"Come get some." ~ Ash, Army of Darkness

Zombie Supplies - Kitchen : Cookbooks

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

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.
Bowls of Love: Paleo Soups for the Seasons

<span><i>Bowls of Love: Paleo Soups for the Seasons </i>is a soul-warming cookbook full of 49 seasonal Paleo soup recipes. All recipes are free of gluten, grains, dairy, and refined sugar. The soups are all featured with full-page photos in beautifully unique bowls that author Ali Rakowski collected from all of her closest loved ones from around the world. </span><i><span>Bowls of Love </span></i><span>highlights Ali's philosophy that cooking is the most pure and simple way to share love and invest in the health of yourself and your loved ones. There is no easier or better way to nourish the people in your life than by feeding them a healthy, beautiful, and delicious meal. Food is a celebration, a promotion of good health, a gesture of appreciation and generosity, and a gateway to conversation. All relationships are built and sustained through communication, and sharing a simple, healthy meal every day with the ones you love is the perfect catalyst.</span>
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.
Colesterol y dieta/ Cholesterol and diet (Autoayuda) (Spanish Edition)

Rare book
 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)

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.
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.
Oldman's Guide to Outsmarting Wine Publisher: Penguin (Non-Classics)

Recipes from the Microbreweries of America

After nine successful cookbooks drawn from the great vineyards of Northern California, Leslie Mansfield turns her attention to America’s popular beverage of choice—beer. With a helping hand from Celebrator Beer News—the best beer industry magazine around—Leslie contacted more than 600 microbreweries across the country for their signature recipes, so RECIPES FROM THE MICROBREWERIES OF AMERICA is guaranteed to have a recipe for beer-lovers of all persuasions. From Beer-Battered Onion Rings and Smoked Salmon Chowder to Hawaii Five-O Burgers and the Ploughman’s Pub Platter, the recipes in this fat, sudsy volume will really stick to your ribs. If you don’t know your Porter from your Pilsner, your Stout from your Sunfest, or your ESBs from your IPAs, the tasting is about to begin. So pour yourself a tall one and enjoy!
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.
Suppen & Eintöpfe von A-Z

The Big Book of Juices & Smoothies: 365 Natural Blends for Health & Vitality Every Day -- 2006 publication

The Book of Antipasti (Book of...)

The Professional Chef [Hardcover]

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.
Wasafat Lele

[1996 Paperback] Hank Herman (Author) Monster Jam (Super Hoops) [1996 Paperback] Hank Herman (Author) Monster Jam (Super Hoops) [1996 Paperback]

Cooking in the Deep-South with Chef Bob

Brand: 1st Book Library   
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.
Julia Child's Kitchen Wisdom

Brand: A La Carte Productions   
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.
Love to Cook: 140 Simply Delicious Recipes to Share

Brand: ABC Books   
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>
They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World

Brand: ABC-CLIO   
<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   
Divine: Heavenly Chocolate Recipes with a Heart

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

Brand: Absolute Press   

Brand: Absolute Press   
<p>A dreamscape book about one of London's most fascinating restaurants: sketch. </p><p><br></p>
The Great British Storecupboard Cookbook by Hartley, Paul (2009)

Brand: Absolute Press   
 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 29, Volume 29 (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
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
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

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.
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, 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 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>
Food and Drink in Britain: From the Stone Age to the 19th Century by Wilson, C. Anne published by Academy Chicago Publishers (2003)

Brand: Academy Chicago Publishers   
Greek Cooking (The Australian Women's Weekly Essentials) by The Australian Women's Weekly (2011)

Brand: ACP Publishing Pty Ltd   
Mr. Cheap's Guide To Wine: Champagne Taste on a Beer Budget!

Brand: Adams Media   
Did you know that boxed wine keeps longer than expensive bottled wine? Or that inexpensive wine, paired with the right food, can have a better taste than pricey bottles? And the screwcaps you find on bargain jugged wine enhances flavor for longer periods of time than corks, giving you more for your money? <BR> With <I>Mr. Cheap's Guide to Wine</I>, you will learn how, why, and which inexpensive wines can be as good, if not better, than their pricier counterparts! This engaging and informative guide briefs you on all the secrets of bargain hunting, including: <BR> <li>The best wines you can get for $10 <li>What makes expensive wine expensive (and how to get around it!) <li>Pairing wine with food for an inexpensive party <li>Layouts of liquor stores and a crash course in bargain wine <BR> Perfect for the sophisticated palate with a tight budget, <I>Mr. Cheap's Guide to Wine</I> is all you need to fill your wine cellar-for less!
Rawesomely Vegan!: The Ultimate Raw Vegan Recipe Book

Brand: Adams Media   
<h2>Finally: raw vegan recipes that taste as good as they are good for you!</h2> <p>You know that your raw vegan diet brings out the best in your food, and the recipes in this book will make your meals all the better. This collection packs a double-whammy punch of uber-nutrition and over-the-top flavor with every recipe, with dishes such as:<ul> <li>Myan Chocolate Shake-Down Shake</li> <li>Oceanic Greens with Orange Sesame Dressing</li> <li>Nut Crackers with Garlic Woah</li> <li>Banana Vanilla Ice with Blueberry Drizzle</li> <li>and many, many more!</li></ul> This super-reference full of need-to-know info will inspire you to hold a funeral for your stove, make the blender your new best friend, and always be <i>Rawesomely Vegan!</i></p>
The $5 Takeout Cookbook: Good, Cheap Food for When You Want to Eat In

Brand: Adams Media   
<p>When it comes to take-out, two things are true: People like it fast and they like it cheap. Luckily for you, this cookbook gives you the to ability to make your favorite take-out dishes at home--for $5 or less per meal!</p> <p>With 200 recipes that feature pizza, Mexican, Chinese, or Thai food, you will be able to make favorites such as Pad Thai, Fire-Baked Six-Cheese Pizza, Pan-Fried Chimichangas, Traditional Mu Shu Pork, and Tandoori Chicken. After all, eating out is expensive, but you shouldn't have to give up the foods you love just to save some dough!</p>
The Everything Rice Cooker Cookbook (Everything Series) (Everything (Cooking)) of Tay, Hui Leng on 18 August 2010

Brand: Adams Media   
The Homebrewer's Journal: From the First Boil to the First Taste, Your Essential Companion to Brewing Better Beer

Brand: Adams Media   
<h2>Keep track of every brew!</h2> <p>Whether you enjoy a crisp ale, creamy stout, or robust porter, there really isn't anything as satisfying as a homebrewed pint. However, creating that perfect blend of flavors takes a lot of trial and error, so you have to make sure that you're prepared for everything that comes your way during the homebrewing process.</p> <p>With <i>The Homebrewer's Journal</i>, you will be able to perfect each and every batch. You'll track your progress and keep accurate records of the most important aspects of homebrewing, like:<ul> <li>The ingredients used throughout the process</li> <li>The type and timing of each hop addition</li> <li>Fermentation times and temperatures</li> <li>The yeast type, the amount pitched, and the age of the culture</li> <li>The age, appearance, smell, and taste of each batch</li></ul> Now, you'll always have the information you need to re-create your favorite batch and avoid running into the brewing mistakes of the past. Complete with ten beer recipes for inspiration, <i>The Homebrewer's Journal</i> helps you explore your homebrewing skills and develop the ultimate beer!</p>

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