Food & Culinary Science

PUBLISHED
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Handbook of Beef Safety and Quality
Published:
February 20, 2007
Editor(s):
Deborah VanOverbeke
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Make sure your beef harvest, production, and processing methods meet the highest standards Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on safety and quality— …
  Hardback
$85.95
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Fox and Cameron's Food Science, Nutrition & Health, 7th Edition
Published:
March 31, 2006
Author(s):
Michael EJ Lean
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The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical …
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$43.95
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Introduction to Food Chemistry
Published:
December 16, 2004
Author(s):
Richard Owusu-Apenten
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Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food …
  Hardback
$91.95
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Food Microbiology Laboratory
Published:
September 29, 2004
Author(s):
Lynne McLandsborough
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In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab …
  Paperback
$67.95
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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Published:
February 26, 2003
Author(s):
Connie M. Weaver; James R. Daniel
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A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. …
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$65.95
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Introduction to Toxicology and Food
Published:
July 30, 2002
Author(s):
Tomris Altug
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With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and …
  Hardback
$85.95
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Introduction to Food Biotechnology
Published:
April 29, 2002
Author(s):
Perry Johnson-Green
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Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human …
  Hardback
$113.95
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Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings
Published:
August 10, 1999
Author(s):
Alice Arndt
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A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, …
  Hardback
$85.95
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A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest
Published:
May 28, 1997
Author(s):
Donald D Heaton
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A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature?s Harvest answers the many questions consumers have about various fruits and vegetables. Providing basic, clear, and understandable information for each produce item, this reference guide gives you a synopsis of the …
  Hardback
$43.95
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Food Engineering Laboratory Manual
Published:
May 22, 1997
Author(s):
Gustavo V. Barbosa-Canovas; Li Ma; Blas J. Barletta
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FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, …
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$57.95
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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!

 


Looking for a complete online reference library on food science and nutrition?

Our award-winning CRCnetBASE collections provide online access to full libraries of subject-specific handbooks and references

 

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