Culinary Science

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Culinary Science

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A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation

October 24, 2014

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from...

Cooking as a Chemical Reaction: Culinary Science with Experiments

Cooking as a Chemical Reaction: Culinary Science with Experiments

Z. Sibel Ozilgen

September 18, 2014

Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background...

The Billionaire's Chef: Cooking for the Rich and Famished

The Billionaire's Chef: Cooking for the Rich and Famished

Neal Salisbury

September 03, 2014

A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15...

Food Safety: Researching the Hazard in Hazardous Foods

Food Safety: Researching the Hazard in Hazardous Foods

Barbara Almanza, Richard Ghiselli, Mahmood A. Khan

April 01, 2014

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....

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

Peter Klosse

December 17, 2013

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...

Hospitality and Tourism: Synergizing Creativity and Innovation in Research

Hospitality and Tourism: Synergizing Creativity and Innovation in Research

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

November 18, 2013

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...

North American Cornucopia: Top 100 Indigenous Food Plants

North American Cornucopia: Top 100 Indigenous Food Plants

Ernest Small

September 23, 2013

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...

The Art of Nutritional Cuisine

The Art of Nutritional Cuisine

Vickie A. Vaclavik, Amy Haynes

January 24, 2013

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...

The Working Garde Manger

The Working Garde Manger

Al Meyer

December 17, 2012

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...

Chef's Guide to Charcuterie

Chef's Guide to Charcuterie

Jacques Brevery

December 14, 2012

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...

Edible Structures: The Basic Science of What We Eat

Edible Structures: The Basic Science of What We Eat

José Miguel Aguilera

October 18, 2012

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...

Food Science: Research and Technology

Food Science: Research and Technology

A. K. Haghi

December 15, 2011

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,...