18 books like The Science of Cooking
Foods
Food and photography describe the reasons this professor of food science journeyed around the world with camera and pen in hand. Come along on her flavorful adventures.
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How to Eat
The New York Times–bestselling cookbook author "reveals her mastery not only of the stove but also of the essay" with these recipes and reflections (Booklist).
"Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty . . . More than just a mantra, 'cook, eat, repeat' is the…
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Current topics in cellular regulation
Current Topics in Cellular Regulation.
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The science of food
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, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
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A treatise of the materia medica
This volume presents the texts of three Englishwomen remarkable both for writing and publishing their work during the first half of the sixteenth century. They also proved themselves nimble survivors of political and religious turmoil, Beaufort suffering for her Lancastrian connections and Roper and Basset for their Catholic allegiance. Significantly, these women turned to translation and to…
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CRC Handbook of Chromatography
These volumes provide a reference source of different gas chromatographic, liquid chromatographic, or thin-layer chromatographic techniques, for the qualitative determination of various therapeutic agents, including antibiotics, vitamins and hormones, drugs of abuse in body fluids, dosage forms, or food stuffs. Over 5000 publications were reviewed to prepare tables of chromatographic data for 800…
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Food fundamentals
"Food Fundamentals, 10th Edition" integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the…
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An alphabet for gourmets
An Alphabet for Gourmets A playful, thoughtful, and delicious A to Z of M.F.K. Fisher’s food writing.In An Alphabet for Gourmets, M.F.K. Fisher creates a wide-ranging, whimsical, and profound miscellany of food that moves readers from A (for dining alone) to Z (zakuski, the classic accompaniments to a shot of Russian vodka), traversing a broad swath of human history, taste, and sensation along…
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A Cook's Tour
From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential, this wonderful book sees Bourdain travelling the world discovering exotic foods.
Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is…
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Food Process Engineering
Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity…
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Dimensions of food
Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching.A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab…
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Food for Today
Focuses on food habits and nutrition in relation to good health, consumer decisions in the market place; and basic and creative food preparation.
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The popcorn book
Presents a variety of facts about popcorn and includes two recipes.
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Tasting the past
The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from…
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Through the Kitchen Window
With recipes from many, and contributions by Dorothy Allison, Maya Angelou, Letty Cottin Pogrebin, and Marge Piercy, among others, Through the Kitchen Window offers a fresh and delicious look at food and cooking as more than the makings of a meal. For the writers in this provocative collection, food is a cultural declaration, an expression of hidden hungers, a symbol of our intimate connections…
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Profiles of Drug Substances, Excipients, and Related Methodology
Volumes in this widely revered series present comprehensive reviews of drug substances and additional materials, with critical review chapters that summarize information related to the characterization of drug substances and excipients. This organizational structure meets the needs of the pharmaceutical community and allows for the development of a timely vehicle for publishing review materials…
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The Science of Cooking
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