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Nutrition, foods

  • Coffee Nerdby Ruth Brown

    F+W Media 2014; US$ 14.99

    Coffee has never been better--or cooler! Ever wonder what goes into making the perfect cup of coffee? There's more to it than you think, and a new breed of coffee nerds has transformed the cheap, gritty sludge your parents drink into the coolest food trend around, with an obsessive commitment to sourcing, roasting, and preparation that has taken... more...

  • The Peruvian Kitchenby Morena Cuadra; Morena Escardó

    Skyhorse Publishing 2014; US$ 19.95

    Peruvian food has been climbing the culinary ladder at full speed, praised by the untrained palate of the average traveler and by food experts alike. Local Peruvian chefs are quickly gaining international celebrity status, opening restaurants in major cities around the world. Peru?s millenary staple ingredients, such as quinoa, maca, and purple potatoes,... more...

  • Low Carb, High Fat Food Revolutionby Andreas Eenfeldt

    Skyhorse Publishing 2014; US$ 19.95

    You hear miraculous stories in the news all the time?a man loses 370 pounds, another is able to return ten of his twelve medications at the pharmacy, and an epileptic child suddenly stops having seizures?each experiences a miraculous change in health, all from simply changing his or her diet. Fascinatingly, these stories all have one thing in common;... more...

  • Regulating Health Foodsby J. E. Hobbs; S. Malla; E. K. Sogah

    Edward Elgar Publishing 2014; US$ 40.00

    With ageing populations, rising incomes and a growing recognition of the link between diet and health, consumers are interested in new food products, supplements and ingredients with purported health benefits. The food industry has responded with new food innovations, formulations and enhancements that comprise the growing health food market, manifesting... more...

  • Nutrition for Cyclistsby Jane Griffin

    Crowood 2014; US$ 14.57

    Nutrition for Cyclists is essential reading for all keen riders who want to learn about what, when and how much to eat and drink to improve their performance. This practical book shows cyclists how to design the right diet that will allow them to incorporate a rigorous training regime into a busy lifestyle. With over 30 years' experience of working... more...

  • You Have to Fucking Eatby Adam Mansbach; Owen Brozman

    Akashic Books 2014; US$ 4.99

    The long-awaited sequel to the #1 New York Times best-selling classic Go the F*** to Sleep . more...

  • Food Safety Chemistryby Liangli (Lucy) Yu; Shuo Wang; Bao-Guo Sun

    Taylor and Francis 2014; US$ 169.95

    A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including... more...

  • The Big Book of Baconby Jennifer L.S. Pearsall

    Skyhorse Publishing 2014; US$ 19.95

    Bacon has long been one of the most popular and prominent components of American table fare. “Bacon and eggs? just rolls off your tongue long before the waitress at your local diner can get your cup of coffee set before you. The BLT celebrates all that?s right with one of the summer?s simplest sandwiches. And burgers? Well, why have a cheeseburger... more...

  • Food Polysaccharides and Their Applicationsby Alistair M. Stephen; Glyn O. Phillips

    Taylor and Francis 2014; US$ 262.00

    Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source, biosynthesis,... more...

  • Ingredient Interactionsby Anilkumar G. Gaonkar; Andrew McPherson

    Taylor and Francis 2014; US$ 210.00

    Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge... more...