Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

• Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
• Publisher: CRC Press | ISBN: 1587160439 | edition 2001 | PDF | 247 pages | 12,5 mb
• This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.
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Advances in Potato Chemistry and Technology [Re-Upload]

• Jaspreet Singh "Advances in Potato Chemistry and Technology"
• Academic Press | English | 2009-07-01 | ISBN: 0123743494 | 592 pages | PDF | 15 MB
• Addressing developments in potato chemistry, including identification, analysis and use of chemical components of potatoes in the development of new and innovative food and non-food products; the expert coverage includes a major focus on carbohydrate and non-carbohydrate composition, cell wall chemistry, analysis of glycoalkaloids,
• phenolics and anthocyanins, thermal processing and quality optimization, new and sophisticated methods of quality determination of potatoes and their products. Potato starch characteristics and its modification, nutritional and feeding value, and non-food uses of potatoes are also explored. Chapters focused on developments in post harvest
• storage, breeding and germplasm resources and production of potatoes with reference to industrial usage are included.
• KEY FEATURES:
• * Presents coverage of emerging areas including genetic modification of potatoes, novel uses of potatoes and potato by-products, laboratory and industry scale sophistication, and modern quality measurement techniques for potatoes and potato products
• * Covers potato chemistry in detail, including emerging uses for specific food and non-food applications
• * Provides the latest developments in one resource volume
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Bernard Jensen - Dr. Jensen's Guide to Body Chemistry & Nutrition [Re-Upload]

• Bernard Jensen - Dr. Jensen's Guide to Body Chemistry & Nutrition
• McGraw-Hill | English | 2000 | ISBN: 0658002775 | Pages: 139 | PDF | 33.9 MB
• Explains the importance of 21 key elements for the human body (from carbon, hydrogen, and nitrogen to potassium, magnesium, and copper) and provides information on recommended daily intake. Shows how to include these foods in a daily diet for optimum assimilation.
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Neil Widlak, Richard Hartel, Suresh Narine - Crystallization and Solidification Properties of Lipids

• Neil Widlak, Richard Hartel, Suresh Narine - Crystallization and Solidification Properties of Lipids
• Publisher: AOCS Press | 2001-04 | ISBN: 1893997219 | PDF | 246 pages | 16.11 MB
• The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats.
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Ursula Heinzelmann - Food Culture in Germany

• Ursula Heinzelmann - Food Culture in Germany
• Greenwood Press | ISBN: 0313344949 | 2008-06-30 | PDF | 232 pages | 1.42 Mb
• The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health.
• The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.
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Jewish Eating and Identity Through the Ages

• David C Kraemer, "Jewish Eating and Identity Through the Ages"
• Routledge | 2008 | ISBN: 0415476402 | 216 pages | PDF | 1,6 MB
• This book explores the history of Jewish eating and Jewish identity, from the Bible to the present. The lessons of this book rest squarely on the much-quoted insight: 'you are what you eat.' But this book goes beyond that simple truism to recognise that you are not only what you eat, but also how, when, where and with whom you eat. This book begins at the beginning – with the Torah – and then follows the history of Jewish eating until the modern age and even into our own day. Along the way, it travels from Jewish homes in the Holy Land and Babylonia (Iraq) to France and Spain and Italy, then to Germany and Poland and finally to the United States of America. It looks at significant developments in Jewish eating in all ages: in the ancient Near East and Persia, in the Classical age, throughout the Middle Ages and into Modernity. It pays careful attention to Jewish eating laws (halakha) in each time and place, but it does not stop there: it also looks for Jews who bend and break the law, who eat like Romans or Christians regardless of the law and who develop their own hybrid customs according to their own 'laws', whatever Jewish tradition might tell them. In this colourful history of Jewish eating, we get more than a taste of how expressive and crucial eating choices have always been.
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All-new Low-Carb Cookbook

• All-new Low-Carb Cookbook
• Publications International, Ltd. | 2003 | ISBN: 1412705800 | English | 91 pages | PDF | 11.90 Mb
• All-new Low-Carb Cookbook offers more than 55 recipes that let you give in to your cravings while keeping carbs down. Supercharge your mornings with highprotein breakfasts. Discover deliciously different lunch and dinner recipes that are sure to please.
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Muffin Magic: Irresistible Recipes for Individual Treats

• Muffin Magic: Irresistible Recipes for Individual Treats by Susannah Blake
• Pavilion | 2009 | ISBN: 1862058482 | English | 114 pages | PDF | 19.55 Mb
• Most people's appetite for cake knows no bounds, so here comes a new volume devoted entirely to delicious muffins. Muffins are portable, freezable, quick to make, and impossible to resist. A savory muffin can be a complete meal-in-one, while a fruit-packed treat, warm from the oven, is the perfect snack. Packed with baking tips, captivating new recipes, striking photography, and delightful illustrations, this book provides ideas for sweet and savory, children’s and adult’s, seasonal and special occasion muffins. Taking some favorite features from Cupcake Magic, all the cakes and muffins are made with free-range eggs, and a section devoted to ingredients and equipment helps every baker be fully prepared.
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Diabetes Cooking for Everyone: 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate

• Diabetes Cooking for Everyone: 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate
• Publisher: Da Capo Press | ISBN: 1600940633 | edition 2008 | PDF | 410 pages | 12 mb
• An award-winning cookbook author, professionally trained nutritionist, and type 2 diabetic, Carol Gelles combines gourmet flair with cutting-edge dietary knowledge in this essential, all-in-one diabetes cookbook. All 250 of the recipes in Diabetes Cooking for Everyone accommodate the dietary restrictions that accompany common diabetes complications by providing recipe variations for reducing fat and saturated fat, cholesterol, sodium, protein, or carbohydrates. Plus, each recipe has a GI rating for optimal nutrition and a list of diabetic exchanges to facilitate meal planning. These truly delicious yet easy-to-make dishes address the health needs of everyone with diabetes and nourish the entire family, too.
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Encyclopedia of Pasta (California Studies in Food and Culture)

• Encyclopedia of Pasta (California Studies in Food and Culture)
• University of California Press; 1 edition (October 15, 2009) | ISBN: 0520255224 | 400 pages | PDF | 2.81 MB
• Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.
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Cocktails

• Cocktails
• Chantecler | 1989 | ISBN: 2803417901 | 64 pages | PDF | 11,1 MB
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Spicing up Britain: The Multicultural History of British Food (repost)

• Panikos Panayi, "Spicing up Britain: The Multicultural History of British Food"
• Reaktion Books | 2008 | ISBN: 1861893736, 1861896581 | 288 pages | PDF | 2,1 MB
• Among the cuisines of Europe, Britain’s has long been regarded as the black sheep—kippers, jellied eels, and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Despite these unsavory stereotypes, British cuisine is anything but unremarkable today. Panikos Panayi reveals in this fascinating study that British cuisine has been transformed and enriched by diverse international influences.
• The last thirty years have seen immigrants flood British shores, but Spicing Up Britain reveals that foreign influences have been infusing British cuisine for the past 150 years. From the arrival of Italian ice cream vendors and German butchers in the nineteenth century to the British curry that permeates dishes today, Panayi chronicles the rich and fascinating social history behind the rise of a truly multicultural cuisine. The author argues that Britons’ eating habits have been reshaped by immigration, globalization, and increased wealth, and he explores how other cultures have woven themselves into British society through the portal of food—whether Anglo-Indian fusion dishes like chicken tikka masala, New British cuisine restaurants, or the popular home-cooked dish of spaghetti bolognese. Panayi reveals how these changes in British cuisine shed light on the role of multiculturalism in the construction of modern British identity: Britain is a diverse nation in which different peoples are united by willingness to sample the foods produced by other ethnic groups—but those ethnic groups are at the same time ghettoized by not moving beyond their own culinary traditions.
• A comprehensive and engaging investigation, Spicing Up Britain serves up delicious new facets of food in Britain today.
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Sweet Maria's Cake Kitchen: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites

• Sweet Maria's Cake Kitchen: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites by Maria Bruscino Sanchez
• St. Martin's Griffin | 1998 | ISBN: 0312195273 | English | 132 pages | PDF | 10.75 Mb
• The author of Sweet Maria's Italian Cookie Tray shares her simple secrets for making bakery cakes at home.
• Sweet Maria's is an amazingly popular bakery that brings together family recipes, and contemporary favorites. Now, those of us who aren't lucky enough to drop by Sweet Maria's can make wholesome, delicious bakery-style cakes at home to celebrate a birthday, get-together, fresh pot of afternoon tea, or any other cakeworthy occasion.
• Basic enough for beginners but creative enough to satisfy experts as well, Sweet Maria's Cake Kitchen collects 65 of the bakery's most popular cakes, including: Almond Pound Cake, Orange Plum Loaf Cake, Amaretto Apple Cake, Tiramisu Cake, White Chocolate Ganache Wedding Cake (it's easier than it sounds!), Mini Chocolate Mocha Loaves, Cappuccino Chiffon Cake, and many more, plus bakery secrets for prepping the ingredients and decorating with simple panache.
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Michael Pollan - Food Rules: An Eater's Manual

• Michael Pollan - Food Rules: An Eater's Manual
• Publisher: Penguin (Non-Classics) | 2009-12-29 | ISBN: 014311638X | PDF | 112 pages | 5.15 MB
• A pocket compendium of food wisdom-from the author of The Omnivore's Dilemma and In Defense of Food
• Michael Pollan, our nation's most trusted resource for food-related issues, offers this indispensible guide for anyone concerned about health and food. Simple, sensible, and easy to use, Food Rules is a set of memorable rules for eating wisely, many drawn from a variety of ethnic or cultural traditions. Whether at the supermarket or an all-you-can-eat-buffet, this handy, pocket-size resource is the perfect guide for anyone who would like to become more mindful of the food we eat.
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Bioactive Foods in Promoting Health: Fruits and Vegetables {Repost}

• Bioactive Foods in Promoting Health: Fruits and Vegetables
• Publisher: Academic Press | ISBN: 0123746280 | edition 2009 | PDF | 725 pages | 27,2 mb
• While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines? Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving.
• This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change.
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Barley for Food and Health: Science, Technology, and Products (repost)

• Rosemary K. Newman, C. Walter Newman, "Barley for Food and Health: Science, Technology, and Products"
• Wiley-Interscience | 2008 | ISBN: 0470102497 | 260 pages | PDF | 2,2 MB
• With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.
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Apple Cider Vinegar: Miracle Health System

• Patricia Bragg, "Apple Cider Vinegar: Miracle Health System"
• Bragg Health Sciences | 2006 | ISBN: 0877900450 | 113 pages | PDF | 4,6 MB
• Explores the miracle health benefits of organic, raw apple cider vinegar, a natural detox, antibiotic and antiseptic that fights germs and bacteria.
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Celebrity Pasta Lover's Cookbook

• Celebrity Pasta Lover's Cookbook
• Barilla | 2007 | ISBN: N/A | English | 34 pages | PDF | 2.55 Mb
• Barilla has teamed up with 10 Hollywood celebrities to create The Celebrity Pasta Lovers' Cookbook. The cookbook includes the favorite pasta recipes of Kristin Davis, Harrison Ford, Pierce Brosnan, Melinda Clarke, Faith Ford, Sela Ward, Tyson Beckford, Ashley Judd, Tony Danza, and Annabella Sciorra. Some of the savory recipes included are Pumpkin Sage Butter Tortellini, inspired by Ashley Judd; Linguine with Eggplant and Sun-Dried Tomatoes, inspired by Sela Ward; and Spaghetti with Spicy Tomato Sauce, inspired by Harrison Ford. In addition each recipe comes along with personal stories from the celebrities and cooking tips from Barilla.
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Tomatoes and Tomato Products: Nutritional, Medicinal and Therapeutic Properties

• V R Preedy, Ronald R. Watson, "Tomatoes and Tomato Products: Nutritional, Medicinal and Therapeutic Properties"
• Science Publishers | 2008 | ISBN: 1578085349 | 665 pages | PDF | 7,1 MB
• The contributors to this book are authors of international and national standing, leaders in the field and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant scientists, nutritionists, dieticians, pharmacologists, health care professionals and research scientists.
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Cheesecakes by Maxine Clark

• Cheesecakes by Maxine Clark
• Ryland Peters & Small | 2003 | ISBN: 1841724882 | English | 64 pages | PDF | 11.40 Mb
• Delectable for dessert, excellent with espresso, tantalizing with tea-that's cheesecake. Easy to make and delicious to eat, Maxine Clark's cheesecake recipes will quickly become favorites at your table.
• Making the bases is child's play Maxine's way. From bases made with crackers or chocolate to nut cookies or the world's most delicious Shortcrust Pastry Dough for baked cheesecakes.
• Her Oven Baked Cheesecakes include the legendary New York Cheesecake and irresistible Marble Cheesecake with two kinds of chocolate. Quick and Easy Cheesecakes shows that you don't even have to bake cheesecake - just let them set in the refrigerator. Just add incredible fillings to an easy cookie or cracker base incredible and the result is great goodies like Banana Caramel Cheesecake or Chocolate Macaroon Truffle Cheesecake, all temptingly photographed by award-winning photographer Martin Brigdale.
• Melting Chocolate Sauce and Sweet Strawberry Sauce are just a few of the Sauces that help you gild the lily.
• Maxine Clark is an inspired cheesecake maker-can anyone resist the temptation? If you love cheesecake, this is the book for you!
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Sushi: A Classic Collection of Japanese-Style Recipes

• Sushi: A Classic Collection of Japanese-Style Recipes
• Parragon Books Ltd | 2009 | ISBN: 1407568248 | English | 98 pages | PDF | 30.30 Mb
• Rapidly gaining popularity outside Japan, sushi can be served as tasty finger food, as a light lunch, or as a luxurious dinner party treat. Take your pick from this wide range of imaginative dishes that look and taste delicious and enjoy a homemade, gourmet sushi experience.
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Fermented Foods and Beverages of the World

• Jyoti Prakash Tamang, Kasipathy Kailasapathy, "Fermented Foods and Beverages of the World"
• CRC Press | 2010 | ISBN: 1420094955 | 460 pages | PDF | 10,1 MB
• Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.
• With contributions from 24 seasoned fermentation authorities, this book begins with a concise introduction to food fermentation – one of the oldest biotechnological processes – including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological properties, and issues related to food safety.
• The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic and prebiotic foods and the health benefits they are known for are also discussed. Covering many undocumented minor or lesser-known ethnic fermented products, Fermented Foods and Beverages of the World is an all-in-one guide to global fermentation practices and consumption behaviors.
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Casseroles by Sebastian Dickhaut

• Casseroles by Sebastian Dickhaut
• Silverback Books | 2001 | ISBN: 1930603169 | English | 67 pages | PDF | 47.60 Mb
• Delicious casseroles for every day dining – for that special occasion when you need something easy, flavorful, and fun. Extremely versatile, baked casseroles and their gratin and soufflé cousins allow for savory and sweet dishes, using new ingredients and left-overs from your kitchen.
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Simply Salads (The Simply Series)

• Simply Salads (The Simply Series) by Jonathan Silverman Dr
• Silverback Books | 2004 | ISBN: 1930603665 | English | 88 pages | PDF | 52.80 Mb
• From seafood, to pasta, to vegetables, there are few ingredients that can’t be turned into a healthy and satisfying salad. Including a primer on oil and vinegar plus tips on preparing greens, Simply Salads is the resource for delicious salads for every occasion!
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The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen (Great American Cooking)

• The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen (Great American Cooking) by Jean Andrews
• University of North Texas Press | 2005 | ISBN: 1574411934 | English | 229 pages | PDF | 1.35 Mb
• Award-winner Jean Andrews has been called "the first lady of chili peppers" and her own registered trademark, "The Pepper Lady." She now follows up on the success of her earlier books, Peppers: The Domesticated Capsicums and The Pepper Trail, with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on typical ingredients used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.
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New Tastes in Green Tea (re-post)

• New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts by Mutsuko Tokunaga, Jane Pettigrew
• Publisher: Kodansha International (April 9, 2004) | ISBN: 4770029861 | Pages: 128 | PDF | 10.3 MB
• NEW TASTES IN GREEN TEA is an original cookbook that ushers an underappreciated flavor into the kitchen as a beverage and a cooking ingredient. The range of recipes is startling. Green Tea Latte, Matcha Smoothie, or Iced Matcha au Lait take "the greens" in new directions. Mouthwatering recipes for gratin, quiche, pastas, and desserts will enliven the adventurous cook's culinary repertoire.
• While breaking fresh ground, NEW TASTES IN GREEN TEA also covers the basics. Author Mutsuko Tokunaga, vice president of the World Green Tea Association, introduces the reader to the most popular types of traditional tea, the fine art of brewing a perfect cup, and the ins and outs of tea lore. Lavish images by two top food photographers provide the perfect visual accompaniment for making green tea a part of everyday life.
• This book arrives at the perfect time. With the growing awareness of the health benefits of this popular beverage, and the emergence of such innovative teas as vanilla hojicha and mango sencha, green tea is finding a place in more and more households. On the health front, the beneficial properties are almost too numerous to count. It is said to restrict the increase of blood cholesterol, control high blood pressure, lower blood pressure, refresh the body, deter food poisoning, help prevent cavities, fight viruses, and freshen skin.
• Whether you are looking for a bevy of palate-pleasing drinks or savory new food recipes, NEW TASTES IN GREEN TEA is a must-have for anyone seeking to appreciate the versatility and elegant flavorings of one of the world's most healthful beverages.
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Jill Hamilton - Vegetarianism (Issues That Concern You)

• Jill Hamilton - Vegetarianism (Issues That Concern You)
• Publisher: Greenhaven Press | 2008-09-12 | ISBN: 0737741880 | PDF | 104 pages | 10.31 MB
• Students must often make informed decisions about serious issues that will affect the course of their lives. Smoking, drunk driving, and violence are just a few of these challenging issues. Focusing on topics of special concern to students, the Issues That Concern You series helps make these complex issues less intimidating and more accessible. Each volume presents eight to twelve readings from a variety of perspectives that allow students to better understand and navigate the highlighted topic. Color photos, charts, graphs, tables and editorial cartoons reinforce information as well as present important statistical data. Each volume also includes factual analysis taken from a variety of government and research facilities, to tell students more of what they want to know about the issue. Relevant Web sites, a bibliography and thorough subject index round out each volume.
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The Bread Machine Book: Over 100 Recipes for Easy-to-make, Spectacular Breads

• "The Bread Machine Book: Over 100 Recipes for Easy-to-make, Spectacular Breads", Marjie Lambert
• New Burlington Books | 2003 | ISBN: 1861551207 | English | 124 pages | PDF | 20.35 Mb
• The idea of making bread can strike terror into the heart of many a seasoned cook; this corner of the baking world holds a peculiar reputation for complication and failure. But with Marjie Lambert's The Bread Machine Book, this can be a thing of the past, and bread-making can become a fulfilling part of your cooking life. The book contains over 100 recipes for easy-to-make, spectacular breads, giving you all the excuse you need to experiment...
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Salads: Hot & Cold (Ultimate Cook Book)

• Salads: Hot & Cold (Ultimate Cook Book) by Richard Carroll
• Trident Reference Publishing | 2001 | ISBN: 1582791171 | English | 56 pages (incomplete) | PDF | 14.35 Mb
• What foods radiate good health and wellbeing better than salad? A dish that needs no fuss, yet can contain the tenderest of greens, the leanest of meats, wholesome grains, nutritious seafoods, perfect pasta and a great expanse of vegetables and fruits. In Salads, hot & cold you will find many delightful surprises, especially those who thought that salads could only be served on a hot summer's day, and for those too, who imagined a salad to be the usual greenery served time and time again. You will love this book.
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Sweet And Simple Party Cakes

• "Sweet And Simple Party Cakes", May Clee Cadman
• David & Charles | 2008 | ISBN: 0715326872 | English | 115 pages | PDF | 26.10 Mb
• Create over 40 simple yet incredibly stylish cakes for every occasion, from weddings and anniversaries, to birthdays, christenings and Christmas.
• Discover a variety of irresistible cake designs in all colors, shapes and sizes. Includes a wide selection of sweet cupcakes and gorgeous minicakes to make when time is short.
• Explore a wide variety of quick and easy sugarcrafting techniques. Beginner and intermediate sugarcrafters will complete the projects with ease, while discovering professional sugarcrafting tricks.
• Easy-to-follow step-by-step instructions, simple recipes, and beautiful photography ensure mouthwatering results. Clever packaging ideas are also included to make your cakes look even more desirable.
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Cooking with Aristos

• Cooking with Aristos by Aristos Papandroulakis
• Random House | 2002 | ISBN: 1740514548 | English | 160 pages | PDF | 65.10 Mb
• Aristos Papandroulakis burst onto TV screens and rapidly established himself as the number one Australian TV chef. His unique show, Surprise Chef on Chanel 7, became a Sunday night ratings winner with over 1 million regular viewers. His trademark ambushing of unwary supermarket shoppers, his outrageous personality and his ability to conjure up simple yet tasty dishes from the contents of any supermarket trolly, won him thousands of fans both young and old.
• Now there is a book, Cooking With Aristos, which will allow his loyal viewers to relax and have fun as they follow his simple and tasty recipies for everything from Dad's Greek Potato Salad, "The Boys" Tomato and Onion Soup and the world-famous, Aristos Chilli Prawns.
• Conveniently split into Entrees, Vegetables, Mains, Desserts, Salads and Sauces and with clear colour photographs, Cooking With Aristos is the ideal cookbook for people who want simple, honest food, made from ingredients that can be found in any pantry.
• The recipes are interspersed with family photographs and memories spanning the sixty years that the Papandroulakis family have run their unique blend of restaurants.
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Maternal-Fetal Nutrition During Pregnancy and Lactation

• Michael E. Symonds MD, Margaret M. Ramsay MA MD MRCP MRCOG, "Maternal-Fetal Nutrition During Pregnancy and Lactation"
• Cambridge University Press | 2010 | ISBN: 0521887097 | 216 pages | PDF | 1,9 MB
• Improving clinicians' understanding of effects nutrition can have on maternal health and fetal and neonatal development can have considerable impact on achieving a healthy pregnancy and reducing childhood morbidity. This book defines the nutritional requirements with regard to each stage of fetal development and growth, placing scientific developments into a clinical context. Clinicians and scientists discuss: how the fetus grows and what macro- and micronutrients it requires; what happens when there is nutrient deficiency and when placental development is abnormal; aspects of infant feeding, both with breast milk and formula milk. Specific problems encountered in pregnancy that pose a nutritional challenge are also considered, including pregnancy in teenagers, multiple pregnancies and pregnancy in those who are vegetarians or vegans. All doctors, health-care workers or scientists who either care for women, their newborn and growing infants, or who are involved in research in these areas, will find this to be essential reading.
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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

• Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
  Jeff Hertzberg MD, Zoe Francois
• Thomas Dunne Books | 2009 | ISBN: 0312545525 | English | 345 pages | PDF | 71 Mb
• With over 100,000 copies in print, Artisan Bread in Five Minutes a Day has proven that people want to bake their own bread provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established method and applied it to breads rich in whole grains, fruits, and vegetables. That is where Healthy Bread in Five Minutes a Day comes in. Health-conscious bread eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers.
• For all who discovered artisan bread through the first book and for health-conscious breadlovers everywhere, this book is a must-have.
• Includes Recipes for:
• • Whole Grain Pizza with Roasted Red Peppers and Fontina
• • Turkish-Style Pita Bread with Black Sesame Seeds
• • Cherry Tomato Baguette
• • Gluten-Free Rosemary Parmesan Bread Sticks
• • Spicy Chile Whole Grain Snack Crackers
• • Quinoa Bread
• • Pistachio Swirled Brioche
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Chocolate Everything (Company's Coming)

• Chocolate Everything (Company's Coming) by Jean Pare
• Company's Coming Publishing | 2000 | ISBN: 1895455642 | English | 191 pages | PDF | 63 Mb
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Mum's Cooking for Lads Away from Home

• Mum's Cooking for Lads Away from Home By Dominique Ayrak, Jean-Pierre Cagnat
• Publisher: Fitway Publishing 2005 | 160 Pages | ISBN: 2752801998 | PDF | 78 MB
• Cutting the gastronomic umbilical cord doesn't necessarily imply canteen catering or steady diets of junk food for those men living on their own. This pocket-sized guide written by Dominique Ayral and wittily illustrated by Jean-Pierre Cagnat shows that cooking well can be economical and enormous fun. It is full of hints and tips to add those personal touches of color, originality and zest that will impress dinner guests and friends alike!
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Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony

• Elizabeth Kelly, "Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony"
• Snow Lion Publications | 2007 | ISBN: 1559392622 | 152 pages | PDF | 3,8 MB
• There is no better way to experience the flavor of an exotic culture than through its food - and no better guide to the recipes and gustatory culture of Tibet than Kelly, long-time cook for lamas and other Tibetans. Her remarkable array of easy-to-follow recipes use ingredients readily available in the West. You will find serving suggestions, meal planning, traditional foods, and numerous vegetarian dishes: everything needed to make a complete Tibetan dinner or just to try something different. "Tibetan Cookbook: Recipes for Daily Living, Celebration, and Ceremony" also offers a personal look into the little known aspects of Tibetan cuisine: its adaptation in modern times; and its preservation and connection with Tibetan holidays and religious ceremonies. Beautifully illustrated and well designed, as a gift or for practical use, this book is a gem.
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A Taste For Wine: 20 key tastings to unlock your personal wine style

• Vincent Gasnier "A Taste For Wine: 20 key tastings to unlock your personal wine style"
• Published by Dorling Kindersley | Publication date : September 2006 | ISBN : 0756623502 | PDF | 353 pages | English | 19.1 MB
• Vincent Gasnier, a famous master sommelier, takes his readers through more than twenty guided wine tastings designed to help determine one's personal wine tastes and style, accompanied by an introduction to the art of wine making, a comprehensive directory of world wines organized by style and country, and tips on buying storing, and serving different types of wine.
• Whether you prefer bold reds or fruity whites, A Taste For Wine will help you discover your personal wine style. One of the fastest-rising stars in the world of wine has discovered a fun, fresh, and intuitive way to learn how to recognize the flavors you like best- and pick exactly the right bottle of wine every time.
• Discover your own “wine style” through 22 guided tastings.
• Includes an introduction to wine making, plus tips on buying, storing, and serving wine.
• Contains a directory of world wines organized by style and country.
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Simply Appetizers (The Simply Series)

• Simply Appetizers (The Simply Series) by Jonathan Silverman Dr
• Silverback Books | 2004 | ISBN: 1930603614 | English | 134 pages | PDF | 73.10 Mb
• Appetizers are the first step to every great meal and the perfect way to serve colorful, creative and delicious food to your family and friends. In one volume, Simply Appetizers offers the steps needed to make tasty tapas, dim sum, antipasto and more!
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Klaus Kraemer, Michael B. Zimmermann, Jane Badham - Nutritional Anemia Guidebook

• Klaus Kraemer, Michael B. Zimmermann, Jane Badham - Nutritional Anemia Guidebook
• Publisher: Sight and Light Press | 2007 | ISBN: 3906412350 | PDF | 53 pages | 5.90 MB
• Two hundred million children under the age of five, mostly living in sub-Saharan Africa and South Asia, fail to reach their full cognitive, motor and social-emotional potential because of micronutrient deficiencies and inadequate stimulation. These children will probably fail at school, fail to achieve their income potential, and remain trapped in the poverty cycle. A tragic reality. In May 2002, the General Assembly of the United Nations re-emphasized that control of nutritional anemia should be one of the global development goals to be achieved in the early years of this new millennium. Sadly, there has been little documented progress in the global fight against anemia and WHO data shows that 818 million children under the age of five and women are affected by this public health problem, mainly in developing countries. About one million of them die every year. This shows the magnitude of the problem and highlights the urgent need for action.
• SIGHT AND LIFE has always championed interventions to address micronutrient malnutrition, including iron deficiency and nutritional anemias, and, as a result, has published a book, Nutritional Anemia. In a single volume it highlights for the first time all the critical factors in addressing nutritional anemia, with contributions from leading scientists in their respective fields. Each chapter addresses a specific issue in great detail. It has become clear that the effective control of anemia requires integrated solutions that are tailored to the particular needs and opportunities in each country. Components of any such an approach include micronutrient supplementation of the most vulnerable groups (particularly children and women of childbearing age), food fortification, dietary diversification and education, as well as control of diseases such as malaria, worm infections, and other chronic endemic infections. While each of these can help reduce the burden of anemia, none is capable of doing the job on its own.
• The purpose of this Guidebook is to give you, the reader, a comprehensive summary of the critical issues from prevalence data and statistics, to economics, through to the diagnosis, functional consequences and background information on each of the micronutrients believed to be directly or indirectly involved in anemia. This Guidebook does not contain all the information or give all the answers, but its intention is to give an overview of the latest scientific thinking and the challenges facing the world as we go forward in planning, implementing and monitoring interventions to address what is undoubtedly the biggest nutritional problem that the world currently faces. We trust that the information, knowledge and insights that you will gain from this Guidebook, will enable you to become a part of the solution and actively engage in advocacy, programming or on-going research to make a difference.
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The New Sotheby's Wine Encyclopedia {Repost}

• The New Sotheby's Wine Encyclopedia
• Publisher: DK ADULT | ISBN: 0756613248 | edition 2005 | PDF | 662 pages | 43 mb
• If you want to learn about wines of the world and advance your comprehension of wine production, grape varieties, appellations, and individual wineries, understand the factors (such as location, soil, climate, and methods of viticulture) that affect the taste and nose, and visit your wine shop with a list of quality wines to explore, Tom Stevenson is the man to read. Author of 12 books (including Champagne and The Millennium Champagne & Sparkling Wine Guide), three-time winner of the Wine Writer of the Year award, and columnist for Wine magazine, Stevenson has the gift of taking vast quantities of knowledge and experience and translating them into lucid, sparkling prose, easily graspable by the novice, yet still interesting and instructive to the connoisseur.
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Indicators for Assessing Vitamin A Deficiency and their Application in Monitoring and Evaluating Intervention Programmes

• Eileen Brown, James Akre - Indicators for Assessing Vitamin A Deficiency and their Application in Monitoring and Evaluating Intervention Programmes
• Publisher: The World Health Organization | 1996 | ISBN: 0119516934 | PDF | 76 pages | 5.10 MB
• Vitamin A deficiency (VAD) is the single most important cause of childhood blindness in developing countries. It also contributes significantly, even at subclinical levels, to morbidity and mortality from common childhood infections. VAD is the result of two primary factors: persistent inadequate intake of vitamin A that is frequently exacerbated by others dietary circumstances, and a high frequency of infections. An estimated 2.8 million preschool-age children are at risk of blindness from VAD, and the health and survival of 251 million others are seriously compromised.
• Heightened awareness of the role of vitamin A in human health has led to an international effort to eliminate vitamin A deficiency and its consequences as a public health problem by the year 2000. This is among the important end-of-decade micronutrient goals endorsed by the World Summit for Children (1990), the International Conference on Nutrition (1992), and the World Health Assembly (1993).
• This document is intended primarily for managers of national programmes for the prevention and control of micronutrient malnutrition, particularly vitamin A deficiency. It provides principles governing the use of biological indicators for vitamin A deficiency (VAD) surveillance, provides the rationale behind each indicator and its limitations and cut-off points for interpretation in terms of public health significance. For the first time, a series of non-biological indicators useful to identify high risk areas are provided and cut-off points for their interpretation suggested. Also included are indicators for monitoring progress toward achieving the goal of elimination of VAD as a significant public health problem by the year 2000.
• Elaborates basic principles for the use of 24 specific biological and ecological indicators in the surveillance of vitamin A deficiency. The document is part of the recent international effort to eliminate vitamin A deficiency and its consequences as a public health problem by the year 2000. An estimated 2.8 million preschool-age children are at risk of blindness from vitamin A deficiency, and the health and survival of 251 million others are seriously compromised.
• Addressed to managers of national programmes for the prevention and control of micronutrient malnutrition, the document offers abundant advice on the principles governing the use of biological indicators for surveillance, and explains the scientific rationale for each indicator, including its limitations and cutoff points for interpretation in terms of public health significance. For the first time, a series of ecological indicators that can be used to identify high risk areas is presented together with advice on cutoff points for their interpretation. Also included are indicators for monitoring progress towards achieving the goal of eliminating vitamin A deficiency as a significant public health problem by the year 2000. Annexed to the text are a ranking of countries according to the severity of public health problems caused by vitamin A deficiency, and several sample survey and reporting forms.
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The Role of Physical Exercise in Preventing Disease and Improving the Quality of Life (Repost)

• "The Role of Physical Exercise in Preventing Disease and Improving the Quality of Life"
• Publisher:Springer | Pages:221 | 2007 | ISBN:884700375X | PDF| 4.3 MB
• Over the last decade studies have shown that physical exercise plays an important role in maintaining an individual's psycho-physical balance. In particular, it has been demonstrated that prolonged regular physical activity (now defined in scientific publications as chronic physical activity) helps to significantly reduce the incidence of neurodegenerative and neuromuscular diseases, which are often associated with ageing, while at the same time bolstering the immune system...
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Plant Food Allergens

• Plant Food Allergens
• Publisher: Wiley-Blackwell | ISBN: 0632059826 | edition 2004 | PDF | 248 pages | 15,4 mb
• Plant Food Allergens is concerned with a paradox of immense, potentially life-threatening significance to about 1 in 100 adults and 1 in 10 children. The paradox is that certain nutritious proteins from wholesome foods can act as if the were harmful, sometimes deadly poisons, to these people who possess an allergy to them. In order to study the complex problems of food allergy a EU funded network, called PROTALL was set up, bringing together a wide range of clinicians and scientists. This important book is largely based on the outcome of its investigations.
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Edible Mushrooms, 2nd Edition

• Clyde M. Christensen "Edible Mushrooms, 2nd Edition"
• Published by University of Minnesota Press | Publication date : June 1981 | ISBN : 0816610495 | PDF | 139 pages | English | 5.24 MB
• Mushrooms have long been regarded all over the world as the most delectable and succulent of foods. Their peculiarly delicate flavor charmed the luxury-loving Roman aristocrats more than twenty centuries ago, as it charms people today. But most of us do not realize that the mushrooms we buy at the grocery store, either fresh or in cans, represent only one of the many edible kinds and that countless others make equally delightful eating. For edible mushrooms are to be found everywhere – in front yards, on shade trees, in parks, fields, and forests.
• All too often these evanescent plants are looked upon as strange, unearthly things, to be feared and avoided, if not trodden upon and destroyed. Yet many of these same mushrooms that spring up in such prodigal abundance are both savory and delicious, eagerly sought by the epicure but to be had by anyone for the mere fun of hunting and picking them. To those who do not know them, the best are made to share the reputation of the worst, and all are grouped together under the darkly suggestive name of toadstools, malevolent things that smack of night and thunder and pouring rain, fit company for goblins and witches!
• The choicest varieties of mushrooms cannot be cultivated or commercially grown but are available in abundance to those who take the trouble to find them. With this book in hand, anyone can, with confidence, gather and enjoy delicious wild mushrooms without fear of the poisonous varieties.
• Edible Mushrooms,a new edition of the 1943 classic guide “Common Edible Mushrooms”, describes in detail more than 60 of the most abundant and most easily recognized species. Clyde M. Christensen warns against the poisonous varieties and advises amateur mushroom hunters to become thoroughly familiar with the most common edible mushrooms and to avoid all others.
• This edition contains new full-color photographs, and new material on how mushrooms grow and how to identify and collect them. Christensen has updated the classification to bring scientific names into agreement with internationally approved nomenclature but retains the older technical names in parentheses for easy comparison with other guides. An enlarged section of recipes provides good ideas for making the most of a mushroom harvest.
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Menu Planning

• Clark Russell, "Menu Planning"
• Netlibrary Inc | 2009 | ISBN: 9380075006 | 184 pages | PDF | 12,3 MB
• Table of Contents
• 1. Menu Planning 1
• 2. Menu Planning 2
• 3. Kitchen Areas
• 4. Kitchen Arrangement
• 5. Kitchen Design
• 6. Tips for Setting a Dining Table
• 7. Style of Food Service
• 8. Order Taking
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Slithery, Slimy, Scaly Treats (Extreme Cuisine)

• Dinah Williams, David George Gordon, "Slithery, Slimy, Scaly Treats (Extreme Cuisine)"
• Bearport Publishing | 2009 | ISBN: 1597167622 | 336 pages | PDF | 3,4 MB
• Are you hungry for some reptile treats? Then why don't you try a bowl of lizard soup? What's that—you're in the mood for something spicier? Then rattlesnake chili is what you want. Just remember to cool off by washing it all down with a refreshing glass of snake blood. If you’re hungry for an amphibian dish, have a plate of barbecued frogs. Where do people eat foods like these? All over the world!
• In Slithery, Slimy, Scaly Treats, kids will be amazed to learn about the wide variety of reptiles and amphibians that are cooked—and eaten—by people from different cultures all around the globe. Large, eye-popping photos, a colorful map, and fascinating fact boxes on every two-page spread are sure to delight every reader.
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Shocking Seafood (Extreme Cuisine)

• Dinah Williams, "Shocking Seafood (Extreme Cuisine)"
• Bearport Publishing | 2009 | ISBN: 1597167614 | 24 pages | PDF | 3,5 MB
• Are you in the mood for seafood? How about trying live octopus arms? Just make sure you chew them well before you swallow—you wouldn’t want one of the suckers on the wiggling arms to get stuck in your throat. Or perhaps you’d prefer a more traditional meal of rotten shark meat. After decaying in an underground pit for two months, the meat is dried out in a shack for a few more months—just enough time for a nice brown crust to form on the outside. Where do people eat foods like these? All over the world!
• In Shocking Seafood, kids will be amazed to learn about the wide variety of creatures from the sea that are cooked—and eaten—by people from different cultures all around the globe. Large, eye-popping photos, a colorful map, and fascinating fact boxes on every two-page spread are sure to delight young readers.
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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

• "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking", Jeff Hertzberg MD, Zoe Francois
• Thomas Dunne Books | 2007 | ISBN: 0312362919 | English | 259 pages | PDF | 50.60 Mb
• There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.
• Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.
• With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.
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Great Old Fashioned American Desserts (repost)

• Beatrice A. Ojakangas, "Great Old Fashioned American Desserts"
• University of Minnesota Press | 2004 | ISBN: 0816644373 | 305 pages | PDF | 10 MB
• "Great Old Fashioned American Desserts" offers a diversity of desserts that span the various periods and regions of American cooking. Some dishes are accompanied by chatty notes, explaining, for example, that waffles were introduced by the Dutch in the 1800s. But these are mere embellishments, and the business side of this book is the generous assortment of enticing, lucid recipes meant to be used by modern-day bakers. Creole sweet-potato and old Arkansas vinegar pies are examples of "America's favorite dessert." The chocolate Kentucky bourbon-pecan cake and "Lazy-Daisy" cake (first baked, then topped with a brown sugar-and-butter topping) are among the more unusual cake contributions.
• Pastry and dough-based items include cream puffs and New Orleans beignets, while cooked fruit comes to the fore in baked pears with mint cream, plum duff and fresh berry tumble. Puddings and ice creams round out a collection that will nudge dessert lovers into the kitchen to recapture old favorites and discover new ones.
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The Pocket Idiot's Guide To Bartending (2nd Edition)

• The Pocket Idiot's Guide To Bartending (2nd Edition)
• Publisher: Alpha | ISBN 0028644794 | Pages: 227 | PDF | 2002 | 1.3 MB
• The very last person who should pick up this Pocket Idiot’s Guide is an idiot. These books are for people smart enough and sensitive enough to feel like idiots about certain subjects. Most people find quantum physics an intimidating subject, but even more are snowed by mixology: the art and science of creating alcoholic—we prefer the term spiritous—drinks.
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Forever Young Fitness Drinks: Get Fit, Feel Young, and Keep Slender With Protein-Packed Power Drinks

• Ulrich Strunz, "Forever Young Fitness Drinks: Get Fit, Feel Young, and Keep Slender With Protein-Packed Power Drinks"
• Silverback Books | 2004 | ISBN: 1930603312 | English | 68 pages | PDF | 33.70 Mb
• Protein is a vital part of nutrition. A portion of this vital energy source is lost every day and needs to be replenished. The recipes here create a "power" week of great tasting drinks. As the fat melts away, you're vitality will increase!
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• The Children's Baking Book: More Than 50 Delicious Step-By-Step Recipes By Denise Smart, Howard Shooter
• Publisher: DK Publishing 2010 | 128 Pages | ISBN: 0756657881 | PDF | 31 MB
• Ages 4-8
• With easy-to-follow step by step instructions sure to inspire children to bake up brownies, breads, pastries, muffins, cookies, cakes, and more, the Children's Baking Book features more than fifty fabulous recipes guaranteed to stir any baker. Full-color photos of each tasty dish help kids understand what to do, and make it even easier to follow the fun recipes. With twists on old favorites and delicious new ideas, tips and advice on preparation and cooking, the Children's Baking Book will help budding chefs become brilliant bakers!
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BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Spirits Stores in Chicago

• BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Spirits Stores in Chicago - 3rd edition BYOB Chicago | November-1-2009 | ISBN: 0976413132 | 208 pages | PDF | 1.6MB
• Dedicated exclusively to the Bring-Your-Own-Bottle (BYOB) landscape in Chicagoland, this indispensable purse-sized guidebook lists nearly 300 BYOBs located in and around the city and suburbs. Featuring restaurants that not only allow but encourage customers to bring their own wine, beer, or spirits, this updated edition reflects the continued growth of the BYOB trend in Chicago, as more people are learning to appreciate the savings and personal enjoyment of bringing their own bottles of wine, beer, or spirits to dinner. Handy indices listing restaurants by location and cuisine are coupled with insightful information on food-pairing guidelines, BYOB etiquette, and local liquor laws to help restaurant-goers create a perfect dining experience.
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Robert Paarlberg - Food Politics: What Everyone Needs to Know

• Robert Paarlberg - Food Politics: What Everyone Needs to Know
• Oxford University Press | ISBN: 019538959X | 2010-04-07 | PDF | 240 pages | 1.26 Mb
• The politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and under-regulated commercial farmers are facing stronger push-back from environmentalists and consumer activists, and food companies are under the microscope. Meanwhile in developing countries, agricultural success in Asia has spurred income growth and dietary enrichment, but agricultural failure in Africa has left one third of all citizens undernourished. The international markets that link these diverse regions together are subject to sudden disruption, as noted when an unexpected spike in international food prices in 2008 caused street riots in a dozen or more countries.
• In a lively and easy-to-navigate, question-and-answer format, Food Politics carefully examines and explains the most important issues on today's global food landscape, including international food prices, famines, the politics of chronic hunger, the Malthusian race between food production and population growth, international food aid, controversies surrounding "green revolution" farming, the politics of obesity, farm subsidies and trade, agriculture and the environment, agribusiness, supermarkets, food safety, fast food, slow food, organic food, local food, and genetically engineered food.
• Politics in each of these areas has become polarized over the past decade by conflicting claims and accusations from advocates on all sides. Paarlberg's book maps this contested terrain through the eyes of an independent scholar not afraid to unmask myths and name names. More than a few of today's fashionable beliefs about farming and food are brought down a notch under this critical scrutiny. For those ready to have their thinking about food politics informed and also challenged, this is the book to read.
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The What to Eat if You Have Cancer Cookbook

• The What to Eat if You Have Cancer Cookbook
• Publisher: McGraw-Hill | ISBN: 0809231298 | edition 1997 | CHM | 176 pages | 11,5 mb
• The authors intend this cookbook as a companion to their What to Eat If You Have Cancer (1996). Aimed at the 2.5 million Americans who undergo cancer treatment each year, the meatless recipes stress healthy and enjoyable eating while addressing malnutrition and other side effects of conventional cancer therapies. Thus we find such chapters as "Meals in a Glass" for those suffering from loss of appetite or sore mouths or throats, or the individual chapters on cruciferous vegetables and soy foods, both of which contain numerous documented anticancer compounds. Chapter introductions and sidebars discuss the cancer-fighting and other health benefits of particular foods and nutrients, give preparation tips, and describe less-common ingredients. Special food needs for underweight are given detailed consideration, such as recipe options of adding more oil or comparisons of protein powders and other supplements. A list of suppliers and a glossary complete this welcome collection.
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The Fats of Life: Essential Fatty Acids in Health and Disease

• The Fats of Life: Essential Fatty Acids in Health and Disease
• Rutgers University Press | 2010-02-04 | ISBN: 081354677X | 288 pages | PDF | 1.5 MB
• The Fats of Life delineates the importance of essential fatty acids, with a focus on distinctions between omega-3 and omega-6 fatty acid variants. Lawrence addresses in detail the capacity for polyunsaturated fatty acids to influence asthma, atherosclerosis, heart disease, inflammation, cancer, and immunity.
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Wines and Beers of Old New England: A How to-Do-It History

• Wines and Beers of Old New England: A How to-Do-It History
• Publisher: UPNE | ISBN: 0874511488 | edition 1998 | CHM | 187 pages | 14,6 mb
• This book is written for people who like to go to folk museums, who like to collect antiques, who like to renovate old houses, and who like to drink, writes the author.
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Baked Products: Science, Technology and Practice (Re-Post)

• Stanley P. Cauvain and Linda S. Young "Baked Products: Science, Technology and Practice"
• Published by Blackwell Publishing | Publication date : November 2006 | ISBN : 1405127023 | PDF | 243 pages | English | 5.6 MB
• With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.
• Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.
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Flight Catering, 2nd Edition

• Peter Jones "Flight Catering, 2nd Edition"
• Published by Butterworth-Heinemann | Publication date : February 2004 | ISBN : 0750662166 | PDF | 336 pages | English | 10 MB
• The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive.
• In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.
• * Fully endorsed by the International Flight Catering Association.
• * Academic and practitioner contributor team provide a practical and user friendly guide to every aspect of this vital part of the airline industry.
• * Unique and authoritative guide to the principles and practice of in-flight catering.
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The Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine (Repost)

• The Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine
• Publisher: University of Minnesota Press | ISBN: 081664439X | edition 2004 | PDF | 273 pages | 11 mb
• For years, restaurant owner and chef Brenda Langton has led the way in bringing sophisticated but sensible vegetarian and seafood cooking to the Midwest. At last, the recipes from her highly successful Twin Cities' restaurant, Cafe Brenda, are available in this The Cafe Brenda Cookbook. Cafe Brenda's health gourmet fare, the "cuisine of a third coast," has drawn raves from diners and critics alike.
• With this cookbook, Langton provides cooks and diners with many of her most requested dishes-from her renowned vegetarian croquettes to savory soups (like Roasted Potato & Garlic soup) and stews and imaginative seafood recipes (like Poached Rainbow Trout with Berry Vinaigrette.) And then there are the sumptuous, naturally sweetened desserts, such as chocolate carrot cake, fresh fruit tarts, and maple pot de creme.
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Traditional Chinese Foods: Production and Research Progress

• Li Zaigui, Tan Hongzhuo, "Traditional Chinese Foods: Production and Research Progress"
• Nova Science Publishers | 2009 | ISBN: 160692902X | 342 pages | PDF | 6,2 MB
• It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semi-processed and high-tech foods. It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet. Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world. Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history. This new book, however provides, an up-to-date reference for traditional Chinese foods
• and a detailed background of history, quality assurance, and the manufacture of general traditional food products. It contains topics not covered in similar books.
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Diabetes Cookbook For Dummies (For Dummies (Cooking)) (Repost)

• Diabetes Cookbook For Dummies (For Dummies (Cooking))
• Publisher: For Dummies | ISBN: 0764584502 | edition 2005 | PDF | 410 pages | 11,9 mb
• These recipes transform the typical diabetic diet from bland and blah to “Mmmmmm!” and “Ahhhhh!” Diabetes Cookbook For Dummies, 2nd Edition is extensively updated with more than 100 new recipes from great restaurants and great chefs. You’ll discover taste-tempting dishes like Blueberry Almond Pancakes, BBQ Chicken Potato Hash, Beer Braised Pork, Sweet Potato Biscuits, and Chocolate Almond Biscotti. There’s loads of new information about diabetes and the role of diet in managing it, plus:
• * Tips on how to fare well with restaurant or fast food fare
• * Coverage of ethnic foods, including African-American, Chinese, Italian, French, Indian, Thai, and Mexican
• * Info on popular diets, including South Beach, Atkins, Ornish, and others....
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Marzipan Magic: Animal Modelling Made EasyMarzipan Magic: Animal Modelling Made Easy

• Maisie Parrish, Jenny Stewart, "Marzipan Magic: Animal Modelling Made Easy"
• B.Dutton Publishing 2003| ISBN-10: 0953258866 | 48 Pages | PDF | 7,3 MB
• Review:
• Ms Parish has a wonderful talent and the modeled animals in the booklet are beautiful, but I found the physical layout of the pages to be cramped and the instructions lacked step-by-step photos.
• First of all the book is very small 8 1/4" x 5 3/4" and the text in tiny (8 pt) making it very difficult to read. I actually enlarged the pages on a color copier so I could read them without straining my eyes.
• Second, while the text instructions are very thorough, there are no detail photographs or diagrams to support the step-by-step written directions. There is one large photograph of the completed project and one small (3" x 2 1/2") group shot showing all the individual pieces (arms, legs, tail, nose, ext) that make up the finished piece. I'm not an experienced modeler, so close-up photo illustrating each detailed instruction would have been a great help.
• But regardless of the small text size and lack of step-by-step photos, the booklet is a little gem. The animals are so cute and with some practice, they are easy to reproduce
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In Your Food (Under the Microscope)

• Sabrina Crewe, "In Your Food (Under the Microscope)"
• Chelsea House Publications | 2010 | ISBN: 1604138246 | 32 pages | PDF | 5,6 MB
• As you eat a sandwich with cheese and drink a glass of milk, did you ever think that there are organisms that live in these foods? From the yeast that makes the bread dough rise to the mold that can spoil a loaf and the bacteria that makes yogurt healthy for our bodies to the fungi that helps make cheese, various organisms are integral to the foods we eat and drink every day. In Your Food shows how these microscopic critters eat the same foods we do, and what effects they can have on the fruits, veggies, and other foods in our diet.
• Contents:
• What are you eating?
• Bread and microfungi
• Milk and bacteria
• Yogurt and cheese
• Fruit
• Vegetables and grains
• Magnified meat
• Meat microbes
• Pantry pests
• What's in the water?
• Keeping food safe
• Inside food cells
• Size and scale
• About microscopes
• Micro-detective
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Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion

• Ioannis S. Arvanitoyannis, "Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion"
• Academic Press | 2010-06-08 | ISBN: 012374718X | 736 pages | PDF | 4,2 MB
• The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion.
• Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion.
• *Insights into regulations from a variety of countries provides important information on government strategies
• *Extensive coverage of applications, from animal food to food for human consumption, and disinfestation explores the various potential application opportunities available for consideration
• *Addresses risk assessment -- key to governmental and more importantly consumer acceptance
• *All topics in one volume for the first time provides complete vision of the technology
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The Khwan Niamut: or, Nawab's Domestic Cookery

• The Khwan Niamut: or, Nawab's Domestic Cookery
• Publisher: University Of Iowa Press | ISBN: 0877453942 | edition 1992 | CHM | 170 pages | 13,4 mb
• The Khwan Niamut; or, Nawab's Domestic Cookery is a small book from an intriguing time in Anglo-Persian history. Now published in facsimile from the edition printed in Calcutta in 1839, this book embodies a curious concoction of languages, locales, cultures, and cuisines. An anonymous translator prepared the text, drawing upon a "small Pamphlet, in the Persian Language. . . ." It was published in Calcutta rather than Persia, avowedly for the "European Community" but presumably for the "Inglis-ha,'' as the English would have been called in Farsi, the Persian language. It reflects an extraordinary mixture of European involvement in the Middle Easta state of affairs often described as "The Great Game"that was played out through much of the nineteenth century in Persia, India, and Afghanistan.
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Delivery and Release of Bioactives in Foods and Nutraceuticals (repost)

• Nissim Garti, "Delivery and Release of Bioactives in Foods and Nutraceuticals"
• Woodhead Publishing Ltd | 2008 | ISBN: 1845691458 | 496 pages | PDF | 4,5 MB
• Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals will be a valuable reference for those working in the food industry and particularly those developing nutraceuticals.
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Encyclopedia of Food and Culture Vol 1-3

• Encyclopedia of Food and Culture Vol. 1 ISBN 0684805650
  Encyclopedia of Food and Culture Vol. 2 ISBN 0684805669
  Encyclopedia of Food and Culture Vol. 3 ISBN 0684805677
• Publisher: Gale Group | ISBN: 0684805650 | edition 2003 | PDF | 2057 pages | 76 mb
• The role of food in different cultures throughout time and in all parts of the world is exploded in this exceptional new three-volume culinary reference.
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Landscaping with Herbs

• Landscaping with Herbs
• Timber Press, Incorporated (May 1, 1987) | ISBN: 0881920738 | 228 pages | PDF | 8 MB
• We think of herbs as food, or as medicine, but we don't often think of them as aesthetic objects. Gardeners are taught to grow herbs for a reason--these are plants that should be harvested. The author of Landscaping with Herbs, James Adams, aims to show readers how to appreciate herbs as decorative plants. He wants to illuminate their hidden potential, their "other half." Because herbs are so integral to our lives, Adams believes they should be more integral to the garden, sharing in a gardener's landscaping fantasy as much as tulips or magnolia trees.
• This coffee-table book is mostly text, with a few scattered photographs, and the prose is a dense mixture of ideas. A chemist by trade, Adams has a complex mind, even going so far as to classify "the volatiles that we perceive as odors released by both flowers and foliage." One highlight: a section on the many ways to landscape a fragrant herbal garden, scattering jasmine and rosemary so that each garden room is flooded by a distinct natural perfume.
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Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (repost)

• Gary Taubes, "Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health"
• Anchor | 2008 | ISBN: 1400033462 | 640 pages | epub | 1,6 MB
• For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. In this groundbreaking book, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.
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