Customer Reviews:
Shrink wrap does not mean new........2007-09-10
I ordered a new book and according to the specs from the publisher it should have come with a dvd-rom. My did not. But, the seller of this book did not say there was a dvd-rom but they did say it was new. I think it was far to assume the dvd-rom was included. I was offered a refund less shipping and handling and less the restocking fee but I needed the dvd-rom. So, I was left with no option but to buy it from the campus book store at full price (new and not shrink wrapped)and sold the book to a classmate for more than the intended refund from the seller. The seller did not reply to my emails requesting information about the missing dvd-rom but quickly responded to the bad feedback. This could have been resolved before it got to the "negative feedback stage". What a nightmare!
Beyond a Cookbook.......2007-05-29
This is much more than a cook book. This is the main text for several of my son's culinary classes. After looking through it and with my enjoyment in the kitchen; I just knew I had to have it. You'll learn techniques, history, trouble shooting, as well as hundreds of receipts. The perfect gift for the person "who has everything" or loves to get crazy in the kitchen.
Excellent, if pricy, resource........2007-05-16
"On Cooking" is an excelent resource for home cooks and professionals. The book didn't come with the DVD "package" that was offered at my college bookstore, but that can be ordered directly from Pearson Educational for an extra charge. I like the way culinary history is integrated within the chapters, along with explanation of techniques and receipes by recognized authorities in professional cooking. The techinique illustrations are quite good.
This will be used over and over again.......2007-05-13
I bought this for my first class in Culinary Arts and couldn't believe how wonderful it was for recipes, references, etc. When it arrived, my husband and I sat out on the back porch with a glass of wine and just poured over the pages, oooing and aaahing. We were in heaven.
Now that I'm in my second year of classes, I still refer to my first book and it already has the tell tale signs of a very well used book - sticky pages, smudges and the sort.
I would recommend this to anybody, not just knowledgeable cooks. In fact, my mother-in-law wants one for Christmas and I'm going to buy it for her.
If you are looking for the basics.......2007-04-05
This is a wealth of information for someone looking for a broad foundation. Was used in my first lab class at the Art Institute.
Average customer rating:
- Baking
- Very useful and clear work
- Easy text book style reading
- A "must" for everyone who bakes!!!!
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How Baking Works: Exploring the Fundamentals of Baking Science
Paula I. Figoni
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback
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ASIN: 0471268569 |
Book Description
Accessible coverage of the science of baking
Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures.
In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.
Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.
Customer Reviews:
Baking.......2007-08-29
This book is great. We use it in my culinary arts course in college.
Very useful and clear work.......2004-11-25
Like most young people who bake today at home, I did not grow up learning from my mother or grandmother what happened when I added more flour or orange juice to a cake recipe. Without this knowledge, changes to recipes produce difficult-to-predict results. Though Ms. Figoni writes more for the professional pastry chef, her clear explanations of the chemistry of baking should enlighten the home baker as well.
I have used this book recently as I have tried to modify my American recipes while living in France. Before coming to France, I always followed my recipes exactly with pleasing results, but that is impossible in a different country, as various products are not always available. While for my regular cooking, this has rarely proved to be a problem, in pastries and breads, there is a complicated chemistry (particularly with products that rise) which can simply fail. Ms. Figoni's book has proven to be extremely useful in trying to deal with differently milled flour, finding baking powder (knowing the chemical composition helped), and understanding substitutions of ingredients. More importantly, reading the book has given me a more profound understanding of baking, allowing me to improve recipes systematically rather than rather at random.
Easy text book style reading.......2004-10-07
This book is more like a text book with the questions at the end of each chapter and experiments to try. I got this book to actually learn from it and try and avoid the high cost of culinary school. I read each chapter, answered the questions and did the experiments. The book is a great way to go if you really want to learn about what goes into baking great tasting breads and pastries.
A "must" for everyone who bakes!!!!.......2003-12-27
Truly a scientific vision on everything that you ever need to know about baking. The information covered in each chapter are essential knowledge for everyone, whether an experienced bake or someone who is just getting started. I have been baking for many years, but after reading this book, everything seems to make a lot more sense to me. I highly recommend this book to anyone who is interested in baking whether professionally or just for fun.....
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
This is the practical guide I've been waiting for and unable to find. Why hasn't somebody written this book before? It's essentially a user's manual for the human body. The tables alone are well worth the price of the book. In addition, every word in this elegantly written book is as carefully-chosen and nutrient-dense as the foods Dr. Margel recommends. Finally, we can easily understand not just what to eat, but why our body needs what it needs. Plus, the step-by-step plan allows one to start right where one is and set realistic, achievable goals. I'll recommend this valuable guide to all. Bravo!
What every person needs to know and practice.......2005-06-20
Doug Margel's book is a "must read" for people trying to make sense out of the piles of information (and mis-information) in the field of nutrition. This book is chock-full of insights and common, practical wisdom without the hype. I highly recommend this book to everyone, particularly if your searching for a guide that can help you restore yourself back to a healty balance.
Great and much needed info.......2005-06-03
Doug makes it fun and compelling and relaxed to explore nutrient dense eating. I've been moving in that direction for ~ 6 months and feel great. This is important information that everyone should have and it's presented intelligently and lightly. Lots of information and a great reference guide to refer back to again and again.
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.
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
I bought this book in anticipation of taking my first college course (after graduating high school 17 years ago!). I have been reading it before the class starts because it is a very fascinating and comprehensive guide with (fairly) easy-to-understand explanations of the scientific breakdown of all of our favorite foods. Even if the class is cancelled, I will still keep this as a great compliment to my cookbooks!
Average customer rating:
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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
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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.
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
Riveting! As unstoppable as a freight train churning its way through the valley of your heart, your mind, your stomach.
'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
Riveting! As unstoppable as a freight train churning its way through the valley of your heart, your mind, your stomach.
'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.
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
Average customer rating:
- The way a cookbook should be!
- A must for anyone who truly wants to cook Italian!
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LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking
Donaldo Soviero
Manufacturer: MacMillan Publishing Company
ProductGroup: Book
Binding: Hardcover
General
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Italian
| European
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ASIN: 0026125706 |
Customer Reviews:
The way a cookbook should be!.......2007-09-06
This is hands down, one of the finest cookbooks I have ever used. It teaches, rather than just tossing a bunch of mediocre recipes at you. He explains everything, going over myths, disputes, facts, and modifications one may have to make to the traditional italian ingredients. Not to say his recipes are anything short of marvelous! Everything is authentic and delicious. He even makes sure to point out the area of Italy things are from. A must have!
A must for anyone who truly wants to cook Italian!.......2000-10-22
I grew up in an Italian restaurant, cooking for my Southern Italian Father. This book has taught me a tremendous amount about seasoning and braising, just to name some examples. The recipes are detailed and well explained. They generally require some time to prepare. However, the result was outstanding in every recipe that I have tried. If you are willing to take a little time to prepare, you will find this book most rewarding. This is not a quick dinner book, but one that explores the true sophistication of Italian cooking. Be sure to try the Osso Buco and Involtine of Veal recipes early on!
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
I bought this book for class and I would say it really helps a lot in a way that it gives more explanations and more details about things that are not discussed in class. Because usually teachers do require reading and details that are not covered in class would still be on the test. And, some teachers do not explain some things very well, so reading this book helps in understanding the theory.
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Professional Baking
Becoming a Chef
On Baking: A Textbook of Baking and Pastry Fundamentals
ServSafe Essentials: with the Certification Exam Answer Sheet
ServSafe Coursebook: with the Certification Exam Answer Sheet
