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  • Saturday Kitchen Cookbookby James Martin

    Ebury Publishing 2014; US$ 24.68

    Saturday Kitchen is a popular magazine-format show broadcast live on BBC1 for 35 weeks of the year. Combining a regular band of chefs and celebrities, as well as archive material and interactive features, it achieves a perfect balance of lively on-screen atmosphere with practical cookery content. Hosted by James Martin, the programme has a down-to-earth... more...

  • Slimming World 30-Minute Mealsby

    Ebury Publishing 2014; US$ 24.68

    When you're feeling hungry or in a real hurry, it is so easy to opt for the quickest option. But fast food doesn't have to be junk food. 30-Minute Meals helps you to provide nutritious, wholesome food for all the family, not just those who are slimming, without getting stuck in the kitchen for hours on end. This book is full to bursting... more...

  • Life is Sweetby

    Ebury Publishing 2014; US$ 18.89

    In this jolly little gem of a cookery book, Miss Hope and Mr Greenwood offer 50 of their most delectable sweet recipes - delights such as toffee and fudge, coconut ice, gums, jellies, nougat and, of course, perfect hand-made chocolates. Like the confectionery they sell in their shops, everything in the book will recommend the use of the best ingredients,... more...

  • Best ever recipesby

    Ebury Publishing 2014; US$ 24.68

    Food Optimising is the name given by Slimming World to their highly successful weight-loss technique that enables slimmers to lose weight without ever having to go hungry. It is the most slimmer-friendly eating system there is and is based on a deep understanding of the challenges faced by overweight people - no foods are banned, there is no calorie... more...

  • Return to Tuscanyby Gincarlo Caldesi

    Ebury Publishing 2014; US$ 24.68

    Giancarlo and Katie Caldesi, the husband-and-wife team behind two Italian restaurants and a cookery school in London, are passionate about food and about Italy. Their eagerness to share this with others inspired them to relocate to Tuscany for a few months, to rediscover Giancarlos culinary roots and run a series of courses in traditional Tuscan... more...

  • Engineering Properties of Foods, Fourth Editionby M.A. Rao; Syed S.H. Rizvi; Ashim K. Datta; Jasim Ahmed

    Taylor and Francis 2014; US$ 199.95

    Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipment. This new edition addresses advanced knowledge... more...

  • Slimming World's Everyday Italianby

    Ebury Publishing 2014; US$ 24.68

    Italian cuisine has been a firm favourite in Britain ever since it arrived here, yet people who are trying to lose weight often shy away from the much-loved pastas, risottos and sauces for fear that the carbs, cheeses or oils will pile on the pounds. This cookbook from the UK's leading slimming organisation shows you how healthy Italian... more...

  • Foods, Nutrients and Food Ingredients with Authorised EU Health Claimsby Michele Jeanne Sadler

    Elsevier Science 2014; US$ 295.00

    Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the EU as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe.... more...

  • Marc Forgioneby Marc Forgione; Olga Massov

    Houghton Mifflin Harcourt 2014; US$ 40.00

    The eagerly awaited first cookbook from one of Food Network?s favorite competitors on the wildly popular Iron Chef America . more...

  • It's All Greek to Meby Debbie Matenopoulos; Peter Capozzi

    BenBella Books, Inc. 2014; US$ 29.95

    Debbie Matenopoulos grew up in a traditional Greek household, eating delicious, authentic Greek cooking that her family had passed down for generations. When Debbie started her television career in New York on The View , she began eating a standard American diet. Despite carefully limiting how much she ate, she found herself gaining weight and losing... more...