Livsmedelsteknik

What happens when you head to the grocery store, and everything is sold out? Have you ever had the realization that your money can't buy you something that isn't for sale? Are you wondering how you are going to feed your family? Do you know how to...

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"New Brewing Lager Beer" has been completely revised and expanded to include more on craft-brewing techniques and more information specific to ale brewing. Greg Noonan, one of the best-known craft brewers in America, guides you through a...

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In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and...

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Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often ...

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60 spirit-free and stylish drink recipes for the mindful drinker, perfect for anyone wanting a break from booze as part of a healthier lifestyle. The low- and no-alcohol lifestyle is booming. Alcohol Not Included provides 60 stylish drink recipes ...

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A New York Times Best Wine Book of 2021 Champagne Charlie tells the story of a dashing young Frenchman, Charles Heidsieck, who introduced hard-drinking Americans to champagne in the mid-nineteenth century and became famously known as Champagne Cha...

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Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cult...

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The Italian wine bible for a new generation-a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine. Acclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensi...

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Varför blir kött bara billigare när allt annat blir dyrare? Varför äter vi egentligen kött? Och varför äter vi bara vissa djur och inte till exempel hundar? När Jonathan Safran Foer blev pappa började han fundera på vilken mat han skulle ge sin so...

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There's a reason we pay top dollar for Champagne and that bottles of wine from prestige vineyards cost as much as a car: a place's distinct geographical attributes, known as terroir to wine buffs, determine the unique profile of a wine--...

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Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook differ...

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Food fraudsters be warned! Sophisticated science was at the centre of detecting and prosecuting this new crime of food fraud. The ground-breaking case, a first of its kind, needed new sentencing guidelines for judges, new working arrangements for ...

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Pressure canning is arguably the easiest and most reliable way to preserve shelf-stable foods year round, and this one-stop guide walks beginners step by step through all the nuances. Preserving guru Angi Schneider, author of The Ultimate Guide to...

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The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution. Individuals who have celiac disease, nonceliac gluten intolerance...

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Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? H...

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The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. ...

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Widely acclaimed as the Cheese Queen, Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 ...

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There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry'...

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Now we can join Gandhi and Tolstoy and nameless others who encountered this vigorous and invigorating book. Welcome to a company of radicals who believed we could and should stop eating non-human animals. They brought vegetarianism out of history ...

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A spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from "one of the best science writers around" (National Geogr...

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The branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of ...

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Discover the delicious world of white wine with profiles of all the must-know varieties and styles, from Albarino to Viognier, and dive deep into popular favourites, such as Chardonnay, Pinot Grigio, Riesling and Sauvignon Blanc. Peppered with eng...

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This essential reference for oenophiles -- long used as the go-to text for the prestigious Master Sommelier examination -- is the most comprehensive guide to the world of wine, featuring authoritative information on the history, culture, geography...

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A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingr...

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The eighth edition of Hydroponic Food Production: A Definitive Guidebook for the Advanced Home Gardener and the Commercial Hydroponic Grower serves as a comprehensive guide to soilless culture (hydroponics) for hobby and commercial growers. Extens...

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The science and mystique of what makes truly great beer is explored with logic and order. The long-awaited second edition of the George Fix classic looks at ways in which fundamental science impacts brewing. This comprehensive and highly technical...

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Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing u...

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This book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products, and discusses how hygiene and quality control can be improved. It avoids introducing completely new products or processes, but su...

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Discover all the answers to your wine-based fears and never pick a bad bottle again with this fun and accessible guide to everything red, white, ros and sparkling. If youve ever stood and stared blankly at a supermarket wall full of (potentially) ...

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HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking ...

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