Food & Culinary Science

Culinary Arts

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Cooking as a Chemical Reaction: Culinary Science with Experiments

2nd Edition

Z. Sibel Ozilgen
June 24, 2019

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with...

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...

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...

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...

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...

Medicinal Spices

1st Edition

Eberhard Teuscher
November 29, 2005

As demonstrated by the hundreds of books on culinary herbs, spices, and spice blends currently on the market, the ancient art of seasoning is still popular and gaining momentum. Taking you on a journey into the fascinating world of spices, from foul-smelling asafetida to devilishly hot chilies,...

More Bear Cookin': Bigger and Better

1st Edition

PJ Gray
October 19, 2005

Make your kitchen more bearable to burly men with big appetites!Loosen your belts and make room for seconds! PJ Gray, author of Bear Cookin’: The Original Guide to Bear Comfort Foods, is back with More Bear Cookin’: Bigger and Better, serving up another helping of mouth-watering recipes...

Knowledge Management in Hospitality and Tourism

1st Edition

Sungsoo Pyo, Ricarda B Bouncken
October 08, 2003

When knowledge is properly managed, it's in the hands of those who need it BEFORE they need it. This greatly improves the speed of business operations by eliminating time-consuming information searching! This book will show you how to make any hospitality or tourism related business more efficient...

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