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Most popular at the top

  • Stephane Reynaud's Pies and Tartsby Stephane Reynaud

    Allen & Unwin 2014; US$ 31.81

    Well loved chef and author Stephane Reynaud introduces the readers to the savoury and sweet pies and tarts of regional France in a beautifully designed book. more...

  • Preserving by the Pintby Marisa McClellan

    Running Press 2014; US$ 23.00

    Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most ôvintage? recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller... more...

  • Creative Eclairsby Ruth Clemens

    F+W Media 2014; US$ 22.99

    Over 30 baking and cake decorating projects for the latest hot trend in baking, straight from the patisseries of Paris - Eclairs ! Choux pastry is often thought of as difficult to make and perfect, but in fact it's the easiest pastry you'll ever make! It's extremely rewarding watching the magic puff that happens inside the oven and it's really easy... more...

  • Mauerwerk-Kalender 2014by ; Wolfram ger

    Wiley 2014; US$ 125.50

    Der Eurocode 6 wird (voraussichtlich) 2014 bauaufsichtlich eingeführt. Aus diesem Anlass widmet sich diese Ausgabe in einem ihrer Schwerpunkte der Bemessung nach EC 6. Für das vereinfachte Verfahren werden nützliche Anwendungshilfen gegeben und Beispiele durchgerechnet. Einen weiteren Schwerpunkt bildet die Erläuterung verschiedener... more...

  • The Better Bag Makerby Nicole Mallalieu

    C&T Publishing 2014; US$ 14.99

    If you want to make gorgeous, quality bags with the professional edge that really makes the difference between home-made and handmade?open The Better Bag Maker by Nicole Mallalieu. In this how-to book accomplished bag maker, Nicole Mallalieu, reveals her high-end techniques, shortcuts, and secrets for professional design and finishes. The 10... more...

  • Food Texture Design and Optimizationby Yadunandan Lal Dar; Joseph M. Light

    Wiley 2014; US$ 199.95

    Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the... more...

  • Nano- and Microencapsulation for Foodsby Hae-Soo Kwak

    Wiley 2014; US$ 214.50

    Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the... more...

  • The Physiology of Tasteby Brillat Savarin; Fayette Robinson

    The Floating Press 2008; US$ 6.50

    Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important,... more...

  • Country of Originby Ian Phau; Professor Paul Chao

    Emerald Group Publishing Limited 2008; US$ 199.00

    The purpose of this e-book is to present a new state of the art review of COO issues including any new trends and unresolved COO issues. The quest is to audit and improve our understanding of the influence of the country image on the globalized market, and to assist international marketers in learning how to manage more effectively international marketing... more...

  • Product-Service Modes of Workingby Adrian Wilkinson

    Emerald Group Publishing Limited 2009; US$ 199.00

    For many years, those in the operations management community have debated the boundaries between manufacturing and service, recognising that the distinctions between them are becoming increasingly blurred. In business, this blurring is becoming more pronounced, especially with the emergence of new forms of contracting, often enabled by developments... more...