Livsmedelsteknik

NOW WITH TWO BONUS CHAPTERS INCLUDING AN FAQ THE NUMBER ONE SUNDAY TIMES BESTSELLER FORTNUM & MASON'S DEBUT FOOD BOOK OF THE YEAR 2024 A TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023 AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BE...

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'I cannot recommend this book enough' Dr Rupy Aujla' Your diet affects your body but it also affects your brain. Brain Food uses cutting-edge research to highlight the connection between nutrition and our brain's health, busting through pseudoscie...

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Livsmedelsvetenskap är ett tvärvetenskapligt ämne som belyser mat ur olika vetenskapliga perspektiv. Det omfattar livsmedelskedjan, från råvarans ursprung och kemiska sammansättning till förädling, tillagning och konsumtion. Vårt livsmedelssystem ...

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"--- en välbehövlig väckarklocka för alla ---" BTJ Vi har lagt mycket energi på att debattera hur många ägg vi kan äta per dag eller om barnen ska få röd eller grön mjölk i skolan. Under tiden har maten vi köper i butiken genomgått en fullständig ...

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J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes...

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Winner of the André Simon Drinks Book of the Year 2019 Shortlisted for the Louis Roederer Wine Book of the Year 2020 "One book deserves a place on every wine drinker's shelf, and that is The World Atlas of Wine" - Victoria Moore in the Telegraph "...

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Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, ...

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Den första "Den tekniske kocken" beskriver molekylär gastronomi med utgångspunkt från olika livsmedelsstrukturer, medan "Den tekniske kocken 2" tar sin utgångspunkt i mera kemi och introducerar molekylbegreppet. Tillsammans ger de båda böckerna en...

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Agroecology is at the forefront of transforming our food systems. This bestselling textbook provides the essential foundation for understanding this transformation in all its components: agricultural, ecological, economic, social, cultural, and po...

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Varje dag kommer det ut mer än en ny kokbok i Sverige. Utgivningen dignar av sensuella citroner, underbara olivoljor och den senaste hälsometoden. Men vad händer med livsmedlen innan de kommer in i våra kök? Såväl till vardags som till fest sätter...

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The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brin...

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Understanding Wine Technology has become the most favoured book of many students. This book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the comp...

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"The only book on outdoor cookery you'll ever need." -Alton Brown Amazon May 2025 Best of the Month Pick The Meathead Method is where barbecue goes next. In the follow-up to his¿New York Times¿bestseller¿Meathead:¿The Science of Great Barbecue and...

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Varje dag kommer det ut mer än en ny kokbok i Sverige. Utgivningen dignar av sensuella citroner, underbara olivoljor och den senaste hälsometoden. Men vad händer med livsmedlen innan de kommer in i våra kök? Såväl till vardags som till fest sätter...

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'It's a triumph.' Nigella Lawson, Stocking Fillers 2024 list 'This book is full of tasty morsels . . . A great present for the snacky gourmand.' Pandora Sykes 'An absolute tour de force . . . I devoured it until the very last crumb and then licked...

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Boken Stoppa matsvinnet! förklarar varför det slängs så mycket mat och ger vägledning i hur matsvinnet kan minska. I fokus står förpackningen - vars utformning betyder mer för matsvinnet än de flesta tror - men författarna efterlyser också fler pa...

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'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal 'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books 'We build tools to create culinary happin...

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- Vid vilken temperatur ska kött och fisk tillagas för bästa resultat? - Går det att förvandla rött vin till vitt? - Hur undviker man att bearnaisesås skär sig? - Hur gör man gammalt bröd färskt igen? DEN TEKNISKE KOCKEN 2 är en faktaspäckad kokbo...

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Äntligen i pocket med nyskrivet efterord! "En tråkig bok för alla fuskande restauranger. Och viktig läsning för alla oss som äter där." Lotta Lundgren "Boken var en vändpunkt i min karriär", Niklas Ekstedt, TV-kock "En riktig rysare, välskriven oc...

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Want to pick the perfect wine for dinner? Red, white or Rose? Dry or Fruity? Spanish or Portuguese? Become the expert with Wine Folly's Magnum Edition: The Master Guide. 'This will effortlessly teach you all you need to know to bluff your way thro...

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Detta är en bok för dig som är på väg ut i livsmedelsindustrin eller i restaurangbranschen och där kommer att ha ansvaret för att livsmedelsprodukter och restaurangmat är hanterad på ett klokt och ansvarsfullt sätt. Målet ned ämnet Livsmedelshygie...

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For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as a...

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This new edition of the classic text has been extensively rewritten to bring it right up to date. Its accessible style makes it invaluable to students and teachers of food science and nutrition.

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Longlisted for the André Simon Award for Food Books for 2024 "Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes."-David Zilber, chef and food scientist; ...

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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 400,00...

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*** "Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." -...

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In the winter of 1920, the 25 year-old Masataka Taketsuru, with his new wife Rita in tow, arrived in Campbeltown, a small town on the west coast of Scotland. With the help of Professor Wilson of the Royal Technical College in Glasgow, the young Ja...

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