Kategoria BISAC: Cooking >> General

More treats More author profiles More fun This companion to McElmeel's "Authors in the Kitchen" focuses on another 50 popular children's authors, including Berthe Amoss, Betsy Byars, Jean Fritz, Johanna Hurwitz, and others, with delectable recipes contributed by the authors or based on their books.

You'll learn fascinating facts about each author and read the stories behind the recipes. Biographical details, author photos, book lists, and reading connections make this a perfect resource for library, classroom, and home. If you love children's books and food, you'll love this book....

These days any woman knows that the sensual pleasures of food and cooking are all too often obscured by the increasing demands of careers, families, battles over body image, and the desire for a life outside the "traditional" domain of the kitchen. Through the Kitchen Window offers a fresh look at food and cooking, arguing that food is a cultural declaration, an expression of hidden hungers, a symbol of our intimate connections to one another. Including memories of Latina, Geechee, Chinese and Indian kitchens, this book reveals everything from the painful struggles to overcome an...

Gunter Schenk gilt als einer der besten Kenner deutscher und europaischer Karnevalsbrauche. Fur seine zahlreichen Publikationen zur Geschichte und Entwicklung der Fastnacht wurde er 2011 mit dem Kulturpreis der Deutschen Fastnacht ausgezeichnet.

Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking?

By considering the practice of globalization, this volume of essays by well-known anthropologists...

*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists...

While cereals remain the world's largest food yield ? with more than 2.3 billion metric tons produced annually ? consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.

This single-authored textbook...

Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics.

A Targeted Approach, Rather than an Exhaustive Review

The book discusses milling and some of the sciences that are relevant to wheat dry milling. It explains how to measure the efficiency of...