"You are stronger than us. But soon, I think they be stronger than you. When the dead walk, señores, we must stop the killing... or lose the war." ~ Old Priest, Dawn of the Dead

Zombie Supplies - Kitchen : Cookbooks

Betty Crocker Great Cookies (Paperback)

Betty Crocker's famous great cookies cookbook contains useful information about baking and some of the best cookie recipes all in one small size book.

The second book by the Alajmo Brothers -Color photos-beautiful book-ENGLISH EDITION!!!!!!
Food in History Publisher: Broadway; Revised edition

Grand Livre De Cuisine D'alain Ducasse

LaBelle Cuisine: Recipes to Sing About [Hardcover]

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.
Maida Heatter's Book of Great Desserts (Hardcover)

Nick Stellino's Glorious Italian Cooking

Known for his "trademark exuberance" (<i>Publishers Weekly</i>), Nick Stellino has captivated public television viewers and authored several acclaimed cookbooks. Now <i>Nick Stellino's Glorious Italian Cooking</i> offers recipes for such dishes as: <br><br> Crostini * Artichoke Saute * Marinated Fruit Salad * Chicken with Orange Cream Sauce * Potato Pizza * Apricot Chicken * Risotto with Four Cheeses * Uncle Gaetano's Caesar Salad * Vegetarian Stuffing * Pasta Alla Vodka * Raspberry Tiramisu * and more <br><br> This cookbook helps even the novice cook prepare authentic Italian cuisine of unsurpassed quality. With personal stories and valuable cooking and serving tips, Nick Stellino celebrates his love for family and friends, for a heritage rich in tradition, for the romance of Italy, and for the bounties of the table.
Pasta (Spanish Edition)

Rare book: Price in USD
Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

<p>A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.</p><p>In <i>Peace, Love, & Barbecue</i> - a unique combination of cookbook, memoir, and travelogue - Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.</p><p>Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants."</p><p>Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.</p><p>With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.</p>
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! Get your limited edition 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.
Tratamientos De Curacion, Secado Y Calor En La Elaboracion De Productos Carnicos (Spanish Edition)

Rare book: Price in USD
Greek Cooking for the Gods

Brand: 101 Productions   
Good condition, a small tear at top of book cover, pages have no imperfections
L'Äôapicio moderno ossia l'Äôarte di apprestare ogni sorta di vivande.

Brand: 1790 (ma   
Eat Yourself Younger Effortlessly: The easy way to slow aging, feel great, and look good.

Brand: 1st Book Library   
<DIV>Eat Yourself Younger Effortlessly introduces you to recipes, menus, and facts about life-nourishing, body-friendly foods that can bring chemical balance to your life. The results can show up as youthfulness and spirit-lifting excellent health. You can expect to feel great and look good as you age.</DIV>
Cuisinart Food Processor Cooking

Brand: A Delta Book, Ny   
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.
Upscale Downhome: Family Recipes, All Gussied Up

Brand: A Thomas Dunne Book for St. Martin's Gri   
<p><b>Recipes for affordable meals presented so polished you'd never know their "lowbrow" origins, complete with tips and tricks that prove fabulous hosting doesn't have to break the bank.</b></p><p>Rachel Hollis, blogger and founder of "The Chic Site," which reaches over 600,000 users a month, delivers this swoon-worthy cookbook packed with delicious and easy comfort food that's sure to wow at both family suppers and the fanciest dinner parties. </p><p>Rachel puts a finger-licking gourmet twist on classic American favorites in sections that include recipes for:</p><p>*Casseroles: balsamic bacon-wrapped meatloaf, bacon and green chili mac n'cheese <br>*Potluck: loaded baked potato salad, seven layer salad<br>*Dips: grilled guacamole, corn dip, chili cheese dip, pizza dip<br>*Sips: strawberry rosemary moonshine, Grandma's sweet tea<br>*Somethin' Sweet: banana pudding parfaits, Mema's carrot cake </p><p>Packed with big flavor and simple enough for a beginner home cook to master,<i> Upscale Downhome </i>focuses on great-tasting food and beautiful presentation that is guaranteed to impress. This is the kind of food that we all like to eat, served up with a chic twist.</p>
How to Bake

Brand: A&C Black   
<p>At last, the star of BBC2's <i>The Great British Bake Off</i> reveals all the secrets of his craft in <i>How to Bake</i>. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time. </p><p>With this in mind, he has filled this book with easy-to-follow, clearly explained, utterly delicious recipes. Having taken you through the basic techniques, Paul explains how to make an abundance of breads, pastries, cakes and biscuits including wholemeal loaf, soda bread, ciabatta, focaccia, chapatis, Cheddar and apple bread, fruit loaf, fresh croissants, scones, classic Victoria sponge, lemon drizzle cake, baklava, buttery shortbread and triple layer chocolate cake. Time to get baking ...</p>
The Great American Barbecue & Grilling Manual

Brand: Abacus Publishing (MS)   
More than just a grilling cookbook, this guide explains broiling, roasting, hot and cold smoking, and barbecuing. With great wit and wisdom, a variety of grills are explained by examining their operation, design, construction, and function. Instruction is given on selecting the proper cuts of meat, fish, fowl, and vegetables, so that recipes such as the Super Swine Sizzlers will taste their best. Also included are tips, advice, and dozens of recipes for rubs, marinades, bastes, and finishing sauces-ranging from the Italian Connection marinade to Greek Rub for Lamb or Basic Eastern North Carolina Basting Sauce.

Brand: Abbeville Press   Part Number: 80ill.
<div>The world has fallen in love all over again with rum. Now among the world's top four spirits, rum sales continue to increase steadily. Its popularity notwithstanding, this is the first full-color reference book to detail the history, various production processes, and manifestations of rum.Prolific spirits expert Dave Broom explores the complex and colorful history of rum from its beginnings among slaves in the Caribbean. He probes the intricacies of pure rum by the island or country in which each variety was first made, illuminating the role of microclimate and slightly distinct production techniques in determining style and flavor.After a section examining the multitude of blended and spiced rums on the market, Broom offers the reader detailed instructions on achieving the greatest possible appreciation of the rum-drinking experience. The book also includes a complete A-Z directory of rum distilleries and societies worldwide. Illustrated with specially commissioned art shot on site in the Caribbean, <i>Rum</i> is the ultimate resource for the professional or armchair connoisseur of any strain of this fascinating product.</div>
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.
Annabel Langbein the Free Range Cook: Simple Pleasures

Brand: ABC Books   
Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present

Brand: ABC-CLIO   
<p>Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present.</p><p><br/>• Overviews the foods that have changed the world from prehistory to the present</p><p>• Gives attention to the relationships between foods and religious movements, such as the connections between fish, bread, and wine and the rise of Christianity</p><p>• Enables readers to grasp the connections between the history of foods and the Columbian Exchange</p>
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.
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
Cook and the Gardener

<p><strong>The unique, award-winning cookbook―a collection of seasonal recipes from a traditional French garden.</strong></p> Winner of the Best Book on France by a Non-French Writer Award at the Versailles Cookbook Fair; finalist for the Julia Child Award, the <em>Gourmet</em> Magazine Award, and "Best Cookbook of the Year" sponsored by IACP; and nominated in the international category of the KitchenAid Book Awards of the James Beard Foundation Awards.<br /><br /> A unique blend of stylish cookbook and earthy garden story, here is a collection of 250 recipes derived from a centuries-old French kitchen garden. The stunning debut of a lively new culinary voice, <em>The Cook and the Gardener</em> chronicles a year in the life of the walled kitchen garden at Chateau du Fey and its taciturn, resourceful, charmingly sly peasant caretaker. Using the fruits and vegetables harvested from Monsieur Milbert's garden, Amanda Hesser creates four seasons of recipes tied ineluctably to the land and the all-but-forgotten practices upheld by Milbert. Hesser's sublimely simple recipes―each with accessible ingredients and clear notes and instructions―also tell a story. They are a month-by-month record of the ingredients available to her, so that this cookbook also serves as an almanac for cooks. Special "Basics" sections at the opening of each season lay the culinary groundwork for the recipes that follow. Tips on how to buy, store, and prepare particular vegetables, fruits, and herbs are presented in margin notes to recipes. By bringing the kitchen closer to the garden, <em>The Cook and the Gardener</em> gives home cooks a new understanding of the produce they have on hand, whether from the supermarket, the farmer's market, or their own gardens. At the same time, it captures the quirky customs and wily wisdom of a vanishing way of life in provincial France.
Mexican Kitchen

Brand: Absolute Press   
Bursting with bold, complex flavors, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.<BR><BR>In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.<BR> <BR>Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.<BR> <BR>Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several “Simple Ideas from My American Home”—quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.<BR> <BR>Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.<BR> <BR>Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black <i>Mole</i> with Braised Chicken, Smoky Peanut <i>Mole</i> with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.<BR> <BR>There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.
Momma Cherri's Soul in a Bowl Cookbook

Brand: Absolute Press   
<p>A first book from Charita Jones - a.k.a Momma Cherri. Soul Food is the food of the deep south of America, borne out of the deprivations of slavery, where a variety of ingredients and dishes, some unique and some shared with other parts of the world, come together to make up a stunning cuisine of spice and flavour. Momma Cherri has taken her version of Soul Food and transplanted it to Britain - fried chicken, ribs, jambalaya, gumbo, prawns, black-eye peas, sweet potatoes, mash, cornbread, key lime pie, pecan pie, pancakes and waffles. If you're looking for a quick answer to what gives soul food its soul, it is simply to say that it is a cuisine born when you have far more love than money! With stunning photography by Peter Cassidy, this brilliantly original book showcases a great array of soul food classics.</p>
Stella Chan's Secrets in the Art of Chinese Cooking

Brand: Academic Cultural Co   
Stella Chan's Secrets in the Art of Chinese Cooking by Stella Chan Paperback - August 1, 1976
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
Food Texture and Viscosity, Second Edition: Concept and Measurement

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
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) (2008-01-15)

Brand: Academic Press   
Microwaves in the Food Processing Industry (Food Science and Technology)

Brand: Academic Press   
PRINT ON DEMAND. This item takes approximately 15 business days to be ship
Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion

Brand: Academic Press   Part Number: illustrations
<p><i>Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion</i> reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. </p><ul><li>Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products</li><li>Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines</li><li>Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials</li><li>Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions</li></ul>
Speciality Wines, Volume 63 (Advances in Food and 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><ul><li>The latest important information for food scientists and nutritionists</li><li>Peer-reviewed articles by a panel of respected scientists</li><li>The go-to series since 1948</li></ul>
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, 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>New to this edition:</p> <ul> <p><li>Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes</li><li>The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening</li><li>New insights into flavor modification post bottle</li><li>Shelf-life of wine as part of wine aging</li><li>Winery wastewater management</li> </ul><b> <p>Updated topics including: </p> <ul></b> <p><li>Precision viticulture, including GPS potentialities</li><li>Organic matter in soil</li><li>Grapevine pests and disease</li><li>History of wine production technology</li></ul>
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>
Deep Frying, Second Edition: Chemistry, Nutrition, and Practical Applications

Brand: Academic Press and AOCS Press   
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.<ul><li>Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols</li><li>Includes  practical information on the dynamics of frying from many perspectives including foodservice and industrial</li><li>Addresses regulatory issues, environmental concerns, and nutritional aspects</li></ul>
Tropical Foods: v. 1: Chemistry and Nutrition

Brand: Academic Press Inc   
Miss Read S Country Cooking

Brand: Academy Chicago Publishers   
Cheap Eats ( " Australian Women's Weekly " )

Brand: ACP Publishing Pty Ltd   
Greek (Australian Women's Weekly Compact) of The Australian Women's Weekly on 01 March 2011

Brand: ACP Publishing Pty Ltd   
Low Carb, Low Fat (Australian Women's Weekly) of The Australian Women's Weekly on 02 August 2004

Brand: ACP Publishing Pty Ltd   
Vegetarian: Meals in Minutes (The Australian Women's Weekly) by Australian Women's Weekly (2001)

Brand: ACP Publishing Pty Ltd   
Food for Thought: Thought for Food, Spanish Edition

Brand: Actar   
 Looks Good Tastes Great: Jewish Culinary Favourites

Brand: Action Duchenne   

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