"Okay, well, you're dead. Which is unusual, because we don't normally see this much activity in a dead person." ~ Dr. Bronson, Johnny Zombie
|Bake (Australian Womens Weekly H/B)||*$288.28|
|Batters and Breadings in Food Processing 2nd Edition|
Batters and Breadings in Food Processing, Second edition is a long-awaited, must-have resource for the cereal and food processing industry. 21 years has passed since the publication of the first edition of this book.
|Bolleria / Bakery (Spanish Edition)||*$53.59|
|Chocolate Matter - Matiere Chocolat (English)|
Chocolate Matter, the stunning book by Stephane Leroux. At first glance, it's almost unimaginable that a wave, rose, granite, bamboo cane or mahogany plank could be made of chocolate. Each masterpiece reflects the technical expertise of Stephane Leroux in bringing matter to life in such striking fashion."Everything inspires me", explains Stephane Leroux, who draws on architecture, painting, sculpture... in his work. But it is nature - the sea, the birds, the plants and the flowers that stirs his imagination the most. This edition contains two books with one containing stunning photographs along with the main book of reciepes and techniques. What he produces in chocolate not only verges on perfection, but also offers that added spirit found in leading visual artists: a unique ability to capture light and spread its effects throughout an entire work. Stephane Leroux, recognised pastry chef is one of those who believe in the need to pass on the baton so that new generations can strive even further and continue this quest for perfection. With this in mind, take time to cast your eyes over the work within the work, the second book of the box set Chocolate Matters. In the 416 pages of these Design Techniques for Chocolate, Stephane Leroux presents about 50 style exercises using a step-by-step approach, from the creation of a stem in cocoa butter to the production of a concrete brick! More than 1200 photographs with accompanying text offer a wealth of detail on the progress of each piece, from the raw material, chocolate, to its transformation into a work of art, at the same time bringing all his creations within reach of everyone.
| ||Cocina peruana pescados y mariscos/ Peruvian Fish and Seafood Recipes (Recetario De Cocina Peruana/ Peruvian Recipe Book) (Spanish Edition)||*$16.95|
The Essentials of Bug Cookery…From Soup to Gnats<br> <br>“Waiter, there’s a fly in my soup!” Or wait…maybe it’s a katydid, a silkworm, or a tasty young bee. Anything’s possible at the Eat-A-Bug Cafe, otherwise known as the kitchen of naturalist David George Gordon, entomological epicure extraordinaire.<br> <br>Gordon has gone to the ends of the earth, to his backyard, and under the refrigerator to find culinary inspiration, and now, after years of experimentation with entomophagy (that’s bug-eating, for those of you in the cheap seats), he presents the results with relish…or at least a light cream sauce.<br> <br>Now you too can tantalize and terrify your family and friends with Gordon’s one-of-a-kind recipes, including Really Hoppin’ John (grasshoppers add that little extra kick), Pest-O (common garden weevils get their comeuppance in a delicate basil sauce) and Fried Green Tomato Hornworm (the Whistle Stop Cafe was never like this!)<br><br>Anecdotes, insights and culinary tips (such as the right wine to serve with scorpions) make this truly a book like no other. Follow the detailed instructions, and your guests will ask for seconds, just like folks at David’s notorious cooking demos. Open your culinary horizons. Buy this book. Eat a bug.
|Essentially Lilly: A Guide to Colorful Holidays|
<p>Lilly Pulitzer has perfected the art of living well -- through her clothes and also by the way she entertains. Her informal elegance and vibrancy exemplify an attitude of "affluence at ease" -- an attitude she shows us how to incorporate into our daily lives. <em>A Guide to Colorful Holidays</em> follows Lilly as she engages her unique Palm Beach style while celebrating good times -- with yummy-good food shared with family and friends -- on a host of festive holidays or, really, on any day of the year. Divided by seasons, the book spills over with Lilly's favorite memories, distinctive recipes, and creative hints for a year's worth of happy celebration.</p><p><strong>SPRING</stron g> brings a festive Mardi Gras party, an Easter brunch, and a Latin-inspired Mother's Day lunch.</p><p><strong>SUMMER</strong> calls for a Fourth of July beach picnic, the perfect kid's birthday bash, and the ultimate Labor Day weekend house party.</p><p><strong>FALL</strong> means Halloween, Thanksgiving, and, as a special treat, a birthday supper for Lilly!</p><p><strong>WINTER</strong> has festivities on Christmas Eve and Christmas morning, New Year's Eve and New Year's Day, plus a romantic Valentine's Day supper dance.</p><p>Lilly's is a truly american success story. When she eloped at twenty and moved to Palm Beach, the young Mrs. Pulitzer was noted for the original way she did things -- like having dinner parties in her kitchen, while everyone else entertained formally in their dining rooms.</p><p>"What did we care?" Lilly says. "I didn't want to miss out on the fun just because I was cooking." So everyone cha-cha'd into the kitchen and Lilly created a new Palm Beach style that celebrates casual good times, wonderfully prepared food, and laughing with close friends: the recipe for a perfect party.</p><p>But as everyone knows, Lilly did more than just have fun. She started a business. Squeezing oranges to make fresh juice in a small shop off tony Worth Avenue caused such a mess that Lilly asked her dressmaker to run up a simple shift in bright colors so that the stains wouldn't show. Her friends liked the shift, asked where they could find it, and voilà! A fashion legend was born.</p><p>Now, Lilly wants to share some of her secrets for making holiday entertaining as festive and fun as it can be. Filled with lavish illustrations and lush photographs and featuring an enticing batch of menus, recipes, decorating, and entertaining tips, <em>A Guide to Colorful Holidays</em> is sure to make your festivities sparkle with the color and joie de vivre that Lilly is famous for. </p>
|Everything But Espresso: Professional Coffee Brewing Techniques|
When I began in the coffee business in 1992, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
| ||Five Key Trends in Kids' Nutrition 2007|
In a world in which health is becoming a standard for the entire food and beverage industry, one of the current challenges (and a fecund opportunity) lies in the kids’ nutrition market. This report points companies towards some very clear and practical strategic directions for their kids’ food and beverage developments, production and marketing. The five key trends in kids’ nutrition for 2007 are: Key Trend 1: Free-from and natural is the future of kids’ food Key Trend 2: Healthy snacking - the boundaries between health, convenience and indulgence break down Key Trend 3: Better brains with Omega-3 Key Trend 4: Fibre and probiotics for better bowels Key Trend 5: It’s all about beverages Using real case studies from Europe, the US, Australia and Japan, and illustrated with graphs, charts and full-colour photographs of products, Five Key Trends in Kids’ Nutrition 2007 is a veritable guidebook for your company - those who don’t take note of the trends identified may find themselves lost in the outskirts of the vibrant, challenging and potent world of kids’ nutrition.
| ||Functional and health-enhancing juices: 7 Key Trends||*$220.00|
| ||La cocina del banco Nacional de Mexico/ The Cuisine of the Nacional Bank de Mexico (Spanish Edition)||*$92.95|
| ||Naturally Healthy Kids’ Food: Snacks, Breakfast and Dinner||*$220.00|
|Parma "A Capital of Italian Gastronomy" By Giuliano Bugialli|
Giuliano Bugialli's latest book is the very first book printed by Academia Barilla. Parma-designated the culinary capital of the European Union is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma.
Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavors. More than 120 recipes are included-antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succulent desserts for which the city is famous.
For Parma photographer Andy Ryan has contributed spectacular views of the city-its historic buildings, markets, and the surrounding countryside-as well as finished dishes and ingredients to create a sense of the richness and vitality of the culture and cuisine of this wonderful place.
A luxury hardcover that makes a perfect gift. Retail price $50
|Pasta (Spanish Edition)||*$10.95|
| ||Pet Industry 2007 Strategic Outlook|
A 45-page market research report defining the strongest trends, growth segments and pet owner demographics for cat and dog products and services in the U.S. market. This report is used by pet and other businesses interested in an overall picture of the $40 billion pet industry. Includes charts of nationwide annual expenditures on pet products and services by income, age, family composition and general region. It does not provide data by type of pet or brand market share. This report discusses the evolution of the humanization trend into luxury and health themes, and its impact on all segments. The aging population, childless consumers and the ascendancy of high-income baby boomers are analyzed by their pet spending habits. It provides charts and tables of Labor Department data that highlight critical trends in consumer spending by income, age and family composition. It is used for marketing & advertising campaigns, product development, business plans and strategic planning. We provide a great value at a low price.
| ||Success and Failure in Functional Water: Eleven Case Studies from Europe, the U.S. and Asia|
What makes consumers choose functional waters? What are the critical success factors in marketing waters with added health benefits? Why have so few brands been successful? And why have most product launches failed? This report examines the marketing strategies of 11 different functional water brands and identifies the critical factors for bringing functional waters to market. The report examines in depth the success of the world’s three-biggest functional water brands outside of Japan: Propel and Glaceau in the US; and Mizone in China and Australia. It profiles the functional water markets of Europe, the US and the Asia-Pacific region identifying the key brands of each and analysing the factors that have contributed to their continued success. And it zooms in on two US start-ups and one in the UK which are targeting new consumer segments - ranging from pregnant women to whole families. And finally, the lessons learned from spectacular functional water failures are also explored. This to-the-point 54 page analysis based on New Nutrition Business’s primary research, including in-depth interviews with companies and industry consultants, provides you with: Industry players’ own perspectives on the functional waters market and the key marketing strategies they have employed Insights into successful - and unsuccessful - branding, marketing and pricing strategies Understanding of what strategies have worked and why Understanding of product formats used, and ingredients chosen, which ones appeal to consumers, and which do not. 35 colour illustrations of products and label and packaging details 13 tables and charts of market data Authored by Julian Mellentin - an acknowledged international expert on the business of functional foods and beverages and editor of New Nutrition Business - the insights have been derived from over ten years of research in the functional foods and beverage market
| ||Ten Key Trends in Food, Nutrition & Health 2007|
New Nutrition Business’s annual review, Ten Key Trends in Food, Nutrition & Health, is one of the most sought-after publications in the food industry. 2006 saw major developments both in science and in strategy, and the following trends are now here to stay: Key Trend 1: A future of weight-management Key Trend 2: Mood Food - brain health, mood and performance to be the next big trend Key Trend 3: Healthy snacking - pigs might fly as the boundaries between health, convenience and indulgence break down Key Trend 4: Fruit: the future of functional foods Key Trend 5: Digestive health still has far to run Key Trend 6: Kids nutrition: Brains, bowels, naturalness and healthy snacking Key Trend 7: We’re all turning Japanese Key Trend 8: Beauty from within - a marketing trend with many angles and wrinkles Key Trend 9: The marketing power of “naturally healthy” Key Trend 10: Functional foods and health - who really gets the benefits? Ten Key Trends in Food, Nutrition & Health 2007 is a 71-page report containing 55 colour illustrations, as well as charts, tables and graphs that will help you understand the effects these key trends are having on the food industry.
| ||The Big Book of Juices & Smoothies: 365 Natural Blends for Health & Vitality Every Day -- 2006 publication||*$105.00|
|The Complete America's Test Kitchen TV Show Cookbook 2001-2013||*$24.28|
|The Gathering of Friends Set of Volume 1 and 2 (The Gathering of Friends (Set of two, volume 1 and 2), Volume 1 and Volume 2 Set of 2)|
Beautiful Cookbook set of Voulme 1 and 2, with table decor and entertaining ideas
|The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea|
FROM THE AUTHOR: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
Fourteen years later, I still haven't found that book. I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I've been looking for. This book is my attempt to give it to them.
| ||More Calculated Cooking: Practical Recipes for Diabetics and Dieters|
Brand: 101 Productions
|Chapeau Canada Les Grands Chefs|
Brand: 1st Impression Publishing
In slipcase. Includes CD.
|By Ronald S. Jackson: Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology) Second (2nd) Edition|
Brand: 2nd Edition
|Potter's Book Of Glaze Recipes|
Brand: A & C Black
This guide provides a short introduction to glazes with basic instructions on making your own, followed by a comprehensive collection of glaze recipes, covering a wide range of temperatures and variations. The book should be of use to any potter or ceramicist.
|Street Food around the World: An Encyclopedia of Food and Culture|
<p>Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and bāozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and region 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 provide opportunities for readers to taste international street foods at home.</p>
| ||The World Cookbook for Students [4 volumes]|
<p>Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover over 200 countries, featuring each nation's culture and traditions while sharing recipes for popular appetizers, main courses, desserts, and celebration dishes of the region. This revised edition features over 400 new recipes, several new countries, and an expanded glossary for explaining unique foods and unfamiliar ingredients.</p>
|They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World|
<p>The title <i>They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World</i> says it all. This fun encyclopedia, organized A–Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"—at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. </p><p></p><p>A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings.</p>
|Abita Beer: Cooking Louisiana True|
Brand: Abita Beer
Over 60 recipes, many from New Orleans most celebrated chefs and restaurants, including Emeril Lagasse, Susan Spicer, Paul Prudhomme, Commander's Palace, Galatoire's and many more! From appetizers and side dishes to main courses and even desserts, every recipe contains Abita Beer as an ingredient. More than a cookbook it is also a history book and tasting guide with chapters about the history of beer in New Orleans, the beer making process and valuable tips on pairing beer with food, selecting proper beer glassware and educating your beer palate. The 184 page hardcover book includes over 80 photographs. Every recipe was tasted and tested by Marcelle Bienvenu, noted cookbook author and food columnist. Anyone who enjoys fine craft brewed beer and classic Louisiana cooking will find many delicious reasons to give or get this handsome book. The Abita Brewing Company was founded in Abita Springs, Louisiana in 1986 and is the first and largest craft brewer in the southeastern United States. Abita creates full flavored specialty ales, lagers and an all-natural root beer.
|Joy of Persian Cooking|
Brand: Abjad Book Designers & Builders
In clear, easy-to-follow steps, the author guides even the most novice cook through her collection of more than 500 declicious recipes ranging from a basic omelette to a simple pasta or a sophisticated tiramisu. Her recipes are drawn from her home country of Iran (and include several passed down from her ancient ancestors from Kurdistan), as well as from her years in Europe and her life in the United States. This is an international cookbook which includes the author's personal notes, cooking insights, and helpful hints on subjects as varied as roasting pistachios that make each dish sure to be a success.
|Rasoi: New Indian Kitchen|
Brand: Absolute Press
<DIV>The first Indian chef to be awarded a Michelin Star, Vineet Bhatia has been cooking his ravishing, modern take on Indian food to appreciative guests from all over the world from his elegant townhouse restaurant off London's Kings Road since 2004. More than 150 of his most celebrated recipes are featured in this, his first book, accompanied by sumptuous photography from Lisa Barber. With a beguiling mixture of modernity and classicism, Bhatia introduces elements of molecular gastronomy as well as Western influences, creating a style that sees him appear on platforms all around the world with the likes of inspirational fellow chefs Ferran Adria from El Bulli and Heston Blumenthal from the Fat Duck. New Indian Kitchen is a giant step forward for Indian cookery books and a long-awaited publishing event.</div>
|The Square: Savoury|
Brand: Absolute Press
<DIV>There are some books we publish which, from the outset, you know are going to be special. This was true of the first book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two - a first volume, <B>The Square: The Cookbook Volume 1: Savoury</B>, followed by <B>The Square: The Cookbook Volume</B><B> 2: Sweet</B> (due in June 2013). We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures, which bring this colossal first volume of Philip Howard's recipes in at 528 pages, are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book - and every recipe within it - should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. <B>The Square: The Cookbook Volume 1: Savoury</B> is a landmark publication and a must-have book for every chef and for every serious foodie without question. Yet it will not also fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It will be recognised as nothing less than an incredible achievement and a book of truly unbounded culinary ambition.</div>
| ||El Sabor De La Tradicion (Spanish Edition)|
Brand: Abya-Yala Ediciones
|ADVANCES IN FOOD RESEARCH VOLUME 25, Volume 25 (v. 25)|
Brand: Academic Press
|ADVANCES IN FOOD RESEARCH VOLUME 30, Volume 30 (Advances in Food and Nutrition Research)|
Brand: Academic Press
|ADVANCES IN FOOD RESEARCH VOLUME 32, Volume 32 (Advances in Food and Nutrition Research)|
Brand: Academic Press
|Beer: A Quality Perspective (Handbook of Alcoholic Beverages)|
Brand: Academic Press
Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. <br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience
|Espresso Coffee, Second Edition: The Science of Quality|
Brand: Academic Press
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful <b>Espresso Coffee</b> will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. <br><br>Chapters Include:<br>* Quality of espresso coffee <br>* The plant<br>* The raw bean<br>* Roasting<br>* Grinding<br>* Packaging <br>* Percolation<br>* The cup<br>* Physiology
|Espresso Coffee: The Chemistry of Quality|
Brand: Academic Press
This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include agronomy, green coffee processing, roasting / grinding, packaging, percolating and decaffination techniques. The research and development / technology community will find the appendix of analytical chemical methods an invaluable guide. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of expresso. <br><br>Key Features<br>* All aspects of expresso coffee are covered including <br>* agronomy<br>* green coffee processing <br>* roasting/grinding<br>* packaging<br>* percolating techniques<br>* decaffeination techniques
|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 (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
|Molecular Wine Microbiology|
Brand: Academic Press
<p><b>Molecular Wine Microbiology</b> features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety.</p> <p>Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.</p><ul><li>Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine</li><li>Presents the most current methods of studying the microbiology of wine</li><li>Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours</li><li>Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety</li></ul>
|Speciality Wines, Volume 63 (Advances in Food & Nutrition Research)|
Brand: Academic Press
<p>The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. </p> <br><br>*The latest important information for food scientists and nutritionists <br>*Peer-reviewed articles by a panel of respected scientists <br>*The go-to series since 1948
|Tea in Health and Disease Prevention|
Brand: Academic Press
<p>While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit.</p> <p>This book presents a comprehensive look at the compounds in black, green, and white teas, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of teas in one volume, or takes the disease-focused approach that will assist in directing further research and studies.</p> <p> </p><p>* Interdisciplinary presentation of material assists in identifying potential cross-over benefits and similarities between tea sources and diseases</p> <p>* Assists in identifying therapeutic benefits for new product development</p> <p>*Includes coverage and comparison of the most important types of tea - green, black and white</p>
|The Chemistry and Technology of Pectin (Food Science and Technology)|
Brand: Academic Press
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. <br><br>Key Features<br>* Structural analysis<br>* Commercial extractions methods<br>* Pectin formulations and tropical fruit analysis<br>* Molecular mechanisms of gelatin<br>* Enzymology<br>* Polymer comformation techniques<br>* Analytical methods of polymer analysis
|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 Science, Third Edition: Principles and Applications (Food Science and Technology) [Hardcover]  3 Ed. Ronald S. Jackson|
Brand: Academic Press