Download or read book Spices and Seasonings written by Donna R. Tainter and published by John Wiley & Sons. This book was released on 2001-04-18 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: A practical guide offering updates in the spices and seasonings industry Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends. There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist. Topics covered in Spices and Seasonings, Second Edition include: * U.S. regulations as they apply to spices * Spice processing * Quality issues dealing with spices * Spice extractives * Recent spice research * Common seasoning blends * Meat, snack, sauce, and gravy seasonings * Spice and seasoning trends for the new millennium Food technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.
Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Download or read book Mastering Spice written by Lior Lev Sercarz and published by Clarkson Potter. This book was released on 2019-10-15 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
Download or read book Nutrition and Flavor During Food Processing Change Patterns and Mechanisms written by Peng Wang and published by Frontiers Media SA. This book was released on 2024-05-03 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions.
Download or read book Five Ingredients Ten Minutes written by Jules Clancy and published by Penguin UK. This book was released on 2013-05-23 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cook up a storm in the kitchen every day. Delicious AND healthy food, using five ingredients, and just ten minutes cooking time. Make midweek meals, simple, quick and healthy with Five Ingredients, Ten Minutes. It is designed to come to the rescue when the 'What's for dinner?' question crosses your mind. From vegetable white bean stew to lamb fillet with fresh mint and hummus to creamed spinach with chickpeas to French toast with raspberry sauce, with Jules Clancy cooking quickly at the end of a long day shouldn't be a difficulty any more! Jules Clancy trained as a food scientist, before working for Kellogg, a wine company, and then as a designer of chocolate biscuits and cookies. She's is now a full-time blogger, with a virtual cookery school specialising in quick and easy, simple food. 'Cause for major celebration' Telegraph
Download or read book Seasoning of Wood written by J. B. Wagner and published by DigiCat. This book was released on 2022-09-16 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: DigiCat Publishing presents to you this special edition of "Seasoning of Wood" by J. B. Wagner. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Download or read book Bulletin written by United States. Forest Service and published by . This book was released on 1903 with total page 810 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Evolution of Standardized Procedures for Adjusting Lumber Properties for Change in Moisture Content written by David W. Green and published by . This book was released on 2001 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Ethical Gourmet written by Jay Weinstein and published by Clarkson Potter. This book was released on 2010-06-02 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: More and more of us want to ensure that what we eat doesn’t deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us: • When organics really matter • Where to source humanely-raised meats and other ethically produced foods • How to make choices with a clean conscience when dining out He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.
Download or read book Report of the Philippine Commission to the Secretary of War 1900 1915 written by United States. Philippine Commission (1900-1916) and published by . This book was released on 1908 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Changing Seasons Macrobiotic Cookbook written by Aveline Kushi and published by Penguin. This book was released on 2003-07-28 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and sea vegetables and refreshing summer salads, to harvest vegetables and hearty winter stews, The Changing Seasons Macrobiotic Cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.
Download or read book Timber and Wood working Machinery written by and published by . This book was released on 1903 with total page 1264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1972 with total page 1244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopaedia Metropolitana Cohort Difflugia written by Edward Smedley and published by . This book was released on 1845 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Spices and Tourism written by Lee Jolliffe and published by Channel View Publications. This book was released on 2014-06-23 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in the context of destinations, attractions and cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.
Download or read book Climate Change and Environmental Issues written by Narayan Singh and published by The Energy and Resources Institute (TERI). This book was released on 2016-06-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Climate change is one of the greatest challenges of the 21st century. Climate is changing across our planet, largely, as a result of human activities. The indicators of climate change include physical responses such as changes in the surface temperature, atmospheric water vapour, severe climatic events, melting of glaciers, and a rise in sea level. Mountain ecosystems being exceptionally fragile are prone to both natural and anthropogenic drivers of change, which ranges from volcanic and seismic events and flooding to global climate change and of vegetation and soils, resulting from inappropriate agricultural and forestry practices and extractive industries. Environmental issues directly affect agricultural productivity, famine and pandemics, health, economy, and ecology. In this light, environmental protection, the practice of protecting the environment on individual, community, organizational, or governmental level, assumes a significant role. This book provides a holistic coverage of the basics of climate change, changes in biodiversity, phytosociological changes, and thus proposes a comprehensive set of solutions to resolve various issues related to environment and climate change. This book would be beneficial for researchers, policy makers, academicians, environmentalists, and university students.
