Definitive, up-to-date coverage of nutrition "Nutrition for Foodservice and Culinary Professionals" is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures ...
When Ettlinger's young daughter asked him, What's polysorbate 60? he was at a loss--and determined to find out. The result is a fascinating, thoroughly researched exploration into the food industry and some of the most commonly processed food ingredients.
FOOD, INC. examines the ongoing battle between "life science" corporations like Monsanto and environmentalists like Greenpeace. Pringle examines the propaganda war between these two sides, calling for some kind of compromise that he sees as being beneficial to all. A New York Times Notable Book for 2003.
Concerning itself with food science, nutrition, and food service, this textbook presents recent research and foundational concepts related to nutrition and safety, food selection, meal planning and preparation, food preservation, government regulation, and the standard food items. Brown teaches at t
This title - helps in understanding and applying food science to the bakeshop - is now revised and updated. "How Baking Works, Second Edition" thoroughly covers the entire baking process, emphasizing the 'whys' at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, ...
"Slaughterhouse" is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years - particularly industry consolidation, increased line speeds, and deregulation - have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly ...
This book comprehensively covers opening and running a restaurant - revised and updated. A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It ...
Whatever delicacy comes from the kitchen, this volume offers step-by-step guidelines for taking it to market. Whether it's a speciality that could be sold locally, nationally, or internationally, Stephen Hall offers a practical approach to turning culinary skills into a profitable business. Using worksheets, examples, and case histories, From ...
This title provides a practical and applied approach to managing costs for foodservice managers and students. For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of ...
With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafer Food Protection Manager Certification Examination.
This book provides the math skills needed for a successful foodservice career - now in a new edition. "Culinary Calculations, Second Edition" provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing ...
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and ...
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers ...
In "Food Science: The Biochemistry of Food and Nutrition" students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science ...
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more ...
The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also ...
"Management by Menu" was initially written with the idea that the menu is the controlling document that affects every area of operation in the facility. The second edition of this popular book carries that idea even further - and introduces the computer to aid the process of management by menu. The text has been revised to reflect the changes that ...
This book delves into monastic brewing, detailing this rich-flavoured region of the beer world through detailed visits to the modern producers in both America and Belgium. Along the way, Stan Hieronymus examines methods for brewing these unique ales, suited to commercial and amateur brewers, ready to try their hands at these tasty treats.
The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a ...
At last it is possible to read Schweitzer''s full account in English. Restored to its full stature, The Quest of the Historical Jesus remains as important for the 21st century as it was for the 20th.'
An indispensable undergraduate textbook that covers the critical topic of food microbiology, the second edition of "Food Microbiology: An Introduction" offers authoritative coverage as well as an appealing design for today's instructors and students. This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier ...
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. "Brewing" focuses on the ...
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