Choice Cookery

November 20th, 2009

Helen Alice Matthews Nitsch (? -1889) was a nineteenth-century American author of novels and cooking books, who wrote under the pseudonym Catherine Owen. Her works include: Culture and Cooking; or, Art in the Kitchen (1881), Catherine Owen’s New Cook Book (1885), Ten Dollars Enough: Keeping House on Continue reading Choice Cookery

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Saveurs d’antan: nos grands-mères dévoilent leurs recettes

November 5th, 2009

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From Kitchen to Market (Sell Your Specialty Food: Market, Distribute & Profit from Your Kitchen Creation)

May 6th, 2009

From Kitchen to Market (Sell Your Specialty Food: Market, Distribute & Profit from Your Kitchen Creation)
Kaplan Business | 2000-09-19 | ISBN: 1574101382 | 256 pages | pdf | 2.5 MB
Specialty and gourmet foods can sell as great as they taste. To grab a slice of the action, here are the proven methods for successfully launching a gourmet food product into the specialty foods marketplace.

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Is it Safe to Eat? Enjoy Eating and Minimize Food Risks Shaw, Ian

March 31st, 2009

Is it Safe to Eat? Enjoy Eating and Minimize Food Risks Shaw, Ian
Publisher: Springer | June 8, 2005 | ISBN: 3540212868 | Pages: 251 | PDF | 2.37 MB
Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake – but if you tell them there is cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around your kitchen and on other food that may lay around – and thus creating possibly life-threatening toxins – just by washing an oven-ready chicken from the supermarket before roasting it?

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The Ultimate Cook Book: 900 New Recipes, Thousands of Ideas

March 29th, 2009

Bruce Weinstein, Mark Scarbrough, “The Ultimate Cook Book: 900 New Recipes, Thousands of Ideas”
William Morrow Cookbooks | 2007-04-01 | ISBN: 0060833831 | 704 pages | PDF | 3,5 MB

Here’s the ultimate of ultimates: nine hundred new recipes from Bruce Weinstein and Mark Scarbrough, the authors of the Ultimate cookbook series. With a quarter million books already in print, their series has followed a simple recipe to success: Give cooks hundreds of solid, basic recipes with thousands of ways to vary them, shake them up, and personalize them so that everyone can be an ultimate cook!

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Wine Quality: Tasting and Selection

March 29th, 2009

Keith Grainger, “Wine Quality: Tasting and Selection”
Wiley-Blackwell | 2009 | ISBN: 1405113669 | 184 pages | PDF | 36,1 MB
The Wiley- Blackwell Food Industry Briefing Series
Devised to increase the effectiveness and efficiency with which knowledge can be gained of the many subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers and supervisors within the industry. Each book distils the subject matter of the topic, providing its essence for easy and speedy assimilation.

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