"I could easily kill you now, but I'm determined to have your brain!" ~ Dr. Obrero, Zombie Holocaust

Zombie Supplies - Kitchen : Cookbooks

Advanced Bread and Pastry (Hardcover)

*$355.98
 Alimentacion y gastronomia/ Nutrition and Gastronomy (Patrimonios/ Patrimony) (Spanish Edition)

*$10.95
Bali: The Food of My Island Home

*$70.67
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.
*$219.99
Bento Boxes: Japanese Meals on the Go (Paperback)

*$378.98
By Julia Child Mastering the Art of French Cooking, Vol 1 Hardcover Edition

*$517.60
Canning and Preserving for Dummies

*$148.74
Clean and Lean Diet: 14 Days to Your Best-Ever Body [Paperback]

*$599.98
El bulli - italia ( 1998-2002)

*$233.52
Eula Mae's Cajun Kitchen (Paperback)

*$355.93
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.
*$100.00
From Curries to Kebabs: Recipes from the Indian Spice Trail (Hardcover) by Madhur Jaffrey (Author)

*$598.98
Grand Livre De Cuisine Publisher: Ducasse Books

*$636.76
Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing [Hardcover]

*$299.13
La Technique -- An Illustrated Guide to the Fundamental Techniques of Cooking

La Technique -- An Illustrated Guide to the Fundamental Techniques of Cooking
*$130.47
Lose the Wheat, Lose the Weight 30-Minute (or Less!) Cookbook

*$39.99
My Rustic Sandwiches: Great Recipes to Savor Artisan Bread [Hardcover]

*$112.39
Sushi for Everyone

Chief Instructor of Sushi Chef Institute, Chef Andy Matsuda has created Sushi for Everyone for his Professional class at his institute. This textbook covers: Japanese cuisine: Domburi, tempura, suki yaki, shabu shabu, kaiseki, appetizers, meats, poultry etc. Sushi, sashimi, nigiri, fish cutting, fish preparation, rice, sauces, marination, decoration, garnish and more
*$145.00
 Tasting Along the Wine Road Cookbook Volume 8

*$250.00
The Lang Coffee 2013 Calendar

*$15.95
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.
*$45.00
Wine Science (Food Science and Technology) 3th (third) edition Text Only

*$359.41
Cooking in the Deep-South with Chef Bob

Brand: 1st Book Library   
*$24.95
By Ronald S. Jackson: Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology) Second (2nd) Edition

Brand: 2nd Edition   
*$132.42
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.
*$79.98
Julia Child's Kitchen Wisdom

Brand: A La Carte Productions   
*$197.98
A Spicy Touch Volume II - Contemporary Indian, African, & Middle Eastern Cuisine

Brand: A Spicy Touch Publishing Inc.   
A Spicy Touch Volume II, builds on the success and great popularity of the first volume. In addition to the delicious dishes from Northern India that evolved through African, Arabic, and North American influences, A Spicy Touch Volume II features the best of contemporary recipes from Africa, the Middle East and the Orient. It is an international, cultural treasury of rish and subtle flavours. A Spicy Touch Volume II will help you expand your culinary horizons and enjoy the marvellous cuisines and traditions of India, Africa, the Middle East and the Orient.
*$14.95
Grappa: A Guide to the Best

Brand: Abbeville Press   
Grappa was originally created to avoid wasting the pomace left over from the winemaking process, the pomace was then distilled into a clear brandy. This text provides a brief history and overview of production methods, together with an A-Z guide to grappa.
*$248.40
Gusto: The Very Best of Italian Food and Cuisine

Brand: Abbeville Press   
<div>The first encyclopedia of Italian cuisine. Illustrated with 4,000 stunning photographs and featuring more than 140 recipes.<BR><BR>Italian cooking now has a book worthy of its place at the head of the culinary table. A gorgeous and comprehensive reference guide and cookbook dedicated to Italian food and drink, <I>Gusto</I> beautifully illustrates the ingredients and cooking methods used in kitchens from Parma to Tuscany and beyond. The delicious photos represent a breathtaking array of the components that make up Italian dishes from the classic to the unfamiliar.<BR><BR>Imagine every cut of beef, all varieties of mushrooms, fourteen different species of crustacean, twelve kinds of prosciutto, all vividly displayed and carefully explained in ravishing detail. Each chapter—on pasta, rice, fish, meat, bread (and yes, pizza), cheese, salami, vegetables, fruit and nuts, herbs and condiments, desserts, cookies and pastry, gelato, chocolate, coffee, and, of course, wine—describes essential ingredients and food preparation methods as well as presenting superb recipes from Italian kitchens.<BR><BR>Equally at home on the coffee table or the countertop, <I>Gusto</I> will surprise the sophisticated connoisseur and amaze the lover of all things Italian.</div>
*$42.05
Love to Cook: 140 Simply Delicious Recipes to Share

Brand: ABC Books   
*$77.27
Food and Drink in American History [3 volumes]: A "Full Course" Encyclopedia

Brand: ABC-CLIO   
<p>The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set.</p><p></p><p>The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.</p>
*$149.83
Street Food around the World: An Encyclopedia of Food and Culture

Brand: ABC-CLIO   
<p>Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and bāozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.</p>
*$90.00
They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World

Brand: ABC-CLIO   
<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>
*$76.10
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef By Gabrielle Hamilton(A)/Gabrielle Hamilton(N) [Audiobook]

Brand: Abridged Audiobook   
*$206.20
The Eagle Cookbook: Recipes from the Original Gastropub

Brand: Absolute Press   
<DIV><DIV>This new reworked edition of the highly successful book <I>Big Flavours and Rough Edges</I> celebrates the birthplace of the gastropub movement, The Eagle, and the way its food has revolutionized the British pub scene. With a number of new recipes from the many and great British chefs that have passed through its doors, this classic work has been beautifully redesigned and promises a world away from the pretentiousness and overcomplication of traditional restaurant books. Having achieved many national and international awards since opening in 1991, The Eagle continues to provide the same stripped-back combination of good food and a relaxed atmosphere that, thanks to the pioneering efforts of this now familiar place, has become a dearly-loved institution.</div></DIV>
*$984.37
El Sabor De La Tradicion (Spanish Edition)

Brand: Abya-Yala Ediciones   
*$7.95
 Brewing Science (Food Science & Technology International)

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

Brand: Academic Press   
*$160.00
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
*$131.98
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
*$76.14
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
*$364.98
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
*$68.00
Molecular Wine Microbiology

Brand: Academic Press   
<p><b>Molecular Wine Microbiology</b> features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety.</p> <p>Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.</p><ul><li>Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine</li><li>Presents the most current methods of studying the microbiology of wine</li><li>Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours</li><li>Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety</li></ul>
*$90.97
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
*$98.73
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.
*$182.21
Wine Science, Fourth Edition: Principles and Applications (Food Science and Technology)

Brand: Academic Press   
<p>With its three previous best-selling editions, <i>Wine Science </i>has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.</p><p><b>New to this edition: </b>*Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes *The nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening *New insights into flavor modification post bottle *Shelf-life of wine as part of wine aging *Winery wastewater management</p> <p><b>Updated topics including: </b>*Precision viticulture, including GPS potentialities *Organic matter in soil *Grapevine pests and disease *History of wine production technology</p>
*$139.42
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
*$320.77
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.
*$124.19
Wine Science, Third Edition: Principles and Applications (Food Science and Technology) 3rd (third) Edition by Jackson, Ronald S. [2008]

Brand: Academic Press   
*$195.39
Wine Science: Principles and Applications (Food Science and Technology)

Brand: Academic Press   
Presenting material previously unavailable in any text written in English, this book offers an unprecedented modern review of world scientific literature pertaining to grape growing, wine production, and wine assessment. <b>Wine Science: Principles and Applications<$> provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices.<br>The author highlights the advantages and disadvantages of vineyard and winery options, including several foreign practices. Some specific details discussed which are rarely presented in other texts include: grape varietal evolution, wine aging, oak maturation, cork production, carbonic maceration, recioto wine production, botrytized wines, chemical nature of wine aroma and bouquet, universal classification or training systems, unique aspects of geographical wine-producing regions, detection of fraud, and the training of wine tasters.<br><b>Wine Science: Principles and Applications<$> is different from other texts in several other respects as well. It possesses no regional bias and discusses techniques from both a theoretical and practical viewpoint. This book explains the importance of chemistry in modern winemaking, discusses the origin of wine faults and the detection of fraud, mentions little-known techniques and grape cultivars of potential widespread application, and presents current vine-training systems consistent with modern views of canopy management.<br>This book will be picked up often--from the coffee table as well as the professor's library--by university students of enology and viticulture, grapegrowers, winemakers, fermentation technologists, and everyone else interested in wine and its production.
*$183.38


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