Amazon.com

Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage, and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself (no relation to this reviewer) contributes approximately 80 percent of the 2,650 entries, thereby guaranteeing high levels of erudition, readability, and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also ensured an agreeable high-mindedness--nothing on those crucial but essentially dreary topics ofBSE and GM foods, for example.

If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang, and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas's great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition," is utterly fulfilled. --Robin Davidson, Amazon.co.uk ... Read more

Reviews (17)

Majestic work incorporating a lifetime of research
Simply the best new book about food in years. An extraordinary compendium of knowledge, brilliantly put together and superbly written. Amazing amount of research went into a book that looks at food around the world. A great companion to Larousse and other great books on food. Fascinating to browse through.

Astonishing compendium of gastronomic lore
The Penguin Companion to Food is the paperback edition of the Oxford Companion to Food, so see more reviews there.

Considering how big a part food plays in our lives, it's amazing how little most of us know about it. This is a book for those who are curious about what they eat or what they might be eating if they lived in another culture. The range of information is astonishing, especially considering that this is the work of one man: for example, you will find articles on Babylonian cookery, Bacon, Bacteria, Badger, Bagel, Baking, Banana, Barbecue... Well, you get the idea, and that is just a selection of the Ba's! As a Canadian, I was curious to see how much there was on the cuisine of my native land, and I was not disappointed: saskatoon berries, moose nose, and poutine are all mentioned, and there is a full page on Canadian cookery in general. The author is not afraid to dive into some of the darker corners and might even be suspected of having a taste for the bizarre -- devoting several paragraphs, for example, to the subject of whether anyone actually eats the brains of live monkeys. There is a wealth of knowledge here, presented in a literate and entertaining way.

The Pengiun On My Cookshelf
The Pengiun Companion (in its hardcover original the Oxford Companion to Food) runs more than a thousand pages and contains more than 2500 entries on every plant and animal product, every cooking tradition and technique, of any relevance to the well-schooled cook. It is universal in its scope, yet at the same time, how can I put this, British. A team of eminent culinary scholars put this one together. Now I know you're wondering, before anything else, if the flightless bird of the Antarctic itself is edible. The answer is, with some reservations, yes. The book's 500-word entry on its namesake ingredient shows at once the usual detail and characteristic humor of the Companion's approach. We are told that we are often reminded of the penguin by the paperback edition of a book or by "observing at social functions those few Englishmen who still dress up to look like waiters or penguins-it is never clear which." The problem with the technically edible penguin is that it eats only fish and hence tastes strongly like its diet. The penguin is most important in the food chain for the guano it leaves as waste, an excellent fertilizer. South Africans eat the eggs of some species of penguins.

British foods-"Yorkshire Pudding," "Cheshire Cheese," Scottish Haggis," and scores of others less known to us-get thorough treatments of course, but so do foods from all over the globe. One need only look at the companions to the "Penguin" entry in the Penguin Companion to learn something new about two quintessentially American food traditions. Move one up alphabetically from "Penguin" and you learn the essence of Pennsylvania Dutch cooking: the "interplay of sweet flavors against salty ones," sweet apples, for instance, combined with salty ham. The entry covers the usual explanation that the Pennsylvania Dutch aren't really Dutch at all; "Dutch" was originally a term used in America to refer to people who spoke German, a corruption, perhaps, of "Deutsch." Move one entry down from "Penguin" and you get a thorough entry on "Pemmican," the product of hardened preserved meat associated with native North Americans. The word, it seems, is derived from the Cree pimiy, meaning "grease." I've always known that small berries were added to a dried meat and fat mixture to make pemmican, but the Companion postulates a reason: the berries contain benzoic acid, a natural preservative, which inhibits bacterial growth. Skip up slightly and you get a full page on the important spice "Pepper." Move back a few and you get the full story on "Peking Duck." It's all here in exhaustive detail.

Not everyone is as insane as I was to read every entry, every page, but this masterpiece is truly a good companion. I'm still looking for another book to occupy me so thoroughly, for so long.

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

encyclopedic
Not only encyclopedic, but fun to read. Author has a sense of humor.

Foodies alert!
This is a book foodies will greatly savor, and anyone who eats will find it fascinating. Written in erudite, Oxbridge prose, it is not just a book for scholars; it's everything you always wanted to know about food, any kind of food, raised anywhere in the wide world.

The entries are arranged in alphabetical fashion to expedite your research whenever you have a question; you will also enjoy just leafing through this large volume, filled with intriguing food facts. It brings to mind one of my favorite Kipling couplets from childhood days, "The world is so full of a number of things, I think we should all be as happy as kings."

What a feast for the reader! It's well worth the money. My copy has pride of place on my kitchen cookbook shelf. ... Read more

Book Description

Soon after its publication in 1987, the first edition of Ultrafiltration Handbook became recognized as the leading handbook on ultrafiltration technology. Reviews in professional journals praised it as an authoritative and substantive information resource on this technology. Now a completely, updated and expanded edition is available under the title, Ultrafiltration and Microfiltration Handbook.This practical handbook systematically covers the basics of this technology from its scientific fundamentals to a wide range of industrial applications. The presentation is clear and concise with the emphasis on practical use. Many schematics and micrographs illustrate membranes, equipment and processes. Numerous tables and graphs provide useful data on specifications and performance. The updated information is useful to all those involved in the use of separation and filtration in industrial processes. ... Read more

Book Description

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe.All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables. ... Read more

Book Description

Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase.Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies.For those responsible for managing quantity food purchasing in the food service industry. ... Read more

Book Description

The transformation of grapes into wine has been the focus of much scientific research for centuries. It was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered.

Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines.

The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. This book discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student.

This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking. ... Read more

Reviews (1)

Science and winemaking combined
I am currently working as a enologist in a wine producing company. I am actively involved every day with winemaking as well as wine research. To know the latest research being done on wine is thus very important to me. This book presents the latest research and facts in a scientific way, which should be helpful for both the scientist, winemaker as well as the novice. The wealth of enological knowledge which the French acquired over many years is now also available to the non-French speaking wine community through this book. The different chapters in this book cover a wide field of enology and I can recommend it. ... Read more

Reviews (4)

Comprehensive and useful
I love cheese and I have always been curious to try new varieties, but I have never had the necessary information about the manufacturing process, different types, etc. to thoroughly enjoy and understand what I was eating.
So I was very pleased with this very good book about the cheeses of the world, which gives a detailed presentation organized by countries famous for their cheeses: France, Italy, England, Spain, Germany, Greece, Mexico, USA, Australia, New Zealand, etc.
Also, there is a lot of information about varieteis of cheese, how they are made, " secrets", how to combine them with wine, and how to make a perfect cheese plate.

It is meant for the ones who would like to get acquainted in this area, as well as for the 'cheese junkies' who want to know what else the world offers to taste. At the end there is a special chapter with cheese recipes for snacks, salads, pastries, desserts, a very interesting and inspiring chapter for cheese-based dishes.
There is only one suggestion I can make regarding this book: it would have been more interesting if each cheese denomination and description would have been accompanied by a map of the country and the location of the area where the cheese comes from.

Nevertheless, this is a great book that should be on every cheese-lovers shelf; every time you open it, you'll discover that there is something you haven't tried yet and you should.

Buy this book and take time to enjoy it!

Lovely but Limited
This book is very pretty, and does contain some interesting information, but I was disappointed by the amount of space given over to recipes, many of which are unappetizing, and some of which are just plain silly (why would I buy this big, gorgeous book just to learn how to make a cheese omelette or Welsh Rarebit -- broiled cheese on toast??? come on...) I was hoping for more of a true "Encyclopedia," but the entries for several of the countries were quite limited. I found that many of my favorite cheeses were missing, and some of the information was less than reliable (I was particularly dismayed by the book's claim that Alsatian Munster "is also produced in the USA, where it is known as Muenster" -- anyone who expects these two cheeses to be the same is in for a big disappointment). I will admit, the pictures are wonderful, but if you're looking for something truly encyclopedic in its scope and range, this book will be a let-down.

Cheese saves the day
Cheese has been something of a passion of mine for the last few decades and this incredible guide was recommended by my friend Antony, who is a professional cheese-cutter.
I has all the favourites here Stilton, Chedder, Parmigiano, etc. and quite a few that i have never heard before, like the goat's cheese Fern Britten, and yak's milk variety Jamieolivertwat derived from Mongolia. It makes one hungry just seeing the descriptions and yearn for a scratch and sniff version! enjoy!!

A very clear reference on cheese with excellent recipes.
My firm has had the pleasure of promoting some of the world's finest cheeses: Parmigiano-Reggiano, Stilton, and some excellent cheeses from Vermont. I have purchased many books on cheese and have tasted dozens of different cheeses. So you can imagine how pleased I was to find this book.

When I purchased it I was pleasantly surprised, as not all authors get the complete facts or seem to get their information from only one or two sources. However Juliet Harbutt has done her homework on this book. It clearly explains the cheesemaking process in a manner easily understood by almost anyone. She manages to bring some technical aspects, such as what happens to fat molecules during the cheesemaking process, to an understandable level. Ms Harbutt also gives clear descriptions of various cheeses from around the world.

In addition, Roz Denny has created some fabulous recipes to accompany the cheeses you will find in this book. Mouth watering photos, and the recipes are good, too!

There are several great books about cheese on the market. Some cover more cheeses, some are technical, but if you are serious about cheese this is one book that needs to be on your shelf. It will help round out your knowledge of this wonderful food. ... Read more

Book Description

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry. ... Read more

Reviews (2)

Excellent
Excellent textbook for students.

good for very beginners
As a prescribed book at varsity, I was very glad I didn't waste my sparce finances on this one. Good for your first aquaintance with food science, but very quickly outgrown. ... Read more

Book Description

Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks.

Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular:

current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars,
wine connoisseurs - offers an in-depth understanding of crafting wine,
professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners,
students - searching for an initial overview of contemporary viticulture.
Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking. As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels. ... Read more

Reviews (3)

Why is it out of print?
As a wine 'amateur' (French meaning - no French person would ever say they were a 'connossieur' of wine, as one can never know it), this book was great in teaching more of the nuts and bolts of the wine biz. Grab this online somewhere - hopefully Amazon.com's out-of-print service - but grab it - it is very interesting.

Excellent book on all aspects of winery business
This book touches on all parts of the winemaking business from vineyard costs to winery costs and designs to marketing your wines. It has a good section on analytical testing procedures and 50 pages of charts, tables and conversions that come in handy.

The section on vineyard costs details year by year expenses from start-up through year 7. I also found the feasibility and finance section very helpful in starting up my own winery. The section on government regulations was very helpful in warning any prospective winery owners of what the ATF and state regulators expect. There are plenty of examples of good record keeping that various governments expect you to keep on hand at all times.

Of course this book also has 117 pages of good winemaking details along with good sections on microbiology, winery equipment, barrels and label designs. If this book has any obvious fault it would be that it does not go deep enough into some of these subjects, but then it would be thousands of pages long instead of the 440 pages it is.

An all around great book on winemaking and the rest of the business that goes with a winery and it's operation. This book has lots of good business information in it that I have not seen in any other winemaking book. I recommend it for anyone who not only wants to make great wine but also is serious about starting his own commercial winery.

Poorly written and not worth the money
Here is good evidence why Indiana is not a mecca of fine wines. Mr. Vine needs to take a few classes at U.C. Davis or read any of Amerine's books. The faults are too many but he did do a good job by inserting Government Regs and a lot of tables that would be hard for him to screw-up. ... Read more

Amazon.com

Part 1 of Designing Great Beers is a complete book in itself, focused solely on home-brewing ingredients and techniques (including three superb chapters on hops alone). Ray Daniels proves himself the "techie" type, infusing his introductory chapters with as much brewing math as brewing lore. Yet, Daniels never hops off the deep end of beer geekdom. Instead, he complements this emphasis on data with the creative use of graphics; where one could get bogged down in the stats, there is usually a clear visual depiction to instantly summarize their meaning.

This focus on facts continues into part 2 of Daniels's guide, where it backs an admirably pragmatic take on beer styles and their importance in home-brewing. Daniels devotes a chapter to each of 14 major style categories, detailing historical origins and modern brewing techniques. He lays a contemporary groundwork by compiling and analyzing the recipes of the National Homebrew Competition's most successful beers. The assumption is that beers deemed representative of particular beer styles in modern competitions serve as ideal models for recipe creation. Among the information provided for each style is a chart showing the percentage of brewers using each type of grain and in what proportions the grains were added. Similar data are supplied for hop varieties, yeast strains, and water treatment. This reverse engineering of award-winning beers naturally benefits experienced brewers seeking to wow judges at the next competition. Yet, even brewers taking their first shy steps into creating their own recipes have much to gain from this kind of practical analysis. Daniels provides the basic tools a brewer of any level can use to formulate recipes with confidence and creativity. --Todd Gehman ... Read more

Reviews (26)

the whole Classic Beer Series in one book
I've got several brewing texts, but this is the one I frequent the most. If you're a moderately experienced brewer looking for details on a particular style, or you're trying to get away from just copying other people's recipes and try your hand at it for a change, this is just the book. It tells you the ingredients, mash schedule, yeasts, etc that would be appropriate for a style and what worked for other award winning beers, plus some history on each of the major styles.

A True Bible of Beer
I have a shelve full of brewing books, some in Russian, some in English, some in German. This book is absolutely excellent in concept, format and layout. Ray Daniels not only knows a great deal about beer, he knows how to compose and design a great book.

The first section of Ray's book covers the fundamentals of all grain brewing in recipe design and formulation. The second part reviews the most popular beer styles, and throws in a good chunk of history and excerpts from old books and texts, which adds some flavor to this great hobby.

Best book out there on beer, a true bible. Highly recommended.

2nd best brew book ever!
After NEW BREWING LAGER BEER, this has been the most helpful book to get my beer styles just right. It contains hordes of information usually available only in professional works, and doesn't over complicate it. I love this book and always refer to it before I start a new brew. It is the only accurate book that discusses the amount of water retained in your grain, and allows you to calculate the pre brew water quantity more accurately. A must for you home brew library.

Excellent resource for intermediate brewer
This book is a fantastic help for a homebrewer who wants to create his own recipes. It isn't going to tell you how to clone Newcastle or Sam Adams, but it helps you create your own unique recipe within the framework of a classic beer style, whether a Northern English Brown Ale, an Oktoberfestbier or Sweet Stout. The detail is astounding, ranging from historical references, commercial and homebrewed examples. With a wealth of well-presented information, the two chapters on hops I've reread several times, along with many of my favorite style chapters. Practical advise is given for creating a successful recipe, drawing on the author's own experiences in National Homebrew Competition. One example I think of is from the Brown Ale chapter: he gives the suggestion of choosing just a couple specialty malts to compliment your chosen yeast, rather than the often-employed little-bit-of-everything approach to the malt bill. This book could be valuable to someone who's made a handful of extract brews and wants to create something within a style framework; likewise, it would be of value to someone who's been brewing several years. I'm still doing extract brewing, so I know I'll be going back over a lot of the material pertaining to mashing someday. Not to mention some of the style chapters that I don't have the ability to do yet, like Pilsner or Kolsch. By the way, the author himself recommends Noonan's Scotch Ale (Classic Beer Style Series: 8), and I would too.

A must have for the daring hombrewer
I strongly recommend this book to anyone who wants to get away from the beaten path. Even those who want to stick to published recipes will learn a lot in terms of what is worth pursuing and what is not. ... Read more

Book Description

This useful book reviews and analyzes the rigorous scientific, regulatory, and clinical testing and evaluation applied to the widely used food additive aspartame. In one compact volume you gain access to extensive information illustrating the increased recognition by regulatory agencies of the usefulness of human studies in evaluating new food additives. The Clinical Evaluation of a Food Additive: Assessment of Aspartame begins by describing the nuts and bolts of food additive safety evaluation in humans, including an insightful historical perspective of the development of good clinical practice guidelines. It provides the regulatory requirements for human research, as well as key elements for the design and conduct of human studies. The scientific and regulatory considerations of food additive safety are explored, including interesting descriptions of aspartame's key animal safety studies. In addition, the book reviews the medical postmarketing surveillance system developed for identifying and evaluating reports of aspartame's alleged adverse health effects. Through meticulous research and systematic clarity, The Clinical Evaluation of a Food Additive: Assessment of Aspartame provides work-saving, state-of-the-art examples to guide future testing and evaluation of tomorrow's food additives. ... Read more

Book Description

Book Description

This book offers comprehensive coverage on all aspects of the botany, cultivation, processing industry, chemistry and uses of Citrus and its oils. Anyone involved in food sciences, pharmaceutical sciences, cosmetics, pharmacy and plant sciences will no doubt find this volume to be of great value and interest. ... Read more

Book Description

The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.

Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.

*Appeals to sensory experts both in academia and business
*Discovered new optimization is based on integration of sensory descriptive and consumer research data
*New sensory information with imagery ... Read more

Book Description

This explosive exposé reveals what the biotech industry doesn’t want you to know—how industry manipulation and political collusion, not sound science, allow dangerous genetically engineered food into your daily diet. Company research is rigged, alarming evidence of health dangers is covered up, and intense political pressure applied. Chapters read like adventure stories and are hard to put down:

- Scientists were offered bribes or threatened. Evidence was stolen. Data was omitted or distorted.
- Government employees who complained were harassed, stripped of responsibilities, or fired.
- Laboratory rats fed a GM crop developed stomach lesions and seven of the forty died within two weeks. The crop was approved without further tests.
- The only independent in-depth feeding study ever conducted showed evidence of alarming health dangers. When the scientist tried to alert the public, he lost his job and was silenced with threats of a lawsuit.

Read the actual internal memos by FDA scientists, warning of toxins, allergies, and new diseases—all ignored by their superiors, including a former attorney for Monsanto. Learn why the FDA withheld information from Congress after a genetically modified supplement killed nearly a hundred people and disabled thousands.

Jeffrey Smith has worked in the field of GM foods for nearly a decade—with nonprofit and political groups and at a GMO detection laboratory. His masterful writing style captivates and charms, while his meticulously documented facts leave no doubt about a massive injustice. Eating such experimental food is gambling with your health. Find out how you can protect yourself and your family. ... Read more

Reviews (18)

A frightening and important read
Jeffrey Smith, the author of this book, is a plain-spoken but hardly elegant writer. He doesn't need to be; the facts he reports about GM (genetically modified) foods and the relentless efforts of Monsanto Corp. to get them into American and world markets need no dressing up in fancy prose. It's hard to decide which is scariest: the grave doubts about the safety of specific products such as the FlavrSavr tomato and StarLink corn; the myriad possibilities for unpredictable results to the environment and the general food supply, given the current scanty knowledge of genes, genetics and the possible consequences of unchecked modification of basic biological codes; or the systematic, epidemic failure of governmental agencies charged with protecting the health of the general public in the U.S. and Canada to act.

It would be easy to dismiss "Seeds of Deception" as a partisan rant against Republican governments and big business, but Smith is evenhanded in his indictments. According to him, Monsanto Corp. has engaged in a systematic campaign to pressure both Democratic and Republican administrations in the United States to allow GM foods to be marketed without proper safeguards and testing. What seems to have saved the world so far is the vigorous resistance of European and overseas markets to the entry of genetically modified food products that have not been properly tested, consquently making several highly promoted products uneconomical to produce. Nevertheless, modified genes have already "escaped" into the general food supply to an alarming degree.

In the final portion of the book Smith gives suggestions on how the reader can protect him/herself against unknowingly consuming GM foodstuffs, and also asks for contributions so that copies of his book can be sent to those in positions of power. I'm sending him a check.

A compelling & powerful indictment of industry & government
This is a book that every American should read. In a highly accessible story format, Seeds of Deception provides a compelling and powerful indictment of industry and government agencies that have conspired to hide the dangers of genetically engineered foods. After reading the truth about these foods, consumers will avoid eating them; food company executives will want them out of their products; and the government, hopefully, will put an end to this outrageous experiment.
- Larry Bohlen

Nice to see some truth
I have been a farm journalist for thirty years and have a master's degree in agriculture. During the late 70s and early 80s, when genetic engineering was coming on the scene, I was a strong supporter.
Over the years I talked to various biotech scientists who were becoming worried about whether the genetically-modified foods entering the food chain were safe. As the science developed, it was discovered the process of genetic engineering is anything but as straightforward as scientists originally thought. Chunks of genetic material jump all over the place once they are inserted into plants, and there is no predicting where they will go, or what effect they will have. There has been almost no research on the safety of genetically-modified foods, and what little has been done has shown these foods can cause a number of health problems ranging from allergies to food intolerances to cancer.

Both Canadian and US government agencies have taken the position (urged on by the biotech companies) that these new food crops are 'substantially similar' to existing crops, so do not need any study for food safety. And both governments are strong supporters of the industry, as I used to be.

The scientists I talked to became less and less willing to voice their concerns for fear of reprisals.

A few years ago, because of the knowledge I had gained, I began to make a point of avoiding GMOs, which is increasingly difficult, as they are spreading everywhere.

We are being screwed over and lied to by the biotech industry and our governments, and this book tells the story well and thoroughly.

You owe it to yourself!!
This book and the information it contains, is a wake-up call to everyone everywhere. Be sure to read it, then send your friends, associates, and any influential people and authority figures in your area to this page to purchase a copy for themselves. You owe it to yourself, your children, and your unborn descendents to read this book very thoroughly and take action!!

Mounting evidence that genetically modified foods are unsafe
There is mounting evidence that genetically modified foods are unsafe. This book, which is the best written on the subject, is essential reading for food activists and concerned consumers.
- Ronnie Cummins
National Director, Organic Consumer's Association,
Coauthor, Genetically Engineered Food: A Self-Defense Guide for Consumers ... Read more

Reviews (9)

A Must Have For Hunters
This is an excellent book. This should be a required purchase for everyone who takes to the woods in pursuit of wild game for the table.

No more wasting meat or spending big money by taking your wild game to a professional meat processor, all you need to know is right here.

I highly recommend this book, especially to hunters and outdoorsmen.

The Butchering Bible
The only thing that could be better than this book is having an experienced butcher personally lead you through each step of the butchering process. If you do not have access to a personal butchering tutor, this is the Butchering Bible. Easy to follow, nice illustrations, does its best to make what can be a slightly upsetting task less so, and isn't clouded over with unnecessary verbiage. Best one out there.

It's all here
Put bluntly; killing and butchering animals is not a pleasant business. Anyone who has hunted or helped slaughter on a farm can attest to this. You just have to jump in and do it.
Ironically, or perhaps most fittingly, this book was written by a veterinarian. I had a couple of chuckles about that fact.
This is a very "how to" book, so is really not meant to be casually read. The information provided is practical and well presented to make the process easier.
The author handles what some may consider a sensitive subject with honesty and straight-forward thinking. He also provides numerous tips and how-tos when it comes to handling and butchering several different kinds of animals.
While every hunter may not need this book, it sure provides a lot of help and suggestions. If you are going to be butchering a wide variety of animals (pigs, cows, deer, etc.), this is definitely the book for you.

Best by far.......
This is the most concise book I have ever seen on the subject of slaughtering livestock. My hat is off to this author who as I can tell has spent many a day around the slaughterhouse. I would recommend this book to anyone who has even a slight interest in slaughtering his or her own livestock.

raccoon hunter wanted to know......
My raccoon hunting spouse wanted to know how to dress a 'coon for eating. Well, he does now. We have not had to eat any yet, but you never know.... ... Read more

Book Description

This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. ... Read more

Reviews (3)

Thorough text, poor index
This is an excellent reference book with a very poorly done index. Finding what you need often requires a bit of legwork. I've begun to note topic locations myself in the margins of the index. It drives me crazy.

Good book
I a great book for anyone that studies food technology or some related area, is a good reference and is well explain, and understable.

Excellent desk reference
This book provides an excellent reference for those in food science/engr related areas. Though it can be quite dull, it's very comprehensive, and provides much more material than it's closest competitor. ... Read more

Book Description

Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information.

Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also:

-Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days
-Provides thorough coverage of dairy microbiology principles as well as practical applications
-Includes the latest developments in dairy starter cultures and genetic engineering techniques
-Offers completely updated standards for Good Manufacturing Practice

Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource. ... Read more

Reviews (3)

An excellent reference
Beverages in Nutrition and Health has been an excellent reference for my work in the food industry as a formulator of nutritional beverages and food products.Anyone interested in health, nutrition and food sciences will be brought up to date on a broad scope of beverage topics including nutritional research, developmental and clinical medicine, beverage manufacturing, government regulations and marketing trends.I appreciated the wide range of expertise and viewpoints presented by the contributing authors.It truly covers a full spectrum: fruit and tomato juices, coffee, tea, cocoa, milk, alcohol, infant formula, bottled water, soft drinks, weight management, elderly nutritional support, rehydration, sport and performance beverages.It is not a stuffy text at all!Instead, it is a refreshing and relevant mix of research, government and industry voices that speak on the past, present and future evolution of beverages.

Nutrition of beverages fills a gap!
This unique and well-written book reviews the health effects of a wide variety of beverages, including alcohol, human milk, cow's milk, water, fruit and vegetable juices, coffee, tea, cocoa, soft drinks, and sport drinks. A book about beverages, and not foods, is unusual, but fills a much needed gap in the fields of food science and nutrition. It is essential reading for individuals in the food and beverage industry. As an academic who conducts research about the impact of diet on health, I find this an excellent resource on beverages.

Excellent resource
We all drinks beverages every day. Yet, surprising as it may seem, there is no single book that focuses on this subject. This book is therefore a very welcome arrival on the food scene. The authors of this book are international experts on their areas. The book is wide in scope, covering the major types of beverages. But at the same time the reader is given enough detail to learn what the topic is all about as well as recent developments. The book is an invaluable aid for those involved in new product development. ... Read more