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Pot Luck:Cookery Books
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Please click on image or title to view full individual description, similar items may be found in the appropriate catalogue |
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1 |
Chemically-Defined Flavouring Substances
92-871-4453-2 / 9789287144539 New
2001. 24cm. Pp.620. Hardbound. This reprint of the 4th edition of the 'Blue Book' contains the toxicological evaluation of 899 flavouring substances classified according to their chemical structure and divided into substances which may be added to food for human consumption without hazard to public health and flavouring substances that are temporarily acceptable in foodstuffs, that is to say, those for which there does not exist enough toxicological data for a definite safety-in-use assessment. Safety-in-use criteria are recommended which should be met by the manufacturers of flavouring substances. Also included are the five modifications to the 4th edition (1992) so far adopted by the Committee of Experts on Flavouring Substances of the Council of Europe.
Price:
73.00 GBP
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2 |
Good Housekeeping New Step-by-Step Cook Book
0091864941 / 9780091864941 New
1998. 29cm. Pp.452. Colour photos & illustrations. Hardback. The Good Housekeeping New Step-by-Step Cookbook is one of the most successful and accessible cookbooks available. With clear stap-by-step photographs for the recipes,a colour picture index which features every dish in the book and a collection of over 750 classic and contemporary recipes,it makes preparing and cooking imaginative dishes superbly easy. The colour index includes a photograph and short description of every finished dish so that it is easy to select the recipe you need. Familiar favourites such as Fish cakes with Herbs and Bread and Butter Pudding are included,together with a whole range of contemp- orary recipes,from Stuffed Thai Omelette to Guinea Fowl with Puy Lentils,Bacon and Thyme. All the recipes include preparation,cooking times,calorie counts and freezing notes,and step-by-step photographs within the recipes show key stages in the preparation so that you can be sure of achieving the right result at each point, whether whisking eggs to the correct consistency or kneading pizza dough. As an unrivalled collection of easy-to-follow recipes and a clear guide to all the cookery techniques you will need, this new edition of the Good Housekeeping New Step-by-step Cookbook will be a welcome addition to every kitchen shelf.
Price:
19.99 GBP
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3 |
Good Practices for the Meat Industry.
92-5-105146-1 / 9789251051467 New
FAO. 2004. 26cm. Pp.322. Hardbound ring-binder. In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. Accordingly, the FAO/WHO Codex Alimentarius Commission is in the final stages of negotiation of a new Code of hygienic practice for meat. The Code implies a transition from meat inspection towards a risk-based approach covering the entire food chain. The Manual on good practices for the meat industry aims to assist the industry to prepare itself for compliance with the new regulatory framework, which is expected to come into force when the Code is approved in 2005. It is targeted at the meat industry in developing countries and in emerging economies in their endeavour to meet the rising quality and safety requirements both of the export industry and domestic markets, with the increased participation of large-scale retailers. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual, well illustrated, is published in detachable modules and also serves as a training resource. The Codex Alimentarius "Draft code of hygienic practice for meat" is included as an appendix.
Price:
80.00 GBP
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5 |
Natural Sources of Flavourings
92-871-4324-2 / 9789287143242 New
2000. 24cm. Pp.280. Paperback. Major review of the safety-in-use of over 600 natural flavouring source materials. This book provides safety-in-use evaluations of the first set of 101 source materials.
Price:
38.00 GBP
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6 |
Nutrition Education in Primary Schools. A planning guide for curriculum development
92-5-105454-1 / 9789251054543 New
2005, 2 spiralbound volumes in a bookcase with a set of worksheets and a classroom curriculum chart. Vol. 1: The Reader, 250 pp.; Vol. 2: The Activities, 276 pp. Healthy, well-nourished and educated people are a country's most precious asset for achieving economic and social development. Access to sufficient, safe and nutritious food is essential for reaching this goal. However, this by itself is not enough. People also need to understand what constitutes an appropriate diet for health, and they need to have the skills and the motivation to make proper food choices and practice healthy eating habits. Helping people to do so is the role of nutrition education. Many eating habits are formed during childhood and they can last a lifetime. It is therefore important for children to learn the benefits of good nutrition and to develop healthy eating habits. Schools are an excellent setting for bringing nutrition education to children at an early stage and through qualified staff. This Planning Guide will assist educators worldwide in establishing an effective nutrition education programme that encourages behaviour change. The material can be used at national or local level and is intended for use by a team of educators and health staff, including education inspectors, curriculum planners, teacher educators, teachers, nutritionists and health workers.
Price:
64.99 GBP
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10 |
The Vivendier. Edited and translated, with a critical commentary, by Terence Scully.
New
1998, reprint. 24cm. Pp.150. Paperback. The Vivendier is a hitherto unpublished manuscript of more than sixty recipes embedded within a miscellany of medical, botanical, household and personal advice compiled in north-eastern France in the middle of the fifteenth century. It is now housed in the Gesamthochschul-Bibliothek in Kassel. Although deriving much of its contents from sources already known to us, it is a unique and instructive collection. Terence Scully, who has already edited the Viandier of Taillevent, and the treatise on cookery by Maistre Chiquart, as well as writing the important book The Art of Cookery in the Middle Ages, has done great service to scholars and enthusiasts of medieval cooking by bringing this new source to their attention. The edition provides the original text, a modern translation, critical notes on the language as well as the cookery, comparisons with extant manuscripts that provided source material, and a full introduction.
Price:
12.50 GBP
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11 |
Abecassis, Joel, Jean-Claude Autran & Pierre Feillet (editors) Durum Wheat, Semolina and Pasta Quality. Recent Achievements and Trends.
2-7380-0997-2 / 9782738009975 New
2001. 26cm. Pp.202. Paperback. This book aims at updating knowledge on durum wheat, semolina and pasta quality: grain texture, semolina value, pasta color and cooking quality; it also suggests some future priorities for the future researches to carry out in order to further improve knowledge and control of durum wheat and pasta quality in various fields including: genetic engineering, conventional breeding, crop management, industrial processes, physicochemical bases of quality and analytical methods.
Price:
38.00 GBP
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12 |
Adams, Samuel & Sarah The Complete Servant
New
(1825) reprint 1998. 24cm. Pp.182. 47 figures. Hardbound. A fascinating source of social history and a guide to backstairs living in both large and modest houses of the late Georgian era. Advice to employers and their servants from an ex-butler and an ex-housekeeper, dealing not only with the kitchen but also with the house, stables and garden, and with an unusual section on menservants' duties over a period when little is known about them. 30 categories of servants' duties are discussed, and also the duties of employers toward them; these last are surprisingly humane and tolerant. Introduction by Pamela Horn.
Price:
14.99 GBP
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