General

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...

The science and mystique of what makes truly great beer is explored with logic and order. The long-awaited second edition of the George Fix classic looks at ways in which fundamental science impacts brewing. This comprehensive and highly technical study...

The science and mystique of what makes truly great beer is explored with logic and order. The long-awaited second edition of the George Fix classic looks at ways in which fundamental science impacts brewing. This comprehensive and highly technical study...

A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world.The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's...

"New Brewing Lager Beer" has been completely revised and expanded to include more on craft-brewing techniques and more information specific to ale brewing. Greg Noonan, one of the best-known craft brewers in America, guides you through an advanced...

Peter Gleick knows water. A world-renowned freshwater expert, Gleick is a MacArthur Foundation "genius", and according to the BBC, an environmental visionary. And he drinks from the tap. Why don't the rest of us? "Bottled and Sold" shows how water went...

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food-an approach that has dominated nutrition science,...

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

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second...

Nutritional Oncology: Nutrition in Cancer Prevention, Treatment, and Survivorship presents evidence-based approaches to the study and application of nutrition in all phases of cancer including prevention, treatment, and survivorship.There is a long...

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food-an approach that has dominated nutrition science,...

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with...

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus. As author Dick Cantwell says, "We are living in the heyday of IPA." While hops remain front and center in the myriad examples of IPA available to beer drinkers today,...

Author Megan Giller invites fellow chocoholics on a fascinating journey through America's craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread...

The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire. For most, coffee is a...

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different...

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789876379731Author Laura CatenaFormat HardbackPage Count 192Imprint CatapultaPublisher Catapulta

Brewed centuries ago by monks and nuns, this copper-colored, full-bodied ale has a proud and unbroken brewing tradition dating back to the beginning of civilization. Horst Dornbusch sheds light on the practices of commercial altbier makers, how the...

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...

Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging. From tin cans, glass jars and bottles, plastic trays and...

The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate,...

Peter Gleick knows water. A world-renowned freshwater expert, Gleick is a MacArthur Foundation 'genius', and according to the BBC, an environmental visionary. And he drinks from the tap. Why don't the rest of us? "Bottled and Sold" shows how water went...

Wine growers are converting to biodynamic viniculture in record numbers. Some of the world's best wines are now biodynamic.At its heart, biodynamic viniculture is about understanding the nature of vines and their relationship to the environment. This...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780316227933Author J. RobinsonFormat PaperbackPage Count 416Imprint Little, Brown SparkPublisher Little, Brown Spark

Whisky: Technology, Production and Marketing 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...

Rajotte travelled the world in search of the ultimate brew and found that Belgian ale is the pinnacle of brewing. Discover the importance of sugar, top-fermenting yeast's, and Belgian hops to this intricate, traditional ale.About the AuthorPierre...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781607749684Author Emma ChristensenFormat HardbackPage Count 192Imprint Ten Speed PressPublisher Ten Speed PressWeight(grams) 771gDimensions(mm) 210mm *...

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products...

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the...

There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's...

A savory account of how the pursuit of delicious foods shaped human evolutionNature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a...

Manchester and Salford, two cities whose heritage is intricately entwined, are noted for their industrial history, and this book looks at their thriving brewing industry. The reader is taken on a journey of its development from the late eighteenth...

The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with...

Japanese whisky is now hailed as among the very best in the world, having won scores of international accolades. In 2014 a Japanese whisky finally won the title of World's Best Whisky in Jim Murray's Whisky Bible and the art continues to thrive as demand...

First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology,...

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world's most classic beers. Learn how the Irish make stout, the secrets of traditional...

Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew. However, while the concept behind making beer is simple, the execution can at times...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781984858276Author Clay RisenFormat HardbackPage Count 288Imprint Ten Speed PressPublisher Potter/Ten Speed/Harmony/Rodale

Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and...