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  • Tasting Beer, 2nd Editionby Randy Mosher; Ray Daniels; Sam Calagione

    Storey Publishing, LLC 2017; US$ 15.95

    This best-selling classic is completely updated, with guidance on developing your senses and reading subtle cues to be a skilled taster. New sections on beer-and-food pairings, craft beer trends, beer cocktails, and more accompany in-depth descriptions of today?s beer styles. more...

  • Mocktails, Punches & Shrubsby Vikas Khanna

    Dorling Kindersley Ltd 2017; Not Available

    Tired of soft drinks and smoothies? Shake up your tastebuds with Mocktails, Punches, & Shrubs , a truly unique collection of non-alcoholic cocktails that will excite and delight the senses. Enjoy over 80 simple and sophisticated mocktails, bursting with sweetness, spice, fragrance, and fruitiness. Learn how to mix up everything from Mango, Pineapple,... more...

  • The Bloody Maryby Brian Bartels

    Potter/TenSpeed/Harmony 2017; US$ 18.99

    The definitive guide for those devoted to the brunchtime classic, the Bloody Mary, with 50 recipes for making cocktails at home. The Bloody Mary is one of the most universally-loved drinks. Perfect for breakfast, brunch, lunch, dinner, and beyond, there simply isn't a wrong time for a Bloody. In The Bloody Mary , author Brian Bartels--beverage... more...

  • Microbial Enzyme Technology in Food Applicationsby Ramesh C. Ray; Cristina M. Rosell

    CRC Press 2017; US$ 199.95

    The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts)... more...

  • New Aspects of Meat Qualityby Peter P. Purslow

    Elsevier Science 2017; US$ 300.00

    New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color,... more...

  • The Secrets of Master Brewersby Jeff Alworth; Stan Hieronymus

    Storey Publishing, LLC 2017; US$ 18.50

    From an award-winning beer author comes this fascinating tour of the historical brewing techniques and traditions behind 26 of the world?s classic styles. Modern brewers offer homebrewing recipes for the time-tested beers. more...

  • Dairy Engineeringby Murlidhar Meghwal; Megh R. Goyal; Rupesh S. Chavan

    Apple Academic Press 2017; US$ 169.95

    Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive... more...

  • Laboratory Models for Foodborne Infectionsby Dongyou Liu

    CRC Press 2017; US$ 289.95

    Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable popularity of convenient, ready-to-eat food products,... more...

  • Food Lipidsby Casimir C. Akoh

    CRC Press 2017; US$ 269.95

    Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides... more...

  • Gut Feelingby Paula Mee; Lorraine Maher

    Gill Books 2017; US$ 9.99

    Soothe the symptoms of a sensitive gut with the low FODMAP diet. more...