"Hello, HQ, this is Police Dock. Operator dead, post abandoned." ~ Stephen, Dawn of the Dead
| ||Alimentacion y gastronomia/ Nutrition and Gastronomy (Patrimonios/ Patrimony) (Spanish Edition)||*$10.95|
|Bake (Australian Womens Weekly H/B)||*$161.00|
|Bali: The Food of My Island Home||*$70.67|
|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)||*$378.98|
|Biopsy Interpretation of the Bladder||*$190.13|
|By Julia Child Mastering the Art of French Cooking, Vol 1 Hardcover Edition||*$517.60|
|Chocolate Matter - Matiere Chocolat (English)|
Chocolate Matter, the stunning book by Stephane Leroux. At first glance, it's almost unimaginable that a wave, rose, granite, bamboo cane or mahogany plank could be made of chocolate. Each masterpiece reflects the technical expertise of Stephane Leroux in bringing matter to life in such striking fashion."Everything inspires me", explains Stephane Leroux, who draws on architecture, painting, sculpture... in his work. But it is nature - the sea, the birds, the plants and the flowers that stirs his imagination the most. This edition contains two books with one containing stunning photographs along with the main book of reciepes and techniques.
What he produces in chocolate not only verges on perfection, but also offers that added spirit found in leading visual artists: a unique ability to capture light and spread its effects throughout an entire work. Stephane Leroux, recognised pastry chef is one of those who believe in the need to pass on the baton so that new generations can strive even further and continue this quest for perfection.
With this in mind, take time to cast your eyes over the work within the work, the second book of the box set Chocolate Matters. In the 416 pages of these Design Techniques for Chocolate, Stephane Leroux presents about 50 style exercises using a step-by-step approach, from the creation of a stem in cocoa butter to the production of a concrete brick!
More than 1200 photographs with accompanying text offer a wealth of detail on the progress of each piece, from the raw material, chocolate, to its transformation into a work of art, at the same time bringing all his creations within reach of everyone.
|Clean and Lean Diet: 14 Days to Your Best-Ever Body [Paperback]||*$599.98|
|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
|The Lang Coffee 2013 Calendar||*$15.95|
|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 Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition (Perfect Paperback)||*$250.16|
Brand: 10 Speed Press
The debut cookbook from the restaurant Gourmet magazine named the best in the country.<br><br>A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. <br><br>"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly<br><br>"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."—Art of Eating
|Cooking in the Deep-South with Chef Bob|
Brand: 1st Book Library
|By Ronald S. Jackson: Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology) Second (2nd) Edition|
Brand: 2nd Edition
|Potter's Book Of Glaze Recipes|
Brand: A & C Black
This guide provides a short introduction to glazes with basic instructions on making your own, followed by a comprehensive collection of glaze recipes, covering a wide range of temperatures and variations. The book should be of use to any potter or ceramicist.
|Julia Child's Kitchen Wisdom|
Brand: A La Carte Productions
|Grappa: A Guide to the Best|
Brand: Abbeville Press
Grappa was originally created to avoid wasting the pomace left over from the winemaking process, the pomace was then distilled into a clear brandy. This text provides a brief history and overview of production methods, together with an A-Z guide to grappa.
|Gusto: The Very Best of Italian Food and Cuisine|
Brand: Abbeville Press
<div>The first encyclopedia of Italian cuisine. Illustrated with 4,000 stunning photographs and featuring more than 140 recipes.<BR><BR>Italian cooking now has a book worthy of its place at the head of the culinary table. A gorgeous and comprehensive reference guide and cookbook dedicated to Italian food and drink, <I>Gusto</I> beautifully illustrates the ingredients and cooking methods used in kitchens from Parma to Tuscany and beyond. The delicious photos represent a breathtaking array of the components that make up Italian dishes from the classic to the unfamiliar.<BR><BR>Imagine every cut of beef, all varieties of mushrooms, fourteen different species of crustacean, twelve kinds of prosciutto, all vividly displayed and carefully explained in ravishing detail. Each chapter—on pasta, rice, fish, meat, bread (and yes, pizza), cheese, salami, vegetables, fruit and nuts, herbs and condiments, desserts, cookies and pastry, gelato, chocolate, coffee, and, of course, wine—describes essential ingredients and food preparation methods as well as presenting superb recipes from Italian kitchens.<BR><BR>Equally at home on the coffee table or the countertop, <I>Gusto</I> will surprise the sophisticated connoisseur and amaze the lover of all things Italian.</div>
|Food and Drink in American History [3 volumes]: A "Full Course" Encyclopedia|
<p>The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set.</p><p></p><p>The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.</p>
|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>
|They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World|
<p>The title <i>They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World</i> says it all. This fun encyclopedia, organized A–Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"—at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. </p><p></p><p>A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings.</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>
|El Sabor De La Tradicion (Spanish Edition)|
Brand: Abya-Yala Ediciones
| ||Brewing Science (Food Science & Technology International)|
Brand: Academic Pr
|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
|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
|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.
|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>
|Speciality Wines, Volume 63 (Advances in Food & 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.
|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, 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
|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
|The Concise Guide to Wine and Blind Tasting|
Brand: Acheron Pr
<span>This clear and concise primer provides detailed coverage of all the major wine styles and regions, together with notes on the history of wine, viticulture, winemaking, and blind tasting. It seeks throughout to examine in what ways a given wine is unique and different from other, similar wines. For example, why and in what ways is Pauillac, in Bordeaux, different from Pomerol, also in Bordeaux? Why and in what ways is Mosel Riesling different from Riesling from the Rheingau, or the Nahe, or Alsace, Austria, or Australia? This book is dedicated to all wine lovers, and should prove particularly useful to competitive blind tasters, higher level and diploma students, winemakers, wine traders, and sommeliers.</span>
|The Everything Healthy Pressure Cooker Cookbook: Includes Eggplant Caponata, Butternut Squash and Ginger Soup, Italian Herb and Lemon Chicken, Tomato ... hundreds more! (Everything (Cooking))|
Brand: Adams Media
<DIV>Enjoy quick, easy, and wholesome meals every day!<P>The pressure cooker makes crafting healthy and delicious meals for the entire family seem effortless! It not only reduces cooking times by 60% to 90%, but it will also help you save money and preserve the essential vitamins in your food, so you can eat healthier without spending all day in the kitchen.</P><P>Inside this cookbook, you'll find 300 quick and flavorful recipes, including:<UL><LI>Baba Ganoush</LI><LI>Pasta and Chickpea Minestrone</LI><LI>Lentil and Black Bean Chili</LI><LI>Spicy Ginger Chicken</LI><LI>Cranberry and Walnut Braised Turkey Wings</LI><LI>Beef and Guinness Stew</LI><LI>Maple-Glazed Ham with Raisins</LI><LI>Coconut Fish Curry</LI><LI>Jambalaya with Chicken, Sausage, and Shrimp</LI><LI>Lemon Pot de Creme</LI><LI>Molten Chocolate Mug Cake</LI><LI>And hundreds more!</LI></UL> With <I>The Everything Healthy Pressure Cooker Cookbook</I>, you'll create hearty meals with fresh vegetables, lean meats, whole grains, and fiber-rich legumes. It's time to make your everyday cooking easier and more nutritious!</P></DIV>
|The Everything Healthy Pressure Cooker Cookbook: Includes Eggplant Caponata, Butternut Squash and Ginger Soup, Italian Herb and Lemon Chicken, Tomato ... Wine...and hundreds more! (Everything Series) |
Brand: Adams Media
Brand: Adl Pub
A reference book to assist the dialysis patient in food selection and preparation to comply with the complex renal diet required for most dialysis patients. <P>The book contains an explanation of how the body uses certain nutrients and how the process changes when the kidneys fail, requiring strict monitoring of these nutrients for the well being of the patient. There is an emergency diet plan in the event the patient cannot get to a dialysis center for a short period of time, then goes on to provide extensive food value charts listing the content of the named nutrients in most all commonly used foods so they can be calculated in planning the daily menu.
|Charcutería: The Soul of Spain|
Brand: Agate Surrey
<div><I>Charcutería: The Soul of Spain</I> is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.<br><BR>Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain's charcutería legacy.<br><BR><I>Charcutería: The Soul of Spain</I> is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks.</DIV>
|Citrus Varieties of the World|
Brand: Agscience Inc
|Cocinar al vacio|
|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