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Zombie Supplies - Kitchen : Cookbooks

Advanced Bread and Pastry (Hardcover)

*$233.50
Advanced Bread and Pastry 1st (first) edition Text Only

*$109.19
 Alimentacion y gastronomia/ Nutrition and Gastronomy (Patrimonios/ Patrimony) (Spanish Edition)

*$10.95
Better Bread Simplified Bread Baking: Laminated and Sweet Doughs DVD

DVD DVD. Through clear step-by-step instructions, Chef Hitz teaches about the different techniques utilized in producing a variety of sweet and savory laminated products suitable for the breakfast table or luncheon buffet, including: Croissants Whole Wheat Variations Sweet Dough Russian Braid Danishes Savory-filled Variations 80 Minutes
*$69.95
Better Bread Wood-Fired Baking and Cuisine

DVD DVD. Chef Ciril Hitz demystifies the process of utilizing a wood-fired oven as he demonstrates a modern approach to this ancient method of baking and cooking. Filmed on location using a Panyol® oven at the Stone Turtle Baking and Cooking School, this disc explains in detail the basics of working with a wood-fired oven, inspires confidence, and provides helpful tips and techniques to the novice and experienced baker alike. Topics and formulas include: Miche Hazelnut Sourdough Focaccia Pizza Brioche Pain de Mie Linzer Tart Lasagna Pizza Toppings Roasting Vegetables Roasting Meats 92 minutes
*$69.95
Biopsy Interpretation of the Bladder

*$186.03
Cocina Francesa (Spanish Edition)

*$249.96
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.
*$146.75
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
Eula Mae's Cajun Kitchen (Paperback)

*$363.93
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
Paris Express

Paris Express is a book of quick, modern recipes that will have you breezily whipping up gorgeous French meals in the blink of an eye. While not every recipe here is a fifteen-minute miracle-some do take a little bit of time, but no effort-each one will transport you into a Paris state of mind: a place of breeziness, insouciance, whimsy, beauty and delight. Frankly, to a place where time slows down a bit. With full-colour photography, roughly 120 fabulous recipes, sample menus and a generous smattering of art de vivre, tips and ideas Paris Express is a confidence-building companion for home cooks who have no time to fuss, but whose lives in the kitchen (and elsewhere) are craving instant cheer, indulgence and inspiration. how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.
*$36.99
Remington Camp Cooking by Charlie Palmer (17177)

A new cookbook collaboration from Chef Charlie Palmer and Remington, Remington Camp Cooking is chock full of outdoor game and fireside cooking recipes, as well as camp cooking pointers from Chef Charlie Palmer. Replete with artwork from the Remington Arms collection, consider this cookbook your how-to on everything to feed your outdoor life, no matter where you roam. <br><br> <em>"There's something liberating about cooking and eating outdoors. Away from the constraints of the table, we're a little more sensual in our appreciation. We revel in the smell of the campfire, the charring of the meat on the grill. There's a different spirit-more primal, more immediate, and ultimately more satisfying."</em> - Chef Charlie Palmer
*$39.95
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
*$145.00
 Tasting Along the Wine Road Cookbook Volume 8

*$250.00
The Big Book of Juices & Smoothies: 365 Natural Blends for Health & Vitality Every Day -- 2006 publication

*$178.30
The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [Hardcover]

*$165.64
The Lang Coffee 2013 Calendar

*$15.95
The Professional Chef [Hardcover]

*$86.67
Wine Science (Food Science and Technology) 3th (third) edition Text Only

*$354.06
[1996 Paperback] Hank Herman (Author) Monster Jam (Super Hoops) [1996 Paperback] Hank Herman (Author) Monster Jam (Super Hoops) [1996 Paperback]

*$191.46
 Healthy French Cuisine for Less Than $10/Day (AUTHOR SIGNED)

Brand: (NP): Alain Braux International,   
*$388.96
More Calculated Cooking: Practical Recipes for Diabetics and Dieters

Brand: 101 Productions   
*$10.95
Cooking in the Deep-South with Chef Bob

Brand: 1st Book Library   
*$24.95
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.
*$14.95
A Spicy Touch Volume III

Brand: A Spicy Touch Publishing Inc.   
A Spicy Touch III: A Fusion of east African & Indian Cuisine, presents 134 recipes, of which two dozen offer variations, and 90 are completely vegetarian. All recipes are presented with English names although, where appropriate, traditional names for ingredients and particular dishes are provided in Gujarati (the language of Gujerat in northwestern India) and/or Kiswahili (the official bantu Language of Kenya, Tanzania, and Uganda). The book is organized in six sections: BASICS (Masalas, Pastes & Sauces); ACCOMPANIMENTS (Pickles, Chutneys, Raitas & Salsa); APPETIZERS (Salads, Snacks & bhajia); MAIN DISHES (Chicken, Beef & Lamb, Seafood, Vegetables & Pulses); Starches (Rice & Bread); DESSERTS (Sweets & Drinks). Recipes presented at the front of the book provide stock ingredients for many subsequent dishes. Preparing them and having them on hand will make the further preparation of this cuisine far less complex and more manageable in terms of time. A detailed glossary and background notes specific to any unusual ingredients used in a particular recipe will help you understand what you require and then look for on the shelves of your neighbourhood grocery store. In A Spicy Touch III, Noorbanu Nimji presents her recipes in a logical sequence designed to support anyone who feels comfortable in a domestic kitchen environment, achieve competency in the preparation, cooking and presentation of this flavourful, colourful, and healthy cuisine. With what this book can teach you, you can master the Spicy Touch!
*$79.99
Annabel Langbein the Free Range Cook: Simple Pleasures

Brand: ABC Books   
Annabel Langbein is on a mission to get people into the kitchen with fun, no-stress recipes. Her down-to-earth approach to cooking is both practical and inspiring. Starting with the freshest seasonal ingredients, she shows how easy it is to cook sensational food in a simple, natural way. This book takes you on a journey through the food process from sourcing and growing produce to creating your own mouthwatering menus - all against a backdrop of stunning New Zealand landscapes and the natural lifestyle Annabel enjoys at her lakeside cabin. This is a very appealing, pared-back approach to food that celebrates a spirit of resoucefulness and the ability to enjoy whatever is in season at its very best.
*$65.95
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>
*$72.98
Sweet Treats around the World: An Encyclopedia of Food and Culture

Brand: ABC-CLIO   
<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>
*$80.00
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef By Gabrielle Hamilton(A)/Gabrielle Hamilton(N) [Audiobook]

Brand: Abridged Audiobook   
*$214.20
Divine: Heavenly Chocolate Recipes with a Heart

Brand: Absolute Press   
*$213.73
Anahid's Gourmet Cookbook

Brand: Academia International   
BEST SELLER<br>Great MIDDLE EASTERN CUISINE Book
*$44.99
 Brewing Science (Food Science & Technology International)

Brand: Academic Pr   
*$143.00
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>
*$53.72
ADVANCES IN FOOD RESEARCH VOLUME 32, Volume 32 (Advances in Food and Nutrition Research)

Brand: Academic Press   
*$411.98
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
*$118.01
By Ronald S. Jackson Wine Science, Fourth Edition: Principles and Applications (Food Science and Technology) (4th Edition)

Brand: Academic Press   
*$215.85
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>
*$93.04
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
*$92.58
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
*$89.56
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.
*$152.00
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>
*$115.71
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.
*$153.36
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>
*$115.60
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.
*$127.36
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>
*$54.84
Professional Chef (The Professional Chef) set (Korean edition)

Brand: Academic pyeonsugwan   
*$216.78
Food + Architecture (Architectural Design)

Brand: Academy Press   
Much of the built world is designed around food; for storing, producing, transporting, selling, serving and eating. We recognise the regeneration of a neighbourhood through its new cafes, restaurants and grocery shops. This title features new restaurants in London, New York, Sydney and Tokyo; the design of markets; provocative essays by architects, historians, and social scientists; and interviews with designers and entrepreneurs.
*$359.99
Provincetown Seafood Cookbook

Brand: Addison-Wesley Educational Publishers In   
*$590.58
Cocinar al vacio

Brand: Akal   
Un libro que analiza una de las técnicas más demandadas en la actualidad, dirigido a todo tipo de restauradores, del estudiante de hostelería al chef de alta gastronomía. Cocinar al vacío es el resultado de años de investigación en una técnica poco conocida que cada día se hace más necesaria. Basándose en la propia experien
*$122.00


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