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The Choice Guide to Food
Choice 2011; US$ 23.95Did you know that two eggs have less saturated fat than the ‘unsaturated’ margarine the average person spreads on their toast? Or that Australians throw out 7.5 million tonnes of food each year – enough for three hearty meals for 13.6 million people? Food has become complicated. Every time we go shopping we’re confronted by an overwhelming... more...
The Philosophy of Food
University of California Press 2012; US$ 27.95This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan?s erudite and informative introduction grounds the discussion,... more...
Handbook of Food Safety Engineering
Wiley 2011; US$ 384.95This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly... more...
Cooking
University of California Press 2008; US$ 40.00From its intriguing opening question?"How can we reasonably judge a meal?"?to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy,... more...
Handbook of Meat, Poultry and Seafood Quality
Wiley 2012; US$ 199.95A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality , focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated... more...
The Low GI Shopper's Guide to GI Values 2012
Da Capo Press 2012; US$ 7.99The seventh annual updated Shopper?s Guide ?an essential quick-reference resource for the glycemic index and nutritional values of popular foods more...
Physical Properties of Foods
CRC Press 2012; US$ 169.95With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying... more...
Making & Using Dried Foods
Storey Publishing, LLC 2012; US$ 14.95Dry and store fruits, vegetables, grains, meats, and herbs with these simple, step-by-step instructions. Includes dozens of recipes and plans for building your own food dryer. more...
Five Loaves, Two Fishes and Six Chicken Nuggets
Infinite Ideas 2006; US$ 12.95Everybody likes to take pot shots at the world of Big Food - particularly Big Fast Food. It's making everybody fat. It's making our children diabetic. It's an agent for sinister globalism. It exploits labour. It always seems to be Public Enemy # 1. There is, however, another world of Fast Food. A world that is not just about five big brands... more...
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