Beach Cuisine or Fresh Cut Fruits and Vegetables

Beach Cuisine: A Collection of Recipes from the Atlantic Coast

Author: Jewel Cammarano

An enticing collection of culinary delights, a regional cookbook with great heart and soul. Starting in Currituck County, North Carolina and making an appetizing journey to the lower end of South Carolina, the author has included an amazing variety of recipes from easytoprepare appetizers to sumptuous desserts, with a liberal sampling of boundtoplease seafood selections.

Read also Belleza universal or YMCA Healthy Back Book

Fresh-Cut Fruits and Vegetables: Science,Technology and Market

Author: Olusola Lamikanra

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Booknews

Sales of produce that has been trimmed or peeled, washed, and packaged for consumers' convenience totaled about $11 billion in 2000, accounting for over 10 percent of the total fresh fruit and vegetable market; sales are expected to continue increasing by 10 to 15 percent annually. Editor Lamikanra (a USDA chemist) provides 14 chapters covering the biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage as well as packaging requirements, production economics, and marketing considerations. The reference is intended for students, food scientists, plant physiologists, microbiologists, chemists, biochemists, chemical engineers, nutritionists, agricultural economists, and molecular biologists. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

Ch. 1	Fresh-cut Produce: Tracks and Trends	1
Ch. 2	Quality Parameters of Fresh-cut Fruit and Vegetable Products	11
Ch. 3	Overview of the European Fresh-cut Produce Industry	21
Ch. 4	Safety Aspects of Fresh-cut Fruits and Vegetables	45
Ch. 5	Physiology of Fresh-cut Fruits and Vegetables	91
Ch. 6	Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables	125
Ch. 7	Microbiology of Fresh-cut Produce	187
Ch. 8	Microbial Enzymes Associated with Fresh-cut Produce	249
Ch. 9	Preservative Treatments for Fresh-cut Fruits and Vegetables	267
Ch. 10	Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables	305
Ch. 11	Biotechnology and the Fresh-cut Produce Industry	339
Ch. 12	Flavour and Aroma of Fresh-cut Fruits and Vegetables	391
Ch. 13	Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables	427
Ch. 14	Future Economic and Marketing Considerations	439
	Index	449

Guilt Free Fat Free Cookbook or Wine and Champagne Cocktails

Guilt-Free, Fat-Free Cookbook

Author: Anne Sheasby

This is the essential book for people who want to reduce the fat in their diet, maximize their nutrition, and treat family and friends to mouthwatering meals.

Read also Soap Water and Sex or Manual de la terapia de los pies

Wine and Champagne Cocktails (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Class in a glass.

Though wine, champagne, and sparkling wines are usually enjoyed on their own, mixing them into cocktails can provide a refreshing and elegant change of pace. Learn the basics of great wine and champagne cocktails, including:

• The best red and white wines to use for making cocktails
• A breakdown of the differences between various sparkling wines
• Wine and champagne cocktail recipes from the Four Seasons restaurant

Diners or Top 100 Recipes from Ready Steady Cook

Diners

Author: Karen Offitzer

More than just a place to grab a bite, the diner is an expression of the free-flowing American spirit, as generous as a bottomless cup of coffee and a flashing neon sign beckoning the traveler or passer-by with the immortal words "Eat Here Now."

Diners across America pay homage to the spirit and ingenuity of both early and contemporary entrepreneurs, celebrating the energy and passion of an American culture devoted to simple pleasures and classic, unadorned food.

Experience the sights and sounds of the glorious diners of America through photographs and descriptions of:
-- Diners of the past and present
-- Neon lights and shiny silver buildings
-- Chrome counter stools and rollicking juke boxes
-- Signs, menus, and sturdy diner crockery
-- Blue plate specials, hearty hamburgers, and sinful desserts

Diners is a delightful pictorial celebration of this astounding slice of American culture and history, presenting an entertaining and informative text served up in style with full-color and archival photographs, fine art, and memorabilia.

Interesting textbook: Family Favourites or Book of Tea

Top 100 Recipes from Ready Steady Cook

Author: BBC Books

One hundred of the best recipes from the popular BBC television series Ready Steady Cook. With a Foreword by Ainsley Harriott.

Here is the pick of the recipes from the BBC’s ongoing television series Ready Steady Cook—and eleven of the top chefs who have appeared on the program: Ross Burden, James Martin, Nick Nairn, Paul Rankin, Tony Tobin, Brian Turner, Phil Vickery, Lesley Waters, Kevin Woodford, Anthony Worrall Thompson, and Ainsley Harriott. This book is brimming with dishes that reþect the energy and freshness of the show, from soups and starters to main courses and desserts. Among the delicious international recipes are Broccoli Tempura with Ginger Dipping Sauce, Mussel and Saffron Soup, Fragrant Lamb with Herbed Couscous, Smoky Sausage Cassoulet, and Crispy Fried Sole with Green Beans and Aioli. There is also a tempting selection of vegetarian dishes, as well as scrumptious desserts, like Pavlova Nests with Peaches and Strawberries, Caramelized Panettone and Banana Pudding, and Chocolate Drop Scones with Pecan Toffee Sauce.

Table of Contents:

	Introduction	6
	Who's Who	8
	Starters	12
	Soups	27
	Snacks/Light Bites	41
	Accompaniments	55
	Vegetarian	69
	Fish and Shellfish	83
	Poultry and Game	98
	Meat	113
	Desserts	128
	Index	142