General

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted...

***"Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim...

'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday TimesThe Missing Ingredient is about what makes good food, and the first book to consider the ...

Salmonella . . . toxins . . . additives . . . food scares . . . Have you ever wondered how our food has become so untrustworthy? Have we ever been able to trust what we eat? Via a fascinating mix of food politics, history and culinary detective work, Bee...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780977806881Author Emily BuehlerFormat PaperbackPage Count 258Imprint Two Blue BooksPublisher Two Blue BooksWeight(grams) 381gDimensions(mm) 229mm * 152mm *...

The full inside story of the technology paradigm shift transforming the food we eat and who is making it Ultra-processed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based-often...

Bestselling wine author Kevin Zraly and the World Wine Guys tell the story of red wine, grape by grape, revealing the vast world of the 50 major varietals and blend styles. The helpful introduction shows how red wine grapes evolved and spread and also...

In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the...

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781590566978Author Ira van EelenFormat PaperbackPage Count 206Imprint Lantern Books,USPublisher Lantern Books,US

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world's greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you'll discover how unique flavors are...

'An enjoyable romp through the craft whisky industry. Prepare to have your eyes opened and taste buds transported along the ever expanding whisky route.' Will Lyons'Buxton has done it again: a cracking read. A novel and invaluable addition to any whisky...

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology...

Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Our relationship to food is filled with confusion and insecurity. Every day we hear about a new ingredient that is good or bad, a new diet that promises everything...

Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition explores thiamine and how its deficiency affects the functions of the brainstem and autonomic nervous system by way of metabolic changes at the level of the mitochondria. Thiamine...

Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages...

Introduction to Nutrition and Metabolism equips readers with an understanding of the scientific basis of what we call a healthy diet. Now in its sixth edition, this highly recognized textbook provides clear explanations of how nutrients are metabolized...

**Wine and Spirits Book of the Year 2017** A fascinating look into the world of cheese and its creators. In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from...

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and...

Following the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing new information to this edition including: Increased...

We are at a critical point in human history and that of the planet. In this book, a world leader in agricultural research, Professor Sayed Azam-Ali, proposes a radical transformation of our agrifood system. He argues that agriculture must be understood...

Obesity and eating disorders have stubbornly refused to respond to treatment since the 1990's. This book organizes the evidence for a possible answer, i.e., that the problem could be one of addiction to processed foods. In a Processed Food Addiction...

Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its...

Fact: If you can make soup, you can make beautiful and delicious craft beer.Armed with this book, a stock pot and a mesh bag, you'll be drinking your own freshly crafted, hoppy aromatic beers in a matter of weeks. BEER CRAFT will teach you how to make...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780957602809Author Stuart TessaFormat PaperbackPage Count 99Imprint Stamford Brook PressPublisher Stamford Brook Press

The authors of The Perfect Meal examine all of the elements that contribute to the diner s experience of a meal (primarily at a restaurant) and investigate how each of the diner s senses contributes to their overall multisensory experience. The principal...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781607746317Author Emma ChristensenFormat HardbackPage Count 240Imprint Ten Speed PressPublisher Random House USA IncWeight(grams) 835gDimensions(mm) 236mm...

Whisky is the world's favourite spirit and is enjoying booming sales, yet too often it's shrouded in mystery, myth and complex-sounding terminology. This authoritative book, written by three world experts, gives simple advice on how to seek...

The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage...

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781623159818Author Carey CopelingFormat PaperbackPage Count 226Imprint Rockridge PressPublisher Rockridge PressWeight(grams) 590gDimensions(mm) 234mm *...

Exam Board: WJEC EduqasLevel: GCSESubject: Food PreparationFirst Teaching: September 2016First Exam: June 2018Engage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their...

One of the most exciting and dynamic segments of today's craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended...

Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption. This book is a wide-ranging and interdisciplinary examination and critique of meat...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781623719012Author Simon J WoolfFormat HardbackPage Count 256Imprint Interlink BooksPublisher Interlink BooksWeight(grams) 885gDimensions(mm) 241mm * 171mm...

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781452175171Author Holly DavisFormat HardbackPage Count 272Imprint Chronicle BooksPublisher Chronicle BooksWeight(grams) 1111gDimensions(mm) 246mm * 188mm *...

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process...

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to...

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono ( , ). The word, pronounced 'tskay-moh-noh,' means 'something that has been steeped or marinated' (tsuke-steeped; mono-things). Although tsukemono are...