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Zombie Supplies - Kitchen : Cookbooks

Advanced Bread and Pastry (Hardcover)

*$273.11
Advanced Bread and Pastry 1st (first) edition Text Only

*$117.18
Berry Yummy Cookbook (Strawberry Shortcake)

Have a taste of what’s cooking in Strawberry Shortcake’s kitchen! With lists of common cooking terms, rules for kitchen safety, helpful tips from Strawberry herself, and chapters for breakfast, lunch, and dinner, dessert, and snack recipes, this book has all of Strawberry’s favorite recipes and is perfect for young chefs.
*$12.99
Cómo elaborar churros, panes y facturas / How to make churros, bread and danish (Spanish Edition)

*$999.11
Coffee Encounters

Welcome to the world of coffee! Enjoy the jourmey as we visit farms all over the world to meet the farmers who work day in day out to make our daily cup of coffee possible. Coffee Encounters will take you on a coffee journey throught the most exotic coffee farming regions throughout Latin America and Indonesia, whilst visiting Italy along the way. Meet some of the most charismatic passionate and innovative people in the world and you will be amazed to learn just how much goes into that little cup of coffee that you enjoy each morning. Learn to love your coffee for all the right reasons.
*$131.31
Colesterol y dieta/ Cholesterol and diet (Autoayuda) (Spanish Edition)

Rare book
*$275.00
Contemporary Nutrition 8th (egith) edition

*$146.72
Cooking to Share

Cooking to Share is a Greek cookbook honouring family, uncompromised tradition, cooking and life. A recipe-book that guides the reader into the kitchen of a modern Greek family revealing their annual traditions, a respect for ingredients, and the important role the food we eat growing up can play in building our sense of identity. An introductory note that builds an atmosphere around each dish precedes each recipe and the book is dotted by the author's reflections on food and how it relates to life. The design is contemporary but gives the book a warm feel almost like it has already been worn in through time. The open spine allows the book to lay flat on the kitchen counter, the material lining the top of the book pays tribute to the traditional cloth bond book and the photography is brought to life through illustration that whimsically continues off the photographs and into the page. A book that will make you want to build a culture around food in your own home while at the same time provides you with the basic recipes cooked in most Greek homes.
*$40.50
 Desde los andes al mundo, sabor y saber / From the Andes to the World: Primer Congreso Para La Preservacion Y Difusion De Las Cocinas Regionales De Los Paises Andinos (Spanish Edition)

*$21.95
Eula Mae's Cajun Kitchen (Paperback)

*$403.77
Ismail Merchant's Florence: Filming and Feasting in Tuscany

NOW IN PAPERBACK <P>“Florence is a worthy setting for Ismail Merchant, whether filming or feasting. He is the very model of a Renaissance man. . . . When Catherine de Médicis married the King of France, she brought her Florentine cooks with her and introduced Paris to the essentials of Tuscan cuisine: the simple harmony of the best and most fresh of every ingredient. Like Catherine, Ismail opens new worlds to his friends, his guests, and his audiences.” —Dame Maggie Smith <P>Ismail Merchant’s lively account of the filming of the hugely successful A Room with a View is really a song in praise of the Tuscan table. Through vivid prose and extraordinary photographs, Merchant enables the reader to fully experience Tuscan cuisine—whether dining at Florence’s famous Il Cavallino restaurant or in the stately Villa Maiano, whether enjoying a picnic spread out on a hillside or sampling the fruit and vegetables fresh from the farms that give Tuscan cooking its incomparable quality. To satisfy readers’ inevitable hunger, Merchant provides 70 recipes, from antipasti to desserts, that can be prepared successfully in any kitchen, anywhere.
*$19.95
L'Atelier of Alain Ducasse : The Artistry of a Master Chef and His Proteges

Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie.<br><br>Brilliantly guided by the distinguished author, Jean-Fran?ois Revel of the Acad?mie Fran?aise, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art.<br><br>Herv? Amiard's photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey.<br><br>L'Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse's five star pupils: Franck Cerutti, Jean-Louis Nomicos, Jean-Fran?ois Pi?ge, Sylvain Portay and Alessandro Stratta.<br><br>Products and Producers, in which B?n?dict Beaug? visits Alain Ducasse's suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients.<br><br>Vegetables, where we learn why these products play such a crucial role in Alain Ducasse's culinary vision.<br><br>Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients.<br><br>Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest!<br><br>Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France's most prestigious restaurants: the Louis XV-Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.
*$60.00
Le Montrachet

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.
*$86.00
Low-Carb, Slow & Easy

Award-winning author Frances Towner Giedt has created the most accessible and appealing collection ever of more than 150 low-carb recipes especially for the slow cooker. The ingredients are readily available, the preparation minimal, the carbs low, and the cooking no-fuss. From appetizers to desserts, and everything in between, these recipes range from updated classic comfort foods to creative combinations and flavorings. So even the most health-conscious reader can throw in some ingredients, switch on the slow cooker, stir once or twice-and kick back. Plus, this one-of-a-kind cookbook includes: <br><br> - The latest health information on modified and low-carb diets<br> - Easy-to-prepare dishes for every occasion<br> - Recipes ideal for people with diabetes and heart disease<br> - Directions for adjusting cooking times<br> - Hints for intensifying flavor<br> - Comprehensive nutritional analysis and food exchanges for each dish
*$17.95
Pork, Beef, Mutton

*$999.11
Sophie's Sweet and Savory Loaves

In this delectable cookbook, the woman known as the "French Martha Stewart" shares the original recipes that catapulted her into the limelight: her mouthwatering sweet and savory cakes and loaves. Whether served as tea-time treats, appetizers, or even main dishes, these quick-to-prepare loaves, made from fresh seasonal ingredients, get mixed in one bowl and baked in one pan. 76 recipes, 48 photographs and spot art.
*$156.44
The Big Book of Juices & Smoothies: 365 Natural Blends for Health & Vitality Every Day -- 2006 publication

*$204.83
The Low Fodmap Cookbook

Irritable Bowel Syndrome affects 1 in 7 adults. There are many dietary triggers associated with IBS, including a group of sugars called FODMAPs. The low FODMAP cookbook brings a new collection of over 75 recipes into the kitchens of people who will benefit from a reduction of FODMAPS in their diet. From breakfast to dinner, dessert and baked goods, all recipes have been reviewed by Dr. Jane Muir of the Eastern Health Clinical School at Monash University. 10% of profits from the sale of The low FODMAP cookbook will be donated to research funding at the Eastern Health Clinical School at Monash University.
*$999.11
The Professional Chef [Hardcover]

*$86.94
The Queen of Mold

*$1.49
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. 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.
*$39.95
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City [Paperback]

*$429.76
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.
*$45.00
Vegetarian Table: Japan

<b>Bargain Books are non-returnable.</b> <p>"An exciting new perspective on a cherished cuisine" <I>(The San Francisco Chronicle),</I> the <I>Vegetarian Table</I> series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. Lavishly illustrated with stunning full-color photography and text by some of the finest food writers in the industry, this popular Chronicle Books series is now available in paperback. Featuring distinctive vegetarian recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads, and desserts, the cuisines are as delicious as they are exotic. <I>The Vegetarian Table</I> series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian table—wherever it may be.
*$16.95
[1996 Paperback] Hank Herman (Author) Monster Jam (Super Hoops) [1996 Paperback] Hank Herman (Author) Monster Jam (Super Hoops) [1996 Paperback]

*$185.58
Cooking in the Deep-South with Chef Bob

Brand: 1st Book Library   
*$24.95
Rachael's Made Real Recipes

Brand: 2 Moon Press   
Rachael's innovative and tested low carb recipes are destined to please any finicky food lover. Rachael's Made Real Recipes is a cookbook designed for healthy eating with easy preparations. The comforting dishes will help you stay on track with your new lifestyle while entertaining for a crowd, cooking for your family or stashing away a few dishes in the freezer for yourself. From Chili to Lemon Cheesecake to Cabbage Soup. Rachael's recipes cover the gambit of tasty cooking. Colorfully illustrated, kitchen tested and husband approved.
*$15.99
Julia Child's Kitchen Wisdom

Brand: A La Carte Productions   
*$197.98
A Spicy Touch Volume II - Contemporary Indian, African, & Middle Eastern Cuisine

Brand: A Spicy Touch Publishing Inc.   
A Spicy Touch Volume II, builds on the success and great popularity of the first volume. In addition to the delicious dishes from Northern India that evolved through African, Arabic, and North American influences, A Spicy Touch Volume II features the best of contemporary recipes from Africa, the Middle East and the Orient. It is an international, cultural treasury of rish and subtle flavours. A Spicy Touch Volume II will help you expand your culinary horizons and enjoy the marvellous cuisines and traditions of India, Africa, the Middle East and the Orient.
*$449.01
Street Food around the World: An Encyclopedia of Food and Culture

Brand: ABC-CLIO   
<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>
*$82.58
The Fashion Insiders' Guide to New York by Carole Sabas (May 7 2013)

Brand: Abrams   
*$373.43
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef By Gabrielle Hamilton(A)/Gabrielle Hamilton(N) [Audiobook]

Brand: Abridged Audiobook   
*$254.02
Divine: Heavenly Chocolate Recipes with a Heart

Brand: Absolute Press   
*$225.73
Little Book of Marmite Tips (Little Books of Tips) by Hartley, Paul (2007)

Brand: Absolute Press   
*$394.99
The Great British Storecupboard Cookbook by Hartley, Paul (2009)

Brand: Absolute Press   
*$389.00
Anahid's Gourmet Cookbook

Brand: Academia International   
BEST SELLER<br>Great MIDDLE EASTERN CUISINE Book
*$42.50
 Brewing Science (Food Science & Technology International)

Brand: Academic Pr   
*$143.00
ADVANCES IN FOOD RESEARCH VOLUME 29, Volume 29 (Advances in Food and Nutrition Research)

Brand: Academic Press   
*$160.00
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
*$130.45
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>
*$79.80
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
*$85.78
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
*$1,609.18
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
*$88.13
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.
*$160.00
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
*$152.81
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
*$129.49
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.
*$183.36
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.
*$99.38
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>
*$69.99
Professional Chef (The Professional Chef) set (Korean edition)

Brand: Academic pyeonsugwan   
*$221.78


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