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Nutrition, foods

  • 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...

  • Carbohydrates in Food, Second Editionby Ann-Charlotte Eliasson

    Taylor and Francis 2014; US$ 199.95

    Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. The book combines the latest data on the analytical,... more...

  • Food Ethics: The Basicsby Ronald Sandler

    Taylor and Francis 2014; US$ 24.95

    Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including: ? Should we eat animals? ? Are locally produced foods ethically superior to globally sourced... more...

  • Clean Plates Los Angeles 2015by Jared Koch; Ashley Spivak

    Craving Wellness 2014; US$ 9.95

    Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest... more...

  • Clean Plates New York City 2015by Jared Koch; Ashley Spivak

    Craving Wellness 2014; US$ 9.95

    Too often, healthy eating is linked with images of sacrifice- a pile of sprouts, or a boring salad. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. Clean Plates scoured the city to select the 100 best of the best healthiest, tastiest and most sustainable restaurants in New York... more...

  • Note-by-Note Cookingby Hervé This; Malcolm DeBevoise

    Columbia University Press 2014; US$ 23.99

    Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations... more...