Professional Reference : Reference and Instruction

ISBN: 9781250050410
Publication date: 23/02/2016

There are few areas of modern life that offer as much information and advice, often contradictory, as diet and health: eat a lot of meat, don't eat meat; whole-grains are healthy, whole-grains are a disaster; and on it goes. Biological anthropologist Stephen Le cuts through the confusing mass of information to present the long view of our diet. In 100 Million Years of Food Le takes readers on an historic and geographic tour of how different cuisines have evolved in tandem with their particular environments, as our ancestors took advantage of the resources and food available to them. Like his mentor Jared Diamond, Le uses history and science to present a fascinating and wide-ranging tour of human history as viewed through what and how we eat. Travelling the world to places as far-flung as Vietnam, Kenya, Nova Scotia, and Iowa, Le visits people producing food using traditional methods as well as modern techniques, and looks at how our relationship to food has strayed from centuries of tradition, to mass-produced assembly lines dependent on chemicals that bring with them a host of problems. 100 Million Years of Food argues that our ancestral diets and lifestyles are the best first line of defence in protecting our health; the optimal diet is to eat what your ancestors ate. In this clear-cut and compelling book, we learn not only what to eat, but how our diets are the product of millions of years of evolution.

Pages: 320
Dimension: 237mm X 163mm
Author: LE, STEPHEN

ISBN: 9783037681381
Publication date: 01/09/2013

As the location for reception and waiting, the hotel lobby is the most important and prestigious area of a hotel. This is where the first contact is made with the guests, anything that happens here has a strong influence on whether their stay will be enjoyed.
Includes 400 colour images


Pages: 232
Dimension: 235mm X 235mm
Author: KRETSCHMAR-JOEHNK, CORINN

ISBN: 9780062396129
Publication date: 01/09/2015

The newest volume in the highly successful 150 Best series, 150 Best New Kitchen Ideas is a comprehensive handbook showcasing the latest in efficient and successful kitchen design. A comprehensive, full-color handbook, packed with hundreds of photographs that showcase the latest in beautiful, welcoming, and efficient kitchen design. 150 Best New Kitchen Ideas offers an in-depth look at exemplary new kitchen designs from today"s most renowned architects and designers. Packed with 500 pages of gorgeous full-color photographs, it features the most attractive, functional, and cost-effective kitchen designs from around the world. Here are hundreds of ideas for lighting, floor, wall, and window treatments to create kitchens that are attractive, inviting, and highly functional, as well as a wealth of notions for cabinetry, countertops, sinks, and more. Covering a diversity of current trends, 150 Best New Kitchen Ideas is an indispensable design and decorating resource filled with inspirational ideas for the homeowner, designer, interior decorator, and architect.

Pages: 480
Dimension: 195mm X 195mm
Author: GUTIERREZ, MANEL

ISBN: 9781784722906
Publication date: 29/09/2020

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil Maria Jose San Roman - Monastrell - Spain Keiko Nagae - Arome conseil en patisserie - Paris
The Foodpairing Company is a creative food-tech agency that works with chefs, bartenders, chocolatiers, pastry chefs, product developers, cookery schools and other culinary creatives to provide new possible food combinations based on the intrinsic properties of different foods. The team there analyses foods under laboratory conditions to identify which flavour components they have in common, and operates one of the world's largest ingredient and flavour databases. From their headquarters in Belgium and offices in New York City, they work with food professionals in 150 countries worldwide; their key markets are the US, Belgium, the UK, Italy, the Netherlands, Germany, France, Australia, Spain, Greece, Russia, Switzerland and Canada. Peter Coucquyt is a chef and co-founder of Foodpairing . Bernard Lahousse is a bio-engineer and co-founder of Foodpairing . Johan Langenbick is an entrepreneur and co-founder of Foodpairing .

Pages: 384
Dimension: 287mm X 224mm
Author: COUCQUYT, PETER

ISBN: 9781564969163


Author: TAYLOR, JULIE

ISBN: 9780470197493
Publication date: 31/03/2010

01 - Main description The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.
04 - Table of contents PART I. Chapter 1: Dry Herbs and Spices and Fresh Herbs. Chapter 2: Produce. Chapter 3: Starchy Food. Chapter 4: Baking Items. Chapter 5: Fats, Oils, and Condiments. Chapter 6: Liquids. Chapter 7: Dairy. Chapter 8: Beverages. Chapter 9: Meats. Chapter 10: Seafood. Chapter 11: Poultry. Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing. Chapter 13: Measurement Conversion. Chapter 14: Simple Formulas. Chapter 15: Standard Portion Sizes. PART II. The Workbook. Price Lists. Costing Worksheet. Guide to Using the Costing Worksheets. Purchasing Worksheet. Guide to Using the Purchasing Worksheets. Overview.

Dimension: 278mm X 226mm
Author: LYNCH, FRANCIS T

ISBN: 9780714870489
Publication date: 01/09/2015

Publication Date: October 2015
100 photographs of beautifully arranged, delicious breakfasts with an adorable dog looking at them.

A quirky, photographic exploration of two beloved subjects: breakfasts and dogs.

Curiosity. Longing. Hunger. Bread and a Dog is a quirky photographic journey into the psychic trauma of living with a professional food stylist... as a dog. Japanese food stylist Kuwahar Natsuko photographs her breakfast, laid out every morning, in beautifully arranged aerial tableaus with an unexpected twist, her omnipresent, exceptionally well-trained dog. Through 100 photographs, readers will delight not only in Natsuko's delicious meals served on beautiful dishes, glassware and flatware, but in the dog's enthrallment with what is happening on the table above him.

Presented as a sequence of photographs, the book concludes with recipes for each breakfast, and tips and tricks on food photography from Natsuko herself.

A perfect gift for animal lovers.

Features:
– Recipes and tips for successful and stylish breakfasts from the author, a professional food stylist.
– 100 charming photographs of an adorable dog taken from a refreshing and relatable point of view. Perfect gift or impulse buy for animal or food lovers.


Pages: 112
Dimension: 195mm X 147mm
Author: NATSUKO, KUWAHARA

ISBN: 9780099449973
Publication date: 01/06/2004


Author: KURLANSKY, MARK

ISBN: 9780521156325
Publication date: 01/10/2011

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.


Pages: 704
Dimension: 264mm X 208mm
Author: DODGSHUN, GRAHAM