Food - Dictionaries & reference
Wine Diva cookbooks

Books - Food - Dictionaries & reference

Books 21 to 37 of 37 - Dictionaries & reference

Eating Out in Five Languages  by Bloomsbury editors
The essential companion for travellers and anyone who has ever been faced with a menu in a foreign language, Eating out in five languages will help you decipher menus whether they are in English, French, German, Italian or Spanish. With over 2,000 food and drink terms translated to and from English, the dictionary covers dishes, ingredients, methods of cooking - as well as useful phrases for ordering and asking for service. The dictionary is arranged by language: French-English, English-French, English-German, German-English ... etc, for ease of use.

Paperback,  304 pp,  $24.95. Buy now

Hygn Food Prcssng Prncpls & Pr  by Lelieveld Huub
Drawing from the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major new collection represents the standard on the issue of good hygiene practice in food processing. The work covers hygiene regulation in both the USA and Europe. It opens with an examination of the general principles of hygiene, then moves on to plant design and construction, as well as hygiene principles and methods. The book also provides a complete overview of the food supply chain, from farm to consumer

,  408 pp,  $522.95. Buy now

The Kitchen Hand: A Miscellany of Kitchen Wisdom  by Anthony Telford
This is your guide to the global kitchen. A collection of handy hints, a dictionary of weird and wonderful foodstuffs, and a reference book, all in one. In The Kitchen Hand Anthony Telford answers culinary conundrums and explains those hard-to-find ingredients in your overseas cookbooks. He tells you what to do with leftover egg-whites, what OO flour is, and how to tell the difference between thickened cream and double cream. He gives tips and advice, showing how easy it is to make your own creme fraiche and the perfect pork crackling. Includes measurement and conversion tables, alternatives for allergy sufferers and rescue remedies for kitchen disasters. A useful compendium of kitchen wisdom.

Paperback,  224 pp,  $26.99. Buy now

The Chef's Companion 
This is a reference with more than 5000 terms, which professional chefs can use every day in writing of their menus and in explaining recipes to their staff. It includes a guide to pronunciation and definitions of both culinary and wine terms.

Hardback,  384 pp,  $32.95. Buy now

Food Microbiology  by A.E. Yousef and Carolyn Carlstrom
Yousef and Carlstrom's Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques--media preparation, aseptic techniques, dilution, plating, etc.--followed by analytical methods and advanced tests for food-bourne pathogens. The Manual includes a total of fourteen complete experiments. The first of the Manual's four sections reviews basic microbiology techniques the second contains exercises to evaluate the microbiota of various foods and enumerate indicator microorganisms. Both of the first tw

Paperback,  288 pp,  $135.00. Buy now

The Atlas of Food  by Millstone
A study of food, from plough to plate. The authors trace the food chain and show how it is affected by history, politics, natural events, lifestyles and eating habits. They look at how food is traded, the operations of the market, the uses of technology.

Paperback,  128 pp,  $34.95. Buy now

The Baker's Manual  by Amendola
This volume brings together close to 200 baking and pastry formulas in a single reference.

Paperback,  336 pp,  $37.95. Buy now

Heinerman's Encyclopedia of Healing Juices  by John Heinerman

Paperback,  336 pp,  $32.95. Buy now

Ice Cream and Frozen Desserts  by M. Stogo
This guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service. Describes everything a retail or wholesale producer needs to know about the frozen dessert business, from the concept and business plan to equipment and its operation, to marketing and merchandising. -- Includes both of the main ice cream production processes -- continuous freezing and batch freezing. -- Contains nearly 500 recipes for ice cream, sorbet, frozen yogurt, and soft-serve products

,  560 pp,  $120.00. Buy now

The New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You  by Sharon Tyler Herbst
With more than 4,500 food-related tips on food, beverages, cooking tools and techniques, and other topes, this handy reference guide is essential for both the experienced and beginning cook

Paperback,  528 pp,  $23.95. Buy now

Foods of Vietnam  by Barbara Sheen
Studying world cultures has never tasted so good! A delectable blend of geography, history, health, daily life, celebrations and customs, A Taste of Culture offers a rich array of culinary and cultural elements. Specifically prepared for upper-elementary and lower-middle school students, each volume in this new series introduces a country and its culture by way of its foods, cooking traditions, customs, eating habits and food sources

,  64 pp,  $55.95. Buy now

Cunningham's Encyclopedia of Wicca in the Kitchen  by Scott Cunningham
It is hoped that readers of this text will savour mushrooms like never before after experiencing their intuitive-raising effects, and treat celery with new meaning as it boosts sexual desire and psychic awareness. The book examines food in terms of its "magical energy"

Paperback,  432 pp,  $25.95. Buy now

Introduction to Food Biotechnology  by Perry Johnson-Green
Johnson-Green (biology, Acadia U., Canada) introduces the broad outlines of the biotechnologies used in food production for those thinking of entering the field. Chapters look at gene cloning and production of recombinant proteins, plant and animal biotechnology, diagnostic systems for detecting pat

,  312 pp,  $185.95. Buy now

Carbonated Soft Drinks  by David Steen and Philip Ashurst
The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design. This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A

,  368 pp,  $270.00. Buy now

International Cuisine  by Jeremy Macveigh
International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructors manual, online companion, and robust electronic classroom manager, which includes PowerPoint slides, lesson plans, and a computerized testbank. Written for students and professional culinarians, this book fills the gap between the foundations laid by the introductory textbooks and reality in todays diverse kitchens. Included are sections on the influences that have contributed to the development of each cuisine, foreign culinary terms commonly used, and sub regions found within the cuisines. The chapters are clearly organized pro

Paperback,   $218.95. Buy now

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables   by Carol W. Costenbader
Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavours of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes. Among the recipes are: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd.

Paperback,  347 pp,  $24.99. Buy now

The Basic Basics Home Freezing Handbook  by Carol Bowen
This guide to home freezing follows an A to Z format. The reader may look up the fruit, vegetable, fish, meat, sauces, cakes or herbs, for guidelines on freezing each type. There is also advice on choosing and siting a freezer, insurance, cleaning, defrosting, refreezing, and thawing food.

Paperback,  160 pp,  $25.95. Buy now