Book Description

Medicinal Plants: Culture, Utilization and Phytopharmacology covers over 400 species. Each chapter gathers valuable information from a wide variety of sources, and supplies it to the user in convenient table format, arranged alphabetically by scientific name, followed by the common name. Data topics include: major constituents (active ingredients) and medicinal values of plants; toxicity or hazardous components; essential oils; value-added products and possible uses; cultivation and harvesting; diseases and insects found in medicinal plants. Three appendices (alphabetical listing of plants by common name, followed by the scientific name; essential oils and their derivation; active ingredients and their sources) provide handy cross-references to the Tables. ... Read more

Book Description

In this indispensable reference, Fix applies the practical language of science to the art of brewing. ... Read more

Reviews (4)

Excellent technical coverage
This is a fairly technical discussion of the subject of brewing chemistry. It's probably more than your typical home-brewer will want to get into, but if you've got some biochem background, or have read Dr. Lee Janson's Brew Chem 101 book and are looking to read on from there, (or you're a very masochistic home-brewer :-)) this would be the next step to take. It does require a greater knowledge of biochemistry and some math (not too surprising, since Dr. Fix had a Ph.D. in math from Harvard). I note the problems with the citations another reviewer here mentioned, who said Dr. Fix refers to his own work and his other book too often, but I didn't mind that too much. Dr. Fix was certainly a competent professional in both math and brewing chemistry, and he did much important work on his own. The important thing is that this book helps to bridge the gap between the professional manuals of industrial microbiology and brewing chemistry and the professional literature. After completing this book, if you want more information, you'll have to go there, such as:

1. Beer and Wine Production: Analysis, Characterization, and Technological Advances (ACS Symposium, No. 536)

2. Biotechnology of Malting and Brewing by James S. Hough

3. Malting and Brewing Science: Hopped Wort and Beer (Volume 2) by D. E. Briggs, et al

4. Brewing Microbiology by Iain Campbell

5. Methods of Analysis of the American Society of Brewing Chemists, by the American Society Of Brewing Chemists

6. Malting and Brewing Science : Volume 1 (#Y0343)
by Dennis Edward Briggs, James S. Hough

7. Brewing Yeast and Fermentation by Chris Boulton, David Quain

Except for the Brewing Microbiology book by Campbell, all of the above are big, expensive professional volumes, but they represent some of the best technical titles out there.

The book also has a nice introduction summarizing some of the important developments of the last 20 years that have made great improvements in beer, such as the use of modern double pre-evacuation bottle filters to cut down on cold-side oxygenation, the awareness of the staling effects of unsaturated long-chain aldehydes, the realization that hot-side aeration could contribute to this, and the importance of malting and non-enzymatic browning also in this process. These were all important developments that led to the modern low-oxygen brewhouse.

So overall, a very fine discussion of all these issues, and I'd actually give the book 4.5 stars if I could.

Written for the Ph.D Chemistry Major
I do not know who this book was written for but it was not the homebrewer. It reads like it was written for the head chemist at Budweiser or a graduate school chemistry course. If you didn't major in chemistry or have been out of school a few years, it reads like a textbook. There is some interesting information in the book but you have to dig it out. Unless you really want to get very technical about the chemical changes during the brewing process, this book has little use for the average brewer.

This book should be an appendix for An Analysis of Brewing
Principles of Brewing Science deals with the biology and chemistry of beer. With my background in biochemistry, I was able to enjoy a detailed analysis on the subject. My only negative criticism is George Fix's excessive and sometimes exhaustive references to his own literature. Fix referred to himself about 40 times in this 173 page book. That is almost 1 reference per 4 pages, not to mention the fact that roughly one third of the book is charts and diagrams. What is most disturbing is that his other book, An Analysis of Brewing Techniques, makes numerous references to this book. The reader ends up getting caught in a futile cycle of references between these two books where some of the referred items are redundant. This round-about circle of references boarders on academic dishonesty. Another eyebrow raising issue is a reference Fix attributes to Rabin and Forget, 1998 on page 152. The reference section, however, has no list of Rabin or Forget. In all fairness, this book is the best compilation of the science behind the beer process and is quite informative. But I think it would be better suited as an appendix for his other book.

Excellent - improved over 1st Edition
George has cleaned up this edition and offers many more citations and support than in the first edition. The style is scientific, clear and concise. George is not afraid to get into the hard topics. This is an excellent introduction to brewing chemistry throughout the cycle. ... Read more

Book Description

A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations.This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages. It ensures that chefs are familiar with accurate measurements, portion control, and proper food handling, which are essential to the healthy bottom line of any food service operation.A valuable reference book for any food service professional. ... Read more

Reviews (1)

Required for an OSU course
I had to buy this book for an OSU Hotel and Restaurant course.
The book does have good measurement charts but not enough examples. ... Read more

Book Description

"This book is a valuable addition to the relatively limited information available on the subject"-- International Agricultural Development on the first edition.

Food processing is a valuable way of preserving food to increase food security, minimize waste and generate extra income.

This guide provides development workers and small-scale entrepreneurs with the basic information and advice that they need to set up a small-scale food processing enterprise. Part one considers the food processes that are suitable for different crops including fruit and vegetable products; cereal and pulse-based products; milk and milk products, and meat and fish products. Part two is an annotated directory giving the appropriate equipment needed to process a particular food, an index of manufacturers, the approximate costs and the names and addresses of manufacturers. The potential uses of various equipment is examined and much of the equipment is clearly illustrated.

In this new edition the main text which guides the reader through the stages of food processing activities has been reorganized and clarified, and the catalog section, listing suppliers in approximately 50 countries, has been completely updated. ... Read more

Book Description

This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams. ... Read more

Reviews (1)

The awareness of food safty in this book is captavating
The H.A.C.C.P After reading the book it changes my whole perspective on catering. I would like to no if you can give me some feed back on applying these safty regulations, if running a bussiness from home. And what requirements do you suggest for safe in house catering. ... Read more

Book Description

Emphasizing that accurate diagnosis is the foundation for effective treatment regimens, this reference reviews the most current research on the assessment, epidemiology, etiology, risk factors, neurodevelopment, course of illness, and various empirically-based evaluation and treatment approaches relating to eating disorders—studying disordered eating in atypical patient populations, such as men, infants, and the elderly and highlighting gender, cultural, and age-related differences that have appeared in the study of these conditions. ... Read more

Book Description

The essential A—Z reference of culinary terms–concise and up-to-date

Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar recipe ingredient or cooking technique will find a true friend in this revised and updated edition of The Chef’s Companion. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy.

From Mexican adobo sauce to Italian zuppa, it offers instant fingertip access to concise definitions, correct spellings, and user-friendly pronunciation guides. The new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation. Packed with reliable, up-to-date information, the Companion is a valuable resource that belongs on every food lover’s bookshelf.

Elizabeth Riely (Newton Centre, MA) is a journalist and food historian whose articles have appeared in Bon Appetit, Gourmet, House & Garden, and The New York Times. She contributes regularly to The Boston Globe. Her cookbook, A Feast of Fruits, was published in 1993. ... Read more

Reviews (1)

This book was very useful!!
This book is the newest edition to my cookbook collection. The recent, up-to-date definitions, spelling, and pronunciation techniques, made the answer to the infamous question "what's for dinner?" straightforward and effortless. ... Read more

Book Description

Protein Biotechnology and Biochemistry is a complete and definitive source of information for all those interested in the area, providing a broad overview of the various medical, diagnostic and industrial uses of proteins. It covers basic biochemical principles as well as providing a comprehensive survey of products currently available or under development.

• The new edition has been thoroughly updated with new material.
• The key difference is that this new edition will include more "pure" biochemistry.
• There are two completely new chapters: Protein Structure - an overview and Novel Proteins from Novel Sources.

... Read more

Book Description

Attention Beamers! Here is the reference guide you have been waiting for. Hundreds and hundreds of Jim Beam decanters are shown in color, with current market values and helpful information for the collector. In this book, the decanters are organized by series, including Famous People, Sports, Wheel, Opera, Regal China, and many others. Both ceramic and glass decanters are included, along with Beam convention giveaways.For the newcomer, this book introduces the truly enjoyable world of Beam bottle collecting. These special decanters cover an incredible diversity of subjects, from Cadillacs to chili recipes, from Mortimer Snerd to Spiro Agnew, from the Chicago Cubs to the Great Chicago Fire. With market values ranging from a couple of dollars into the thousands, excellent availability, and a wonderful fellowship among collectors, this is a great hobby, even at the ground level. ... Read more

Book Description

The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design.

Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues. ... Read more

Book Description

A European perspective of consumers' food choices. Essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research in European countries. ... Read more

Amazon.com

What am I eating? This book answers that question by describing more than 8,000 ingredients found in foods. The dictionary format lets you look up an ingredient alphabetically and learn what it is, how and why it's used, and the benefits and risks. You can decode an ingredient from a food label--haven't you always wondered just what "guar gum" is?--or just skim for interesting facts. For example, the entry on "civet, absolute" explains that this essential oil used as a flavoring is "derived from the unctuous secretions from the receptacles between the anus and genitalia of both the male and female civet cat." Not very appetizing! You'll find this ingredient in raspberry, butter, caramel, grape, and rum flavorings in beverages, desserts, and chewing gum. This book also explains commonly used (but poorly understood) food-label terms like "lite" and "low fat," what counts as a serving for different food groups, and various ways of processing food. There's a helpful chart of food storage guidelines, and resources (including Web sites) for people with food allergies or sensitivities. Ruth Winter, an award-winning science writer, is also the author of A Consumer's Dictionary of Cosmetic Ingredients and several other books. --Joan Price ... Read more

Reviews (12)

Excellent reference book
I bought this book to use as a reference when feeding my four year old son, who has many food allergies. It has come in very handy and I've even learned that a few foods that I thought were safe actually are not. I've also used it to look up some of those ingredients that are in my food that I can't pronounce (and what I find is sometimes scary!). Aside from the definitions, it has quite a bit of information on food storage and other food-related info. This is a great book to have on hand, especially if you or someone you're feeding has food allergies.

A Decent book, but by no means the food additive bible.
I bought this book as a chiropractic student to learn more about food additives. As a nutritionist it is important to learn what goes in as well as what to avoid. While researching excitotoxins in food, I found that according to Ruth Winter in her book Aspartate was considered a safe additive. Most people are aware of the dangers of Aspartame (an excitotoxin that destroys brain hypothalamus tissue, as well as becoming formaldehyde in the liver) and glutamate - but Aspartate being a non-essential amino acid has not been associated with the other exitotoxins. Well Aspartate (Aspartic acid without the H+, and 1 methyl group away from being identicle to glutamate) according to Dr. Russell Blaylock, MD in the book, "Excitotoxins - the Taste That Kills" kills neurons in the brain as well as damage muscle tissue. This particular amino acid overexcites muscle and brain tissue to the point of destruction. As was taught at a basic biochemistry class in chiropractic college - anything substance that can serve as a neurotransmitter, can become an excitotoxin because it increases the amount of neurotransmitter in the brain and periphery. Histlogic samples show marked destruction in the hypothalamus of mice (illustrated in book). If you look on Pubmed for current studies, they are there in abundance. Based on the information I retrieved from Ruth Winter's book, it appears to be in conflict with many other nutrition sources that I respect. For me to accept this book as the authority, it would need to drop the dietitian flavor, and review the literature concerning excitotoxins. As for the rest of the book and other additives, I cannot comment. I understand that many hard hours went into this book so I won't totally bad mouth it, but the only one time I needed it as a reference it failed me.

Not so useful
This book is aimed at ppl who're on the brink of understanding what toxins and allergic substances are contained within foods. After reading the reviews, I realised that you when you're severely allergic to foodstuffs, then it's not an axe to grind - it's pertinent facts you need.

And sadly, this is what the book lacks. It's more a P.R. book of why the government legally poisons our food with enhancers and food colorings - to make them more appealing...

This book is a good read for beginning information - but if you need real sources of allergies, there is abundant data freely available on the internet.

Don't listen to publicity - listen to allergy sufferers.

thanks for the information about citrus - I'm cutting that one out of my diet now. :os

Good Starting Point
As a quick read with a number of interesting facts, this is a good introduction to food additives as well as nutrients. It could be construed as a dictionary but not as a reference. To be a reference, it needs a standardized format to ensure the same kind of information is provided for each item. To be a quick reference, it needs a comprehensive index. As a potential source, it also seems to lack authority when it fails to consistently cite sources and makes statements which appear subjective. I'm still looking for something of the nature of Rodale's Encyclopedia of Herbs.

A good reference book
This is a good reference book to have on your shelf. It may not expound for pages and pages on every item, but it certainly gives a reasonably good yet brief definition of each entry. While I was surprised to see certain entries, such as oregano and cinnamon, I was not surprised at all to see such entries as aspartame, azo dyes, and monosodium glutamate.

The companion book "A Consumer's Dictionary of Cosmetic Ingredients" is a good complement to this book. ... Read more

Book Description

Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around your kitchen and on other food that may lay around - and thus creating possibly life-threatening toxins - just by washing an oven-ready chicken from the supermarket before roasting it?

The author, Ian Shaw, PhD, discusses all these and many other important problems and questions - ranging from GM food to natural toxins - in his easily understandable, passionate, yet authoritative and informative book. But in contrast to many other authors, Ian Shaw sets the risks of food, foodborne pathogens and food contaminats in the context of life’s risks. Enjoyment of food and eating is a benefit that far outweighs the risks, at least if everybody is aware of those risks and uses measures to minimize them.

Book Description

A Double Scotch tells the intertwined success stories of Chivas Regal and The Glenlivet—two Scotch whisky brands recognized the world-over for their unparalleled quality. Founded by Scottish grocers from Aberdeen, Chivas Regal stands as the world’s most popular prestige blended Scotch. First distilled by a pistol-packing Highlander, The Glenlivet is today the top-selling single-malt Scotch in America. F. Paul Pacult explores these two iconic spirits and tells the remarkable story of the two families who endured numerous hardships to build their brands. A business book that goes down easy, A Double Scotch tells the story of the world’s favorite whiskies, and the story of the nation and families that made them so. ... Read more

Book Description

Cheese, wine, honey and olive oil--four of Greece's best known contributions to culinary culture- -were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighboring traditions, yet retained its own distinctive character.

In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits.

Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore. ... Read more