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Nutrition, foods

Most popular at the top

  • Meatby Adrian Richardson

    Hardie Grant Books 2009; US$ 19.95

    After the success of Meat in hardback, comes the new paperback edition, with a new cover at a great price. Chef Adrian Richardson is passionate about meat. Whether it's simple minute steak or slowcooked brisket with red wine and mushrooms, he knows what makes it great, and how to give homecooked dishes that restaurantquality edge, with minimum... more...

  • Zestby Catherine Saxelby

    Hardie Grant Books 2007; US$ 17.50

    Rediscover your zest for life with simple and practical guidance on nutrition and good health, easy-to-follow summer and winter meal plans, and more than 120 mouth-watering dishes full of fresh ingredients and health-giving superfoods. more...

  • Practical Food Smokingby Kate Walker

    Neil Wilson Publishing 2011; US$ 13.11

    The craft of smoking food was once commonly practised in order to preserve food-stuffs and enhance flavour, but the advent of the cold-store, the fridge and chemical food preservatives saw the decline of the practice. However, as consumer demand for wholesome produce increases, the interest in food smoking is becoming greater. Kate Walker, a professional... more...

  • Sozial orientiertes Konsumentenverhalten im Lebensmittelhandelby Prof. Dr. Helmut Giegler; Markus Anzengruber

    Gabler Verlag 2008; US$ 69.99

    Markus Anzengruber widmet sich mit seiner Arbeit einer gesellschaftlich und wirtschaftlich hoch aktuellen Themenstellung, zu der der gegenwärtige ? insbesondere deutsche ? F- schungsstand noch sehr zu wünschen übrig lässt. Mit der Durchführung dieser empirischen Studie hat er diese Forschungslücke nicht nur erkannt, sondern trägt dazu bei, diese mit... more...

  • American Food by the Decadesby Sherri Machlin

    ABC-CLIO 2011; US$ 94.00

    In the United States today, how and what we eat?with all of its myriad ethnic varieties and endless choices?is firmly entrenched in every part of our culture. The American diet underwent constant evolution throughout the 20th century, starting from the meat-and-potatoes fare of the early-20th century and maturing into a culture that embraced the cuisines... more...

  • Die Relevanz der Gastronomie als Instrument der Markenkommunikationby Markus Zeller; Prof. Dr. Christoph Burmann

    Gabler Verlag 2009; US$ 69.99

    Markus Zeller betrachtet die Gastronomie neben ihrer Vertriebsfunktion erweitert als Profilierungsinstrument für Markenartikeluntennehmen und setzt sich dabei mit der Kommunikationswirkung der Gastronomiepräsenz auseinander. more...

  • Love in a Dish . . . and Other Culinary Delights by M.F.K. Fisherby M.F.K. Fisher; Anne Zimmerman

    Counterpoint 2012; US$ 19.99

    Whether the subject of her fancy is the lowly, unassuming potato or the love life of that aphrodisiac mollusk the oyster, Mary Frances Kennedy Fisher writes with a simplicity that belies the complexities of the life she often muses on. She is hailed as one of America?s preeminent writers about gastronomy. But to limit her to that genre would be a... more...

  • Ian Thorpeby Ian Thorpe

    Hardie Grant Books 2011; US$ 19.95

    Ian Thorpe has long been known for his incredible swimming achievements. Less well-known is that he loves to cook. But Ian has learnt through years of competition that he can’t just eat anything and achieve the elite level success that he has become known for. Healthy eating is something that he has always had to keep in mind to perform at his... more...

  • The $5 Takeout Cookbookby Rhonda Lauret Parkinson

    F+W Media 2011; US$ 13.95

    When it comes to take-out, two things are true: People like it fast and they like it cheap. Luckily for you, this cookbook gives you the to ability to make your favorite take-out dishes at home--for $5 or less per meal! With 200 recipes that feature pizza, Mexican, Chinese, or Thai food, you will be able to make favorites such as Pad Thai, Fire-Baked... more...

  • The Everything Root Cellaring Bookby Abbot Catherine

    F+W Media 2010; US$ 15.95

    What could be better than fresh produce all year round? Tired of your produce going bad before you have a chance to use it? There's an old-fashioned solution: Store fruits and veggies in a root cellar! The Everything Root Cellaring Book provides you with step-by-step plans on how to build a root cellar--or utilize the one you've got. Professional farmer... more...