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- Atria Books 2016; US$ 22.00 US$ 15.50
The definitive guide to nondairy milks?the first comprehensive cookbook demystifying milk alternatives?here?s how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking. Got (non-dairy) milk? Whether you?re paleo,... more...
- Random House Publishing Group 2016; US$ 26.00
Fresh, charming, and wholly irresistible, Champagne Baby turns a familiar tale on its head: Instead of yet another American seeking the French secret to good living, a Frenchwoman finds her purpose?much to her surprise?in America. Laure Dugas is a champagne baby, born into a family of winemakers from two storied regions of France: Champagne... more...
- Ebury Publishing 2016; US$ 26.78
An inspiring introduction to French wine with a unique travel angle, tied in to a primetime 6-part BBC2 series, Oz and James's Big Wine Adventure brings us French wine made simple. Oz Clarke - award-winning writer, critic and committed Francophile - is one of the world's leading authorities on French wine. James May - overgrown boy... more...
- Ebury Publishing 2016; US$ 14.09
Many other cocktail books have been and gone, but the International Guide to Drinks remains the book used by bartenders the world over, with a comprehensive guide to the preparation of every kind of drink, from exotic cocktails to wines, liqueurs, spirits and beers. Fully revised and updated with colour photography and explanatory diagrams, the... more...
- Elsevier Science 2016; US$ 72.95
Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms... more...
- CRC Press 2016; US$ 231.00
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at... more...
- CRC Press 2016; US$ 485.00
Since publication of the first edition in 1971, Fenaroli?s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS)... more...
- CRC Press 2016; US$ 243.00
Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering:... more...
- CRC Press 2016; US$ 220.00
We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled... more...
- CRC Press 2016; US$ 214.95
Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish... more...