|Advanced Bread and Pastry (Hardcover)||*$788.98|
| ||Alimentacion y gastronomia/ Nutrition and Gastronomy (Patrimonios/ Patrimony) (Spanish Edition)||*$10.95|
|Au Pied de Cochon: The Album (Paperback)||*$289.82|
|Batters and Breadings in Food Processing 2nd Edition|
Batters and Breadings in Food Processing, Second edition is a long-awaited, must-have resource for the cereal and food processing industry. 21 years has passed since the publication of the first edition of this book.
|Bento Boxes: Japanese Meals on the Go (Paperback)||*$588.26|
|Biopsy Interpretation of the Bladder||*$187.27|
|Cocina Francesa (Spanish Edition)||*$249.96|
|Eula Mae's Cajun Kitchen (Paperback)||*$355.93|
This is the definitive work on the Montrachet field, its producers and the wines made there.
The fifteen or so people who make up the group of owners of the world's most renowned white wine are happy. Immortalized by the camera's lens - what feelings inhabit them? Intense satisfaction, serenity, worry, pride, tenderness? They are almost all surprised by the wine that they are tasting.
Their eyes light up just like those of a child in front of a Christmas tree and they get lost in a faraway horizon as if asking the sky questions in order to reassure themselves that nothing comparable to this exists elsewhere.
They all delight in thinking about smelling and savoring this unique cru that they love like a very dear person to whom they have given the best of themselves.
These unique portraits convey the extreme pleasure and the genuine love that they have for wine better than any speech ever could.
During a visit to France, Maika and Keiko, two Japanese women, one an author and the other a photographer, fell head over heals in love with Burgundy. Even better, one of the most prestigious wines in the world, le Montrachet, which they dissevered thanks to Claude Schneider while he was the manager of the Chateau de Puligny Montrachet. In collecting the impressions of the 20 producers of le Montrachet on the tasting of their product of these privileged wine makers, the duo has added a new and great ray of sunshine to this appellation.
|On Cooking (On Cooking: A textbook of culinary fundamentals , fourth edition)|
This book is brand new never used. The CD Rom is still sealed in proof.
|Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are [Paperback]||*$588.26|
|Sushi for Everyone|
Chief Instructor of Sushi Chef Institute, Chef Andy Matsuda has created Sushi for Everyone for his Professional class at his institute. This textbook covers:
Japanese cuisine: Domburi, tempura, suki yaki, shabu shabu, kaiseki, appetizers, meats, poultry etc.
Sushi, sashimi, nigiri, fish cutting, fish preparation, rice, sauces, marination, decoration, garnish and more
| ||Tasting Along the Wine Road Cookbook Volume 8||*$250.00|
|Tasting Chile: A Celebration of Authentic Chilean Foods and Wines (Hippocrene Cookbook Library) (Hardcover)||*$588.26|
| ||The Best of Our Kitchens: Vegetarian and Dairy Cooking From Congregation Dorshei Emet||*$193.88|
|The Big Book of Juices & Smoothies: 365 Natural Blends for Health & Vitality Every Day -- 2006 publication||*$172.33|
|The Dessert Architect, 1st Edition||*$175.00|
|The Essential New York Times Cookbook: Classic Recipes for a New Century [Hardcover]||*$112.06|
|The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea|
FROM THE AUTHOR: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
Fourteen years later, I still haven't found that book. I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I've been looking for. This book is my attempt to give it to them.
|The Wines of Burgundy|
Frequent new editions, regularly up-dated, mean that users can count on information of a completeness and accuracy not equalled in any other work of this kind. Burgundian owner-growers and négociant-éleveurs alike recommend it as the BEST possible guide to its subject. As an initiation into wine-growing and wine-making Burgundy, and as a reference source, the manual can be consulted any time, anywhere: in the office, while traveling, in the wine-cellar or in the vineyard. Now in COLOR, the new edition of Wines of Burgundy is an indispensable reference work for amateur, student, and professionals alike.
|Wine Science (Food Science and Technology) 3th (third) edition Text Only||*$356.48|
|[1996 Paperback] Hank Herman (Author) Monster Jam (Super Hoops) [1996 Paperback] Hank Herman (Author) Monster Jam (Super Hoops) [1996 Paperback]||*$185.49|
| ||Healthy French Cuisine for Less Than $10/Day (AUTHOR SIGNED)|
Brand: (NP): Alain Braux International,
|Cooking in the Deep-South with Chef Bob|
Brand: 1st Book Library
|30 Day Gourmet's BIG Book of Freezer Cooking|
Brand: 30 Day Gourmet Press
Best of the freezer cookbooks! 30 Day Gourmet's comprehensive cooking system teaches busy cooks how to fill their freezers with nutritious and great tasting foods! Spend a few hours or spend a whole day. <P> 150 great-tasting recipes include photos and step-by-step instructions that will make stocking your freezer with delicious foods as simple as our 3 easy steps <P> Step #1 - Choose & Plan Step #2 - Shop & Prep Step #3 -Assemble & Freeze <P> *150 Delicious Recipes *Nutritional Analysis *Photos of all Recipes *Time-Saving Worksheets *Step-by-Step Instructions *Freezing Information *Online Support *100's More Recipes Online <P> 30 Day Gourmet, Inc. is the leader in all things freezer cooking and has been featured on national television and in numerous newspapers and magazines. Their Freezer Cooking Manual sold over 100,000 copies and their website is filled with recipes, author support, freezer cook forums and free e-newsletters. <P>The 30 Day Gourmet Facebook and Yahoo Groups are the largest online freezer cooking groups and help cooks stay motivated and informed.
|Julia Child's Kitchen Wisdom|
Brand: A La Carte Productions
|Street Food around the World: An Encyclopedia of Food and Culture|
<p>Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and bāozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.</p>
|Sweet Treats around the World: An Encyclopedia of Food and Culture|
<p>Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. </p><p></p><p>The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.</p>
|Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef By Gabrielle Hamilton(A)/Gabrielle Hamilton(N) [Audiobook]|
Brand: Abridged Audiobook
|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>
|222 Easy Recipes of Italian Cuisine (Cubebook)|
Brand: Academia Barilla
<p>With a preface by Mario Batali and a foreword by Michael White—two well-known executive chefs with a specialty in Italian cooking—you can be sure that 222 Easy Recipes of Italian Cuisine is the real deal. The 222 recipes were designed to be completely accessible to even the most novice cooks and are based on the Italian tradition of using simple and genuine ingredients; all of the dishes require minimum effort to create, yet yield maximum flavor. And just as good as the taste is the reputation behind each dish. Coming straight from the expert kitchen of ACADEMIA BARILLA, the most trusted name in Italian cuisine, all 222 recipes in this scrumptious book have been tested—and tested again—to ensure the best flavor, as well as ease of execution. </p>
|Anahid's Gourmet Cookbook|
Brand: Academia International
BEST SELLER<br>Great MIDDLE EASTERN CUISINE Book
| ||Brewing Science (Food Science & Technology International)|
Brand: Academic Pr
|A Complete Guide to Quality in Small-Scale Wine Making|
Brand: Academic Press
<p>As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, <i>A Complete Guide to Quality in Small-Scale </i><i>Wine Making </i>is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. </p> <p>Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.</p><ul><li>Understand the chemistry and sensory science at the foundation of quality wines</li><li>Explore real-world examples of key analysis and application of concepts</li><li>Practice methods and exercises for hands-on experience</li> </ul>
|ADVANCES IN FOOD RESEARCH VOLUME 32, Volume 32 (Advances in Food and Nutrition Research)|
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
|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
|Gluten-Free Cereal Products and Beverages|
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. 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.
|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
|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.
|Wine Science, Fourth Edition: Principles and Applications (Food Science and Technology)|
Brand: Academic Press
<p>With its three previous best-selling editions, <i>Wine Science </i>has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.</p><p><b>New to this edition: </b>*Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes *The nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening *New insights into flavor modification post bottle *Shelf-life of wine as part of wine aging *Winery wastewater management</p> <p><b>Updated topics including: </b>*Precision viticulture, including GPS potentialities *Organic matter in soil *Grapevine pests and disease *History of wine production technology</p>
|Wine Science, Third Edition: Principles and Applications (Food Science and Technology)|
Brand: Academic Press
For people involved in wine tastings, commercial judging, quality assessment of wineries, wine societies, wine appreciation courses, or training of tasters (wineries, wine merchants, university courses). Also serious wine connoisseurs who want to maximize their perception and appreciation of wine.
|Wine Science, Third Edition: Principles and Applications (Food Science and Technology) 3rd (third) Edition by Jackson, Ronald S. |
Brand: Academic Press
|Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology)|
Brand: Academic Press
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.<br><br>Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. <br><br>Key Features:<br>* Revised and updated coverage, notably the physiology and neurology taste and odor perception.<br> * Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination<br> * Flow chart of wine tasting steps<br> * Flow chart of wine production procedures<br> * Practical details on wine storage and problems during and following bottle opening<br> * Examples of tasting sheets<br> * Details of errors to be avoided<br> * Procedures for training and testing sensory skill<br>
|Wine Tasting: A Professional Handbook (Food Science and Technology)|
Brand: Academic Press
One of the most respected professionals in the wine industry-Ron Jackson, author of <i>Wine Science</i> (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. <br><br>A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.<br> <br><br>Key Features<br>* Modern treatment of all relevant data relative to wine tasting, both professional and personal<br>* Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests<br>* Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided<br>* Outlines procedure in the training and testing of sensory skill (professional and personal)<br>Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines<br>* Provides examples of tasting results and means for analysis<br>* Discusses the evolution of cuisine and wines association with food<br>* Outlines the diversity of wines and the sensory experiences expected with each<br>* Outlines the nature and origins of wine quality<br><br>Illustrative Material:<br>* Flow Chart of Wine Tasting Steps<br>* Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific)<br>* Fragrance Chart (with colored icons)<br>* Off-odor Chart (with colored icons)<br>* Color transparency representing standardized wine color terms)<br>* Color illustrations representing the appearance of wines of different ages<br>* Warming-cooling chart for bottles of wine (air and ice water)<br>* Table of aroma descriptors for the major grape varieties (red and white)<br>* Chart of the warming rate of wine in a glass<br>* Figure showing the influence of alcohol content on 'tears' formation<br>* Taster variability to the major tastant and odorants in wine
|Professional Chef (The Professional Chef) set (Korean edition)|
Brand: Academic pyeonsugwan
|Wine Science, Third Edition Principles and Applications [Food Science and Technology] by Jackson, Ronald S. [Academic Press,2008] [Hardcover] 3RD EDITION|
Brand: Academic,2008 3RD EDITION
Wine Science, Third Edition Principles and Applications [Food Science and Technology] by Jackson, Ronald S. [Academic Press,2008] [Hardcover] 3RD EDITION
|Provincetown Seafood Cookbook|
Brand: Addison-Wesley Educational Publishers In
|Citrus Varieties of the World|
Brand: Agscience Inc
|Cocinar al vacio|
Un libro que analiza una de las técnicas más demandadas en la actualidad, dirigido a todo tipo de restauradores, del estudiante de hostelerÃa al chef de alta gastronomÃa. Cocinar al vacÃo es el resultado de años de investigación en una técnica poco conocida que cada dÃa se hace más necesaria. Basándose en la propia experien