Thursday, February 28, 2019

Download Gluten-Free Food Science and Technology Book PDF

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ByEimear Gallagher

Gluten-Free Food Science and Technology

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29

Sometimes, you read a book and it fills you with this weird evangelical zeal, and you become convinced that the shattered world will never be put back together unless and until all living humans read the book.

Synopsis

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Download Food and Beverage Cost Planning and Control Procedures Online Book PDF

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ByCarl H. Albers

Food and Beverage Cost Planning and Control Procedures

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12

“I cannot remember the books I’ve read any more than the meals I have eaten; even so, they have made me.” -Ralph Waldo Emerson

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Get Download Basic Bread Baking Online Book PDF

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ByGlenn Andrews

Basic Bread Baking

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22

“A good book has no ending.” -R.D. Cumming

Synopsis

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Read and Download The Science of Cooking Book PDF

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ByPeter Barham

The Science of Cooking

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41

“Tis the good reader that makes the good book.” –Ralph Waldo Emerson

Synopsis

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 and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the |art| of good cooking. Strong praise from the reviewers - |Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking.| - NATURE |This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé.| - FINANCIAL TIMES WEEKEND |This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting).|- THE PHYSICIST |Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter.| - FOOD & DRINK NEWSLETTER

Read and Download For All the Tea in China Online Book PDF

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BySarah Rose

For All the Tea in China

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38

“If we encounter a man of rare intellect, we should ask him what books he reads.” –Ralph Waldo Emerson

Synopsis

A dramatic historical narrative of the man who stole the secret of tea from China In 1848, the British East India Company, having lost its monopoly on the tea trade, engaged Robert Fortune, a Scottish gardener, botanist, and plant hunter, to make a clandestine trip into the interior of China—territory forbidden to foreigners—to steal the closely guarded secrets of tea horticulture and manufacturing. For All the Tea in China is the remarkable account of Fortune's journeys into China—a thrilling narrative that combines history, geography, botany, natural science, and old-fashioned adventure. Disguised in Mandarin robes, Fortune ventured deep into the country, confronting pirates, hostile climate, and his own untrustworthy men as he made his way to the epicenter of tea production, the remote Wu Yi Shan hills. One of the most daring acts of corporate espionage in history, Fortune's pursuit of China's ancient secret makes for a classic nineteenth-century adventure tale, one in which the fate of empires hinges on the feats of one extraordinary man.

Read and Download The Chinese Takeout Cookbook Online Book PDF

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ByDiana Kuan

The Chinese Takeout Cookbook

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41

“A book is a version of the world. If you do not like it, ignore it; or offer your own version in return.” –Salman Rushdie

Synopsis

America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right? But what if you didn’t have to eat your favorites out of a container? In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to • stock your pantry with ingredients you can find at your local supermarket • season and master a wok for all your Chinese cooking needs • prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions • wrap egg rolls, dumplings, and wontons like a pro • steam fish to perfection every time • create vegetarian variations that will please everyone’s palate • whip up delectable sweet treats in time for the Chinese New Year The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking! Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen: • Cold Sesame Noodles • Kung Pao Chicken • Classic Barbecue Spareribs • Beef Chow Fun • Homemade Chili Oil • Hot and Sour Soup • Chinatown Roast Duck • Moo Shu Pork • Dry-Fried String Beans • Black Sesame Ice Cream • And of course, perfectly fried Pork and Shrimp Egg Rolls! “Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook From the Hardcover edition.

Get Download Contemporary Asian Kitchens and Dining Rooms PDF

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ByChami Jotisalikorn,Karina Zabihi

Contemporary Asian Kitchens and Dining Rooms

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39

“I cannot remember the books I’ve read any more than the meals I have eaten; even so, they have made me.” -Ralph Waldo Emerson

Synopsis

With over one hundred full-color photographs, Contemporary Asian Kitchens and Dining Rooms looks at a wide range of inspirational cooking and dining spaces. Few rooms in the house depict the changing aesthetics of design as radically as kitchens and dining rooms. The growing trend toward modern fixtures and fittings in kitchens calls for more interactive and creative dining areas, a trend that is redefining the Asian home. Innovation and quality leap from every page of this book, which features the work of some of the best architects and designers from Singapore, Thailand, Malaysia and Bali. Special sections on all fresco dining as well as tips on how to create the ultimate in table settings give this book an up-to-the-minute edge. Every design is modern and appropriate for homes from Asia to America.

Download Bread and Wine Book PDF

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ByIgnazio Silone

Bread and Wine

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25

The person, be it gentleman or lady, who has not pleasure in a good novel, must be intolerably stupid.

Synopsis

In 1938, after fifteen years in exile, a member of the Communist Party returns to Italy disguised as a priest and finds truth and a meaningful way of life among peasants of the countryside.

Download and Read CROPWAT Online Book

Download and Read CROPWAT Online Book PDF

ByMartin Smith,Food and Agriculture Organization of the United Nations

CROPWAT

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26

“A book is a version of the world. If you do not like it, ignore it; or offer your own version in return.” –Salman Rushdie

Synopsis

Setting up cropwat: conditions of use and distribution; Installation; File structure. Getting started on cropwat: Main menu; Printer setting; Default drive and path for data input and retrieval. Eto Calculations: Input climatic station; Retrieval of Eto data from disk; Output. Crop water requeriments: Input climate data; Input of crop data; Crop water requirements results; Program continuation. Rice water requirements: Input of rice data from keyboard; Saving of rice data; Retrieval ofrice data from disk; Date of transplanting; Rice irrigation calculations; Rice irrigation output; Program continuation. Irrigation Scheduling: Data input for irrigation scheduling; Irrigation Scheduling options; Irrigation Scheduling calculations; Irrigation Scheduling output; Program continuation. Scheme water supply: Data input; Calculations; Output. Calculation of reference evapotranspiration: Data collection; Data conversion; Climatic data input; Climatic data and Eto output; Climatic and Eto data saving; Processing of rainfall data: Rainfall definitions; Rain data collection; Rain data processing; Effective Rainfall method; Rain data input; Saving climatic data; Printout of climatic data. Cropping pattern and crop information: Data collection; Cropping pattern; Crop data input. Crop water requirement calculations: File input; CWR calculations; CWR field files; Summary of CWR calculations. Scheme and canal water requirements: Calculation procedures; Field file input; Scheme water requirements (SWR) results; Evaluation of SWR results. Irrigation Scheduling: Data input; Soil data collection; Soil datainput; Irrigation scheduling applications.

Read and Download Galen on Food and Diet Book PDF

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ByGalenus,Galen,Mark Grant

Galen on Food and Diet

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7

If you only read the books that everyone else is reading, you can only think what everyone else is thinking.

Synopsis

The first English translation of Galen's classic texts on health and food. Supported by a lucid introduction, notes and an extensive bibliography this elegant translation will be a must for all classicists, ancient historians and food lovers.

Download and Read Microstructural Principles of Food Processing and Engineering Online Book PDF

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ByJosé Miguel Aguilera,David W. Stanley

Microstructural Principles of Food Processing and Engineering

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19

“A book should serve as the ax for the frozen sea within us.” -Franz Kafka

Synopsis

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Get Download Food Online Book

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ByEphraim Cutter,John Ashburton Cutter

Food

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6

“The most technologically efficient machine that man has ever invented is the book.” –Northrop Frye

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Free Download The Berkshire Cookbook Online Book

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ByMichelle Parker

The Berkshire Cookbook

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39

“Always read something that will make you look good if you die in the middle of it.” –P.J. O’Rourke

Synopsis

The Berkshire Cookbook is a combination of recipies gathered from family and friends over many lifetimes. Recipies contained in ths book were collected from Grandparents, Parents, Aunts, Uncles, Sisters and Friends. Each recipe has been tested numerous times and written in an easy to follow format. The writter has explained in detail how to create each tasty meal with ease. This book is perfect for the first time cook or the more experienced cook.

Read and Download ActionScript Cookbook Online Book

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ByJoey Lott

ActionScript Cookbook

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11

“My best friend is a person who will give me a book I have not read.” –Abraham Lincoln

Synopsis

A guide to ActionScript covers such topics as runtime, color, drawing, masking, arrays, movie clips, strings, and sound.

Free Download The Historical Cookbook of the American Negro Online Book

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BySue Bailey Thurman,National Council of Negro Women

The Historical Cookbook of the American Negro

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41

“Read the best books first, or you may not have a chance to read them at all.” -Henry David Thoreau

Synopsis

From the organization that brought us The Black Family Reunion cookbooks comes The Historical Cookbook of the American Negro, a fun, richly brewed collection of recipes, historical facts, photos, and personal anecdotes. First published in 1958 by the National Council of Negro Women, it includes contributions from members in thirty-six states plus the District of Columbia and offers exceptional insight into American history and the African-American community at the time of its publication. As John Hope Franklin (whose own family owns a copy of the book) points out, much of the cultural information in the cookbook has never been passed down to successive generations. Arranged according to the calendar year, the cookbook opens with a cake to be baked in celebration of both New Year's Day and the Emancipation Proclamation. Scattered among the recipes one finds excerpts from documents such as the Gettysburg Address and the Universal Declaration of Human Rights. Tributes to well-known figures like Harriet Tubman, Phillis Wheatley, and Booker T. Washington appear alongside brief bios and recipes in celebration of important but obscured figures. This delightful collection of delicious recipes helps us commemorate African-American history throughout the year.

Wednesday, February 27, 2019

Read and Download The Alcoholic Beverage Industry Online Book PDF

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ByLicensed Beverage Industries

The Alcoholic Beverage Industry

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34

“A book is the only place in which you can examine a fragile thought without breaking it.” –Edward Morgan

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Download Free Alcoholic and non-alcoholic beverages / by Bernard Prudhomme and Margareta Martin Book PDF

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ByBernard Prudhomme,Margareta Martin,Special Libraries Association,Food Literature Update Seminar

Alcoholic and non-alcoholic beverages / by Bernard Prudhomme and Margareta Martin

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7

“You know you’ve read a good book when you turn the last page and feel a little as if you have lost a friend.” –Paul Sweeney

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Read and Download Baking Kids Love PDF

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BySur La Table,Cindy Mushet

Baking Kids Love

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40

“The most technologically efficient machine that man has ever invented is the book.” –Northrop Frye

Synopsis

Full-color photographs and step-by-step instructions feature thirty receipes for baking desserts, including cookies, pies, quick and yeast breads, and cakes.

Download Free The Food of China PDF

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ByWendy Hutton

The Food of China

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31

“Books are the training weights of the mind.” -Epictetus

Synopsis

Produced entirely in mainland China, this lavishly illustrated volume presents a wide range of dishes from the major culinary regions, and examines the historical and geographic influences that have shaped the cuisine of this ancient land. 90 full-color photos.

Get Download Japanese Hot Pots PDF

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ByTadashi Ono,Harris Salat

Japanese Hot Pots

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8

Books are the ultimate Dumpees: put them down and they’ll wait for you forever; pay attention to them and they always love you back.

Synopsis

Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.

Read and Download Wine Country Deck Book PDF

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ByAntonia Allegra,Heidi H. Cusick-Dickerson

Wine Country Deck

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3

Fairy tales are more than true: not because they tell us that dragons exist, but because they tell us that dragons can be beaten.

Synopsis

Featuring 50 of the best wineries in Napa, Sonoma, and Mendocino counties, this deck showcases the wide variety and celebrated tradition of Northern California wines. Each card is illustrated with a color photograph and includes insightful notes and history about the winery, driving directions, tasting tips, and tour information. Easy to stash in your glove compartment, The Wine Country Deck lets you hop in the car, choose a card or two, and embark on a wine-tasting adventure of your design. Salut!

Free Download Wine With Food Online Book

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ByEric Asimov,Florence Fabricant

Wine With Food

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29

Books are the ultimate Dumpees: put them down and they’ll wait for you forever; pay attention to them and they always love you back.

Synopsis

INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season? The choices can be perplexing, and fashions are constantly changing. Eric Asimov and Florence Fabricant have spent much of their careers enjoying this most delicious dilemma and now give readers the tools they need to play the game of wine and food to their own tastes. In this book, they sum up some of their most useful findings. Instead of a rigid system, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of traditional pairing models and open up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for. Fabricant offers dishes covering every course and drawing from diverse global influences-Clams with Chorizo, Autumn Panzanella, Duck Fried Rice, Coq au Vin Blanc, Short Ribs with Squash and Shiitakes. Sidebars explore issues related to the entire experience at the table-such as combining sweet with savory, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

Download and Read Wine and Food PDF

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Wine and Food

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2

“If we encounter a man of rare intellect, we should ask him what books he reads.” –Ralph Waldo Emerson

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Download Wine. All the Time. Online Book PDF

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ByMarissa A. Ross

Wine. All the Time.

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33

“No two persons ever read the same book.” –Edmund Wilson

Synopsis

“Can I just be Marissa, please? I want to be hilarious and sexy and smart and insanely knowledgeable about wine.” —Mindy Kaling A fresh, fun, and unpretentious guide to wine from Marissa A. Ross, official wine columnist for Bon Appétit. Does the thought of having to buy wine for a dinner party stress you out? Is your go-to strategy to pick the bottle with the coolest label? Are you tired of choosing pairings based on your wallet, instead of your palate? Fear not! Bon Appétit wine columnist and Wine. All The Time. blogger Marissa A. Ross is here to help. In this utterly accessible yet comprehensive guide to wine, Ross will walk you through the ins and outs of wine culture. Told in her signature comedic voice, with personal anecdotes woven in among its lessons, Wine. All the Time. will teach you to sip confidently, and make you laugh as you're doing it. In Wine. All The Time., you’ll learn how to: • Describe what you’re drinking, and recognize your preferences • Find the best bottle for you budget and occasion • Read and understand what’s written on a wine label • Make the perfect pairings between what you’re drinking and what you’re eating • Throw the best damn dinner party your guests will ever attend • And much more

Download Free Reverse Wine Snob PDF

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ByJon Thorsen

Reverse Wine Snob

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4

“Books can be dangerous. The best ones should be labeled ‘This could change your life.’” –Helen Exley

Synopsis

Most rational people don’t pay $40 for $20 items. And yet with wine, it happens all the time. Wine can be an expensive hobby. Founder of the popular site ReverseWineSnob,com, Jon Thorsen is an unapologetic frugal wine consumer. He flips wine snobbery on its head by pushing a $20 or less mantra. Reverse Wine Snob is designed to help wine drinkers stop wasting money and get the most satisfaction out of their drinking dollars. It reveals Thorsen’s Ten Tenets of Reverse Wine Snobbery—ten beliefs that eliminate myths about wine—as well as a unique rating system that includes the cost of the bottle so that there is satisfaction in both taste and price. In Jon’s unique system, the more expensive a wine, the better it must taste. Reverse Wine Snob explains: The number one rule all wine drinkers should follow, no matter what the wine snobs say. How to shop for wine at stores like the nation’s #1 wine retailer Costco and Trader Joe’s. The regions and varieties of wine that give the best value. Why the price of a wine has nothing to do with its taste. Why the distribution system in the US is broken which costs you money and limits your wine choices. Tons of Jon’s very favorite wine picks. Jon dapples in every kind of wine from $10 kitchen sink blends to the $20 “Saturday Night Splurge,” so delicious it’s worth twice the price. Reverse Wine Snob brings plain old common sense to the wine industry and encourages wine lovers to explore the world of inexpensive quality wine. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.