"We don't have enough ammunition to shoot them all in the head. -No, we let them overrun us. We are in the minority now, something like 400,000 to one by my calculation." - Dr. Logan, Day of the Dead

Zombie Supplies - Kitchen : Cookbooks

Advanced Bread and Pastry (Hardcover)

 Alimentacion y gastronomia/ Nutrition and Gastronomy (Patrimonios/ Patrimony) (Spanish Edition)

Better Homes and Gardens More Bread Machine Bounty [Spiral-bound]

Bread machines have made bread baking a daily experience. With over 100 recipes, this cookbook provides fast, nutritious, and creative recipes for daily living, entertaining, and holiday baking. Every recipe lists ingredient amounts for one pound and one and one-half loaves in an easy-to-read format. Includes complete information on bread making basics and tips for successful bread making.
Crock-pot 5-ingredient Dump Meals Cookbook

Crock Pot Dump Meals Cookbook makes preparing dinner easier than ever before. Each recipe in Crock Pot Dump Meals Cookbook uses no more than five simple ingredients and takes less than five minutes to prepare. Simply dump the ingredients into your crock pot and let your slow cooker do all the work! Choose from recipes like: Seasoned Pork Chops, Juicy Meatloaf and Baked Potatoes, Teriyaki Chicken With Rice, Pulled Pork Sandwiches, and Cheesy Dump Dish Pizza. Each order comes with over 150 recipes that save time and money without sacrificing flavor.

The second book by the Alajmo Brothers -Color photos-beautiful book-ENGLISH EDITION!!!!!!
French Lessons, Adventures With Knife Fork &Corkscrew - 2001 publication

Home Cooking (Hardcover)


Synopsis Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways. Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use. Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found.
LaBelle Cuisine: Recipes to Sing About [Hardcover]

Love on a Plate The Gourmet Uncookbook

Your idea of healthy food is about to change forever. You can still eat pizza, pasta, bacon, cheese, pop tarts, Kung Pao unchicken, Pasta Pomodoro and all the pies, cookies and cakes you want without sacrificing your health. In fact, as sinful as this food seems, it might actually make you feel better than you've ever felt in your life. This is an amazing breakthrough in health food - all made without meat, dairy, wheat, sugar or anything unnatural. Yet it looks and tastes like the real thing. Everything is simple and easy. The beautiful pictures alone make this a collectors coffee table book. Give this work of love to as many friends as you can! 232 page hardcover.
Maida Heatter's Book of Great Desserts (Hardcover)

Mermeladas, jaleas y chutneys / Jams, Jellies and Chutneys (Spanish Edition)

Pescados y Mariscos / Seafood (Spanish Edition)

 Recetas dulces para agasajar a Mama / Sweet Recipes for Entertaining Mama (Spanish Edition)

The Flavor Bible, The Essential Guide to Culinary Creativity Based on the Wisdom of America's Most Imaginative Chefs - 2008 publication

Winner of the 2009 James Beard Book Award for Best Book Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax ...
The Queen of Mold

The Simply Real Health Cookbook: Easy Real Food Recipes For a Healthy Life, Made Simple

BRAND NEW! The first hardcover cookbook by Sarah Adler, the creator of www.simplyrealhealth.com has just been released! Get your limited edition copy and 150 easy real-food and 100% naturally gluten-free recipes, all created for a healthy life made simple. Each recipe in this book is complete with stunning photography, easier ways to eat vegetables and love every bite, and creative tips for any level of home-cook looking to eat healthier as a lifestyle.
The Whole Foods Encyclopedia: A Shopper's Guide by Wood Rebecca (1988-07-01) Paperback

Todas las paellas / All Paellas (Spanish Edition)

Tortas y pasteleria tradicional / Traditional Cakes and Pastries (Spanish Edition)

More Calculated Cooking: Practical Recipes for Diabetics and Dieters

Brand: 101 Productions   
The Strangest Tastiest Tales Ever Told: Fantasy Cook Book

Brand: 1st Book Library   
A collection of four heartwarming tales, plus 35 easy delicious recipes: Providing hours of reading enjoyment, while offering a gastronomy delight, this genuinely charming innovation will remain a treasured keepsake for years to come. A truly captivating gift for that special someone.
Cuisinart Food Processor Cooking

Brand: A Delta Book, Ny   
How to Bake

Brand: A&C Black Trade   
<p>At last, the star of BBC2's <i>The Great British Bake Off</i> reveals all the secrets of his craft in <i>How to Bake</i>. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time. </p><p>With this in mind, he has filled this book with easy-to-follow, clearly explained, utterly delicious recipes. Having taken you through the basic techniques, Paul explains how to make an abundance of breads, pastries, cakes and biscuits including wholemeal loaf, soda bread, ciabatta, focaccia, chapatis, Cheddar and apple bread, fruit loaf, fresh croissants, scones, classic Victoria sponge, lemon drizzle cake, baklava, buttery shortbread and triple layer chocolate cake. Time to get baking ...</p>
The French School Bray Remembered: A History of the French School, Bray 1864-1966

Brand: A.& A.Farmar   

Brand: Abbeville Pr   
The first cup of coffee was brewed in Arabia nearly one thousand years ago, and people have been celebrating the joys of java ever since. Coffee bars are now commonplace in many citites, but the aura of the coffee culture remain anything but common. These four eye-opening images extol the pleasures of coffee in its many forms: the excitement of espresso, the charm of cappuccino, the magic of mocha, and the beauty of beans themselves. The back of each elegant cards offers tips for ideal brewing and storage, definitions of the many and varied forms of coffee, and--since poets have been singing the praises of this delectable beverage for ages--a pertinent poetic quotation. (12 notecards, 12 envelopes, 3 each of 4 images, 5 x 5")
The Bathers' Pavilion: Menus and Recipes

Brand: ABC Books   
A generous cookbook for lovers of Bathers', Balmoral and good food-- sharing with you the very best recipes from one of Australia's most enduring and iconic restaurants. MENUS AND RECIPES features over 180 recipes and wine notes, showcasing the very best of Australian produce, beautifully crafted and elegantly presented in full color photographs.
Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present

Brand: ABC-CLIO   
<p>Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present.</p><p><br/>• Overviews the foods that have changed the world from prehistory to the present</p><p>• Gives attention to the relationships between foods and religious movements, such as the connections between fish, bread, and wine and the rise of Christianity</p><p>• Enables readers to grasp the connections between the history of foods and the Columbian Exchange</p>
Keiller's of Dundee: The Rise of the Marmalade Dynasty 1800-1879 (Abertay Historical Society Publication)

Brand: Abertay Historical Society   
The Great American Cereal Book: How Breakfast Got Its Crunch

Brand: Abrams Image   
Americans love their breakfast cereal, which is second only to milk and soda in supermarket spending. Cereals and their cartoon spokescharacters are some of the most enduring pop-culture icons of the 20th century. <i>The Great American Cereal Book </i>is the definitive compendium of breakfast cereal history and lore, celebrating the most recognizable brands and packaging, such as Cheerios, Cocoa Puffs, Frosted Flakes, Grape-Nuts, and Trix. Award-winning writer Marty Gitlin and co-author Topher Ellis provide behind-the-scenes stories about the creation of these iconic kitchen-table companions, with 350 images of cereal boxes, vintage ads, and rare memorabilia.<br><br>Praise for <i>The Great American Cereal Book</i>:<br><br> "Instantly evokes feelings of childhood--watching Saturday-morning cartoons and being bombarded with commercials for sweet cereals with colorful mascots like Toucan Sam and Tony the Tiger." --<i>TMagazine.Blogs.NYTimes.com</em><br > <br>"While many of us have ditched the cereals of our youths (in all their freeze-dried marshmallowy glory) in favor of flax seed (boring!), the eye-popping colors and kooky designs on the cereal boxes of our childhoods still have a pull, which is why we're loving <span>The Great American Cereal Book</span>. -- <em>Oprah.com</i><br>If you're a cereal lover, you'll enjoy poring through Marty Gitlin and Topher Ellis' <em>The Great American Cereal Book: How Breakfast Got Its Crunch</em> (Abrams Image). Full of factoids and countless cereal boxes from days of yore, Gitlin and Ellis trace the history of this most iconic of American breakfast dishes. It's a lot of fun to look at how cereal packaging has changed over the decades, and for anyone a little bit nostalgic, it's the perfect venue for a walk down memory lane. -- <i>epicurious.com</i><br>"A crisply colorful history of a favorite kids' food that became a pop culture icon." --<i>Tampa Bay Times</i><br> <br>"Whether you're a food history buff, package-design geek, or just an enthusiastic consumer of the country's favorite morning bowl, these pages provide enough--ahem--snap, crackle, and pop to keep everyone happy."<i> </i>--<i>Real Eats</i> magazine
Aga Roast (Aga and Range Cookbooks)

Brand: Absolute Press   
<DIV><DIV><B>Following on from the success of her brilliant <I>Aga Year </I>cookbook, Louise Walker tackles the favorite meal of Aga owners everywhere: the Sunday roast</B></DIV><DIV> </DIV><DIV>Lavish photography illustrates over 70 recipes for all things roasted. Drawing on inspiration from Britain and beyond, Louise Walker showcases a rich array of old and much-loved favorites, many with a satisfyingly delicious twist, alongside more exotic roasted dishes from Europe, North Africa, the Middle East, and beyond. There are master classes on jointing, carving, and serving, as well as a wealth of stuffings and accompaniments. To round off the book, Louise includes some invaluable and timely ideas for what to do with your roasted leftovers. <I>Aga Roast </I>promises to be a stunning and significant addition to any Aga library.</DIV></DIV>
Authentic Vietnamese Cooking: Food from a Family Table

Brand: Absolute Press   
Refined, subtle, challenging, and accessible all at the same time, the food of Vietnam was the first true fusion cuisine, blending the techniques and ingredients of French and Chinese culinary traditions. In "Authentic Vietnamese Cooking," culinary writer and consultant Corinne Trang introduces you to the pleasures of regional Vietnamese cooking. Born in France's Loire Valley to a French mother and Cambodian-born Chinese father, and raised in Phnom Penh, Paris, and New York, Trang shares more than 100 delicious, authentic Vietnamese recipes designed especially for the home cook. In this beautiful volume, the complicated processes of assimilation, adaptation, and evolution have been distilled into magnificent dishes that represent the three distinct culinary regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South. There are recipes for family meals and special occasions, sauces, marinades, flavored oils, soups, noodle dishes, and more. Trang translates the complex flavors of Vietnamese cuisine into easy-to-follow, step-by-step recipes, so even inexperienced cooks can create such classic dishes as "Cha Gio" (Spring Rolls), "Sup Cua Mang Tay" (Crab and Asparagus Soup), "Pho Bo" (Hanoi Beef and Rice Noodle Soup), "Tom Nuong Xa" (Grilled Lemongrass Prawns), "Ga Nuong Toi" (Garlic-Roasted Baby Chicken), and "Banh Gan" (Coconut Creme Caramel). Enhanced by stunning photographs, "Authentic Vietnamese Cooking" also includes sections on essential ingredients, equipment, and techniques; sample seasonal menus: and a list of mail-order sources and Web sites for securing hard-to-find items. Rich with historical, cultural, and personal anecdotes,"Authentic Vietnamese Cooking" brings the experience and pleasures of Corinne Trang's family table to yours.
Christie's World Encyclopedia of Champagne and Sparkling Wine

Brand: Absolute Press   
South African Cape Malay Cooking

Brand: Absolute Press   
Cape Malay cuisine has its roots in the 17th century, and combines the influences of exiles from the Dutch East Indies with the indigenous herbs and spices of the South African Cape.
The Eagle Cookbook: Recipes from the Original Gastropub

Brand: Absolute Press   
<DIV><DIV>This new reworked edition of the highly successful book <I>Big Flavours and Rough Edges</I> celebrates the birthplace of the gastropub movement, The Eagle, and the way its food has revolutionized the British pub scene. With a number of new recipes from the many and great British chefs that have passed through its doors, this classic work has been beautifully redesigned and promises a world away from the pretentiousness and overcomplication of traditional restaurant books. Having achieved many national and international awards since opening in 1991, The Eagle continues to provide the same stripped-back combination of good food and a relaxed atmosphere that, thanks to the pioneering efforts of this now familiar place, has become a dearly-loved institution.</div></DIV>
Anahid's Gourmet Cookbook

Brand: Academia International   
Stella Chan's Secrets in the Art of Chinese Cooking

Brand: Academic Cultural Co   
Stella Chan's Secrets in the Art of Chinese Cooking by Stella Chan Paperback - August 1, 1976
 Brewing Science (Food Science & Technology International)

Brand: Academic Pr   

Brand: Academic Press   
Beer: A Quality Perspective (Handbook of Alcoholic Beverages)

Brand: Academic Press   
Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. <br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience
Enological Chemistry

Brand: Academic Press   
<p><b>Enological Chemistry</b> is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.</p> <p>The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.</p><p>* Organized according to the winemaking process, guiding reader clearly to application of knowledge</p> <p>* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them</p> <p>* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development</p>
Espresso Coffee, Second Edition: The Science of Quality

Brand: Academic Press   
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful <b>Espresso Coffee</b> will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. <br><br>Chapters Include:<br>* Quality of espresso coffee <br>* The plant<br>* The raw bean<br>* Roasting<br>* Grinding<br>* Packaging <br>* Percolation<br>* The cup<br>* Physiology
Espresso Coffee: The Chemistry of Quality

Brand: Academic Press   
This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include agronomy, green coffee processing, roasting / grinding, packaging, percolating and decaffination techniques. The research and development / technology community will find the appendix of analytical chemical methods an invaluable guide. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of expresso. <br><br>Key Features<br>* All aspects of expresso coffee are covered including <br>* agronomy<br>* green coffee processing <br>* roasting/grinding<br>* packaging<br>* percolating techniques<br>* decaffeination techniques
Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)

Brand: Academic Press   
Drawing together literature from a variety of fields, <b>Food Texture and Viscosity, 2E</b>, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.<br><br>This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.<br> <br><br>* Completely revised with approximately 30% new material <br>* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments<br>* Provides a list of suppliers of texture-measuring equipment <br>* Features two-color illustrations and text throughout<br>* Written by an award-winning author
Gluten-Free Cereal Products and Beverages (Food Science and Technology)

Brand: Academic Press   
Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products.<br><br>Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. <br><br>•Written by leading experts, presenting the latest developments in gluten-free products<br>•Addresses Coeliac Disease from a food science perspective<br>•Presents each topic from both a scientific and industrial point of view
Microwaves in the Food Processing Industry (Food Science and Technology)

Brand: Academic Press   
Book annotation not available for this title.<br><b>Title: </b>Microwaves in the Food Processing Industry<br><b>Author: </b>Decareau, Robert<br><b>Publisher: </b>Academic Pr<br><b>Publication Date: </b>1985/08/28<br><b>Number of Pages: </b><br><b>Binding Type: </b>HARDCOVER<br><b>Library of Congress: </b>84028293
Molecular Wine Microbiology

Brand: Academic Press   
<p><b>Molecular Wine Microbiology</b> features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety.</p> <p>Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.</p><ul><li>Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine</li><li>Presents the most current methods of studying the microbiology of wine</li><li>Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours</li><li>Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety</li></ul>
Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion

Brand: Academic Press   
<p><i>Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion</i> reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. </p><ul> <ul></ul><li>Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products</li><li>Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines</li><li>Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials</li><li>Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions</li></ul>
Speciality Wines, Volume 63 (Advances in Food and Nutrition Research)

Brand: Academic Press   
<p>The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. </p> <br><br>*The latest important information for food scientists and nutritionists <br>*Peer-reviewed articles by a panel of respected scientists <br>*The go-to series since 1948
Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)

Brand: Academic Press   
<b>Whisky: Technology, Production and Marketing</b> explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail. <br><br>* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner<br>* Includes a chapter on marketing and selling whisky<br>* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.

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