Book Description

Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product.

This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.

Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes.

Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry. ... Read more

Reviews (1)

Ice Cream by Arbuckle
Its a really nice book which says about al the things an ice cream firm needs....It shows the different types and is amazing. ... Read more

Book Description

This comprehensive book focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and user-friendly approach guides readers clearly through complex subject matter and motivates learning.Thorough overview of each of the basic food components—Carbohydrates, Fats and oils, Proteins, and Water. Covers the most recent research in food science and technology—domestic and foreign scenes—with special emphasis on the scientific principles involved in creating food products to meet the needs and concerns of consumers. In-depth examination of food-borne illnesses and expanded coverage of food safety; biotechnology and genetically-modified foods (GMO); Alternative sweeteners and their applications in today's foods; and fat substitutes.For professionals in the food science, dietetics, or food service industry. ... Read more

Book Description

Definitive, up-to-date coverage of nutrition

Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition for Foodservice and Culinary Professionals features:

* New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals
* More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus
* The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines
* The 2002 American Cancer Society nutrition guidelines
* Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery
* Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry. ... Read more

Reviews (2)

A great guide for nutrition.
Very knowledgable book on nutrition including information for children and older adults. As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet. I am also considering taking some courses, one of them is Sanitation. The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.

Exactly what I needed.
This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals. ... Read more

Book Description

The successful first edition of HACCP: A PracticalApproach has established itself as the definitive text on HACCP forthe foodindustry.In an easy to read style, it gives a step-by-stepapproach to developing an effective HACCP system.In this newedition authors bring us up to date with current thinking, includingthe use of more modular HACCP systems and even generic HACCP in somesectors.Greater attention is paid to planning and implementation,and the theory is illustrated with a completely new set of casestudies from UK, Ireland, USA, Canada, South America and Asia. It isan invaluable text for everyone who needs to know what HACCP reallyis, what it can do for a food business, and the best way to build aneffective system. ... Read more

Reviews (1)

Good source of reference, practical, simple text and example
Good source of reference for HACCP subject matter ... Read more

Book Description

This book is a comprehensive up-to-date treatise that includesinformation on virus-, viroid- and phytoplasma-induced potatodiseases. The chapters of this book were written by internationally well-known experts and include novel techniques of detection, virusisolation, transmission and epidemiology of the pathogens, as well astheir control by rapid propagation of the virus-tested clones,breeding for resistance by conventional and biotechnological methodsand implementation of certification schemes. Also included are chapters on the botanical characteristics andeconomic importance of the potato, main cultivars, historicalperspectives and emerging viruses in relation to control proceduresand regulations. This book will be of major value to all those interested in potatoes -researchers and students, general practitioners, seed potato growers,tissue culture laboratories, inspection services and regulatoryauthorities; and should attract audiences from all potato growingareas: US, Europe, South America, Russia, India and China. ... Read more

Book Description

A collection of 365 juice and smoothie blends, this book gives readers all the nutrients they need for health. ... Read more

Book Description

Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evaluation.Aimed at the practicing sensory professional, Sensory Evaluation Techniques, Third Edition, makes product evaluation clear, concise, and approachable, with the simplest to the most complex sensory methods and their interpretation spelled out. The book explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests. The book's "how-to" description of sensory evaluation methods features all of the commonly-used practical sensory tests, followed by a guide to selecting the optimal method for a given problem. Descriptions are accompanied by several practical examples. Consumer research techniques are included, and the book contains complete instructions for the Spectrumä method of descriptive analysis, as well as relevant selection of those statistical techniques the sensory analyst needs, with examples illustrating the analysis of sensory tests.New in the Third Edition is the latest information on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. The Unified Approach to discrimination testing, for example, which is now becoming the norm in sensory science, is examined in detail, with examples provided. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. So whether it be for instructors and students of sensory science, practicing sensory analysts, or researchers and libraries in the production and marketing of food, beverages, cosmetics, fragrances, textiles and paper products, Sensory Evaluation Techniques, Third Edition, is one of the most comprehensive sources on sensory panel techniques in the industry. ... Read more

Reviews (20)

Thank heavens, "Art of Eating" is back in print
For some inexplicable reason, the brilliant writing of M.F.K.Fisher was out of print, or hard to obtain for a while. Her prose is possibly some of the best writing from the 20th Century, so the difficulty in getting her books was rather puzzling. If you read anyone who writes about cuisine, they always refer to M.F.K. Fisher as some kind of luminary. In "The Art of Eating", there is every opportunity to examine why her writing is held in such high esteem.

This book is a compilation of her most famous works "Consider the Oyster," "Serve It Forth," "How to Cook a Wolf," "The Gastronomical Me" and "An Alphabet for Gourmets." Each is quite different. "How to Cook a Wolf" is about cooking in times of want, in this case, World War II, but the book really becomes semi-autobiographical and talks about her young days in Dijon, where she was the wife of a student at the University.

If you haven't read M.F.K. Fisher, this is probably the best book to start with--it combines memoir with culinary musings; advice on scrambled eggs with her own ideas about health and nutrition. If you then can't get enough of Fisher, I recommend, "The Measure of Her Powers" which is much more autobiographical and utterly fascinating.

I actually read Fisher more for her memoirs. Her fascination with food and cooking is to me about life and art,--the French view of food not as something merely to fill the belly, but as an art form and a craft.

one of the favorite books of a self confessed book addict
Once upon a time I worked for a chef who absolutely adored MFK Fisher (this was one of her only redeeming qualities) and although I love food and wine, I had never heard of her before, but I love to read and I figured that I would pick up a few of her books and this one (actually a compilation of 5 of her books)is the first that I read, and it just changed my life, it is such a beautiful book that describes food and love and life so artfully you cannot help but feeling happy when you read it. She speaks a lot of France, and about her life experiences mingled with all sorts of facts and trivia and research about food. It is lovingly written. For those of you who love books about food and the art of food, this is for you. For those of you who think that you don't like books about food, this is also for you. Check it out.

And Now for Something That's a Complete Masterpiece
In my imagination, in Fisher's mind, everyone from Antoine Careme to Thomas Keller lived together in a big old dilapidated farmhouse in the French countryside. They are all sitting in the shade one buttery-hued afternoon, talking about "Why did the chicken cross the road?":

Antoine Careme: It was trussed onto the back of a rabbit. I call it, "Chicken a la Peugeot".
Vatel: Leave it there and I'll build a feast scene around it.
Jean Brillat-Savarin: It was trying to escape the lawyer that was crossing the road to sue it.
Fanny Farmer: It''s a one-trick chicken, all it can do is cross the road.
August Escoffier: (After having too much pastis): Let's put the dead clucker in a bucket of horseradish sauce and make Double-Toilet Chicken for the Emperor.
Julia Child: If it's being carried across the road on a serving platter and drops onto the road, simply pick it up, brush it off lightly and serve.
Alice Waters: It was free-ranging, got a little disoriented from the aromatherapy it had received earlier, and entered an erroneous zone.
Thomas Keller: I see Sun-dried Chicken Anus with Organic Guacamole Droppings.

Forgive me if this is some kind of Jesus, Moses, and Elvis scenario gone wrong, but Hail Mary (Fisher), this book is a near-religion experience for gastroholics. The culinary writing stylings of M.F.K.Fisher are art, the food memory landscape is art, she could even make a description of a rubber chicken read like 20" of curated treasure.

The Art of Eating is the also the Art of Reading. Not a recipe compendium, but a food enjoyment memoire. If you read slowly, deliciously-enough, she invites you to participate by asking yourself, " What was MY best memory of food from childhood", "What was the best dinner invitation I was present at", "What would BE the best dinner invitation I could ever be present at" (mine might involve somebody who was going to ask me about the Mayan).

Enjoy this book slowly, it's too beautiful to just wolf down.

Such a tasty book!
"Raspberries Romanoff:" Chill the fresh raspberries, and then whip some cream with sugar and kirsch. Stir with the raspberries and chill again. Serve it forth in tall crystal flutes.

Now, isn't that easy? Isn't that tasty, just reading about it? And, most important, while reading this recipe you instinctively realize that the freshness of the raspberries and the cream are of critical importance.

There are many other joys in this compendium of M. F. K. Fisher's best five books. Another one which rests in my memory is "The Best Peas I Have Ever Eaten" -- literally an ode of love to fresh green peas, plucked from the garden, shucked on the spot, and instantly cooked. But it is also an ode of love to her family and friends who helped her make this feast.

In short, this is a book which enhances life, which makes life more worth living, and which should be at least looked at by anyone who loves good writing and good information about life.

Highest possible recommendation!

I cook fer a livin'...
This was a gift from an ex-occasional lover...This is what I'll remember her by. If you love to cook, if you love to eat...if you just love to read while you eat...or make love and cook...what the heck, do 'em all at once...buy this now and have no regrets. Geez I miss that woman. ... Read more

Book Description

Contemporary in perspective, this user-friendlyintroduction to foodservice procurement -- purchasing, receiving, storage,and inventory control -- emphasizes that purchasing 1) is the firststep in preparing menu items that satisfy customers, and 2> is not acost center in the operation (as it was for many years), but that itcontributes to the profit, and that every dollar saved is a dollar profit. Stresses the importance of the procurement unit in thefoodservice operation -- that purchasing, receiving, storage, and inventorycontrol are the base of the entire operation. Explains how to make decisionsabout which products meet the quality standards required by the customer andat the same time find the lowest price for a product. Emphasizes the HazardAnalysis Critical Control Point system. Uses the Food Guide Pyramid as theconceptual framework for the food section. Discusses how processing ormanufacturing and marketing or distribution, exclusive of the cost ofmaterials, packaging, and overhead, can add value to products and increaseprofits.For those preparing to work in a commercial ornoncommercial foodservice. ... Read more

Book Description

This text, with its streamlined and simplified content, covers principles necessary to maintain food safety within a foodservice operation. It reflects the latest FDA Food Code and prepares people for the ServSafe® Food Protection Manager Certification Exam. Heavily illustrated, this full-color book provides useful pedagogical tools for understanding food-safety knowledge, essentials, and fundamental concepts. ... Read more

Reviews (1)

Very Good Reference, must buy
This book was quite helpful for my the National Servsafe test. It was a good reference, and it had excellent chapter of the microbiology of food. If you really want to know the type of questions asked on the National Servsafe Test get the following which is on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations
ISBN: 0971999678
I used both these books and passed with ease. Not to mention both these books helped me to get an "A" in my sanitation class.
Both books are must buys. ... Read more

Book Description

The latest in Disinformation's popular series of gift-priced and mini-sized books, The Little Food Book follows the success of The Little Earth Book, tackling issues on our own plates-those affecting the food we eat: genetic modification, farming subsidies, obesity and many others.

30,000 Americans a year die of obesity, more than the total annual toll of motor accidents, firearms, drugs and alcohol combined. The World Health Organization estimates there are 500,000 pesticide-related poisonings a year. Who controls what we eat? What happens to it before it gets to us? The Little Food Book will help you understand how by tackling the issues that affect the way we eat. Craig Sams writes with authority in this collection of mini-essays, explaining the mechanics of food production and related subjects such as organics, nutrition, hormones, pesticides and GMOs.

This is a book with a fascinating range, but the dominant message is: pay attention to what you eat. Much of it harms you and the environment, and neither the government nor the food industry is on your side. This remarkable book will encourage you to take back responsibility for your own nutritional health. In the process, you will not only have fun, but you will be doing your bit for the planet.

Craig Sams is a senior figure in the UK organic community. Born in the US, he has lived in the Portobello Road area of London for many years and is the creator of the Whole Earth organic grocery brand. Craig became involved with organic food in India in 1965 after being cured of hepatitis through adopting an organic and macrobiotic diet. He is the chair of the Soil Association, the policymaking heart of the organic movement in the United Kingdom, as well as the main certification body in the UK.

Book Description

An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index. A helpful Instructor's manual is available to adopting professors. ... Read more

Reviews (1)

Good overview and coverage
This book has a relatively good coverage of most microbiological issues, but I would have liked to seen more coverage on yeasts and also food and industrial applications. Thorough coverage on food borne illnesses. ... Read more

Book Description

In print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new developments during the past decade—specialty sugars, plant maintenance, automation, computer control systems and the latest in instrumental analysis for the sugar industry. ... Read more

Reviews (3)

Great reference
Not exactly light reading, but great reference book, just look at the contents:

Part One Raw Sugar Manufacture

1.Sugarcane, James E. Irvine

2.Sugars and Non-sugars in Sugarcane, Margaret A. Clarke

3.Methods of Cane Purchase, James C. P. Chen

4.Outline of Raw Sugar Process and Extraction of Juice, James C. P. Chen

5.Purification of the Juice, James C. P. Chen

6.Heating and Evaporation, James C. P. Chen

7.The Crystallization of Sugar, James C. P. Chen

8.Purging, packing and Warehousing of Raw Sugar, Len K. Kirby

9.Raw Sugar Quality Criteria, James C. P. Chen

10.By-Products of Cane Sugar Processing, James C. P. Chen

Part Two Cane Sugar Refining

11.Raw Sugar Purchase, Marketing and Receiving, Fred R. Hill

12.Affination and Clarification, Richard Riffer

13.Decolorization, Richard Riffer

14.Evaporation and Pan Boiling, Thomas N. Pearson

15.Centrifugation, C. Frank Stowe

16.Sugar Drying and Conditioning, Chung Chi Chou

17. Packaging, Warehousing and Shipping of Refined Products, Jeffery C. Robinson

18.Refined Sugar Products, Chung Chi Chou

19. Specialty Sugars, Andy C. Chen and Amhed Awad

20.Plant Maintenance Program, George Fawcett

Part Three Production and Process Controls 21.Definitions and Terms in Sugar Factory and Refinery Controls, James C. P. Chen and Chung Chi Chou

22.Chemicals Used as Sugar Processing Aids, James C. P. Chen and Chung Chi Chou

23.Sugar House and Refinery Calculations, James C. P. Chen and Chung Chi Chou

24.Chemical and Process Control (Raw House), James C. P. Chen

25.Technical and Sucrose Loss Control (Refinery), Joseph F. Dowling

26. Microbiological Control in Sugar Manufacturing and Refining, James C. P. Chen and Chung Chi Chou

27.Energy Conservation, Keith Sinclair

28.Total Quality Management System, Leon A. Anhasier

29.Computerized Sugar Manufacturing,

Part (A) Conceptualized Computer Control, Michael R. T. Low

Part (B) Process Control and Integration, Shyam Ambardar

30.Automation of a Sugar Refinery, Naotsugu Mera

31.Environmental Quality Assurance, James C. P. Chen and John Green

Part Four Analytical Procedures

32.Sampling and Averaging, James C. P. Chen

33.Special Laboratory Reagents, James C. P. Chen

34.Polarimetry in Sugar Analysis, James C. P. Chen and Chung Chi Chou

35.Instrumental Analysis for the Sugar Industry, Chung Chi Chou

36.Determination of Density and Total Solids, James C. P. Chen

37.Determination of Ash, James C. P. Chen

38.Determination of pH, James C. P. Chen

39.Determination of Color and Turbidity in Sugar Products, Chung Chi Chou

40.Determination of Dextran and Starch, Walter Altenburg

41.Analysis of Sugarcane, James C. P. Chen

42.Analysis of Juice, James C. P. Chen

43.Analysis of the Syrup, Massecuites and Molasses, James C. P. Chen

44. Analysis of Raw Sugars, James C. P. Chen

45. Analysis of Refined Sugar Products, Thomas Wilson and Stanley Bichsel

46. Analysis of Bagasses and Filtercake, James C. P. Chen

Great reference
Not exactly light reading, but great reference book, just look at the contents:

Part One Raw Sugar Manufacture

1.Sugarcane, James E. Irvine

2.Sugars and Non-sugars in Sugarcane, Margaret A. Clarke

3.Methods of Cane Purchase, James C. P. Chen

4.Outline of Raw Sugar Process and Extraction of Juice, James C. P. Chen

5.Purification of the Juice, James C. P. Chen

6.Heating and Evaporation, James C. P. Chen

7.The Crystallization of Sugar, James C. P. Chen

8.Purging, packing and Warehousing of Raw Sugar, Len K. Kirby

9.Raw Sugar Quality Criteria, James C. P. Chen

10.By-Products of Cane Sugar Processing, James C. P. Chen

Part Two Cane Sugar Refining

11.Raw Sugar Purchase, Marketing and Receiving, Fred R. Hill

12.Affination and Clarification, Richard Riffer

13.Decolorization, Richard Riffer

14.Evaporation and Pan Boiling, Thomas N. Pearson

15.Centrifugation, C. Frank Stowe

16.Sugar Drying and Conditioning, Chung Chi Chou

17. Packaging, Warehousing and Shipping of Refined Products, Jeffery C. Robinson

18.Refined Sugar Products, Chung Chi Chou

19. Specialty Sugars, Andy C. Chen and Amhed Awad

20.Plant Maintenance Program, George Fawcett

Part Three Production and Process Controls 21.Definitions and Terms in Sugar Factory and Refinery Controls, James C. P. Chen and Chung Chi Chou

22.Chemicals Used as Sugar Processing Aids, James C. P. Chen and Chung Chi Chou

23.Sugar House and Refinery Calculations, James C. P. Chen and Chung Chi Chou

24.Chemical and Process Control (Raw House), James C. P. Chen

25.Technical and Sucrose Loss Control (Refinery), Joseph F. Dowling

26. Microbiological Control in Sugar Manufacturing and Refining, James C. P. Chen and Chung Chi Chou

27.Energy Conservation, Keith Sinclair

28.Total Quality Management System, Leon A. Anhasier

29.Computerized Sugar Manufacturing,

Part (A) Conceptualized Computer Control, Michael R. T. Low

Part (B) Process Control and Integration, Shyam Ambardar

30.Automation of a Sugar Refinery, Naotsugu Mera

31.Environmental Quality Assurance, James C. P. Chen and John Green

Part Four Analytical Procedures

32.Sampling and Averaging, James C. P. Chen

33.Special Laboratory Reagents, James C. P. Chen

34.Polarimetry in Sugar Analysis, James C. P. Chen and Chung Chi Chou

35.Instrumental Analysis for the Sugar Industry, Chung Chi Chou

36.Determination of Density and Total Solids, James C. P. Chen

37.Determination of Ash, James C. P. Chen

38.Determination of pH, James C. P. Chen

39.Determination of Color and Turbidity in Sugar Products, Chung Chi Chou

40.Determination of Dextran and Starch, Walter Altenburg

41.Analysis of Sugarcane, James C. P. Chen

42.Analysis of Juice, James C. P. Chen

43.Analysis of the Syrup, Massecuites and Molasses, James C. P. Chen

44. Analysis of Raw Sugars, James C. P. Chen

45. Analysis of Refined Sugar Products, Thomas Wilson and Stanley Bichsel

46. Analysis of Bagasses and Filtercake, James C. P. Chen

Good Source of Sugar Process Engineering Information
This book is, in many ways, a good companion volume to the other standard text in sugar cane engineering (Hugot, Handbook of Cane Sugar Engineering).Chen and Chou's book is oriented to the sugar processing aspect of sugarmanufacture.The book is more about how to make sugar than how to makemachines that make sugar.

The Cane Sugar Handbook covers raw sugarmanufacture, refining, process controls, and analytical procedures.

Thetext is illustrated well with many line drawings, charts and graphs, and afew black and white photographs.

There are many useful data tables in theappendix. The text is fully referenced to papers and articles .

All inall a useful reference work to keep in your desk's top drawer (right nextto Hugot). ... Read more

Book Description

Vinegar is a health remedy, a neutralizer, a cleaner, a condiment, and a preservative. It can kill bacteria, mold, and germs, yet it is environmentally safe. This comprehensive guide covers all types and uses of vinegar, including how to make flavored varieties and using it as the basis for kids' science projects. A full index and whimsical illustrations make the book informative and fun. ... Read more

Reviews (1)

A complete and comprehensive household reference
In Vinegar, Vicki Lansky (a contributing editor to "Family Circle" magazine) provides homemakers with a complete and comprehensive household reference to the uses of vinegar as a home remedy, diet aid, stain remover, condiment, odor eater, grooming aid, preservative, cleaner, recipe ingredient, and more. Lansky reveals the history of this versatile kitchen ingredient along with such invaluable advice as to how to make basic vinegar, how long it can be safely stored, and how to make flavored vinegars. There is even information about vinegar museums and science tricks involving vinegar and suitable for kids to perform. Vinegar is a welcome and enthusiastically recommended addition to family and community library reference collections. ... Read more

Book Description

This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors:

- examine analyses commonly performed in the United States, Europe and Australia:
- discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations:
- present new procedures including 'quick' qualitative tests for the presence of various constituents:
- explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced.

International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource. ... Read more

Reviews (2)

Must have book for winemakers
This book is must have for anyone who is in wine production business. The authors discuss viticultural considerations as they relate to winemaking as well as sensory evaluation and the importance of each analyte in the spectrum of winery operations. I bought this book with "Successful wine marketing" and have greatly benefited from these two books.
Here is the content of the book: Preface o Introduction o Sensory Analysis of Juices and Wines o Grape Maturity and Quality o Hydrogen Ion (PH) and Fixed Acids o Carbohydrates o Alcohols and Extract o Phenolic Compounds and Wine Color o Nitrogen Compounds o Sulfur Dioxide and Sorbic Acid o Volatile Acidity o Metals, Cations and Anions o Sorbic Acid, Benzoic Acid, and Dimethyedicarbonate o Oxygen, Carbon Dioxide and Nitrogen o Tartrates and Instabilities; Fining and Fining Agents o Sanitation o Basic Principles of Microbiology in the Winery o Cork o Analytical Methods
I strongly recommend this book to winemakers and wine marketers. It is a classic!

Wine Analysis and Production
Clearly and concisely written for the amature wine maker or student of enology who is serious about learning the technical aspects of great wine production. ... Read more

Amazon.com

Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.

Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm ... Read more

Reviews (27)

Kitchen Chemistry
It turns out that you can view cooking as a kind of chemistry mixed with biology, physics and (in the case of some French pastries, engineering.) It's no accident that the author Wolke is a retired professor of chemistry. Chemistry and cooking really do go together. After all, cooking creates chemical and physical changes in foods.

So what if you are NOT a fan of sciences? Will this book bore your or excite you? Well, I think most anyone could enjoy this book because there are quite a few bits of information that make for fascinating reading. And some of it is helpful for healthful cooking. For example, the green on potatoes is a chemical called solanine and forms in sunlight under the skin of the tuber. This is an alkyloid that's toxic, so keep your potatoes away from light and toss those green meanies.

The section on methods of cooking; pressure cooking, microwave, and induction cooking ranges was useful. These are common methods of cooking but how many of us really get an explanation of what's happening?

If you are tutoring your kids in science at home, or teaching them to cook, this book is invaluable. If you are curious about the "why" of cooking, this book is for you.

You can do Better
If you're interested in kitchen science, chances are you're not stupid, so why buy a book that treats you as if you were?
The Q&A format means the book can't fully develop a satisfactory explanation; it also reads like a collection of magazine columns. Any explanation that sounds even vaguely technical is covered in as few words as possible, sequestered in parentheses and prefaced with the irritating word "techspeak". This does nothing for the book's already patronizing air.
If you're a thinking cook who has taken High School chemistry, you'll be better off with Harold McGee's On Food and Cooking, an acessible classic that is used as a textbook at the Culinary Institute of America--a distinction this book will never claim.
This book will serve admirably as an introduction to food science--for your nearest reasonably bright 7th grader.

Delicious Brew of Cooking and Chemistry
This book looks at some of the main issues (and ingredients) relating to food and cooking from the perspective of science.

The author, chemistry professor and popular food writer, explores some of the more 'controversial' ingredients such as sugar, salt, fat, and other chemicals used in the kitchen and their known effects on us. He also answers (or at least makes a good attempt to answer) some of the nagging questions about food and its preparation, such as microwave issues and MSG. Lots of not-always-useful-but-interesting tidbits (pardon the pun) are also thrown in, like the answers to "can eggs be frozen?" or even "what do you do with the wine cork when the waiter gives it to you?" to spice things up.

While the explanations in the book are scientific and accurate, they are written in an accessible and entertaining way. Minimal chemistry knowledge is required.

A great book for anyone who eats. Better still for anyone who cooks.

Entertaining, Accurate Application of Science to Cooking
This book is about what science can tell us about working with food. It is one answer to my wish that every TV chef who is attempting to teach cooking to us foodies take a two semester course in chemistry. The book is not a rigorous approach to the chemistry of sugars, salt, fats, chemical leavenings, heat, acids, bases, and the like. Rather, it is a collection of enhanced answers to questions posed to the author in a regular newspaper column. This makes the book more interesting to read, if a little less available as a resource to applying its teachings to new situations.

The second chapter on salt is a perfect example of the kind of misunderstandings this book clears up. More than one TV chef (and more than one cookbook author) has spoken at great length about differences in salt, giving one the impression that there is a basic difference between table salt, kosher salt, and sea salt. There is, of course, a difference, but that difference is based almost entirely on the physical differences, akin to the difference between liquid and frozen water. All salt is sodium chloride. By weight, no type of salt gives a saltier result than another. The very small additional differences between, say, kosher salt and sea salt are in the presence of incredibly small quantities minerals in addition to sodium chloride. Even differences in taste may be due to the differences in physical form. I have a sense that these considerations may be just a little too subtle to be worth all this fuss. I'm inclined to agree, until it occurs to me that if someone hears a statement that 'kosher salt' is less salty than table salt, they may use this as a reason to use more kosher salt and ignore the evidence of their senses that they are indeed eating a lot of salt. This becomes significant if one must lower their intake of sodium chloride.

This book addresses many such confusions, and addresses them accurately and persuasively. It does this so well that Alton Brown wishes he would have written this book. My suggestion to Alton Brown is that with the lesson of this book, he would be able to do a better job of it.

I may be stepping on an intellectual land mine here since I have not yet read Shirley Corriher's book 'Cookwise' so I do not know if she has already been over this territory, but here goes.

I think the definitive book on food science for the masses has not been written yet. This book covers many of the right topics and I found no inaccuracies in the science. But, the book suffers from being a collection of edited columns. Science is about theories explaining facts. For example, a full explanation of salt would involve a discussion of what a salt is, in general, and use this information to show, among other things, why salt is dangerous to people with hypertension and how chemicals other than table salt can influence body fluid volume in hypertensives.

A scientific discussion would extend the notion of salts to what it means to dissolve a salt in water. By doing so, it would clear up the most seriously abused work in cooking explanations. That word is 'dissolve' and it's various past, past perfect and pluperfect tenses. Almost every culinary demonstrator on TV and many writers in cookbooks misuse the term dissolve by applying it to the very different operations of creating an emulsion, melting, and creating a colloid.

I think what I am really recommending as some future Alton Brown project is a book that combines physics, chemistry, and physiology to give an UNDERSTANDING of food, cooking, and health. Understanding is the real goal of science, so that one can apply what one knows in one situation to cooking food in other situations. Strange as it may seem, this is an almost perfect characterization of what Herr Brown believes he is doing.

The subtitle of this book, 'Kitchen Science Explained' is a perfect representation of how this book is not science itself, but the carrying of science to the 'gentiles'. In itself, the title is a redundancy, since science itself is explanation incarnate.

This is a very good book. I found no errors (I was a professional chemist, so I would probably have found really bad errors if there were any) in science. I believe the writing is lucid and entertaining. I believe the author is always intellectually honest in saying when either he does not know the answer or if science in general does not yet have an explanation.

The only point of my ranting is that this is not the ideal book on food science which bridges the gap between the research of Harold McGee and the practical worlds of Alton Brown and Shirley Corriher. A book that comes a lot closer to this goal is McGee's book, 'The Curious Cook'.

I recommend this book to anyone with any curiosity about food. Excellent reading even if you don't cook.

Excellent Kitchen Reference
Howard Hillman's "Kitchen Science" and Robert Wolke's "What Einstein Told His Cook" are two books of largely similar information. Their titles foreshadow their different writing styles.

Both are very informative and worthy of keeping as a reference. Hillman uses a question and answer format and is direct and succinct. Wolke also uses the question/answer format, but he has more lively style, and the lengthier answers are rendered with much wit and humor. For the efficiency-mined reader, Hillman's book gives more bang. Wolke's book gives more reading pleasure.

Interestingly, they sometimes disagree. Hillman says that most alcohol added to dishes while cooking is lost due to evaporation, while Wolke maintains, with a more nuanced explanation, that the anywhere from 4 to 49 % of the added alcohol might remain...

Take your pick. I enjoyed both. ... Read more