Amy E. Reichert - 2 knjige

R - 683 | The Coincidence of Coconut Cake by Amy E. Reichert

You’ve Got Mail meets How to Eat a Cupcake in this delightful novel about a talented chef and the food critic who brings down her restaurant—whose chance meeting turns into a delectable romance of mistaken identities.

In downtown Milwaukee, Wisconsin, Lou works tirelessly to build her beloved yet struggling French restaurant, Luella’s, into a success. She cheerfully balances her demanding business and even more demanding fiancé…until the morning she discovers him in the buff—with an intern.

Witty yet gruff British transplant Al is keeping himself employed and entertained by writing scathing reviews of local restaurants in the Milwaukee newspaper under a pseudonym.

When an anonymous tip sends him to Luella’s, little does he know he’s arrived on the worst day of the chef’s life.

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R - 684 | The Simplicity of Cider by Amy E. Reichert

Fall in love with The Simplicity of Cider, the charming new novel about a prickly but gifted cider-maker whose quiet life is interrupted by the arrival of a handsome man and his young son at her family’s careworn orchard by the author of The Coincidence of Coconut Cake.

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F - 2896 | The Last Chinese Chef by Nicole Mones

This alluring novel of friendship, love, and cuisine brings the best-selling author of Lost in Translation and A Cup of Light to one of the great Chinese subjects: food. As in her previous novels, Mones’s captivating story also brings into focus a changing China -- this time the hidden world of high culinary culture.

When Maggie McElroy, a widowed American food writer, learns of a Chinese paternity claim against her late husband’s estate, she has to go immediately to Beijing. She asks her magazine for time off, but her editor counters with an assignment: to profile the rising culinary star Sam Liang.

In China Maggie unties the knots of her husband’s past, finding out more than she expected about him and about herself. With Sam as her guide, she is also drawn deep into a world of food rooted in centuries of history and philosophy. To her surprise she begins to be transformed by the cuisine, by Sam’s family -- a querulous but loving pack of cooks and diners -- and most of all by Sam himself.

The Last Chinese Chef is the exhilarating story of a woman regaining her soul in the most unexpected of places.

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F - 2768/1 | The Union Street Bakery (Union Street Bakery #1) by Mary Ellen Taylor

Life can turn on a dime. It’s a common cliché, and I’d heard it often enough. People die or move away. Investments go south. Affairs end. Loved ones betray us...Stuff happens.

Daisy McCrae’s life is in tatters. She’s lost her job, broken up with her boyfriend, and has been reduced to living in the attic above her family’s store, The Union Street Bakery, while learning the business. Unfortunately, the bakery is in serious hardship. Making things worse is the constant feeling of not being a “real” McCrae since she was adopted as a child and has a less-than-perfect relationship with her two sisters.

Then a long-standing elderly customer passes away, and for some reason bequeaths Daisy a journal dating back to the 1850s, written by a slave girl named Susie. As she reads, Daisy learns more about her family—and her own heritage—than she ever dreamed. Haunted by dreams of the young Susie, who beckons Daisy to “find her,” she is compelled to look further into the past of the town and her family.

What she finds are the answers she has longed for her entire life, and a chance to begin again with the courage and desire she thought she lost for good.

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F - 2768/2 | Sweet Expectations (Union Street Bakery #2) by Mary Ellen Taylor

Daisy McCrae knows that change can be sudden—and devastating. And while it doesn’t have to be a bad thing, change has the power to turn your whole world upside down....

Running the family bakery and living in the store’s attic might not be Daisy’s dream life, but she’s beginning to understand what being content feels like. And then she gets some unexpected news. In one moment, Daisy’s calm existence turns into chaos. Now she’s struggling to keep it together, especially with renovations at the bakery spiraling out of control.

But when a box of recipes and mementos is found hidden behind a wall in the bakery, Daisy suddenly has something to cling to—a mystery that echoes her own troubles and gives her the opportunity to figure out what she really wants out of life....

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F - 2743/13 | The Quilter's Kitchen (Elm Creek Quilts #13) by Jennifer Chiaverini

In The Quilter’s Kitchen, Anna Del Maso revisits the kitchens of Elm Creek Manor, past and present. As she records beloved recipes and creates original dishes seasoned with love, she rediscovers how the gifts of the table bring friends and family closer than ever.

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F - 2663/1 | The School of Essential Ingredients (The School of Essential Ingredients #1) by Erica Bauermeister

Reminiscent of Chocolat and Like Water for Chocolate, a gorgeously written novel about life, love, and the magic of food.

The School of Essential Ingredients follows the lives of eight students who gather in Lillian’s Restaurant every Monday night for cooking class. It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen.

Students include Claire, a young mother struggling with the demands of her family; Antonia, an Italian kitchen designer learning to adapt to life in America; and Tom, a widower mourning the loss of his wife to breast cancer. Chef Lillian, a woman whose connection with food is both soulful and exacting, helps them to create dishes whose flavor and techniques expand beyond the restaurant and into the secret corners of her students’ lives.

One by one the students are transformed by the aromas, flavors, and textures of Lillian’s food, including a white-on-white cake that prompts wistful reflections on the sweet fragility of love and a peppery heirloom tomato sauce that seems to spark one romance but end another. Brought together by the power of food and companionship, the lives of the characters mingle and intertwine, united by the revealing nature of what can be created in the kitchen.

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F - 2663/2 | The Lost Art of Mixing (The School of Essential Ingredients #2) by Erica Bauermeister

National bestselling author Erica Bauermeister returns to the enchanting world of The School of Essential Ingredients in this luminous sequel.

Lillian and her restaurant have a way of drawing people together. There’s Al, the accountant who finds meaning in numbers and ritual; Chloe, a budding chef who hasn’t learned to trust after heartbreak; Finnegan, quiet and steady as a tree, who can disappear into the background despite his massive height; Louise, Al’s wife, whose anger simmers just below the boiling point; and Isabelle, whose memories are slowly slipping from her grasp. And there’s Lillian herself, whose life has taken a turn she didn’t expect. . . .

Their lives collide and mix with those around them, sometimes joining in effortless connections, at other times sifting together and separating again, creating a family that is chosen, not given. A beautifully imagined novel about the ties that bind—and links that break—The Lost Art of Mixing is a captivating meditation on the power of love, food, and companionship.

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SCIL - 144 | Crystallization of lipids: Fundamentals and applications in food, cosmetics, and pharmaceuticals by Kiyotaka Satō

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals

Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry.

The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization.

The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide:

- Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques
- Offers a thorough review of the information, techniques and applications of lipid crystals
- Includes contributions from noted experts in the field of lipid crystals
- Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology

Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.

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SCIL - 139 | New and Future Developments in Microbial Biotechnology and Bioengineering. Microbial Cellulase System Properties and Applications

New and Future Developments in Microbial Biotechnology and Bioengineering: Microbial Cellulase System Properties and Applications covers the biochemistry of cellulase system, its mechanisms of action, and its industrial applications. Research has shed new light on the mechanisms of microbial cellulase production and has led to the development of technologies for production and applications of cellulose degrading enzymes.

The biological aspects of processing of cellulosic biomass have become the crux of future research involving cellulases and cellulolytic microorganisms, as they are being commercially produced by several industries globally and are widely being used in food, animal feed, fermentation, agriculture, pulp and paper, and textile applications. The book discusses modern biotechnology tools, especially in the area of microbial genetics, novel enzymes, and new enzyme and the applications in various industries.

As a professional reference, this new book is useful to all researchers working with microbial cellulase system, both academic institutions and industry-based research bodies, as well as to teachers, graduate, and postgraduate students with information on continuous developments in microbial cellulase system. The book provides an indispensable reference source for chemists, biochemical engineers/bioengineers, biochemists, biotechnologists and researchers who want to know about the unique properties of this microbe and explore its future applications.

- Compiles the latest developments made and currently undergoing in the area of microbial cellulase system
- Chapters are contributed from top researchers on this area around the globe
- Includes information related to almost all areas of microbial cellulase system
- Extensive cover of current industrial applications and discusses potential future applications

By: Vijai G. Gupta

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SCIL - 137 | Principles of Food Chemistry

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food.

The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest.

New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.

By: John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee, (auth.)

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SC - 1622 | Food molecular microbiology by Spiros Paramithiotis, Jayanta Kumar Patra

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective.

Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology.

This book reviews all these developments, provides an integrated view of the subject and helps in identifying areas of future development.

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SC - 1614/1 | Handbook of Food Science and Technology 1: Food Alteration and Food Quality

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.

Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

By: Romain Jeantet (Editor), Thomas Croguennec, Pierre Schuck, Gerard Brule

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SC - 1614/2 | Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products.

It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier.

“Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables).

In three volumes, it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

By: Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gerard Brule

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SC - 1614/3 | Handbook of food science and technology 3: Food biochemistry and technology

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).

The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.

Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

By: Romain Jeantet (Editor), Thomas Croguennec, Pierre Schuck, Gerard Brule

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SCIL - 129 | Handbook of farm, dairy and food machinery engineering by Myer Kutz

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods.

Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment.

It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more.

The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts.

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N - 15 | Under the Tuscan Sun by Frances Mayes

An enchanting and lyrical look at the life, the traditions, and the cuisine of Tuscany, in the spirit of Peter Mayle's A Year in Provence.

Frances Mayes entered a wondrous new world when she began restoring an abandoned villa in the spectacular Tuscan countryside. There were unexpected treasures at every turn: faded frescos beneath the whitewash in her dining room, a vineyard under wildly overgrown brambles in the garden, and, in the nearby hill towns, vibrant markets and delightful people. In Under the Tuscan Sun, she brings the lyrical voice of a poet, the eye of a seasoned traveler, and the discerning palate of a cook and food writer to invite readers to explore the pleasures of Italian life and to feast at her table.

 

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N - 16 | Bella Tuscany by Frances Mayes

Frances Mayes invites us back for a delightful new season of friendship, festivity, and food there and throughout Italy.

Frances Mayes, whose enchanting #1 New York Times bestseller Under the Tuscan Sun made the world fall in love with Tuscany, invites us back for a delightful new season of friendship, festivity, and food there and throughout Italy.

Happiness? The color of it must be spring green, impossible to describe until I see a just-hatched lizard sunning on a stone. That color, the glowing green lizard skin, repeats in every new leaf. The regenerative power of nature explodes in every weed, stalk, branch. Working in the mild sun, I feel the green fuse of my body, too. Surges of energy, kaleidoscopic sunlight through the leaves, the soft breeze that makes me want to say the word "zephyr"--this mindless simplicity can be called happiness.

Having spent her summers in Tuscany for the past several years, Frances Mayes relished the opportunity to experience the pleasures of primavera, an Italian spring. A sabbatical from teaching in San Francisco allowed her to return to Cortona--and her beloved house, Bramasole--just as the first green appeared on the rocky hillsides.

Bella Tuscany, a companion volume to Under the Tuscan Sun, is her passionate and lyrical account of her continuing love affair with Italy. Now truly at home there, Mayes writes of her deepening connection to the land, her flourishing friendships with local people, the joys of art, food, and wine, and the rewards and occasional heartbreaks of her villa's ongoing restoration. It is also a memoir of a season of change, and of renewed possibility. As spring becomes summer she revives Bramasole's lush gardens, meets the challenges of learning a new language, tours regions from Sicily to the Veneto, and faces transitions in her family life.

Filled with recipes from her Tuscan kitchen and written in the sensuous and evocative prose that has become her hallmark, Bella Tuscany is a celebration of the sweet life in Italy.

 

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N - 17 | The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen by Frances Mayes, Edward Mayes

“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.”
—from the Introduction

In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.
           
A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours,  and garden baskets tumbling over with bright red tomatoes.
           
Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner.
           
The more than 150 tempting recipes include:
·         Fried Zucchini Flowers
·         Red Peppers Melted with Balsamic Vinegar
·         Potato Ravioli with Zucchini, Speck, and Pecorino
·         Risotto Primavera
·         Pizza with Caramelized Onions and Sausage
·         Cannellini Bean Soup with Pancetta
·         Little Veal Meatballs with Artichokes and Cherry Tomatoes
·         Chicken Under a Brick
·         Short Ribs, Tuscan-Style
·         Domenica’s Rosemary Potatoes
·         Folded Fruit Tart with Mascarpone
·         Strawberry Semifreddo
·         Steamed Chocolate Cake with Vanilla Sauce

Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort.
           
Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.

 

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SC - 1471 | Food Engineering Handbook, Two Volume Set by Theodoros Varzakas, Constantina Tzia

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. 

 

 A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: 

• Discusses size reduction, mixing, emulsion, and encapsulation 
• Provides case studies of solid–liquid and supercritical fluid extraction 
• Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

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N - 150 | Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World by Paul Shapiro

Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. From the entrepreneurial visionaries to the scientists’ workshops to the big business board­rooms—Shapiro details that quest for clean meat and other animal products and examines the debate raging around it.

Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global popula­tion and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves.

But what if we could have our meat and eat it, too? The next great scientific revolution is underway—discovering new ways to create enough food for the world’s ever-growing, ever-hungry population.

Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Also called lab-grown meat, cultured meat, or cell-based meat, this race promises promise to bring about another domestication. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And the story of this coming “second domestica­tion” is anything but tame.

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