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Frontiers in Food Biotechnology
by Jayachandra S. Yaradoddi Bharati S. Meti Sulochana B. Mudgulkar Dayanand AgsarThis is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineering, metabolic engineering, bioengineering, quorum sensing and nanobiotechnology have been incorporated to fetch into new dimensions in current food biotechnology research and this book provides a deep insight on all these aspects as a comprehensive resource for anybody interested in all the types of foods, latest processing, preservation technology and safety. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves
by Nicola TwilleyWinner of the James Beard Award for Literary Writing "Engrossing...hard to put down." — The New York Times Book Review&“Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow down. This is how it's done.&” — Mary Roach, author of Fuzz and StiffAn engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food—for better and for worseHow often do we open the fridge or peer into the freezer with the expectation that we&’ll find something fresh and ready to eat? It&’s an everyday act—but just a century ago, eating food that had been refrigerated was cause for both fear and excitement. The introduction of artificial refrigeration overturned millennia of dietary history, launching a new chapter in human nutrition. We could now overcome not just rot, but seasonality and geography. Tomatoes in January? Avocados in Shanghai? All possible.In Frostbite, New Yorker contributor and cohost of the award-winning podcast Gastropod Nicola Twilley takes readers on a tour of the cold chain from farm to fridge, visiting off-the-beaten-path landmarks such as Missouri&’s subterranean cheese caves, the banana-ripening rooms of New York City, and the vast refrigerated tanks that store the nation&’s orange juice reserves. Today, nearly three-quarters of everything on the average American plate is processed, shipped, stored, and sold under refrigeration. It&’s impossible to make sense of our food system without understanding the all-but-invisible network of thermal control that underpins it. Twilley&’s eye-opening book is the first to reveal the transformative impact refrigeration has had on our health and our guts; our farms, tables, kitchens, and cities; global economics and politics; and even our environment.In the developed world, we&’ve reaped the benefits of refrigeration for more than a century, but the costs are catching up with us. We&’ve eroded our connection to our food and redefined what &“fresh&” means. More important, refrigeration is one of the leading contributors to climate change. As the developing world races to build a US-style cold chain, Twilley asks: Can we reduce our dependence on refrigeration? Should we? A deeply researched and reported, original, and entertaining dive into the most important invention in the history of food and drink, Frostbite makes the case for a recalibration of our relationship with the fridge—and how our future might depend on it.
Frosting and Friendship
by Lisa SchroederHas Lily bitten off more than she can bake? A sweet treat from the author of "It's Raining Cupcakes "and "Sprinkles and Secrets." On a scale of zero to ten, twelve-year-old Lily Hubbard is a zero when it comes to baking. Her cookies turn out salty, her cakes tend to lean, and things are always overcooked. When Lily is invited to be a part of a mother-daughter book club called The Baking Bookworms, she is excited--and terrified. It seems like she's the only one who didn't inherit the baking gene. But she does have the music gene, which is why she's forming a band that will audition for their school's annual Spring Fling. If, that is, Lily can balance her priorities. Because Isabel, one of the Baking Bookworms, has asked Lily to help plan a surprise party for their mutual friend Sophie. And the task is... creating a showstopping, mouthwatering, thirteenth-birthday-party-worthy dessert. Uh. Oh. Soon, Lily finds herself knee-deep in sugar and sheet music as she tries to juggle her responsibility to her bandmates AND give her friend the best party ever.
Frostings
by Courtney Dial WhitmoreForty delightful recipes for frostings, ganaches, and glazes, from the author of Pizzazzerie: Entertain in Style. Whipped into a fluffy texture, drizzled for glazing, or creamed into a thick and sinful delight, frostings are an ideal finishing touch for cakes, s&’mores, doughnuts and more! Within these pages of eye-candy, author Courtney Dial Whitmore shares forty recipes for traditional frosting favorites as well as exciting flavor combinations such as Salted Caramel, Chai Vanilla Bean, and Champagne Buttercream. Get out your mixer, piping bags and frosting tips and whip up your own flavored frostings to add that perfect topping or filling to your favorite desserts.&“Courtney&’s inventive combination of cake, frosting, and a few yummy odds and ends is the most fresh and accessible take on the subject I&’ve seen in a while.&” —Duff Goldman, author of Super Good Baking For Kids and host of Ace of Cakes&“Her creative ideas are beautifully executed on every page.&” —Elisa Strauss, author of Confetti Cakes&“Frostings has a permanent slot on my kitchen bookshelf.&” —Joy Wilson, author of Joy The Baker Over Easy
Frostycake Murder (Cupcakes in Paradise #8)
by Summer PrescottThe holidays are supposed to be full of cheer, right? Then why on earth is everyone in the sleepy, beachside town of Calgon, Florida, wrestling with painful issues and situations? Life is full of surprises in Calgon, and the holiday season proves to be no exception. Cupcake baker and amateur sleuth, Melissa Beckett, and her dashing husband Chas, face a very new reality, that underscores their own personal limitations in no uncertain terms. Missy's best friend Echo is going through some heavy duty choices of her own, and Chas' business partner finds himself in a very sticky relationship scenario. In the midst of all of the personal turmoil, a gruesome murder is discovered, and Chas once again has to take charge, hoping that he finds the ruthless killer, before tragedy strikes a bit closer to home. You'll love this fast-paced, action-packed drama that is filled to the brim with emotion and intrigue! This exciting Cozy Mystery can be read as a standalone, but if you'd like to know more about Missy, Chas and the rest of the Calgon gang, their history can be found in the two series previous to this one. The first Missy and Chas series is Frosted Love Cozy Mysteries, and the second is The INNcredibly Sweet Series. Enjoy them all!
Froth!: The Science of Beer
by Mark DennyBest Beer Book in the United States of America, 2009 Gourmand World Cookbooks AwardsEver wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint? Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own—including a scientific-yet-accessible account of the changes in appearance during each stage of the process—and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis. If you've ever been curious about how beer is made, why it froths so well, and what makes different types... well... different, then Froth! is for you.
Froth!: The Science of Beer
by Mark Denny“A theoretical physicist’s exploration of the math and science behind the beer-brewing process. Packed with humor, history, and DIY enthusiasm.” —Seed MagazineBest Beer Book in the United States of America, 2009 Gourmand World Cookbook AwardsEver wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint?Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own—including a scientific-yet-accessible account of the changes in appearance during each stage of the process—and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis.If you’ve ever been curious about how beer is made, why it froths so well, and what makes different types . . . well . . . different, then Froth! is for you.“Froth! earns a solid ‘A’ for bringing science, brewing, and good writing together.” —Beerfestivals.org“Books about beer tend to be either purely descriptive or wholly scientific. Rarely does a book combine the two, much less with genuine wit and charm. Froth! . . . is the exception. It is a great joy to read and contains a wealth of information for a wide audience . . . Highly recommended.” —Choice
Frozen Assets Lite and Easy: Cook for a Day, Eat for a Month
by Deborah Taylor-HoughCook for a day and eat for a month with the help of this one-stop resource. "Frozen Assets Lite and Easy" offers a step-by-step plan for spending less time in the kitchen without sacrificing nutritional value. Included are 20 one-week meal plans cooks can prepare in advance.
Frozen Assets: Cook for a Day, Eat for a Month
by Deborah Taylor-HoughThe best-selling freezer-based cookbook, with more than 22,000 copies sold. This breakthrough cookbook delivers a program for readers to cook a week or month's worth of meals in just one day by using easy and affordable recipes to create a customized meal plan. Deborah Taylor-Hough, who saved $24,000 on her family's total grocery bill during a five-year period, offers up kid-tested and family-approved recipes in Frozen Assets, plus bulk-cooking tips for singles, shopping lists, recipes for two-week and 30-day meal plans, and a ten-day plan to eliminate cooking over the holidays. Cooking for the freezer allows you to plan ahead, purchase items in bulk, cut down on waste, and stop those all-too-frequent trips to the drive-thru. The hands-down authority on once-a-month cooking, Frozen Assets gives you a step-by-step plan to simplify and revolutionize the way you cook. "Finally, a realistic way to combine the cost-effectiveness of cooking from scratch with the convenience of quick and easy meals!" -Mary Hunt, author of The Financially Confident Woman"Belongs in every family's kitchen! One of the best time - and money - savers a busy family can have. " -The Dollar Stretcher"Offers relief to those tired of eating restaurant fare or expensive, over-packaged convenience foods at the end of a hard day. " -Library Journal
Frozen Desserts: More Than 60 Recipes And Ideas For Scoops, Shakes, Slushes, Sundaes, Sandwiches, Special-occasion Treats And More From Your Home Kitchen (Williams-Sonoma)
by The Editors of Williams-SonomaTurn your kitchen into an ice cream parlor with these classic and contemporary treats.Create homemade masterpieces like spiced pumpkin ice cream, honey-lemon frozen yogurt, orange sorbet, and sangria granita. Embellish your dessert with zesty gingersnaps, fudgy brownies, or a boozy butterscotch sauce. Walk down memory lane (without leaving your kitchen) for an old-fashioned chocolate malt or a modern root beer float. With over sixty recipes, this book is the ultimate resource for frozen dessert bliss.Frozen Desserts includes ideas for scoops, shakes, slushes, sundaes, sandwiches, special-occasion treats and more. Whether you’re rediscovering a classic or testing a modern favorite, your home kitchen turned ice cream parlor will be churning out frozen greatness. With purchased substitutes and made-from-scratch recipes, these sweets can be adjusted to fit any schedule—and throughout the book you’ll also find tips for serving, storing, and personalizing your desserts.
Frozen Drinks
by Cheryl CharmingMudslides. Daiquiris. Margaritas. Whether you're trying to beat the heat or just take a mental vacation, these icy indulgences are irresistible. Now, you can make restaurant-quality frozen cocktails at home, with Frozen Drinks: An A to Z Companion to All Your Frozen Favorites. Expert bartender Cheryl Charming shares her secrets on how to: Whip up the best frozen drinks, with or without a blender; Impress guests with fresh mixers-far superior to the storebought type; Create more than 800 of the iciest libations!
Frozen Drinks: An A to Z Guide to All Your Frozen Favorites
by Cheryl CharmingMudslides. Daiquiris. Margaritas. Whether you’re trying to beat the heat or just take a mental vacation, these icy indulgences are irresistible. Now, you can make restaurant-quality frozen cocktails at home, with Frozen Drinks: An A to Z Companion to All Your Frozen Favorites.Expert bartender Cheryl Charming shares her secrets on how to: -Whip up the best frozen drinks, with or without a blender -Impress guests with fresh mixers-far superior to the storebought type -Create more than 800 of the iciest libations
Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets, and More
by Pamela BraunFrozen desserts that even a caveman would love! We all scream for ice cream...even those of us with dietary restrictions. The Paleo or Primal lifestyle doesn't have to be restrictive any longer, as there are now a host of dairy-free dessert options to satisfy your sweet tooth. Using nut milks, natural sugars, and no artificial additives, these recipes mimic the same creamy texture and sweet taste of regular ice cream. With full-color photographs and easy-to-follow, step-by-step instructions, delicious frozen treats like these can be whipped up in a flash: Salted Caramel Crack Ice CreamBulletproof Coffee AffogatoVanilla Cherry SorbetWatermelon Lime GranitaFrozen Chocolate Cream Pie The Paleo-style of eating seems to be here to stay. This cookbook takes it to another level.
Fructose, High Fructose Corn Syrup, Sucrose and Health
by James M. RippeThe metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate. These potential effects span not only important scientific questions, but are also of great interest to media, the public and potentially even regulatory bodies. Fructose, High Fructose Corn Syrup, Sucrose and Health serves as a critical resource for practice-oriented physicians, integrative healthcare practitioners, academicians involved in the education of graduate students and post-doctoral fellows, and medical students, interns and residents, allied health professionals and nutrition researchers, registered dietitians and public health professions who are actively involved in providing data-driven recommendations on the role of sucrose, HFCS, glucose, fructose and non-nutritive sweeteners in the health of their students, patients and clients. Comprehensive chapters discuss the effects of both nutritive and non-nutritive sweeteners on appetite and food consumption as well as the physiologic and neurologic responses to sweetness. Chapter authors are world class, practice and research oriented nutrition authorities, who provide practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics of fructose, high fructose corn syrup and sucrose biochemistry and examine the consequences of acute and chronic consumption of these sweeteners in the diets of young children through to adolescence and adulthood. Fructose, High Fructose Corn Syrup, Sucrose and Health fills a much needed gap in the literature and will serve the reader as the most authoritative resource in the field to date.
Frugal Fusion Foods
by Clare WignallUnleash your culinary creativity with this budget-friendly, time-saving book of vegan recipes! Enjoy quick and delicious meals, as well as more elaborate options for when you have more time. Discover the art of maximizing ingredients, making two dinners out of one, and using seasonal fruits and vegetables. Stock your pantry with our guide and never waste a single ingredient again. From savoury crumbles to coconut milk soups, this cookbook will take your taste buds on a journey while also being kind to the animals. And as a bonus, treat yourself to a seasonal High Tea that will leave you feeling satisfied, both in taste and wallet. Embrace the world of fusion food and become an eco-conscious cook today.
Frugavore: How to Grow Organic Buy Local Waste Nothing and Eat Well
by Arabella ForgeMore and more people are interested in eating well and in un-derstanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming—not to mention expensive. In Frugavore, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way of living—eating frugally. Learn how to access quality produce straight from the source, re-discover forgotten cooking techniques, create your own kitchen garden (complete with compost and a chicken coop), learn how to stock your pantry well, shop for and cook the most economical cuts of meat and fish, discover local farmers’ markets, community gardens and co-ops, and more! Packed with over 100 recipes for delicious dishes, such as heirloom roasted vegetables, chicken and leek pie, chickpea and rosemary soup, meatloaf with red sauce, minced fish cakes, and minty lemonade, plus resources, tips, and tricks to living and eating well, this is the book for every healthy, modern kitchen.
Frugavore: How to Grow Organic, Buy Local, Waste Nothing, and Eat Well
by Arabella ForgeMore and more people are interested in eating well and in un-derstanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming-not to mention expensive. In Frugavore, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way of living-eating frugally. Learn how to access quality produce straight from the source, re-discover forgotten cooking techniques, create your own kitchen garden (complete with compost and a chicken coop), learn how to stock your pantry well, shop for and cook the most economical cuts of meat and fish, discover local farmers' markets, community gardens and co-ops, and more! Packed with over 100 recipes for delicious dishes, such as heirloom roasted vegetables, chicken and leek pie, chickpea and rosemary soup, meatloaf with red sauce, minced fish cakes, and minty lemonade, plus resources, tips, and tricks to living and eating well, this is the book for every healthy, modern kitchen.
Fruit Bowl
by Mark HoffmannWho belongs in the fruit bowl? Apples, check. Blueberries, check. Tomato, che-- Wait, what?! Tomato wants to join the other fruits, but does he belong? The perfect mix of botany and a bunch of bananas!All the fruit are in the bowl. There's Apple and Orange. Strawberry and Peach. Plum and Pear. And, of course, Tomato.Now wait just a minute! Tomatoes aren't fruit! Or are they?Using sly science (and some wisdom from a wise old raisin), Tomato proves all the fruit wrong and shows that he belongs in the bowl just as much as the next blueberry! And he's bringing some unexpected friends too!"A fun, brain-teasing food literacy lesson that's a cornucopia of produce and wordplay."--Publishers Weekly, starred review"An a-peel-ing addition."--School Library Journal
Fruit Cake Murder (Frosted Love Cozy Mysteries #26)
by Summer PrescottIt never rains but it pours... And Missy's holiday season just turned into a hurricane of mystery. Cupcake baker and amateur sleuth, Melissa Beckett, is busy gearing up for a New Year's Gala that will be held at the bed and breakfast inn that she owns with her dashing husband, Detective Chas Beckett. Strange things are happening in the sleepy beachside paradise of Calgon, Florida, and when murder enters the mix, Missy dives right in, despite her busy schedule. The innkeeper, Maggie is away at her sister's making life even more hectic for the stressed out sleuth, and it seems as though someone is going out of their way to terrorize her. Is it just odd mischief? Or is murder on the menu for the busy baker? Find out in this fast-paced Cozy Mystery! Includes cupcake recipe.
Fruit Cake: Recipes for the Curious Baker
by Jason SchreiberJason’s love of shaking up tradition is evident. Adding fruits to bolster flavors in familiar baked goods is groundbreaking . . . steering us to experiment, try new combinations of flavors, and expand our baking vocabulary. — From the foreword by Martha StewartThere are many superlatives that can be used to describe Jason Schreiber as a person, a baker, a cake designer, an artist, and now a writer. But here’s my favorite: Jason is simply delightful. This book will not only teach you how to bake better, it will make you feel good. — Ron Ben-Israel, cake designer and television hostThis exquisitely designed cookbook offers an update to the fruit cake, that retro Christmas classic. The book’s most stunning feature is photographs of cake slices, cupcakes, and other baked goods arranged in repeating patterns and in a brown, orange, and gold color palette that offers a fitting nod to the '70s, the fruit cake's heyday. — BooklistSchreiber debuts with an inspiring collection of recipes for cakes enriched with fruit that will be a revelation for fruitcake skeptics. A sharp design comprising easy-to-follow ingredient grids and modern–vintage-feel photography adds a polished touch. This will tantalize bakers seeking a modern approach to classic desserts. — Publishers Weekly[A] fun, inspiring collection of cakes . . . there is something for everyone. Bakers will enjoy the quirky writing style and delicious flavors. — Library JournalThe vibrant cakes, muffins, pastries, and sweets that fill the pages of Jason Schreiber’s new cookbook Fruit Cake will make you forget about the old doorstop studded with dried fruit and try your hand at baking something more fanciful. — Food & WineEveryone loves a traditional dessert, especially during the festive season. But these creative recipes put a fresh, fruity spin on much-loved favourites. . . . Taking familiar baking recipes, Schreiber adds unexpected fillings to create flavour combinations as diverse as the stories behind them: think pomegranate molasses cake, blueberry ginger muffins and passionfruit lime pavlova. — Stylist (UK)
Fruit Fortification of Craft Beer
by Manju Nehra Nishant Grover K.S. Sandhu Rahul ThoryBeer has been one of the staples in alcohol consumption since the earliest civilizations. In the present day, beer is more popular than ever and shows no signs of decreasing in production volume and revenue generation. Some of the most popular craft beer types utilize fruit raw materials in their production, including wheat beers, porters, high gravity beers, stouts and Lambics. There have been multiple sources published over the decades focusing on beer brewing and brewing science, many of which do cover fruit fortifications and craft beer production. Due to the increasing popularity of fruit-fortified craft beers, an updated singular source is needed focusing on the use of fruit raw materials in the brewing process for various types of craft beer. Fruit Fortification of Craft Beer extensively outlines the use of fruits in the brewing and malting processes for all types of popular craft beers, outlining the latest technological and processing advances. Various fruit material additives are covered as are their specific uses in the brewing process, their characteristics and processing methods. The main types of craft beers which utilize fruit additives are covered including their chemical profiles and nutritional aspects. A major aspect of this book is the linking of the past and the future, examining how fruit has been used in beer fortification since ancient times and how the technologies and processing methods have advanced with the increasing popularity of locally-brewed craft beers. In focusing on these advances, this work brings fruit fortification in craft beers up to the present, providing an in-depth source for researchers and brewers.
Fruit Group
by Megan Borgert-SpaniolRelevant images match informative text in this introduction to the fruit group. Intended for students in kindergarten through third grade
Fruit Infused Water: 98 Delicious Recipes for Your Fruit Infuser Water Pitcher
by Susan MarqueStay healthy and hydrated when you quench your thirst with fruit infused water.Curious about incorporating fruit infused water into your daily routine? Looking to swap sugary drinks for the hydrating health benefits of water infusions? Fruit Infused Water is the perfect place to start. Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes.Squeeze the most out of every drop, with:98 Recipes for refreshing and flavorful fruit infused drinks10 Must-Have Tips for making foolproof fruit infused water10 Tasty Snack Ideas for using your leftover fruit (fruit sushi rolls, anyone?)An Overview explaining the health benefits of various fruit combinationsFruit infused water recipes include: Kiwi Water, Tropical Mango Orange Infusion, Lavender Lemon Infusion, Cherry Vanilla Water, Pineapple Strawberry Grape Infusion, Peppermint Peach Infusion, Cranapple Berry Infusion, and much more!From one-step infusions to creative combinations, there's something for everyone in Fruit Infused Water, your best resource for enjoying your H2O to the fullest.
Fruit and Cereal Bioactives: Sources, Chemistry, and Applications
by Özlem Tokuşoğlu Clifford Hall IIIPresenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on
Fruit from the Sands: The Silk Road Origins of the Foods We Eat
by Robert N. Spengler IIIThe foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.