Food and Wine : Beverages

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. more...

Price: $160.00

A spirited guide to the history of alcohol and inebriation. Finally, there’s a book that’s almost as much fun as having a couple of drinks. Alcoholica Esoterica presents the history and culture of booze as told by a writer with a knack for distilling all the boring bits into the most interesting facts and hilarious tales. It’s almost like pulling up a stool next to the smartest and funniest guy in the bar. Divided into chapters covering the basic booze groups—including beer, wine, Champagne, whiskey, rum, gin, vodka, and tequila—Alcoholica Esoterica charts the origin and rise of each alcohol’s particular charms and influence. Other sections chronicle “Great Moments in Hic-story,” “Great Country Drinking Songs,” “10 Odd Laws,” and “Mt. Lushmore, Parts I–V.” Additionally, famous quotes on the joys and sorrows of liquor offer useful shots of advice and intoxicating whimsy. Did you know... *. that the word bar is short for barrier? Yes, that’s right—to keep the customers from getting at all the booze. *. that Winston Churchill’s mother supposedly invented the Manhattan?. *. that the Pilgrims landed at Plymouth Rock because the sailors on the Mayflower were running low on beer and were tired of sharing?. *. that you have a higher chance of being killed by a flying Champagne cork than by a poisonous spider?. *. that the Code of Hammurabi mandated that brewers of low-quality beer be drowned in it?. *. that beer was so popular with medieval priests and monks that in the thirteenth century they stopped baptizing babies with holy water and started using beer?. more...

Price: $14.00

This report covers the fundamentals of magnetic resonance as applied to food science. It focuses on the use of high- and low-resolution NMR, magnetic resonance imaging, ESR and specific accounts on food components such as proteins and polysaccharides, and food processes such as drying. more...

Price: $215.00

Already a classic in its second edition, wine critic Anthony Dias Blue's annual guide has changed novice and expert wine enthusiasts' lives -- and wallets -- for the better. With an emphasis on American wines and the hidden treasures to be discovered at your local wine shop, Anthony Dias Blue's Pocket Guide to Wine 2007 tells you exactly what you need to know to choose the perfect wine for every occasion, whether you're dining in or dining out. ( THIS 2007 EDITION FEATURES ) ! An updated and extended winery section broken down by country and region, including key facts, best wines, and overall ratings for each listing ! A basic primer on wine appreciation ! Tips on how to judge wine ! A comprehensive description of all the important grape varieties ! A quick reference guide for on-the-spot decisions more...

Price: $11.99

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments. more...

Price: $146.99