"It is the order of the OEP by command of the federal government - the President of the United States - Citizens may no longer occupy private residences, no matter how safely protected or well stocked." ~ Announcer, Dawn of the Dead
|Advanced Bread and Pastry (Hardcover)||*$287.11|
|Advanced Bread and Pastry 1st (first) edition Text Only||*$111.81|
| ||Alimentacion y gastronomia/ Nutrition and Gastronomy (Patrimonios/ Patrimony) (Spanish Edition)||*$10.95|
|Better Breads Simplified Bread Baking: Enriched Doughs|
DVD DVD. Enriched Doughs covers proper mixing techniques, higa and poolish pre-ferments, and cold fermentation techniques.
Yeasted Dough Techniques also expands on the scope of these enriched dough products through the easy addition of different ingredients and spices.
Products covered on this DVD includ:
Strawberry Almond Brioche
Rosemary Raisin Suns
|Bolivian Food Andean Flavor; Sabor Andino Comida Boliviana|
In English and Spanish text, Bolivian Food: Andean Flavor is a complete summary of the wide and varied character of Bolivian cooking, although some changes are introduced to update it and make it more practical. You will find here a wide range of recipes from the typical Picante de pollo (spicy chicken) to the delicious Saltena (spicy turnover) and a variety of other turnovers, homemade breads, and pastries. With color photos and detailed descriptions, this is an excellent cookbook for those interested in the cooking of Bolivia and the Andean region.
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: Price in USD
| ||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)||*$417.77|
|Hasty Tasty Meals in an RV|
Hasty Tasty Meals in the RV is the second of Cheryl Norman's cook books. She gives detailed suggestions for setting up a kitchen effeciently in a motor home. The book, also, contains very good and healthy recipes and targets cooking in a small kitchen area. It is an excellant cookbook
|Pork, Beef, Mutton||*$999.11|
|Quique Dacosta (Spanish Edition)||*$57.71|
|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
|Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Winningest Man in Barbecue||*$999.11|
|The Big Book of Juices & Smoothies: 365 Natural Blends for Health & Vitality Every Day -- 2006 publication||*$204.83|
|The Dukan Diet Recipe Book Pierre Dukan Collection Set Brand NEW|
The Dukan Diet Collection 2 Books Set
Titles in This Set
The Dukan Diet, The Dukan Diet Recipe Book
|The Essential New York Times Cookbook: Classic Recipes for a New Century [Hardcover]||*$126.90|
|The Gingerbread Lighthouse||*$250.00|
|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.
|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 this Spring! Get your limited edition signed copy and 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.
|The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City [Paperback]||*$443.76|
|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.
|[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
|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
| ||Homemade Vinegar: Make Your Own With Mother of Vinegar|
Brand: A Printing Co
|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.
|The Havana Cigar: Cuba's Finest|
Brand: Abbeville Press
It appears the cigar has arrived. Long relegated to boardroom or back room card table, the cigar has emerged into broad daylight, attaining mass appeal while holding on to its macho mystique. And amid the available (or not so available) assortment of cigars, the Havana stands head and shoulders above the rest. Grown on patches of land at the western tip of Cuba, cured, and rolled following centuries-old traditions, for decades illegal in the United States, it has a flavor -- and a cachet -- all its own.After two years in Cuba researching the production of the cigar, Charles Del Todesco has pulled together a remarkable two-part testament to this legendary status symbol. In part one he reviews the hollowed history of cigars in Cuba, then describes in detail the processes involved in creating them. The color photographs that accompany his cogent text reveal the beauty of the land and the hands and faces of the craftsmen and women behind each new Havana. Part two is an invaluable cigar reference, featuring a catalogue raisonne that provides a handsome portfolio of all Havana cigars currently available, shown actual size. An ideal introduction for the cigar neophyte as well as a superb guide for the experienced smoker, The Havana Cigar is, like its subject, without peer.
|Cupcakes and Cashmere at Home|
Brand: Abrams Image
<div><B>The highly anticipated follow up to the bestselling <I>Cupcakes and Cashmere</I>!</B><BR><BR> In <I>Cupcakes and Cashmere at Home</I>, Emily Schuman expands on the personal lifestyle advice that her fans loved in her first book and on her popular blog, with a focus on interior design and entertaining at home. The book features never-before-seen content and explores Emily’s accessible design philosophy for decorating and creating a fashionable personal space. In addition, the book includes DIY design projects and party planning ideas. Emily shows readers not only how to create space that is inviting, but also how to welcome guests and entertain in their homes with ease.</div>
|The Great American Cereal Book: How Breakfast Got Its Crunch|
Brand: Abrams Image
Americans love their breakfast cereal, which is second only to milk and soda in supermarket spending. Cereals and their cartoon spokescharacters are some of the most enduring pop-culture icons of the 20th century. <i>The Great American Cereal Book </i>is the definitive compendium of breakfast cereal history and lore, celebrating the most recognizable brands and packaging, such as Cheerios, Cocoa Puffs, Frosted Flakes, Grape-Nuts, and Trix. Award-winning writer Marty Gitlin and co-author Topher Ellis provide behind-the-scenes stories about the creation of these iconic kitchen-table companions, with 350 images of cereal boxes, vintage ads, and rare memorabilia.<br><br>Praise for <i>The Great American Cereal Book</i>:<br><br> "Instantly evokes feelings of childhood--watching Saturday-morning cartoons and being bombarded with commercials for sweet cereals with colorful mascots like Toucan Sam and Tony the Tiger." --<i>TMagazine.Blogs.NYTimes.com</em><br > <br>"While many of us have ditched the cereals of our youths (in all their freeze-dried marshmallowy glory) in favor of flax seed (boring!), the eye-popping colors and kooky designs on the cereal boxes of our childhoods still have a pull, which is why we're loving <span>The Great American Cereal Book</span>. -- <em>Oprah.com</i><br>If you're a cereal lover, you'll enjoy poring through Marty Gitlin and Topher Ellis' <em>The Great American Cereal Book: How Breakfast Got Its Crunch</em> (Abrams Image). Full of factoids and countless cereal boxes from days of yore, Gitlin and Ellis trace the history of this most iconic of American breakfast dishes. It's a lot of fun to look at how cereal packaging has changed over the decades, and for anyone a little bit nostalgic, it's the perfect venue for a walk down memory lane. -- <i>epicurious.com</i><br>"A crisply colorful history of a favorite kids' food that became a pop culture icon." --<i>Tampa Bay Times</i><br> <br>"Whether you're a food history buff, package-design geek, or just an enthusiastic consumer of the country's favorite morning bowl, these pages provide enough--ahem--snap, crackle, and pop to keep everyone happy."<i> </i>--<i>Real Eats</i> magazine
|Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef By Gabrielle Hamilton(A)/Gabrielle Hamilton(N) [Audiobook]|
Brand: Abridged Audiobook
|A Slice of Cherry Pie by Parsons, Julia published by Absolute Press (2010)|
Brand: Absolute Press
|Benares: Michelin Starred Cooking|
Brand: Absolute Press
<p>At Benares the superior service and setting are the height of luxury, but it is the sublime food that truly sets the restaurant apart. Atul Kochhar's unique, world-class cuisine is showcased in this beautiful book of recipes from his Michelin-starred kitchen. Eighty signature dishes reflect the excellent food ethos that Atul has created using the best of British produce with his modern Indian style. Every aromatic desire is explored on a journey to the heart of Benares, revealing exotic fusions and dazzling flavors. Across starters, mains, desserts, sides, and accompaniments, each heavenly taste is a tribute to this master's work. This is not the same Atul as seen on TV--it's the Atul who has conquered the Michelin world with his expert gastronomy. </p><p><i>The Benares Cookbook</i> is the epicurean artifact the fine-dining room deserves. This is a benchmark work: a cookbook to treasure and use to conjure the masterly Michelin spirit in your home. With excellent photography by Mike Cooper.</p>
|Anahid's Gourmet Cookbook|
Brand: Academia International
BEST SELLER<br>Great MIDDLE EASTERN CUISINE Book
| ||Brewing Science (Food Science & Technology International)|
Brand: Academic Pr
|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
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
|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
|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.
|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
|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 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>
|Professional Chef (The Professional Chef) set (Korean edition)|
Brand: Academic pyeonsugwan
|The Concise Guide to Wine and Blind Tasting|
Brand: Acheron Press
<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. **Winner Best Wine Education Book at the UK Gourmand Awards 2014**</span>