Reviews (7)

facts not urban myths
Milk is bad for you. No mammal needs milk after being weaned. Raw milk is dirty, dangerous, and a major health hazard. Only pasteurized milk is clean and only ultra-pasteurized or irradiated milk is really safe. Pasteurization was created to make the milk supply safe. Raw milk has no greater health benefits than pasteurized milk. People want pasteurized milk, and prefer it over raw.

Supposedly educated people will tell you these things and be dead serious. Unfortunately, they are dead WRONG on every single point above, and the health of tens of millions suffer greatly for their ignorance or intentional deceit.

Ron Schmid is one of the most important proponents of traditional diets. His first book, Traditional Foods Are Your Best Medicine, is the best introduction to the nutritional research of Weston Price currently available. With this new book, he once again proves his voice is a beacon of intelligence and clarity in a sea of disinformation and corruption.

This book is a scholarly, well researched and documented look into the trials and tribulations of milk use in society. While its primary focus is on the raw milk issue and the scientific and political shenanigans surrounding the milk business, it also delves into the related issues of the history of milk use and traditional diets.

There is a great deal of information in this book. Schmid traces the history of milk use from the distant past to current times. He cites considerable research and published works regarding the healing power and nutritional value of milk from healthy animals. He examines in detail the use of the raw milk cure, milk in traditional diets, and the political/economic battles around milk production in this country during the last century. An immense amount of hard work went into the writing of this book, and it shows. (Good job, Ron.)

Schmid unmasks the unscientific propaganda in the raw milk debate and gives the clearest and most objective report to date on the real science and history of this issue. His analysis of the research is in-depth and thorough, and his presentation of the information is calm and balanced. This stands somewhat in contrast to the other major work on the issue, The Milk Book, by William Douglass, which contains some factual errors, suffers from many typos, and can come across as snide and derogatory when it is intended to be humorous. (It is still quite worth reading, however, and I recommend it as well.)

Schmid's book is level-headed, comprehensive and powerful. He addresses all the issues of the raw milk debate in detail; disease, cleanliness, quality, politics, economics, nutrition, and health attributes. He adroitly dismantles the lies, propaganda, incompetence, and villany of the powers that seek to deny the American people one of the most potent health foods on the planet, and addresses the science and historical facts in an irrefutable manner. This is currently the definitive work on milk. It is difficult to believe that one could do a better job. It is an easy 5 stars.

There are many lies and urban myths about milk, and the real history of the milk industry is every bit as tawdry as most other histories of corporate interference in our lives. The scare tactics and other, considerably less ethical, manipulations of industry and of government agencies who are too often the bought dogs of industry, are shown to frequently be extreme distortions or outright lies. The behavior of some of the agencies and people described in the book is just about the strongest argument for capital punishment I have ever seen. (And I oppose capital punishment!) It amazes me that such people are allowed to walk the streets, much less wield such unchecked power over the health and lives of the citizens who trust them and pay their salaries. Bad dog. Bad, bad dog.

Every statement in the opening paragraph of this review has been proven false. Raw milk from clean, healthy, grass-fed cows is not only healthy, it has nutritional properties that could help alleviate many illnesses that currently plague our society. Even one of the founders of the Mayo Clinic used raw milk therapy to cure serious illness. (But you cannot patent milk. At least, not yet.)

It is vital in this day and age for people to take charge of their own health, and to do that they must have good information. If you want to know the facts about milk and the history of the milk industry in this country, get this book. It is a wonderful antidote to the urban myths and lies about milk that pervade our culture.

A major accomplishment and an important work
The Untold Story of Milk is an epic work. The research and reasoning of Dr. Schmid are consistently thorough and careful. So often I read something and I'm frustrated to be left with as many questions and doubts as answers, but that was not the case with this book. He displayed a great sense of fair-mindedness in presenting the many contentious issues, including the relative merits and drawbacks of producing and consuming raw versus pasteurized milk.

The story of milk is a fascinating and enlightening journey through many eras and cultures. But, in telling the story, the book really provides a window for examining many issues of broad significance. It is a case study in at least the following areas:

• The determinants of health and sickness
• The assumptions and biases underlying the practice of medicine
• The ways that science can become corrupted
• The biases and hidden agendas of our food system
• Rhetoric versus reality surrounding freedom in America today

Truly, there is a great deal to be learned by anyone who cares about any of these things.

This book offers hope that the truth at least stands a chance to prevail against all odds.

One of the Most Important Nutrition Books of Our Day
I work as a nutrition consultant for dogs. I cannot tell you how many times a week I now refer to this book for information on state to state laws on selling raw milk and to retrieve valuable quotes from the historical and nutritional information compiled in this book. I have had so many cases of digestive disorders healed partically due to grass fed raw milk.

This book is on my must read reading list for all my clients. It is well researched and extremely accurate.

Wonderful book
A great book full of hard-to-find information on milk. Well-written and compelling. it tells a sad but all too common story of large corporations ruining a once marvelous product in the name of industrialization and profit-maximization. Small family farmers got screwed in the process.

Raw milk is it! I had raw cream for the first time a couple years ago. Had to buy it illegally since its illegal here in Virginia (its also illegal to ship across state lines-thanks Ronald Reagan!). its quite amazing and provides a warm tingle in the belly. People I know that react to dairy in bad ways tolerated the raw stuff. So I tend to agree with Schmid that pasteurization may be the real culprit when it comes to dairy allergies. Raw milk contains enzymes and beneficial bacteria that aid in its own digestion. Raw cream sours naturally into something akin to sour cream; it doesnt putrefy like the pasteurized stuff. Raw milk contains as much vitamin C as orange juice. Unfortunately, its mostly destroyed by pasteurization. I imagine its probably completely gone after ultra-pasteurization.

You can get sick from any food thats contaminated, including pasteurized milk. if raw milk is produced in sanitary conditions it is quite safe and resistant to infection (unlike pasteurized milk). People have died from eating lettuce contaminated with bacteria, but I dont see anyone demanding pasteurization of all lettuce (thank God). Why is milk singled out for compulsory destruction? People deserve to make their own health choices and health freedom. Small farmers ought to be able to sell unprocessed, unpasteurized foods to consumers. Compulsory pasteurization laws ought to be repealed.

Full-fat dairy products dont cause heart disease, contrary to the review above. Neither saturated fat nor cholesterol have been shown to cause heart disease and many cultures around the world eat large quantities with no ill effects. Sat fats are actually quite good for you. See "The Cholesterol Myths" and books by Bruce Fife. There is a compelling case that pasteurized milk causes heart disease. it goes like this: Homocysteine causes heart disease, and homocysteine is reduced by vitamins B6 and folic acid. Guess what happends to vitamins B6 and folic acid during pasteurization? Thats right-they are destroyed.

Misleading and can kill you!
I am a physician and have studied health and nutrition for 40 years. Milk, whether raw or pasturized is absolutely horrible for your health. Aside from the fact that you can catch the bovine (cow form) of TB from raw milk, regular milk is extremely bad for your health also. Experts now estimate that as many as 25% of ALL heart attacks in the US may be due to cheese alone. There are also many studies showing that the more milk you drink, the more likely you are to have osteoporosis and hip fractures (contrary to the lies told by the Dairy Industry). I personally had my blood pressure drop by 40 points when I quit dairy products. And my wife's cholesterol dropped 60 points. Read the book Eat to Live by Joel Fuhrman, M.D. to see what's proven good and bad for your health by thousands of scientific studies. ... Read more

Book Description

Fluid disorders play a role in nearly every patient's presentation and can sometimes be the key to understanding an uncertain or difficult case. This unique resource clearly and comprehensively describes the Traditional Chinese Medicine view of the physiology and pathology of fluids within the body. Covers disorders of sweating and urination, edema, abnormal lacrimation, thin mucus syndrome, and conditions of excessive phlegm and dampness in the body, such as asthma, digestive problems, arthritis, epilepsy, and convulsions. Features over 20 new case histories and essays that illustrate the Traditional Chinese Medicine approach to the treatment of fluid disorders using Chinese herbs, acupuncture, and more. ... Read more

Reviews (2)

One of the best books available on TCM
This book is excellent. For the advanced student or practitioner, this book enlightens the reader on all aspects of Fluid, Jin-ye, Phlegm, Dampness, and their origins. It also discusses herbs in a very interesting and useful way, comparing and contrasting phlegm and damp herbs and their specifics. This is my favorite theory book on my shelf.

A must-have book for any practitioner of Chinese medicine
This is simply the best book in the English language on Chinese herbal medicine. The depth of information goes far beyond anything else available and it is all backed up by the experience of one of the West's premiere practitioners ... Read more

Book Description

NUTRITION: CONCEPTS AND CONTROVERSIES focuses on the application of Nutrition principles while offering outstanding coverage of biochemistry and physiology. Its colorful design and conversational writing style make it appealing and accessible to students and has made it the leading Nutrition text for the non-majors or mixed majors/non-majors introductory course. ... Read more

Reviews (2)

An Essential reference for all nutrition students
A user friendly and very readable text book. I have been using previous editions and look out for new ones. If a Nutrition student can afford to own just one text book, this is it.

Great source of information, very comprehensive, informative
I have been using this book (former editions for 10 years). It is one of the most educated, entertaining,and comprehebsive nutrition books a have ever had. I am a nurse and share nutrition wisdom from this book with my patients on daily bases. ... Read more

Reviews (2)

also good book for enthusiasts
I am only an enthusiast who feels almost seek of all wrong information about nutrition. Finally I got this book and recommend it warmly.

First to clear some things: if you are looking for fun book with popular style go away! This book is purely scientific and dedicated to specialized schools.

But if you have patience, and if you have some basic chemistry knowledge, and if you are willing to do effort to do your best reasoning to pull SOME of the information from this book (because you will not understand everything), make good notes about it, then and only then, you will be able to: understand roughly what happens when you eat something or at least have some sort of impression where is science got to in researching the processes! So if you are out of this field like me, be ready NOT to understand most of the formulas, but what you WILL understand is so huge that you should buy this book and devote a month or two to consistent and careful reading - it will pay off many times!

Beware jet, the absorption and metabolism processes are very complex and still not understood completely, but after this book you will put to trash most of your so called information from magazines and popular books. The book is written by about 50 doctors and revised by about 50 other doctors, seemingly the experts in the appropriate fields. Also you will find very good chapters on energy balance that would lead you directly to very important conclusions about various diets.

The most complete and objective nutrition source I have seen
If you want ALL the scientific facts about nutrition and metabolism, you need this textbook. In researching the metabolic effects of a low carbohydrate diet, I found the answers in this text because of the objectivity and completeness of the information presented. Other very popular nutrition texts were no help because they focus only on the politically correct high carb, low fat diet research, and do not even mention studies performed on diets with varying combinations of carbohydrate and fat. As a physician I was never taught that saturated fat in the diet raises HDL (good) cholesterol. This text, but not others, explains why. ... Read more

Book Description

A unique reference providing state of the art sports nutrition information, coupled with advice on how to apply sports nutrition guidelines in a clinical and practical framework. Thoroughly revised and updated with contribution from over 25 experts in their fields. Each chapter contains specific reviews followed by practice tips. ... Read more

Reviews (1)

Worth the price just for the chapter on supplements
This is a great book for people who want to work with athletes or coaches. It provides a thoroughly referenced summary on the principles of various topics in sports nutrition, followed by "practice tips" written by top sports dietitians. It really helps to know how to put the information into use. ... Read more

Book Description

Students will read about up-to-date research and imformative, important--and sometimes controversial--issues that will help them become sophisticated practitioners and consumers of nutritional information. The author encourages students to adapt the information they receive to their own personal needs ---or, to personalize what they are learning.

This package includes a textbook and diet fitness log. ... Read more

Reviews (3)

Great text for nutrition majors
Most recent information for nutrition majors.

OK, if you don't mind mindless detail
This text is very detailed, which is good, but is missing some important information, which is bad. If you want simple facts, the expense of this book is too much for the benifit you will get from it. If you want details, especially ones that are easy to find, this is not the book for you. It also does not do a good job of objectivity as the quthors political views are very apparent in the text.

Perspectives in Nutrition Review
I have found this book to be an asset for anyone looking to choose healthy eating as a gateway to a healthier lifestyle. As a nutrition major I have learned the essentials of healthy eating not only for people of my age, but for all ages. From pregnancy to the elderly, this book is designed to help everyone. ... Read more

Reviews (5)

An Excellent Resource
I love to cook and eat. It's wonderful that I can now prepare healthy and traditional fare for my family without worry over fat and salt. Thanks ladies!

Diabetes
This book is very helpful, because it teaches a person to cook with flavor. Most times the foods that we (diabetics) eat are so bland. This is a well written book. The exchanges are a plus.

Not bad but stock up on extracts
There are some great recipes here but the one thing I found annoying was that to cut the fat and keep the taste they added lots of extracts to desserts; things I had never used before in cooking.

On the other hand, I figure 5 new extracts is a small price to pay to be able to eat the foods we love while keeping a diabetic diet.

This is the best cookbook I have ever read for diabetics
Since I have purchased the book I have seen the interest soar in many who thought they had to give up tradition in their diet. I thank God for those two authors.... they have given me something back that I missed. Thanks Roniece and Fabiola .

An excellent book for diabetics and non-diabetics!
This book is a great resource book for those with diabetes and for those who want to make a change toward healthier cooking and eating. The review of diabetes is clear and concise while offering interesting cooking options for preparing healthy meals. The recipes make delicious down home meals! ... Read more

Book Description

Jo Robinson’s new book Pasture Perfect explains the far-reaching benefits of choosing meat, eggs, and dairy products from animals raised on pasture. Drawing on five years of research, Robinson explains that products from grass-fed animals are safer and more nutritious than conventional ones. What’s more, the animals live low-stress, more natural lives. Chickens are free to graze on greens, scratch for insects, enjoy sun baths, and roost in comfort. Cattle, bison, dairy cows and lambs are truly contented as they graze on green pasture, breathe fresh air, and stay on the farm from birth until market.

Robinson is the first to gather all the scientific evidence proving that pastured products are safer and more nutritious. As readers will learn, meat from grass-fed animals is free of hormones, antibiotics and mad cow disease.It is also higher in Vitamin E, beta-carotene, omega-3 fatty acids, and the newly discovered cancer-fighting fat called "CLA."Eggs and dairy products from pastured poultry and dairy cows have similar benefits.

Pasture Perfect does more than explain the benefits of pastured products—it also helps you locate, store, and cook them. You will appreciate the 60 pages of recipes that are designed to bring out the tenderness and flavor of this highly nutritious, environmentally friendly food.

Accurate and carefully referenced, Pasture Perfect is the definitive book on this greenest of industries. ... Read more

Book Description

Everyone knows that regular exercise and sensible eating are the key to long-term weight loss, but getting started and staying motivated to do both can be a challenge. If hiring a personal trainer isn't an option, Weight Watchers Coach Approach can help provide the guidance, support and information you need to succeed.

Coach Approach provides the latest information on nutrition basics, weight-loss drugs, strength training, and aerobic exercise. It also provides up-to-the-minute tactics and advice for changing and rearranging your eating and exercise habits. It includes questions to help you determine your fitness level, as well as whether you're mentally ready to lose, and more importantly, control your weight.

In addition to the physiological aspects of weight loss, Coach Approach addresses the emotional and psychological issues as well, including body image, maintaining motivation, setting realistic goals and rethinking food attitudes. One section even features solid advice and how-to's on how to develop a sense of style when the body is a work in progress. You will learn how to navigate the supermarket and give your kitchen a makeover. As a bonus, there are 75 easy recipes for favorite dishes -- think of them as the only recipes you'll ever need. With Weight Watchers to back you up, motivation and staying power are sure bets. Coach Approach will give you the tools you need to devise a weight loss strategy that works for you. ... Read more

Reviews (10)

This an EXCELLENT book!
I love this book, it is full of useful information in an easy to read format (not to mention the spiral bound hardcover). You will find just about everything you could possibly want in a book about health, nutrition and excercise as well as a lot of "extras" such as "larger-size sources" a list of body-friendly clothing lines and "How to build a transitional wardrobe". The book also gives differant advice to women who want to lose 10 or 25 pounds than it does to someone who wants to lose over 50 pounds. It would be a great resource for someone on the Weight Watchers program, as well as someone like me who just wanted some additional information and advice. The price here is really great too,...I will never buy a book without checking Amazon first!

Solid Information for Health-Aware People
This is not a "fad diet" book. There are no quick fixes or extreme measures promoted in this book. This is a book for people who are serious about long-term weight maintenance. It is about making lasting changes in the way you eat, the way you think, the way you exercise, and the way you look at yourself. Using proven methods of long-term weight loss, the authors provide an abundance of information and exercises designed to help you make the lasting changes that will enable you to be successful.

The only part of this book that was not helpful for me was the recipe section at the end. Most of the recipes were not what I would normally eat. Items such as Lemon-Lime Swordfish with Mango Salsa or a Chocolate Egg Cream are just not things I would normally prepare.

Not just for Weight Watchers members
I was surprised by how much I liked it. I had feared it'd simply be a lot of rah-rah W.W. fluff. On the contrary, it was a globally useful, general information/motivation book. "Experiences last longer than flavors" and "no one but me puts food in my mouth." Lots of information on how to make INCREMENTAL changes in food quality/quantity and body movement. Lots of detailed info on things like types of fats, a very fair analysis of almost every type of weight loss method, and overcoming emotional challenges. I've read a lot of diet books in general... this one's a keeper and was definitely worth the money. 150 pgs of info, 100 pgs of recipes, 15 pgs of daily goal charts.

I Couldn't Put It Down!
I have been a WW leader for over 15 years and a member since 1975! I was sure that there was nothing in this book that would be new or motivating for me. I couldn't have been more wrong. This book was filled with more useful information than any single "diet" or nutrition book I've read (and, believe me, I've read them all...). Even as a leader, I hit my slumps and bumps in the road ... This book made me feel as if I were joining and embarking on new habits for the first time! It made me feel excited and enervated. Read it. You won't be sorry.

Disappointing
I thought the title was misleading. I thought it might be motivational in nature. It was kind of touchy-feely, get inside your head and try to figure out why you overeat. If you're into self-analysis, you might enjoy. ... Read more

Book Description

This text presents an overview of the special nutritional issues common at the different periods of the life cycle.It stresses the impact of nutrition on quality of life at each stage of development and features the latest thinking on contemporary issues and current research. ... Read more

Book Description

The third edition of Nutrition and Diet Therapy continues to be theonly self-instructional text available in its field. This unique style, idealfor courses in which there is a need for a self-paced approach, contains studentprogress checks so that readers may assess their understanding of material theyhave just read. All of the modules have been updated to reflect the most currentinformation and research available on normal and therapeutic nutrition.Nutrition and Diet Therapy, Third Edition is an invaluable resource for studentsmajoring in the health professions such as associate degree nursing (ADN),licensed practical nursing (LPN/LVN), dietetic technicians (DTR), dieteticassistants, and other students for whom nutrition and diet therapy is requiredor encouraged. ... Read more

Reviews (1)

Excellent!
I am a Dietetic Technician student and this semester for our Medical Nutrition Therapy I class, we didn't have a book, so it made the semester difficult. I was going through the library and found a copy of Nutrition and Diet Therapy by Peggy Stanfield and was astounded. After each chapter, there were chapter questions and the answers were provided on a different page, but it gave you a tool to study by. Because we had to pull information from so many places, our notes from the class, probably over 500 pages if not more and it possibly wasn't all valid information or it could of been questionable because it was off the internet and some sites are trying to sell you their products. So information that isn't studied or researched enough, pulling it off the web is like accepting someone's bias as the truth. This book is concrete, measurable, accurate, up do date with the RDA's Recommendations. Each chapter covers a different topic, such as Nutrition and Diabetes, or equations to find someone's BEE, TDE, %body fat, etc...this book has done a superb job laying it out, organizing it and putting the most important information in the book. It is easy to understand and follow even if you aren't entering into a medical or nutritional field, but just interested in different topics and how nutrition relates to it. This is the book for you. I'm sad I found the book at the end of the semester because I was so impressed with the content, how thourouh it was and the reviews. Definetly two thumbs up. ... Read more

Reviews (3)

Nutrition in Clinical Practice
A very thorough and thoughtful discussion of nutrition that is ideally suited to the needs of the primary care provider. The CLINICAL HIGHLIGHTS feature at the end of each chapter is especially useful, but the final section, PRINCIPLES OF DIETARY COUNSELING, is worth getting the book for all by itself. Knowing about healthful nutrition is the easy part - getting our patients to adopt healthful eating habits is what's difficult. This approach to the problem of behavioral change is the best I have seen.

Review by a nutritionally-oriented physician
Dr. Katz has done both the medical community and patients a great service by writing Nutrition in Clinical Practice. This book offers the layperson a surprisingly readable, painstakingly detailed overview of the role nutrition plays in health and disease. Anyone interested in knowing why good diet is so important should read this book.

For the physician or nutritionist, this book is an essential tool for incorporating the latest research into your nutritional interventions. For students, Dr. Katz's work will be a highlight of their curriculum.

Review by Author
Based on 15 years of clinical practice in Internal and Preventive Medicine, this text is specifically designed for the practicing clinician, yet is accessible to the educated lay reader. It is comprehensive, with topics ranging from obesity and cardiovascular disease, to aging, cognition, early development, and the menstrual cycle. Comprehensive, extensively referenced and carefully evidence-based, the book is concise and practical. This book should be of interest to any clinician wishing to address diet and health effectively in the course of clinical practice, as well as to any patient wanting authoritative information on nutritional health. ... Read more

Book Description

FOOD AND CULTURE provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans. ... Read more

Book Description

A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training.

Key Features
* Structural analysis
* Commercial extractions methods
* Pectin formulations and tropical fruit analysis
* Molecular mechanisms of gelatin
* Enzymology
* Polymer comformation techniques
* Analytical methods of polymer analysis ... Read more

Book Description

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.

CONTENTS INCLUDE:

* Comprehensive methods and advice on choosing appropriate techniques
* Discussion of internationally recognized standards
* Detection and enumeration of food-borne pathogenic and toxigenic microorganisms
* Detailed sections on analyses appropriate for the main food commodity groups
* Identification of bacteria, yeasts, and fungi isolated from foods
* Safety in the food microbiology laboratory
* Appendix of recipes for media and reagents ... Read more

Book Description

This collection of readings exposes students to the breadth of theoretical viewpoints and issues in the field of nutritional anthropology. ... Read more

Book Description

Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail.

* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
* Includes a chapter on marketing and selling whisky
* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd. ... Read more

Reviews (4)

everyday Whisky
The book quickly become a reference for daily work. It is good to have also for the rather non-technical reader. Seldom you find such a complete collection.

Whisky:Technology, Production and Marketing
This book is the first volume in what seems set to be an important and major series: the Alcoholic Beverage Series, edited by a highly esteemed trio of experts in the respective fields of brewing and distilling. This first, highly specialized volume, Whisky: Technology, Production and Marketing, is brought to us via the considerable editorial talents of Dr. Inge Russell who has presented the works of 14 qualified (peer reviewed and respected) individuals in one comprehensive and highly readable text. Apart from The Science and Technology of Whiskies, edited by J.R. Piggott et al, and which was published back in 1989 there has never been such a technical volume dedicated to one type and style of distilled alcoholic beverage. Some books including the so called "Alcohol texts" were published in the 1930s and 1940s (some recently reprinted) and even some within the past 20 years but these were either of a more generalized nature or were non-peer reviewed vehicles that entertained us with a promotional bias towards particular interests or authors and furthermore, which, while still useful, are of course considerably out of date.

The up-to-date volume by the team assembled by Dr. Russell covers all aspects of the topic starting with raw materials and progressing through all processes involved in the manufacture of finished products and beyond. Both malt whisky and grain whisky production is entertained. Scotch whisky is placed in context with its Irish, N. American and Japanese counterparts. Batch and continuous distillation topics are adequately and evenly presented. Fermentation and its associated biochemistry and microbiology gets a fairly detailed presentation. Flavor terminology (an ever expanding and important subject) and quality control issues are given appropriate coverage along with the compositional analysis of whisky. The vast and fascinating topic of oak wood-based maturation, aging and blending are admirably presented; this latter topic worthy of the cost of the book in and of itself in this reviewer's opinion.

The volume certainly fills a very wide gap in the literature concerning alcoholic beverages. The book will provide a "definitive" and excellent textbook, but even better than that, it will be useful and valuable to all who wish to delve deeper into the art, the science and the histories and "mysteries" of this most fascinating beverage.

In short and in summary, there is clearly something here for everyone who enjoys and truly appreciates whisky and other distilled beverages at, for its extensive yet readable coverage, a pretty modest price. You will be "tapping" into this potential classic volume on frequent occasions for many years to come.

Attention all Distilling /Alcohol Beverage Technol. students
This well-written book provides a wealth of useful information on all aspects relating to whisky production. To date, there has been a scarcity of technical books on the market for those studying the field of whisky production and distilling in general. This book fills the void by collecting together a group of highly qualified technical experts to share their knowledge with both novice and advanced reader. Students will find clearly defined chapters beginning with the history of whisky distillation, and going through the production process from raw materials, to fermentation, distillation and maturation and finally finishing the book on a dedicated chapter to the marketing of Scotch whisky.

Overall, this is a well-conceived, well-written, and well-organized book. This will prove to be an excellent addition to the bookshelf of any undergraduate or Masters level student who wishes to understand the field of whisky production and marketing.

This book is worth owning!!
Being a distiller for over 25 years I have always taken a keen interest on books on whisky production. There are few. This book is a real gem, it is well written by writers very knowledgeable in their field. It covers the field from history through production to marketing; and is an excellent source of information for both the student (or anyone wanting to learn more about the industry) and the veterans in the field to refresh our knowledge of the basics and the modern techniques. I highly recommend this book and look forward to the next volume in the series. ... Read more

Book Description

Here is a unique cookbook for health facilities with in-patient populations. Pureed Foods with Substance and Style is a breakthrough! It reveals and exciting methods of preparing good-looking, good-tasting pureed foods. With this how-to book, you'll learn a new way to puree, thicken, and reshape foods in their original forms to enhance taste and eye appeal. By doing so, you'll contribute to improved quality of life and restored dignity for people with swallowing disorders. Also includes a complete overview of swallowing disorders. ... Read more