A unique testament to Michael Jackson from the world's leading food and drinks writers. They are: Stephen Beaumont, Dave Broom, Ian Buxton, John Hansell, Julie Johnson, Charles MacLean, Hans Offringa, F Paul Pacult, Roger Protz, Lucy Saunders, Conrad Seidl, Carolyn Smagalski and Gavin D Smith. The collaborators represent a roll of honour from food and drinks writing. All have donated an original essay - without fee - to Beer Hunter, Whisky Chaser. The print edition book was published on 27 March, 2009, to mark Jackson's birth date. All proceeds from the publication, which was supp

Chefs from around the world have cooked memorable meals for the special events hosted by Barbara-Jo's Books to Cooks. The heart of the shop is the fully appointed demonstration kitchen, which features cookbook-related evening events with guest chefs and visiting authors of new and notable books, who together represent a who's who of international culinary achievement.Readers will enjoy the descriptions of the warm, friendly and enlightening ambiance as celebrated chefs inform, amuse, entertain and delight while preparing a menu from one of their cookbooks. These demonstration meal

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With trademark clarity and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for newcomers to his celebrated approach, The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.

Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

YOUR FAVORITE BAKED GOODS-AS DELICOIUS AS EVER Packed with cruelty-free cookies, cakes and pastries rich in flavor, The 100 Best Vegan Baking Recipes provides everything novice bakers and seasoned chefs need to go vegan with an indulgent flair, including: Easy-to-make recipes Classic baking tips and tricks Creamy frostings, icings and toppings Simple substitutions for eggs and dairy The 100 Best Vegan Baking Recipes features mouthwatering takes on traditional treats as well as the author's own delectable creations: Boston Cream Pie The Ultimate Brownies Mixed Berry Pie French Toast Muffins Baked Chocolate-Glazed Donuts Pain Au Chocolat Baklava Bread Strawberry Lemonade Cheese Pie Sweet Cream Apple Streudel Black Forest Cake Herbed Pizza Dough Chocolate Chip Pecan Cookies.

Signature recipes from greater Charleston's top restaurants   In recent years, Charleston, which hosts more than four million visitors annually, has matured into a world-class culinary destination. Now, The Charleston Chef's Table allows locals and visitors alike to take a bit of the city's incomparable flavor home, with profiles of more than sixty of the city's best restaurants and a signature recipe from each.   From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston's 1,500 restaurants down to her top picks. From fried c

IN A CITY KNOWN FOR ITS FINE DINING, Santa Fe boasts countless restaurants for the food lover. Restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the most delectable Santa Fe restaurants and offers recommendations on the best eateries and provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs.More than fifty restaurants and recipes are included, with both celebrated and undiscovered chefs. RESTAURANTS FEATURED INCLUDE: Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, C

<DIV><i>The New Native American Cuisine</i> is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts-from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.</div>

Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià's culinary knowledge into a practical handbook that will mor