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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Study Guide
Sarah R. Labensky , Alan M. Hause , Steven R. Labensky , and Pricilla Martel Manufacturer: Prentice Hall ProductGroup: Book Binding: Hardcover Similar Items:
Accessories: ASIN: 0131713272 |
Customer Reviews:
Shrink wrap does not mean new........2007-09-10
Beyond a Cookbook.......2007-05-29
Excellent, if pricy, resource........2007-05-16
This will be used over and over again.......2007-05-13
If you are looking for the basics.......2007-04-05
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How Baking Works: Exploring the Fundamentals of Baking Science
Paula I. Figoni Manufacturer: Wiley ProductGroup: Book Binding: Paperback ASIN: 0471268569 |
Book Description
Accessible coverage of the science of bakingCustomer Reviews:
Baking.......2007-08-29
Very useful and clear work.......2004-11-25
Easy text book style reading.......2004-10-07
A "must" for everyone who bakes!!!!.......2003-12-27
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The Nutrient Dense Eating Plan: Enjoy a Lifetime of Super Health with This Fundamental Guide to Exceptional Foods
Douglas L. Margel Manufacturer: Basic Health Publications ProductGroup: Book Binding: Paperback Similar Items:
ASIN: 1591200911 |
Book Description
"Nutrient-dense eating" refers to the nutritional quality of a food and to the highly concentrated, vitally important foods eaten on the plan. They are the opposite of empty-calaorie foods that eventually degrade health and lead to debiltating diseases, such as cancer, diabetes, heart disease, and obesity, says Douglas L. Margel, D.C. He believes the dominant eating disorder of this culture is the ambivalent, adversarial relationship people have with food. In this carefully focused book, he elaborates on the reasons for this, among them the complete capture of our food habits by the profit-oriented, chemical-dependent agribusinesses and fast-food companies. Dr. Margel believes that reconnecting to ancestral wisdom to food as it alwasys was, pure and simple-with people understanding that you are what you eat and eating as if it really mattered-holds the key to stopping the downward spiral of poor eating patterns that lead to even poorer health. The way to achieve this, he says, is through the Nutrient-Dense Eating Plan, a commonsense approach to food and the ways people choose to eat, and an easily understandable way to evalutate food for its quality.Customer Reviews:
Even the book is nutrient-dense.......2005-08-03
What every person needs to know and practice.......2005-06-20
Great and much needed info.......2005-06-03
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Fundamental Food Microbiology, Third Edition
Bibek Ray Manufacturer: CRC ProductGroup: Book Binding: Hardcover Similar Items:
ASIN: 0849316103 |
Book Description
Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.
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Food Fundamentals (8th Edition)
Margaret McWilliams Manufacturer: Prentice Hall ProductGroup: Book Binding: Paperback Similar Items:
ASIN: 0130394866 |
Book Description
This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety. A three-part organization covers Today’s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more. Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
Customer Reviews:
The science of food explained!.......2003-08-28
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Food Colloids: Fundamentals of Formulation (Special Publication (Royal Society of Chemistry (Great Britain)))
Manufacturer: Royal Society of Chemistry ProductGroup: Book Binding: Hardcover ASIN: 0854048502 |
Book Description
"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
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Fundamentals of Cheese Science
Patrick F. Fox , Paul McSweeney , Timothy M. Cogan , and Timothy P. Guinee Manufacturer: Springer ProductGroup: Book Binding: Hardcover Similar Items:
Accessories:
ASIN: 0834212609 |
Book Description
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.Customer Reviews:
A tour de force!.......2000-12-16
'Fundamentals of Cheese Science' strikes a chord that can be universally felt by members of civilizations Eastern and Western. Although it gets off to a shaky start - an intimate knowledge of biochemistry is vital to make it through - 'Fundamentals' soon undergoes a metamorphosis: from descriptive meditation to a multilayered web of intrigue.
The "diary chemistry" approach that develops blends perfectly with the calm, subtle style of writing, and succeeds in conveying the nuances of character with more poignancy than any book since Sei Shonagon's Heian-period Japanese diary, 'The Pillow Book.' Incorporating the historical context of Cheese Science provides for lovely description and powerful metaphor, not to mention that it gives one the feeling that they are floating smoothly over the ages (quite reminiscent of John Steinbeck's history of Salinas in 'East of Eden').
Throughout the book, the four main characters go from being complete strangers to individuals who are intimately involved in one another's lives; the sexual tension between two of the scientists, the unspoken yet implicit rivalry between the Academic Cheese Scientists and those who are not from the University College, and their common quest for the greater good that is Cheese - all of these are aspects of the novel that add to the book's power.
'Fundamentals of Cheese Science' is a universal classic. It conquers ideas that are fundamental to our understandings of cheese, and of ourselves. Its metaphysical journey across the fields of Ireland and the valleys of the heart encounters concepts of death, through the accidental discovery of food-poisoning bacteria that hit too close to home. It examines morality, through the discussion of how one acquires cheese from the gentle creatures of the earth. It grapples with ideas of multiplicity and individuality in our modern age, through its discussion of imitation cheese and substitute cheese products. And, more than anything, it speaks of love: the love of cheese.
As Guinee writes, "each block of cheese is a small death." And, when this book reaches its dramatic and ironic close, you will feel like part of yourself has died now that you can no longer follow these scientists in their journey. Yes, it IS better to have loved and lost than to have never loved at all - and, no matter what trials you may encounter in life, you will have one fact that will carry you through your greatest moments and your most terrible downfalls: as long as there are cows, there will be cheese.
A tour de force!.......2000-12-16
'Fundamentals of Cheese Science' strikes a chord that can be univerisially felt by members of civilizations Eastern and Western. Although it gets off to a shakey start - an intimate knowledge of biochemistry is vital to make it through - 'Fundamentals' soon undergoes a metamorphisis: from descriptive meditation to a multilayered web of intruige.
The "diary chemistry" approach that develops blends perfectly with the calm, subtle style of writing, and suceeds in conveying the nuances of character with more poignancy than any book since Sei Shonagon's Heian-period Japanese diary, 'The Pillow Book.' Incorporating the historical context of Cheese Science provides for lovely description and powerful metaphor, not to mention that it gives one the feeling that they are floating smoothly over the ages (quite remniscient of John Steinbeck's history of Salinas in 'East of Eden').
Throughout the book, the four main characters go from being complete strangers to individuals who are intimately involved in one another's lives; the sexual tension between two of the scientists, the unspoken yet implicit rivalry between the Academic Cheese Scientists and those who are not from the Unviersity College, and their commmon quest for the greater good that is Cheese - all of these are aspects of the novel that add to the book's power.
'Fundamentals of Cheese Science' is a universial classic. It conquers ideas that are fundamental to our understandings of cheese, and of ourselves. Its metaphysical journey across the fields of Ireland and the valleys of the heart encounters concepts of death, through the accidential discovery of food-poisining bacteria that hit too close to home. It examines morality, through the discussion of how one acquires cheese from the gentle creatures of the earth. It grapples with ideas of multiplicity and individuality in our modern age, through its discussion of imitation cheese and substitute cheese products. And, more than anything, it speaks of love: the love of cheese.
As Guinee writes, "each block of cheese is a small death." And, when this book reaches its dramatic and ironic close, you will feel like part of yourself has died now that you can no logner follow these scientists in their journey. Yes, it IS better to have loved and lost than to have never loved at all - and, no matter what trials you may encounter in life, you will have one fact that will carry you through your greatest moments and your most terrible downfalls: as long as there are cows, there will be cheese.
Average customer rating: |
Food Microbiology: Fundamentals and Frontiers
Manufacturer: ASM Press ProductGroup: Book Binding: Hardcover Similar Items:
ASIN: 1555814077 |
Book Description
This state-of-the-art text provides new information in the field of food microbiology and food safety, offering current, definitive factual material written by experts on each subject. Emphasizing the molecular and mechanistic aspects of food microbiology, this advanced text fulfills the need of research microbiologists, graduate students, and instructors of food microbiology courses for an in-depth treatment of food microbiology. Written at a level that presupposes a general background in microbiology and biochemistry, Food Microbiology: Fundamentals and Frontiers helps to explain the how and why of food microbiology at a basic scientific level. The text is organized into nine major sections that address each of the major areas of the field, including microbial spoilage, foodborne pathogenic bacteria, mycotoxigenic molds, viruses, foodborne and waterborne parasites, preservative and preservation methods, food fermentations, advanced techniques in food microbiology, and more. As a special feature, the book introduces a valuable computer modeling tool, available on the Internet, that is especially useful as a research or teaching tool for pathogen identification. TABLE OF CONTENTS: Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology
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LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking
Donaldo Soviero Manufacturer: MacMillan Publishing Company ProductGroup: Book Binding: Hardcover ASIN: 0026125706 |
Customer Reviews:
The way a cookbook should be!.......2007-09-06
A must for anyone who truly wants to cook Italian!.......2000-10-22
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Nutritional Sciences: From Fundamentals to Food (with Table of Food Composition Booklet and InfoTrac® 2-Semester Printed Access Card)
Michelle McGuire , and Kathy A. Beerman Manufacturer: Brooks Cole ProductGroup: Book Binding: Hardcover Similar Items:
Accessories: ASIN: 0534537170 |
Book Description
NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology, and biochemistry. It is organized and written in a clear narrative style, with a linear format that builds concepts, engages students, and promotes a more thorough understanding. It is comprehensive in its coverage, including the most current information, and also unique in its brevity, making it easier to cover the material in a semester or quarter's time. From its emphasis on the fundamental science to the impressive integrated visual and media, relevant and supportive pedagogical features, and extensive supplemental resources (i.e. Diet Analysis+ 8.0, PowerPoint®, and JoinIn on TurningPoint®), this text is a fresh presentation of nutrition concepts that instructors and students will praise.Customer Reviews:
Very useful book........2007-03-09
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