Food and Wine

The Ultimate Buying Guide to America’s Most Popular and Accessible Wines The first guide to buying wine that grades the top-selling premium wines in stores and restaurants: popular supermarket brands, trade-up brands, and super-premium labels. more...

Price: $12.95

An account of a career woman who lobbies shamelessly to get to Antarctica - despite her utter unsuitability for the job. The book captures her sheer exuberance at finding herself on a continent that defies description. As winds blow and tensions rise, friendships - and love - are forged in this frozen neighbourhood. more...

Price: $14.99

Already a classic in its second edition, wine critic Anthony Dias Blue's annual guide has changed novice and expert wine enthusiasts' lives -- and wallets -- for the better. With an emphasis on American wines and the hidden treasures to be discovered at your local wine shop, Anthony Dias Blue's Pocket Guide to Wine 2007 tells you exactly what you need to know to choose the perfect wine for every occasion, whether you're dining in or dining out. ( THIS 2007 EDITION FEATURES ) ! An updated and extended winery section broken down by country and region, including key facts, best wines, and overall ratings for each listing ! A basic primer on wine appreciation ! Tips on how to judge wine ! A comprehensive description of all the important grape varieties ! A quick reference guide for on-the-spot decisions more...

Price: $11.99

Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:. • Drying. • Freezing. • Mixing. • Granulation. • Fermentation. This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book. more...

Price: $210.00

Join Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining , on a gastronomic tour around the world. After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles. Among their stops were:. Bali. Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey. Australia. Where they found the world's best breakfast sandwich and visited family-owned wineries. Thailand. Where they took a wild ride on an elephant in an enormous forest reserve. India. Where they found themselves in the midst of Diwali, the Festival of Lights. China. Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the "Emeril of Chaozhou" and forty cooks. South Africa. Where they went on a safari among rhinos, giraffes, and very hungry lions. Brazil. Where they soaked in the sun and Creole flavors of the coastal town of Salvador. Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes, Around the World in 80 Dinners transforms traveling into an unforgettable odyssey. more...

Price: $19.95