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Food & Culinary Science

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The Art of Nutritional Cuisine

Published:

January 24, 2013

Author(s):

Vickie A. Vaclavik; Amy Haynes

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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 …

Hardback

$59.95

The Working Garde Manger

Published:

December 17, 2012

Author(s):

Al Meyer

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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 …

Paperback

$69.95

Food Packaging: Principles and Practice, Third Edition

Published:

November 26, 2012

Author(s):

Gordon L. Robertson

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Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has …

Hardback

$99.95

Nutrition 4E: Maintaining and Improving Health

Published:

August 31, 2012

Author(s):

Geoffrey Webb

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The fourth edition of Nutrition: maintaining and improving health continues to offer wide-ranging coverage of all aspects of nutrition, including: Nutritional assessment Epidemiological and experimental methods used in nutrition research Social aspects of nutrition The science of food as a source …

Paperback

$63.95

Essential Microbiology and Hygiene for Food Professionals

Published:

April 27, 2012

Author(s):

Sibel Roller

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Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the …

Paperback

$39.95

Cereal Grains: Laboratory Reference and Procedures Manual

Published:

February 16, 2012

Author(s):

Sergio O. Serna-Saldivar

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Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and …

Paperback

$59.95

Animal Welfare in Animal Agriculture: Husbandry, Stewardship, and Sustainability in Animal Production

Published:

November 23, 2011

Editor(s):

Wilson G. Pond; Fuller W. Bazer; Bernard E. Rollin

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What constitutes animal welfare? With animals being used for companionship, service, research, food, fiber, and by-products, animal welfare is a topic of great interest and importance to society. As the world’s population continues to increase, a major challenge for society is the maintenance of a …

Hardback

$89.95

Food Process Engineering Operations

Published:

February 22, 2011

Author(s):

George D. Saravacos; Zacharias B. Maroulis

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A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern …

Hardback

$88.95

Concepts in Cereal Chemistry

Published:

May 25, 2010

Author(s):

Finlay MacRitchie

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Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant …

Paperback

$76.95

Cereal Grains: Properties, Processing, and Nutritional Attributes

Published:

May 17, 2010

Author(s):

Sergio O. Serna-Saldivar

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While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration …

Hardback

$109.95

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Chef Ferran Adrià

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

T & F Journals

You can access sample editions and free articles from the home pages of most Taylor & Francis journals, including:

Critical Reviews in Food Science and Nutrition
Free Access to Top 10 Highly-Cited Articles!

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