Food & Culinary Science

Culinary Arts

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More Cooking Innovations: Novel Hydrocolloids for Special Dishes

1st Edition

Amos Nussinovitch, Madoka Hirashima
October 08, 2018

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids...

Top 100 Exotic Food Plants

1st Edition

Ernest Small
June 07, 2017

Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. While some of these plants are only encountered in ethnic food markets or during travels to foreign lands, many are now finding their way onto supermarket shelves. Top 100 Exotic Food Plants...

Cooking as a Chemical Reaction: Culinary Science with Experiments

1st Edition

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 Art of Nutritional Cuisine

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

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...

Molecular Cuisine: Twenty Techniques, Forty Recipes

1st Edition

Anne Cazor, Christine Lienard, Gui Alinat
October 11, 2011

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...

Serving People with Food Allergies: Kitchen Management and Menu Creation

1st Edition

Joel J. Schaefer
June 21, 2011

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store...

Modern Gastronomy: A to Z

1st Edition

Ferran Adria
December 21, 2009

Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top...

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches

1st Edition

Dennis Reynolds, Karthikeyan Namasivayam
May 30, 2007

Get up-to-date research and innovative management strategiesOrganizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest...

Handbook of Spices, Seasonings, and Flavorings

2nd Edition

Susheela Raghavan
October 23, 2006

An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and...