your cooking knowledge, plus informative tidbits and recipe descriptions. | *$140.59 |
 | Fermented Milks (Society of Dairy Technology)
Brand: Wiley-Blackwell
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.<br /><p><br /><p>In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:<br /><p><br /><ul><br /><li>A practically-oriented and user-friendly guide <br /><li>Key commercially important information <br /><li>Coverage of all the major stages of manufacture <br /><li>Background to each product</li></ul><br /><p><br /><p>Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.<br><p><br><p>In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:<br><p><br><ul><br><li>A practically-oriented and user-friendly guide <br><li>Key commercially important information <br><li>Coverage of all the major stages of manufacture <br><li>Background to each product</li></ul><br><p><br><p>Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. | *$229.95 |
 | Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines
Brand: University of California Press
The French word <i>terroir</i> is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of <i>terroir</i>. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand.<br>In Part One Wilson introduces the full range of environmental factors that together form <i>terroir</i>. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans--from ancient monks to modern enologists--have played in viticulture.<br>Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles.<br>Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of <i>terroir</i>. | *$277.90 |
 | Food Product Development: Maximising Success (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
<DIV></DIV>Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. <BR><BR>The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations. <BR><BR>The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. <BR><BR>Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. | *$70.84 |
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