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- Infinite Ideas 2006; US$ 12.95
Everybody 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...
- Wiley 2012; US$ 17.95 US$ 15.99
A comprehensive beginner's guide to home canning and preserving, complete with tasty recipes! Preserving your own fruits and vegetables is an affordable and sustainable way to sweeten your pantry with delicious seasonal bounty to last all year. With Better Homes and Gardens You Can Can! , you'll learn everything you ever needed to know about canning... more...
- Wiley 2012; US$ 26.50 US$ 22.97
Anhand von neuen, verbl?ffenden und dabei dennoch einfachen und gefahrlosen Experimenten l?dt dieses kurzweilige Buch ein, den chemischen R?tseln des Alltags auf die Spur zu kommen. Lehrer, Sch?ler und chemisch Interessierte gleicherma?en finden in diesem Buch gut verst?ndliche Anleitungen, um alle Versuchsvorschriften nachvollziehen zu k?nnen - sei... more...
- HarperCollins Canada 2011; US$ 18.47
In the new economic climate, many people will return to simpler, more affordable home cooking; it?s a trend that has come around again and again. Home canning and preserving is a time-honoured practice that many people will be trying for the first time in the months to come, preserving both for the pleasure of it, and for its inherent economy. With... more...
- HarperCollins Canada 2012; US$ 11.99
Chuck Hughes is the star of Chuck?s Day Off , a Food Network Canada and Cooking Channel (U.S.) show featuring the charismatic chef cooking for friends and family on his day off at one of his Montreal restaurants, Garde-Manger. Fabulously energetic, fun and a skilled chef, Chuck definitely has star quality and ?splash factor.? His star is on the rise... more...
- Columbia University Press 2010; US$ 36.99
Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place.... more...
- Columbia University Press 2003; US$ 16.99
Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social... more...
- CRC Press 2012; US$ 100.00
Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives.... more...