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Molecular Gastronomy
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Hervé This |
**Publishers notes:** "An international sensation, Molecular Gastronomy debunks a variety of time-honoured rules and dictums about cooking, but also presents new knowledge from which readers can impr… |
OL15597884W |
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Miscellaneous foods
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D. H. Buss,W. Chan Brown |
This supplementary volume provides an up-to-date survey of nutrient compositional data for a wide range of foods available in the UK, including fats, oils, sugars, preserves, confectionery, savoury s… |
OL19888376W |
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The diner's dictionary
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John Ayto |
Seasoned generously with literary wit, The Diner's Dictionary is a veritable feast, tracing the origins and history of over 2,300 gastronomical words and phrases. John Ayto spreads across our table a… |
OL20637254W |
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Intestinal immunology and food allergy
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Alain L. de Weck,Hugh A. Sampson |
This volume reviews recent findings on gastrointestinal immunity and food hypersensitivity and explores various strategies for preventing and treating food allergies. The book provides clinicians wit… |
OL20798446W |
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The Oxford companion to food
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Davidson, Alan |
"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biograp… |
OL4462070W |
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Modern Japanese Cuisine
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Katarzyna J. Cwiertka |
Over the past two decades, the popularity of Japanese food in the West has increased immeasurably—a major contribution to the evolution of Western eating habits. But Japanese cuisine itself has chang… |
OL8868141W |