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Author: Katie Macalister
Publisher: Penguin
ISBN: 1101184809
Category : Fiction
Languages : en
Pages : 256
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Book Description
Read Katie MacAlister's posts on the Penguin Blog. View our feature on Katie MacAlister’s Steamed. Katie MacAlister takes on Steampunk-and romance gets hotter than ever... When one of Jack Fletcher's nanoelectromechanical system experiments is jostled in his lab, the resulting explosion sends him into the world of his favorite novel-a seemingly Victorian-era world of steampower, aether guns, corsets, and goggles. A world where the lovely and intrepid Octavia Pye captains her airship straight into his heart...
Author: Katie Macalister
Publisher: Penguin
ISBN: 1101184809
Category : Fiction
Languages : en
Pages : 256
Get Book Here
Book Description
Read Katie MacAlister's posts on the Penguin Blog. View our feature on Katie MacAlister’s Steamed. Katie MacAlister takes on Steampunk-and romance gets hotter than ever... When one of Jack Fletcher's nanoelectromechanical system experiments is jostled in his lab, the resulting explosion sends him into the world of his favorite novel-a seemingly Victorian-era world of steampower, aether guns, corsets, and goggles. A world where the lovely and intrepid Octavia Pye captains her airship straight into his heart...
Author: Catharina Y.W. Ang
Publisher: CRC Press
ISBN: 9781566767361
Category : Technology & Engineering
Languages : en
Pages : 566
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Book Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.
Author: Sidi Huang
Publisher: Woodhead Publishing
ISBN: 0081007248
Category : Technology & Engineering
Languages : en
Pages : 208
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Book Description
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. - Provides the first comprehensive reference on steamed breads and steamed buns - Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research - Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world - Includes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends
Author: Annette Yates
Publisher: Hachette UK
ISBN: 0716023482
Category : Cooking
Languages : en
Pages : 125
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Book Description
Steaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling. There is little chance of over-cooking steamed food, and this economical and space-saving method is ideal for students, singletons, families and large dinner parties alike. This best-selling title includes recipes that combine healthy, low-fat meal ideas with traditional, hearty fare. Cooking charts give steaming times for all kinds of foods, in additon to the many delicious recipes for eggs, vegetables, couscous, rice, pasta, fish, poultry, meat, desserts, parcels and wraps.
Author: Weibiao Zhou
Publisher: John Wiley & Sons
ISBN: 1118792076
Category : Technology & Engineering
Languages : en
Pages : 1374
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Book Description
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Author: John Stuart Skinner
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 582
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Book Description
Author: Henry Stephens
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 598
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Book Description
Author: Om Prakash Gupta
Publisher: Frontiers Media SA
ISBN: 2832503772
Category : Medical
Languages : en
Pages : 132
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Book Description
Author: Celeste Heldstab
Publisher:
ISBN: 9780977472222
Category : Cooking
Languages : en
Pages : 654
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Book Description
These books are a sheer delight for everyone who loves to cook with herbs, and experience the flavors of the world. There is also plenty of help to provide a little "magick" in your life; and a these books are a necessity for everyone who wants to learn how! Be prepared to experience something you will want to share with everyone as you travel through the pages of these lovely books. Sold separately or as a set, these are true keepsakes and something to be savored and enjoyed for generations to come! Many of the recipes are handed down through the family, some of them are newly created and all are truly unique in their composition. This is clearly one of the most complete set of cookbooks you will see. They are beautifully done, easy to use, and very comprehensive. It is also clearly the best of down-home cooking, world cuisine, and magick all wrapped up in one place available today. Each book is over 2 inches thick and in a beautiful 3 ring binder that lays flat on your kitchen counter!!
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439870691
Category : Technology & Engineering
Languages : en
Pages : 813
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Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
