 | Cuisine du Temps: Cuisine of Our Time
Brand: New Holland Publishing Australia Pty Ltd
<DIV>From the master and innovator of modern French Cuisine, <b>Jacques Reymond</b> shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently balanced and daring chef. His restaurant is affiliated with the prestigious Relais & ChGteaux association, whose members include some of the finest hotels and restaurants in the world. More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.</div> | *$76.95 |
 | Burgundy Map Set - Cote de Nuits and Cote de Beaune (2 maps) (Pinpoint the greatest wines of Burgundy)
Brand: Atlas des Grands Vignobles de Bourgogne
These two maps, size 59 X 22.8 inches, are drawn to a scale of 1: 20,000 and contained in a protective tube. They are a perfect reference guide for any Burgundy lover in addition to beautiful works of art. Thanks to rigorous precision, colour-coding for wines and appellations, and clearly delineated boundaries of named plots, these maps combine perfect readability with an elegant visual presentation. They are both decorative and authoritative. With the aid of these maps, the user can move among the vineyards along the very same paths that the vignerons take when working on their vines. "Vineyard maps of such precision and such beautiful detail simply haven't existed until now." Hugh Johnson | *$95.00 |
 | Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)
Brand: Springer
<P>This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.</P><P>This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.</P> | *$175.00 |
 | Shrimp Culture: Economics, Market, and Trade
Brand: Wiley-Blackwell
Published in Cooperation with THE WORLD AQUACULTURE SOCIETY<br /><p>Shrimp is the most important commodity, by value, in the international seafood trade. The shrimp industry has grown exponentially in the last decades, and growth is expected to continue for years to come. For future success in the shrimp industry, shrimp farmers and aquaculture scientists will find a thorough knowledge of the economics, market, and trade as important as an understanding of disease management or husbandry.<br /><p><i>Shrimp Culture: Economics, Market, and Trade</i> brings together recent findings of researchers from around the world working in various aspects of the economics of shrimp farming. This volume covers all major aspects of the economics, trade, and markets for shrimp worldwide, with chapters written by experts from major consuming countries such as the U.S.A. and major providers such as China, Thailand and Brazil. The book has been carefully edited by PingSun Leung and Carole Engle, both well known and respected internationally for their work in this area.<br /><p><i>Shrimp Culture</i> is an essential purchase for everyone involved in this massive industry across the globe.Published in Cooperation with THE WORLD AQUACULTURE SOCIETY<br><p>Shrimp is the most important commodity, by value, in the international seafood trade. The shrimp industry has grown exponentially in the last decades, and growth is expected to continue for years to come. For future success in the shrimp industry, shrimp farmers and aquaculture scientists will find a thorough knowledge of the economics, market, and trade as important as an understanding of disease management or husbandry.<br><p><i>Shrimp Culture: Economics, Market, and Trade</i> brings together recent findings of researchers from around the world working in various aspects of the economics of shrimp farming. This volume covers all major aspects of the economics, trade, and markets for shrimp worldwide, with chapters written by experts from major consuming countries such as the U.S.A. and major providers such as China, Thailand and Brazil. The book has been carefully edited by PingSun Leung and Carole Engle, both well known and respected internationally for their work in this area.<br><p><i>Shrimp Culture</i> is an essential purchase for everyone involved in this massive industry across the globe. | *$230.00 |
 | The Worlds Wine Markets: Globalization at Work
Brand: Edward Elgar Pub
This absorbing book examines the period of massive structural adjustment taking place in the wine industry. For many centuries wine was very much a European product. While that is still the case today - three-quarters of world wine production, consumption and trade involve Europe and most of the rest involves just a handful of New World countries settled by Europeans - the importance of exports from non-European countries has risen dramatically over the past decade. "The World's Wine Markets" includes an in-depth look at the growth and impact of New World wine production on the Old World producers, revealing that between 1990 and 2001, the New World's combined share of world wine exports grew from 4 to 18 per cent, or from 10 to 35 per cent when intra-European Union trade is excluded. Original essays, by economists from each of the major wine producing and consuming regions in the world, analyses recent developments and future trends, and conclude that globalization of the industry is set to continue for the foreseeable future. Furthermore they argue that with increasing globalization, there is a greater need than ever for systematic analysis of the world's wine markets. This fascinating work will appeal greatly to students enrolled in wine marketing and business courses, those studying industrial organization, and economists and other social scientists interested in case studies of globalization at work. As well, wine industry participants interested in understanding the reasons behind the recent dramatic developments in the industry will find this rigorously analytical yet accessible book of great value. | *$66.00 |
 | Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Brand: Random House Audio
<b>âI wanted the lettuce and eggs at room temperature . . . the butter-and-sugar sandwiches we ate after school for snack . . . the marrow bones my mother made us eat as kids that I grew to crave as an adult. . . . There would be no âconceptualâ or âintellectualâ food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin.â</b><br> Â <br> Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamiltonâs ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.<br> <br><i>Blood, Bones & Butter </i>follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; the soulless catering factories that helped pay the rent; Hamiltonâs own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamiltonâs idyllic past and her own future familyâthe result of a difficult and prickly marriage that nonetheless yields rich and lasting dividends.<br> <br><i>Blood, Bones & Butter</i> is an unflinching and lyrical work. Gabrielle Hamiltonâs story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.<br><br><br><i>From the Hardcover edition.</i> | *$23.60 |
 | El Bulli: 1998-2002
Brand: Ecco
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. <P>In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake. | *$369.99 |
 | The Vegetarian Table: North Africa (Vegetarian Table Series , Vol 4)
Redolent of saffron, ginger, and cinnamon, and vivid with the sun-drenched flavors of fresh fruits, grains, and vegetables, the cuisines of Morocco, Algeria, and Tunisia are as delicious as they are exotic. More than 80 distinctive vegetarian recipes, a special section on entertaining, and tempting, full-color photographs fill this exciting fourth volume in the popular Vegetarian Table series --a splendid introduction to the sumptuous foods and flavors of North Africa right here at home. This latest volume in the Vegetarian Table series features delectable fare from one of the world's most popular cuisines.<P>Visit kittymorse.com! | *$163.60 |
 | Schuler's Cookbook: Fresh Recipes & Warm Memories
Brand: Huron River Pr | *$234.06 |
 | diffordsguide to Cocktails 7 (Diffords Guide)
Brand: Sauce Guides Limited
The 7th edition of a book that is widely regarded by members of the drinks industry as the most complete and authoritative cocktail publication available. It contains 2,250 easy to follow cocktail recipes, each accompanied by a colour photograph. It also includes detailed instructions for beginners, tips for bar professionals, reviews of the top 100 international bars and a history of the cocktail. | *$566.08 |
 | The Dispenser's Formulary: 2,500 Tested Recipes
Brand: Books for Business
A wonderful look at a gone-by industry: the soda fountain. Contents include Fountain Service (w/special reference to Service, Sanitation and Publicity), Fountain Nomenclature, Soda Fountain Formulas (1750 of them), Ice Creams and Water Ices and The Luncheonette Department (Syrups, Bouillon and Chowders; Sandwich Making; Salads; Hot Cakes; Macaroni Rarebits and Souffles; Fruits and Pastry; Fillings, Sauces and Custards; Cakes, Cookies and Puddings; Meats, Scallops and Stuffings. | *$2,474.92 |
 | Secretos del Malbec Argentino - The Secrets of Argentine Malbec (Spanish Edition)
Brand: Focus | *$91.04 |
 | Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
<DIV></DIV><I>Baking problems solved</I> is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. | *$218.83 |
 | Seasons
Brand: Harper Collins Australia
Last Christmas Donna Hay broke her own records for a bestseller with NO TIME TO COOK. This year she is back with a completely different cookbook. Seasons builds on the trend for cooking with whichever ingredients are in season which means you will always be eating beautifully fresh food. Designed with Donna's usual flair for food styling SEASONS features more lifestyle than Donna's previous books giving readers tips and suggestions for how to enjoy the best of each season. | *$289.89 |
 | Extraction Optimization in Food Engineering
Brand: Taylor & Francis
<P>The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design. </P><P>The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design. </P> | *$199.95 |
 | La Cuisine De Joel Robuchon: A Seasonal Cookbook
Brand: Seven Dials
<div>From France's greatest chef--and one of the most famous of the last 100 years--come the distilled principles of his cooking. From spring to winter, he selects over 50 of the freshest products of each season to work with. Using everything from asparagus to eggplant, lamb to hare, olive oil to mushrooms, tuna to scallops, he whips up detailed, delicious recipes. Starting with soups and ending with sorbets, and including wines to accompany it all, he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to all--even beginner cooks. Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth water--and send you straight to the kitchen.<br></div> | *$24.95 |
 | Wine Microbiology: Science and Technology
Brand: CRC
This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems. | *$229.95 |
 | Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy
Brand: Routledge
Make sure your culinary arts students are prepared for the âreal world!â<br><br> Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere âcooking operatives,â introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention.<br><br> Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the âreal world.â The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include: <ul><li> admission criteria <li> teaching staff recruitment and development <li> physical resources <li> course management <li> student guidance <li> examinations and syllabuses <li> course review <li> and much more!</ul> Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts. | *$174.66 |
 | Handbook of Dough Fermentations
Brand: Dekker
No description availableNo description available | *$199.95 |
 | The Science of Chocolate (Rsc Paperbacks)
Brand: Royal Society of Chemistry
Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery. | *$77.90 |
 | Making the Best of Basics: Family Preparedness Handbook
Brand: Fulfillment Central Publishing
<p>Close your eyes for a moment and imagine what would happen if you became ill and couldn't work, or if an earthquake or hurricane or bomb left your community devastated. It happens all the time. When unexpected disasters happen, people who are even a little prepared are much better off than those who have taken their dependence on outside resources for granted. When you imagine the security of not having to worry about going to the store for even a few weeks, a comprehensive storage system begins to make sense.</p><p>Now in its 11th edition, is one of the best-known preparedness bibles around. Stevens lays out a yearlong storage program of 15 food and nonfood categories, six of which (water, wheat and grains, dairy products, sweeteners, "cooking catalysts" like salt and oil, and sprouting seeds) are capable of sustaining life indefinitely in a no-frills diet. The other 9 categories are designated "Building Blocks," and improve upon the basic diet and support a more routine, less Spartan existence while relying on stored supplies | *$49.95 |
 | Crystallization Processes in Fats and Lipid Systems
Brand: CRC
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality. | *$209.95 |
 | A Cultural History of Food
Brand: Berg Publishers
<DIV><DIV><I>A Cultural History of Food</I> presents an authoritative survey from ancient times to the present. This set of six volumes covers over 2500 years of food and its physical, spiritual, social and cultural dimensions.   </DIV><DIV> </DIV><DIV>1. A Cultural History of Food in Classical Antiquity (800 BCE â 500 CE) </DIV><DIV>2. A Cultural History of Food in the Medieval Age (500 â 1300) </DIV><DIV>3. A Cultural History of Food in the Renaissance (1300 â 1600) </DIV><DIV>4. A Cultural History of Food in the Early Modern Age (1600 â 1800) </DIV><DIV>5. A Cultural History of Food in the Age of Empire (1800 â 1900) </DIV><DIV>6. A Cultural History of Food in the Modern Age (1920 â 2000)   </DIV><DIV>Each volume discusses the same themes in its chapters:    </DIV><DIV>1. Food Production 2. Food Systems  3. Food Security, Safety and Crises  4. Food and Politics  5. Eating Out  6. Professional Cooking, Kitchens and Service Work  7. Family and Domesticity  8. Body and Soul 9. Food Representations  10. World Developments   </DIV><DIV> </DIV><DIV>This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume. Superbly illustrated, the full six volume set combines to present the most authoritative and comprehensive survey available on food through history.<BR></DIV><BR></DIV> | *$525.52 |
 | Crystallization in Foods (Food Engineering Series)
Brand: Springer
In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, <em>Crystallization in Foods</em> covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, <em>Crystallization in Foods</em> is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, <em>Crystallization in Foods</em> covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, <em>Crystallization in Foods</em> is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry. | *$185.00 |
 | Handbook of Food Processing Equipment (Food Engineering Series)
Brand: Springer
<P>This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.</P><br /><P>Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed. </P><P>This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.</P><br><P>Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed. </P> | *$205.00 |
 | Meat Smoking and Smokehouse Design
Brand: Outskirts Press
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality. | *$19.95 |
 | Dehydration of Foods (Food Engineering Series)
Brand: Springer
<P>Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.</P><P>Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.</P> | *$195.00 |
 | All About Tea
Brand: Martino Publishing
REPRINT. <b>Special Description Note- This is not a print on demand edition. Care has been taken to enhance and improve the original text whenever possible. Martino Publishing follows the standards of traditional printing and quality is a primary concern. We distinguish ourselves from Print on Demand by our quality controls, paper quality and binding quality.</b> Hardbound. Octavo. <b>Two volumes bound in one</b>. fronts. (1 col.) illus. (incl. music) diagrs. 1143 pages. New York, The Tea and coffee trade journal company, 1935.In this book Ukers claimed to have assembled, in their right order, all the essential facts about tea. This flyleaf declaration is no idle boast. In two volumes of 54 chapters and 1143 pages, is an authoritative compendium of information on historical, technical, scientific, commercial, social, and artistic aspects of tea. The origin of tea is lost in mists of antiquity; legend ascribes it to the reign of Shen Nung, a mythical Chinese emperor of the third millennium B.C. The first credible mention is placed at 350A.D. From there the story is carried through the introduction of tea into Japan, Europe, England, and America; through the romantic age of trade on the clipper ships-"Oriental," "Stag Hound," "Flying Cloud," "Lightning," "Westward Ho," "Taeping," "Ariel"; and through the spread of tea culture into Java, Sumatra, India, Ceylon, and other lands. A description of the world's leading growths of tea, with their market names and generalcharacteristics, is followed by a technical account of cultivation and manufacture in each of the principal producing countries, and an illuminating resume of the evolution of tea machinery. Under "scientific aspects" are chapters on the etymology,botany and histology, chemistry, pharmacology, and healthfulness of tea. The largest portion of the work, as might be expected, deals with commercial history and practice, which are set forth in panoramic, rather than dynamic, fashion. "Social Aspects" treat of tea as the "handmaiden of fashion and refinement," of present-day tea manners and customs and their relation to the art of leisure; of appliances and the art of tea-making; of ideas which enter into and grow from the inducements of advertisers. The final section deals with the celebration of tea in the fine arts. An appendix contains a tea chronology, a tea dictionary, and an exhaustive bibliography of 23 pages in fine print. A classic and still essential work. Lavishly illustrated. | *$120.00 |
 | Microbial Safety of Minimally Processed Foods
Brand: CRC Press
While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher.<BR><BR>This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. <BR><BR>Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher.<BR><BR>This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. <BR><BR>Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties. | *$179.95 |
 | Gate Vegetarian Cookbook
Brand: Mitchell Beazley
This is an eclectic range of dishes. From the Middle East there are recipes such as beetroot cutta (an Arabic soup served with dumplings), alia bargi (a traditional dry green bean curry), pestos and baklava with cardamom and rosewater. Asian-influenced dishes include thom yam (a Thai hot and sour soup) and nori (sushi rolls with various fillings). And from the Mediterranean you'll find recipes such as butternut squash and thyme gnocchi and lemon polenta cake with poached pear. There are also features on how to prepare, cook with and eat some vegetables and guidance on tricky techniques such as making fritters. | *$251.50 |
 | A Wine Atlas of the Langhe: The Greatest Barolo and Barbaresco Vineyards
Brand: Slow Food Editore
Breathtaking landscapes filled with castles and churches, picturesque hilltop villages and, best of all, vineyards. This is the Langhe, an area in the Piedmont region of northern Italy that produces some of the worldâs greatest wines. <P>A Wine Atlas of the Langhe is a beautiful and highly informative book, produced by the international Slow Food movement, headquartered in Piedmont. For over ten years Slow Food researched the vineyards, the wines, and the history of this fascinating part of the world, including the men and women who have made the wines of the Langhe famous. The book explores the unique features of topography, soils, and climate that have enabled Barolo and Barbaresco to become recognized as two of the worldâs most exclusive and highly prized wines. Spectacular aerial photography shows the beauty of the fifteen municipalities profiled in the book. <P>"Eyewitness Reports" sprinkled throughout the book give readers a privileged insight into the rural culture and social life of the Langhe, through the words of the areaâs oldest residents. Chapters on The Greats of Barolo and Barbaresco detail the lives of pioneer winemakers, including growers, scholars, oenologists, cellarmen, and aristocratic entrepreneurs. <P>More wine is currently imported to the U.S. from Italy than from any other country. Lovers of Italy or its classic wines will treasure this beautiful book. Travelers to Piedmont will find many recommendations for the best vineyards to visit, as well as the best places to stay and eat while in the region. | *$50.00 |
 | Kitchen Spanish - a Quick Phrase Guide of Kitchen and Culinary Terms
Brand: Cave Brothers | *$11.95 |
 | Mastering Your Gluten and Dairy Free Kitchen: Easy Recipes, Chef's Tips, and the Best Products for your Pantry
Brand: iUniverse
In Mastering Your Gluten & Dairy Free Kitchen, a professional chef and culinary consultant shares her vast knowledge and delicious recipes so that those diagnosed with Celiac disease or food sensitivity to wheat, gluten, dairy and casein can benefit from a quick and delicious diet. When Einat Mazor's six-year-old daughter was diagnosed with Celiac disease, Einat was determined to create a diet rich in diverse flavors and textures so her daughter could continue to enjoy food just as she always had. Einat shares her personal story along with simple and scrumptious recipes that will help guide anyone who needs to change the way they think about food but doesn't know where to begin. Einat teaches how to avoid gluten and dairy in a diet and provides a list of the essential ingredients for a well-stocked pantry. Recipes begin with an anecdote and include clear directions for such tasty dishes as cinnamon French toast, Chinese spring roll wrappers, meatballs kabobs, best birthday cake, quinoa cookies and more. This cookbook provides valuable information for those on a gluten and dairy free diet as well as for parents of children with autism who are attempting to alleviate symptoms through dietary changes. | *$260.67 |
 | Lambic (Classic Beer Style)
Brand: Brewers Publications
After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue. | *$200.00 |
 | Mushroom Picker's Foolproof Field Guide: The expert guide to identifying, picking and using wild mushrooms
Brand: Anness
This handy volume begins with a short introduction explaining everything a mushroom picker needs to know, followed by a fully-illustrated A?Z guide in which the author describes the identifying features and habitats of edible and inedible mushrooms. | *$415.24 |
 | The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Brand: Ten Speed Press
Since the original publication of the MOOSEWOOD COOKBOOK in 1977, author Mollie Katzen has been leading the revolution in American eating habits. MOOSEWOOD was listed by the <i>New York Times</i> as one of the top ten best-selling cookbooks of all time, and no wonder. With her sophisticated, easy-to-prepare vegetarian recipes, charming drawings, and hand lettering, Mollie introduced millions to a more healthful, natural way of cooking. This new edition--a companion volume to her latest TV series--preserves the major revisions and additions that Mollie made in 1992, accented with new recipes from Mollieâs current repertoire and 16 pages of beautiful full-color food photography. Youâve seen MOOSEWOOD before, but youâve never seen it quite like this!<br><br><br><i>From the Trade Paperback edition.</i> | *$27.95 |
| | Super Baby Food
Brand: Paw Prints 2008-04-18
This title shows how and when to start your baby on solid foods, with detailed information on the best and safest high chair, spoons, bibs, and other feeding equipment. It describes which foods to introduce to your baby during each month of his first year, with details on proper food consistency, amount, and temperature. It also shows how much you can expect your baby to eat and drink during the months of her first year with information on her digestive system at each age. It provides interesting details on your baby's physical, emotional, intellectual, and psychological development as it applies to self-feeding and mealtimes; and also shows how you can increase your baby's or toddler's self-esteem and self-confidence during mealtimes. It lets you know the age you can expect your baby to start finger feeding, drinking from a cup, eating table foods, and self-feeding with a spoon and fork. If you choose to make home-made baby food, this book will give you the knowledge and confidence to make your own healthy and safe home-made baby vegetables, fruits, cereals, meats, and other Super Baby Foods. There is extensive information on food allergies; foods considered choking hazards; foods likely to cause digestive problems in young babies; and, safety precautions to prevent burns and poisoning. This title offers thousands of money-saving and time-saving child care and kitchen tips. It tells how to make meals fun! It also offers food decorating; cute cake patterns; toddler party snacks and favours; and, many other entertaining ideas! It includes more than 350 quick, easy, delicious, nutritious, and sometimes entertaining recipes for babies and toddlers, including imitation home-made recipes for: Pop Tarts, Grape Nuts and other breakfast cereals, instant breakfast drinks, hot chocolate mix, Shake-N-Bake, Pam, Fruit Roll-Ups, Stove-top Stuffing Mix, home-made vanilla extract, Hamburger Helper, and more. There is so much cheaper and healthier (no preservatives needed!) to make for your toddler and family! This title also provides recipes for home-made play dough, finger paints and brush paints, bubbles for blowing, and dozens more children's arts and crafts recipes and ideas. It presents ideas for Halloween, Christmas, Easter, birthday parties, and home-made toddler toys and gifts. It contains all about nutrition and your baby, including nutrient tables of all major vitamins and minerals with convenient baby-sized portions to help you be sure that your baby is getting proper nourishment. It shows how to save money by making home-made yogurt, fruit leather, and how to grow sprouts, fruit plants, and herbs in your kitchen for fun and food. There are easy, economical recipes for home-made baby accessories, such as baby wipes, diaper cream, and many more. This title includes baby-safe and environmentally-friendly recipes for household cleaning products, such as baby-safe drain cleaners, furniture polish, window cleaners, and more. These recipes cost only pennies to make and are so safe that most are actually edible! There are tips for removing crayon, spit-up, and urine stains from baby clothes, carpets, and furniture. This book is the most complete and well-researched baby food book on the market today. It is cleverly designed for the busy parent to read only a small part each month as your baby grows. | *$28.95 |
 | Real Food Diet Cookbook
Brand: Exodus Health Center
The Real Food Diet Cookbook combines the power of advanced nutrition with delicious real recipes for losing weight, feeling great, and transforming your health! This cookbook contains recipes with three things in mind: you love food, you're busy, and you want to look and feel better. <div></div><div>Dr. Josh Axe loves food too, and he used to be just like you. He thought eating healthy meant eating sticks and grass, but he found that eating real, natural foods and using proper preparation can make food taste amazing. This book is filled with short, easy recipes that taste incredible and make you feel better. You're going to lose weight and feel great following these simple recipes.</div> | *$29.95 |
| | Jamie's 30-Minute Meals
Brand: Michael Joseph Ltd
In his new book, "Jamie's 30-Minute Meals", Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you'd normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you'll be proud to serve your family and friends. Jamie has written the recipes in a way that will help you make the most of every single minute in the kitchen. This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away. You'll be amazed by what you're able to achieve. | *$166.79 |
 | Our Family's Favorite Recipes: A Create-Your-Own Cookbook
Brand: Shanaspree Publishing
The creation of our Create Your Own Cookbook was with you in mind. This unique spiral bound cookbook is an easy place to write down your families' favorite recipes in a convenient lay flat design with traditional dividers to help you organize your treasured recipes by appetizers, entrees, drinks, desserts and more. Each divider includes helpful tips including how to set a proper table, measurements and conversion charts. People have purchased this book for a variety of reasons. The appeal comes from the concept that you create a cookbook using your own families' favorite recipes. Give this book as a wedding, graduation, new baby, house warming or a just because gift. Each one you give may look the same on the outside, but the contents are as unique as the recipients themselves. Many people have scraps of paper, newspaper clippings and multiple cookbooks to dig through to find their favorite recipe. Save time and energy -- organize your recipes into a handy tool for your kitchen. Just think of the thrill your son or daughter will express at receiving a cookbook of their favorite recipes when they go off to college or settle down with the love of their lives. No matter what the situation is, this unique cookbook will be a treasured part of your families' history for many years to come. | *$17.95 |
 | Heston Blumenthal at Home
Brand: Bloomsbury Publishing
Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, is set to change all that with his radical new book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution! | *$41.10 |
 | Wine Science, Second Edition: Principles, Practice, Perception (Food Science and Technology)
Brand: Academic Press
The second edition of <b>Wine Science: Principles, Practice, Perception</b> updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. <br><br><b>Key Features</b><br>* Univerally appealing to non-technologists and technologists alike<br>* Includes section on <i>Wine and Health</i> which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration<br>* Covers sophisticated techniques in a clear, easily understood manner<br>* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation<br>* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria<br>* Chapter on recent historical findings regarding the origin of wine and wine making processes | *$362.16 |
 | Brewing Yeast and Fermentation
Brand: Wiley-Blackwell
<b>Now Available for the First Time in Paperback!</b><p>This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.<br><p><br><p>Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.<br><ul><br><li>Definitive reference work and practical guide for the industry. <br><li>Highly commercially relevant yet academically rigorous. <br><li>Authors from industry leading brewers.</li></ul> | *$183.00 |
 | Control of Foodborne Microorganisms (Food Science and Technology)
Brand: CRC Press
Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. | *$209.95 |
| | ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code and FoodSafetyPrep powered by ServSafe -- Access Card Package (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Package consists of:Â Â Â </P> <P style="MARGIN: 0px">0135107334 / 9780135107331 ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code </P> <P style="MARGIN: 0px">0135107725 / 9780135107720 FoodSafetyPrep powered by ServSafe -- Access Card</P> | *$98.49 |
 | The New Spain: A Complete Guide to Contemporary Spanish Wine
Brand: Mitchell Beazley
<DIV>This brand-new, second edition of <I>The New Spain</I> is the only up-to-date, illustrated reference to Spanish wines. John Radford takes the reader on a region-by-region tour of Spainâs rapidly changing vineyards and wineries. All aspects of Spanish wines are covered in depth, from soil types and vineyard classification to the most innovative bodegas and newest styles of red, white, and sparkling wines. There are comprehensive producer profiles for each wine region, as well as tips on the best wines available and an easy-to-use glossary of Spanish wine terms. More than 150 color photographs and detailed maps showing the location of all wine regions complete this indispensable book.</DIV> | *$40.00 |
 | The Barbecue! Bible 10th Anniversary Edition
Brand: Workman Publishing Company
Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of <i>The Barbecue! Bible</i>, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.<br><br> Redesigned inside and out for its 10th anniversary, <i>The Barbecue! Bible</i> now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.<br><br> And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure. | *$224.95 |
 | Handbook of Microwave Technology for Food Application (Food Science and Technology)
Brand: CRC Press
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source.""Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source." | *$209.95 |
 | El Bulli 2003-2004
Brand: Ecco
The fourth of the five books, by Ferran Adria at El Bulli restaurant in Spain, RBA English edition (please note this is the original European English edition with European measures and not the Ecco USA reprint that is available in the USA only and had USA measurements) This special volume covers the two years 2003 2004 and does not disappoint with the fantastic standard of photography of 1998 2002. This edition again is encased in the signature black outer case but this time the books are two separate volumes with usual fold out card and CD rom enclosed. After the trilogy El Bulli1 1983 2002, this new edition brings El Bulli fans up to date. Included are new recipes, techniques and concepts. The CD that accompanies to elBulli2003 and elBulli2004 is essentially in the style of El Bulli 1998 2002 but encompasses the great amount of modernisation that has taken place in the recent seasons. Perfected schemes, new parameters search, photographic galleries and videos are some of the improvements of this CD that represents an evolution with respect to those of the trilogy. Index: Guide of the work Families of the evolutionary analysis . Update of the evolutionary analysis . Content of of the book Catalogue . Images, photographies . Annexed . evolutionary Map . Index of the evolutionary analysis . product Combinations . New products . Content of CD Rom Prescriptions 2003/2004 . Menus . Schemes of the evolutionary analysis . Seeking of prescriptions . Mosaic of photographies . prescription Impression . | *$369.99 |
| | Futurist Cookbook
Brand: Chronicle Books | *$437.22 |
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