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Nutrition, foods

Most popular at the top

  • The Philosophy of Foodby David M. Kaplan

    University of California Press 2012; US$ 29.95

    This 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...

  • Better Homes & Gardens Can It!by Better Homes & Gardens

    Wiley 2012; US$ 17.99

    A complete, step-by-step guide to fresh flavors for home canning and preserving Home canning and preserving is growing in popularity every day. It's easy and a great way to get the most from your backyard garden or farmer's market finds so that you can enjoy seasonal bounty all year long. This follow-up to Better Homes and Gardens You Can Can ,... more...

  • Canning and Preserving All-in-One For Dummiesby Consumer Dummies

    Wiley 2011; US$ 25.99

    Everything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the... more...

  • Food Additives Data Bookby Jim Smith; Lily Hong-Shum

    Wiley 2011; US$ 330.00

    The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since... more...

  • Jams, Jellies & Moreby Carol W. Costenbader

    Storey Publishing, LLC 2003; US$ 3.95

    Savor the Summertime Flavor of Fresh Fruit All Year Long! Admiring brightly colored jars of jams, jellies, marmalades, and other fruit spreads in your pantry is sure to bring a bit of summer sunshine into even the coldest, grayest days of winter. Combining centuries-old lore with state-of-the-art methods, this bulletin will teach you everything you... more...

  • Pickles & Relishesby Andrea Chesman

    Storey Publishing, LLC 1997; US$ 10.95

    These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines. more...

  • Cookingby Hervé This; Pierre Gagnaire

    University of California Press 2008; US$ 40.00

    From 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...

  • The Low GI Shopper's Guide to GI Values 2012by Dr. Jennie Brand-Miller; Kaye Foster-Powell

    Da Capo Press 2012; US$ 7.99

    The seventh annual updated Shopper?s Guide ?an essential quick-reference resource for the glycemic index and nutritional values of popular foods more...

  • Foodby Facts On File

    Infobase Publishing 2012; US$ 24.95

    A variety of jobs are available for those interested in cooking, writing, business, and science. Food is a full-color volume that explores 20 of these sought-after careers. more...

  • Five Loaves, Two Fishes and Six Chicken Nuggetsby Barry Gibbons

    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...