Food and Wine
The Art of Cooking
The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era.
Encarnación's Kitchen
In 1991 Ruth Reichl, then a "Los Angeles Times" food writer, observed that much of the style now identified with California cuisine, and with "nouvelle cuisine du Mexique", was practiced by Encarnacion Pinedo a century earlier.
North American Pinot Noir
Pinot noir, the famously elegant, sexy, and capricious red grape of Burgundy, is finally producing impressive wines in North America. Credit talented winemakers, enthusiastic restaurateurs, and consumers in search of alternatives to cabernet and zinfandel.
Great Whole Grain Breads
"Possibly the best such bread book on the market . . . every recipe a winner.
Northwoods Fish Cookery
A fishing guide and avid fisherman as well as an accomplished chef, Ron Berg brings together his love of the outdoors and passion for food in Northwoods Fish Cookery.
Pot Pies
Beatrice Ojakangas dishes up forty varied recipes for pot pies, sure to please everyone"™s palate, from Finnish Country Vegetable Pie to Chicken Pot Pie with Roasted Peppers, Herbed Leek and Chèvre Tart, Seafood Gumbo Pie, Venison Pot Pie, and Pizza Pot Pie.
Quick Breads
Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread.
Scandinavian Cooking
Beatrice Ojakangas offers us true Scandinavian home cooking that features the best of what is in season.
Analytical methods for food additives
This volume discusses methods of analysis for 30 major additives where methods are incomplete or deficient. In each case the authors review current techniques, their respective strengths and weaknesses, method procedures and which method to adopt.
Antioxidants in food
Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods.