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Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.

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Get started cooking now with Cooking Basics For Dummies, 5th Edition! Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and saut?ing to creating delicious, easy-to-follow recipes, you'll discover how to cook up crowd-pleasing meals the whole family will enjoy—all without breaking a sweat! Even if you've never cracked an egg, this friendly, practical guide gives you all the ingredients to become a superior home cook. In plain English, it explains step-by-step how to master popular cooking techniques, such as dicing vegetables, hard boiling an egg, making quick and delicious sauces, planning menus, stocking your pantry, and so much more. Packed with more than 150 easy-to-follow recipes for every meal of the day, from mouth-watering mains to sumptuous sides to delectable desserts Helps you master grilling, slow cooking, baking, roasting, pressure cooking, and more Includes tips on adapting meals to meet the latest dietary trends, such as low-sugar, low-sodium, low-fat, plant-based, and vegetarian diets Covers shopping at farmer's markets and buying organic foods Cooking Basics For Dummies, 5th edition is for every beginner cook or polished chef looking for a refresher on breathing new life into home-cooked meals.

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Over 100 delicious, easy-to-prepare recipes that will help any food lover manage and live with diabetes Over two million Canadians have diabetes–with 10 percent living with type 1 diabetes, and the remaining type 2. With recipes reflecting Canada's diverse, multicultural population, this unique cookbook contains over a hundred mouthwatering recipes for everything from tempting appetizers like feta bruschetta and toasted walnut hummus to entrees like tandoori chicken and glazed asian lamb. Desserts and satisfying snacks aren't off the menu, either–the book contains recipes for sour cream chocolate chip cake, fruit trifle, and chocolate zucchini muffins that will satisfy the sweetest tooth. Based on the latest recommendations from the Canadian Diabetes Association Includes a 16-page full-color insert of photos of the book's many tempting dishes Loaded with information for cooks with diabetes, the book also includes timesaving meal planning suggestions, shopping advice, and tips for plotting out a month of diverse and delicious menus. An essential companion volume to the bestselling Diabetes for Canadians For Dummies, this indispensable cookbook will help those with diabetes and their loved ones prepare and enjoy healthy, great-tasting food.

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Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research? The first Who's Who in organic chemistry to show what top scientists like to cook – on the bench and on the stove – and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. Containing more than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar – Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.

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The doctrine of local food is dead. Farmers’ markets are merely a lifestyle choice for the affluent middle classes. And ‘organic’ has become little more than a marketing label that is way past its sell by date. That may be a little hard to swallow for the ethically-aware food shopper but it doesn’t make it any less true. And now the UK’s most outspoken and entertaining food writer is ready to explain why.This engaging, witty and honest narrative is driven by the appetite of one large man: Jay Rayner – someone who lives to eat, but also understands that there is a world beyond the high-end obsessions of the farmers’ market. Combining sharply-observed memoir – growing up with the UK’s most famous agony aunt who also happened to be a bloody good TV chef; witnessing the arrival of McDonald’s and Dayville’s ice cream in Seventies London; working as a butcher’s boy – with hard-nosed reportage, Jay Rayner will blow conventional foodie wisdom apart. For here is the reality: within a few decades we will have nine billion mouths to feed, and we won’t be doing that by flogging free-range eggs from a stall in Borough market.Jay explains why the doctrine of organic has been eclipsed by the need for sustainable intensification; and why the future lies in large-scale food production rather than the cottage industries that foodies often cheer for. From the the cornfields of Illinois to the killing lines of Yorkshire abattoirs, Rayner takes us on a journey that will change the way we shop, cook and eat forever. And give us a few belly laughs along the way.

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130 Recipes plus nutrition and lifestyle advice for a gluten free diet.Gluten from wheat is present in an overwhelming amount of the food we eat. Increasing numbers of people however, are discovering that they are either allergic to wheat and gluten or have a gluten intolerance – a coeliac condition.The restrictions of a gluten free diet can make eating well seem impossible. Easy Gluten Free Cooking contains over 130 nutritionally sound recipes – specially designed to help make a gluten free diet easy to follow.A range of Soups and Snacks• Main course meals• Desserts and Puddings including yummy Nut Brownies and sweet Almond Fruit PastriesAs well as recipes, Easy Gluten Free Cooking contains essential advice, support and top tips for gluten free living.The nutrition you must know about• Gluten free for children• Kitchen cupboard essentials• Emergency gluten free – in a hurry food• Eating out, holidays, social pressures and more

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New edition bringing together the full range of recipes from Antoinette Savill’s Sensitive Gourmet books. Also includes a new selection of 25 ultra low fat options.Antoinette Savill’s previous titles broke new ground in creative, cosmopolitan cookery for people suffering from sensitivity to wheat, dairy or gluten.Now both the Sensitive Gourmet and More From The Sensitive Gourmet are available as one book. All those with lactose and wheat sensitivity, coeliac disease, asthma and eczema or chronic fatigue will find the book invaluable.Over 200 recipes cover the entire range of dishes. From light savoury snacks and soups, to meat, fish and vegetables dishes for dinner parties through to naughty puddings, cakes, and fresh home-made breads.

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This beautifully presented Little Book is an excellent introduction to the world of rum. It includes the very best product from the Caribbean, UK, and US as well as new and emerging markets. With a fascinating history of the product itself, how it’s made, and details of the world’s best rums, this is perfect for all rum lovers.The book includes a description of more than 100 of the very best rums in the world. It is completely up-to-date, including details of the different varieties and styles of rum available today.What’s more, an introduction explores the current market for rum and how distilleries are coping with the surge in demand,making this attractive Little Book a great introduction for anyone looking to learn about the history past and present of this popular drink. And also how best to enjoy it!

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This beautifully presented Little Book is an excellent introduction to the world of craft beer including the major UK, US, and European microbreweries. It includes a fascinating history of the product, how it’s made, how best to drink it and details of the world’s finest craft beers.The book includes a description of more than 100 of the very best craft beers in the world including details of the different varieties and what distinguishes them. It is completely up-to-date, including details of new and emerging beers and microbreweries.What’s more, an introduction explores the current craft beer boom and how brewers are coping with this surge in demand,making this attractive Little Book a great introduction for anyone looking to learn about the history past and present of craft beer. And also how best to enjoy it!

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‘A simply brilliant book – modern, clever, beautiful and full of delicious recipes. Go Anna!’ Jamie OliverA completely modern vegetarian cookbook, from an exciting young food writer, that fits perfectly with how we want to eat today.Nowadays, everyone wants to eat a little more healthily. Whether that’s moving away from meat, eating more fruit and vegetable, or finding ways to include nutritious grains. But no one wants healthy eating to be a chore – we all want food that’s delicious, easy to prepare and full of excitement and fresh flavours.Anna Jones is a brilliant young food stylist and recipe developer who trained with Jamie Oliver. Her first cookbook will be a repertoire of recipes to help us eat healthily and to thoroughly enjoy every minute of it. Based on how she eats day to day, the recipes will be vegetarian and packed with fresh and nutritious ingredients. From a blueberry and amaranth porridge to start the day, to a sweet potato quesadilla for a quick meal or a tomato and coconut cassoulet for dinner, these are recipes that are modern, satisfying and refreshing. The book will also include quick recipe spreads, for even more ideas: guides to making pesto, how to build a perfect salad, how to enjoy underdog vegetables.

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