"As Mr. Sloan always says, there is no "I" in team, but there is an "I" in pie. And there's an "I" in meat pie. Anagram of meat is team... I don't know what he was talking about." ~ Shaun, Shaun of the Dead

Zombie Supplies - Kitchen : Cookbooks

Advanced Bread and Pastry (Hardcover)

*$344.65
FLIUDITA

The second book by the Alajmo Brothers -Color photos-beautiful book-ENGLISH EDITION!!!!!!
*$376.00
Food in History Publisher: Broadway; Revised edition

*$305.38
Grand Livre De Cuisine D'alain Ducasse

*$202.09
 Italian Cooking - New Orleans Style - My Family Cookbook

*$1,454.01
LaBelle Cuisine: Recipes to Sing About [Hardcover]

*$165.39
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.
*$203.46
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.
*$39.95
Tratamientos De Curacion, Secado Y Calor En La Elaboracion De Productos Carnicos (Spanish Edition)

Rare book: Price in USD
*$399.00
Wilton shows you how to create dramatic Tier Cakes for weddings, anniversaries, birthdays, bar mitzvahs, big celebrations -- A Wilton How-To Book

Wilton shows you how to create dramatic Tier Cakes for weddings, anniversaries, birthdays, bar mitzvahs, big celebrations -- A Wilton How-To Book -- 96 pages -- as shown
*$849.99
Bread Sculpture: The Edible Art

Brand: 101 Productions   
Artist Ann Wiseman takes us step-by-step through the process of making fanciful sculptures with bread dough, including tools, techniques, recipes and over 20 specific designs. Illustrated.
*$202.77
Greek Cooking for the Gods

Brand: 101 Productions   
Good condition, a small tear at top of book cover, pages have no imperfections
*$115.95
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>
*$428.20
Ethnic Pride In Vegetarian Cooking: Second Edition

Brand: 1st Book Library   
*$146.75
Cuisinart Food Processor Cooking

Brand: A Delta Book, Ny   
*$245.35
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.
*$288.91
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>
*$11.29
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>
*$15.99
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.
*$187.61
Sweet Treats around the World: An Encyclopedia of Food and Culture

Brand: ABC-CLIO   Part Number: 50
<p>From apple pie to baklava, cannoli to <i>gulab jamun</i>, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture.</p><p /><p><br/>• Discusses iconic desserts and sweet treats in their cultural and historical contexts in North and Latin America; the Caribbean; Europe; North Africa and the Middle East; Sub-Saharan Africa; Central, South, and East Asia; and the Pacific</p><p>• Feeds into the World Geography database and allows students of geography, social studies, language, and anthropology to examine cultural trends and make cross-cultural connections</p><p>• Looks at regional desserts across the United States</p><p>• Includes a selection of contributed family recipes from around the world to provide hands-on learning </p><p>• Features sidebars of interesting, fun facts and anecdotes relating to desserts and sweet treats</p><p />
*$95.16
Keiller's of Dundee: The Rise of the Marmalade Dynasty 1800-1879 (Abertay Historical Society Publication)

Brand: Abertay Historical Society   
*$343.81
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.
*$135.01
Everything I Want to Eat: Sqirl and the New California Cooking

Brand: Abrams   
<div><B>The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.</B><BR>  <BR> Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In <I>Everything I Want to Eat</I>, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.<BR>  <BR> The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:<BR>  <BR><ul><li>Raspberry and vanilla bean jam</li><li>Sorrel-pesto rice bowl</li><li>Burnt brioche toast with house ricotta and seasonal jam</li><li>Butternut squash latkes with crème fraîche and applesauce</li><li>Lamb <I>merguez</I>, cranberry beans, roasted tomato, and yogurt cheese</li><li>Valrhona chocolate <I>fleur de sel</I> cookies</li><li>Almond hazelnut milk</li></ul><BR> Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.<BR>  <BR> Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.<BR>  <BR> Everything I Want to Eat captures the excitement of the food at Sqirl—think of a classic BLT sandwich turned playful with the substitution of chicken skin “bacon”—while also offering accessible recipes, like tangerine and rosewater semolina cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.<BR>  <BR> Praise for Jessica Koslow and Sqirl:<BR>  <BR> “Koslow’s dishes managed to galvanize the very narrow crossover of food writers and L.A. salad obsessives. Turns out that in her hands, breakfast and lunch are what people want to eat all day long.” —Bon Appétit<BR>  <BR> “I would say that Koslow and I are culinary soul mates, but given the popularity of the place, it’s clear that I’m not the only one. This is food whose time has come.” —Mark Bittman<BR>  </div><BR>
*$28.42
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
*$68.50
Authentic Vietnamese Cooking: Food from a Family Table

Brand: Absolute Press   
Refined, subtle, challenging, and accessible all at the same time, the food of Vietnam was the first true fusion cuisine, blending the techniques and ingredients of French and Chinese culinary traditions. In "Authentic Vietnamese Cooking," culinary writer and consultant Corinne Trang introduces you to the pleasures of regional Vietnamese cooking. Born in France's Loire Valley to a French mother and Cambodian-born Chinese father, and raised in Phnom Penh, Paris, and New York, Trang shares more than 100 delicious, authentic Vietnamese recipes designed especially for the home cook. In this beautiful volume, the complicated processes of assimilation, adaptation, and evolution have been distilled into magnificent dishes that represent the three distinct culinary regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South. There are recipes for family meals and special occasions, sauces, marinades, flavored oils, soups, noodle dishes, and more. Trang translates the complex flavors of Vietnamese cuisine into easy-to-follow, step-by-step recipes, so even inexperienced cooks can create such classic dishes as "Cha Gio" (Spring Rolls), "Sup Cua Mang Tay" (Crab and Asparagus Soup), "Pho Bo" (Hanoi Beef and Rice Noodle Soup), "Tom Nuong Xa" (Grilled Lemongrass Prawns), "Ga Nuong Toi" (Garlic-Roasted Baby Chicken), and "Banh Gan" (Coconut Creme Caramel). Enhanced by stunning photographs, "Authentic Vietnamese Cooking" also includes sections on essential ingredients, equipment, and techniques; sample seasonal menus: and a list of mail-order sources and Web sites for securing hard-to-find items. Rich with historical, cultural, and personal anecdotes,"Authentic Vietnamese Cooking" brings the experience and pleasures of Corinne Trang's family table to yours.
*$376.64
Christie's World Encyclopedia of Champagne and Sparkling Wine

Brand: Absolute Press   
*$281.17
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
*$149.41
A Complete Guide to Quality in Small-Scale Wine Making

Brand: Academic Press   
<p>As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, <i>A Complete Guide to Quality in Small-Scale </i><i>Wine Making </i>is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. </p> <p>Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.</p><ul><li>Understand the chemistry and sensory science at the foundation of quality wines</li><li>Explore real-world examples of key analysis and application of concepts</li><li>Practice methods and exercises for hands-on experience</li> </ul>
*$48.09
ADVANCES IN FOOD RESEARCH VOLUME 31, Volume 31 (Advances in Food and Nutrition Research)

Brand: Academic Press   
*$399.52
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
*$128.79
Enological Chemistry

Brand: Academic Press   
<p><i>Enological Chemistry</i> 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><ul><li>Organized according to the winemaking process, guiding reader clearly to application of knowledge</li><li>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</li><li>Provides both theoretical knowledge and practical application providing a strong starting point for further research and development</li></ul>
*$78.82
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
*$58.35
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
*$160.00
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
*$103.59
Gluten-Free Cereal Products and Beverages (Food Science and Technology) (2008-01-15)

Brand: Academic Press   
*$308.00
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
*$248.97
Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion

Brand: Academic Press   
<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>
*$114.45
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>
*$117.71
Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)

Brand: Academic Press   
<b>Whisky: Technology, Production and Marketing</b> explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail. <br><br>* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner<br>* Includes a chapter on marketing and selling whisky<br>* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
*$151.00
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>
*$86.04
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>
*$58.02
Tropical Foods: v. 1: Chemistry and Nutrition

Brand: Academic Press Inc   
*$231.94
Cheap Eats ( " Australian Women's Weekly " )

Brand: ACP Publishing Pty Ltd   
*$384.35
Gluten-Free Cooking: Gluten-free Cooking (Australian Women's Weekly) of unknown on 01 September 2000

Brand: ACP Publishing Pty Ltd   
*$238.74
Low Carb, Low Fat (Australian Women's Weekly) of The Australian Women's Weekly on 02 August 2004

Brand: ACP Publishing Pty Ltd   
*$280.68
Moroccan and the Foods of North Africa ( " Australian Women's Weekly " )

Brand: ACP Publishing Pty Ltd   
*$190.42
Vegetarian: Meals in Minutes (The Australian Women's Weekly) by Australian Women's Weekly (2001)

Brand: ACP Publishing Pty Ltd   
*$304.29
 Looks Good Tastes Great: Jewish Culinary Favourites

Brand: Action Duchenne   
*$354.77
Ghanaian Favourite Dishes: (Favourite Ghanaian Recipes Originally Collected and Tried by Nutritionists All Over the Country)

Brand: Adaex Educational Publications ltd   
*$129.71
All about Coffee: A History of Coffee from the Classic Tribute to the World's Most Beloved Beverage

Brand: Adams Media   
<div><p><b>The original homage to the world's most extraordinary drink!</b></p><p>In 1922, <b>William H. Ukers</b> wrote the definitive work on coffee. As the founder of <i>The Tea and Coffee Trade Journal</i>, an industry magazine still active today, he spent seventeen years traveling the world and uncovering everything there was to know about both the bean and the beverage. From its historic roots and the drinking customs of different countries to its effects on the mind and the preparation of the perfect cup, this book captures all the rich and complex history of coffee.</p><p>Filled to the brim with robust facts, aphorisms, and more, <i>All About Coffee</i> culls the best of Ukers's research and observations sip after sip, page after page.</p></div>
*$124.99


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