Food Engineering – alle Bücher, LPs und CDs, Seite 4

Lisa M Brefere, Francis T Lynch

The Book of Yields

The Book of Yields: Accuracy in Food Costing and Purchasingis a valuable resource for educating culinary and hospitality students & professionals, that running a business is not just about making the …

Mark Richards, Neal Ford

Fundamentals of Software Architecture

Salary surveys worldwide regularly place software architect in the top 10 best jobs, yet no real guide exists to help developers become architects. Until now. This updated edition provides a comprehensive…

Matthew Farber, Roger Barth

Mastering Brewing Science

Focused on brewing science, process, and quality, this is a comprehensive textbook on beer production, from the underlying biology and chemistry to process steps, packaging, testing, and service of beer a…

Richard L Chilton Jr

A Beginner's Guide to Burgundy

A Beginners Guide to Burgundy is an engaging and knowledgeable guide to demystifying the region of Burgundy for beginning and novice wine enthusiasts.

Nicole Negowetti

Feeding the Future

A radical reframing of the current global food system to address injustices and existential threatsThe global food system stands at a critical juncture. Food production is among the largest causes of glob…

Rachel De Thample

Bees & Honey

Beekeeping is surprisingly easy; the bees are the ones that do all the hard work. In Bees & Honey, Rachel de Thample tells you everything you need to know about setting up a hive in both rural and urb…

Nicole Negowetti

Feeding the Future

A radical reframing of the current global food system to address injustices and existential threatsThe global food system stands at a critical juncture. Food production is among the largest causes of glob…

Alexander Wieck Fjaeldstad, Thomas Hummel, Robert Pellegrino

Rediscovering Flavor

In the wake of COVID-19, almost 25% of the population exhibits an impairment of the olfactory system, with varying severity from total loss (anosmia) to partial loss (hyposmia) to deception in odor qualit…

Elspeth Hay

Feed Us with Trees

What if the future of food grew on trees---and had been with us all along?From acorns to chestnuts, hazelnuts, and beyond, discover the ancient staple crops that could nourish people andheal the planet.Wh…

Elements of Reproduction and Reproductive Diseases of Goats

Specialist reference and practical guidebook on goat reproductive health, emphasizing reproductive diseases, their clinical management, and production managementElements of Reproduction and Reproductive D…

Honor May Eldridge

The Future of Food

How do we ensure that there is enough healthy and sustainable food to feed everyone in the world in the 21st century and beyond?The future of food is in peril. Food production around the globe is both a c…

Lee Cadesky

Grub

We eat multiple times a day, yet most of us have no idea what food actually is, where it comes from, or what forces will shape our meals in the future.What is food? Why do we eat what we eat? And what kin…

Star Trek Vinyl Box (Limited Deluxe Edition)

Jack Lohmann

White Light

""There would be no life without constant death." So begins Jack Lohmann's remarkable debut, White Light, a mesmerizing swirl of ecology, geology, chemistry, history, agricultural science, …

Johnny Drain

Adventures in Fermentation

'Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation' Heston Blumenthal 'Entertaining, illuminating and insightful' Sandor Katz…

Microalgae and One Health

Microalgae and One Health: Fundamentals, Biocompounds, and Health and Environmental Applications provides a novel compendium of the interdisciplinary applications of microalgae. Adverse global changes, in…

Liese Greensfelder

Accidental Shepherd

"In May 1972, twenty-year-old Liese Greensfelder arrived in a small Norwegian town prepared for her first summer farmhand job, only to learn the startling news that she'd need to singlehandedly watch…

Dan Saladino

From the Sea (Picador Shorts)

"A captivating tour through some of our most cherished marine food traditions, and the danger of extinction that they increasingly face in today's world"--

Chris van Tulleken

Ultra-Processed People

It's not you, it's the food.We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There'…