Livsmedelsteknik

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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"--- 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 s...

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J. Kenji Lpez-Alt shows that cooks dont 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 w...

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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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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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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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How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. ...

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Featured in The Independents 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts, ...

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This new edition of the best-selling Craft Cider Making is fully revised and updated. Packed with essential advice and information, it gives step-by-step instruction for small scale cider making. It retains the best of traditional practice but als...

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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...

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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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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 rik...

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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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Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food compo...

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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 bette...

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**Selected for Doody’s Core Titles 2024 in Nutrition** Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health presents the most up-to-date and evidence-based science and research available in the field of TCR, with th...

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Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover. So wrote the renowned wine expert Kermit Lynch in the introduct...

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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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'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 v...

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In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered ...

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Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and exp...

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The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. Kitchen Chemistry con...

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[Pascal]'s methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration. Sandor Ellix Katz, author of The Art of Fermentation The perfect guide for DIY h...

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Wine enthusiasts everywhere rejoice! Wine Grapes provides absolutely everything the connoisseur wants to know about the succulent, remarkable fruit that care, love, skill, and time transform into humankind's most beloved beverage—and present...

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Bakom våra mest vardagliga livsmedel ligger en lång och fängslande historia. Varför gav sig pälsjägaren Birdseye ut på Alaskas iskalla vidder, på jakt efter en perfekt fryst ärta? Hur kunde Herbert Felix göra succé med en ketchupfabrik i Skåne tro...

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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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In the Land of Ninkasi tells the story of the world's first great beer culture. In this authoritative but light-hearted account, archaeologist Tate Paulette brings the world of ancient Mesopotamian beer into vivid focus. He weaves together insight...

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This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and p...

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Gourmand Award for the No. 1 Best Wine Book in the World for ProfessionalsSince 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, a...

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