Culinary Science

PUBLISHED


Viewing: 1 - 10 of 26
Published:
April 01, 2014
Editor(s):
Barbara Almanza, Richard Ghiselli, Mahmood A. Khan
The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. 
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$149.95
Hardback
Published:
December 17, 2013
Author(s):
Peter Klosse
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the 
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$59.95
Hardback
Published:
November 18, 2013
Editor(s):
Norzuwana Sumarjan, Zahari Mohd Salehuddin Mohd, Radzi Salleh Mohd, Mohi Zurinawati, Hanafiah Mohd Hafiz Mohd, Bakhtiar Mohd Faeez Saiful, Zainal Artinah, Saiful Bakhtiar, Mohd Hafiz, Mohd Hanafiah
Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2–3 September 2013). The book presents trends and practical ideas in the area of hospitality and 
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$199.00
Hardback
Published:
September 23, 2013
Author(s):
Ernest Small
Many North American plants have characteristics that are especially promising for creating varieties needed to expand food production, and there are excellent prospects of generating new economically competitive crops from these natives. The inadequacy of current crops to meet the food demands of 
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$149.95
Hardback
Published:
January 24, 2013
Author(s):
Vickie A. Vaclavik, Amy Haynes
Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same 
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$59.95
Hardback
Published:
December 17, 2012
Author(s):
Al Meyer
A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM 
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$73.95
Paperback
Published:
December 14, 2012
Author(s):
Jacques Brevery
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide 
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$59.95
Hardback
Published:
October 18, 2012
Author(s):
José Miguel Aguilera
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into 
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$39.95
Paperback
Published:
December 15, 2011
Editor(s):
A. K. Haghi
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, 
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$109.95
Hardback
Published:
October 11, 2011
Author(s):
Anne Cazor, Christine Lienard, Gui Alinat
Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary 
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$43.95
Hardback

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