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      • A Taste of Slovakia: Summer
        Food & Drink
        October 2016

        A Taste of Slovakia: Summer

        Emilia's (not only) Cookbook

        by Jarmila Hlávková (Author and Food Photography), Jana Kollárová (Design and Cover Photography), Andrea Leitnerová (Illustrations)

        A Taste of Slovakia is much more than a collection of traditional Slovak recipes. It's a colourful journey into this small country's culture, the customs that evolve around cooking and eating, as well as history of some typical ingredients. The Summer Book is the first part of a four-volume series, which is meant to cover the four seasons in a Slovak kitchen.

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      • Fish Smoking
        Food & Drink
        February 2021

        Fish Smoking

        by Michael Wickert, Daniela Haug

        Knowledge and methods – recipes and enjoyment Traditional craftsmanship meets innovative food smoking techniques – in this ultimate standard reference work, the fisheries scientist and food smoking master Michael Wickert describes in simple steps how to conjure up smoky and spicy delicacies from fresh fish and fire, wood and shavings. A complete overview of smoking techniques and devices, comprehensive merchandise knowledge and clever expert tips provide state-of-the-art know-how for beginners and food smoking professionals alike. There are more than 40 classic fish smoking recipes and inspiring new creations to delight every amateur and top chef. A new classic reference book that will transform the growing popularity of fish smoking into a true culinary festival for DIY enthusiasts.

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      • Practical Food Smoking
        Preserving & freezing

        Practical Food Smoking

        A Comprehensive Guide

        by Kate. Walker

        The craft of smoking food was once commonly practised in order to preserve food-stuffs and enhance flavour, but the advent of the cold-store, the fridge and chemical food preservatives saw the decline of the practice. However, as consumer demand for wholesome produce increases, the interest in food smoking is becoming greater.;Kate Walker, a professional food smoker has written a practical guide of value to home-smokers and commercial concerns alike which covers every aspect of the art and craft. The book covers the history of smoking, selection of raw materials, brining, the practice of smoking at home and for the business concern, smoke ovens and other equipment, setting up a smoking business, finance, marketing, hygiene and environmental matters, packaging and labelling and do's and dont's.

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      • The Basic Basics Home Freezing Handbook
        Preserving & freezing

        The Basic Basics Home Freezing Handbook

        by Carol. Bowen

        This is Carol Bowen's sequel to her "Basic Basics Combination and Microwave Handbook", and it follows the same formula as an A to Z compendium. The reader looks up the fruit, the vegetable, the fish, the meat, the sauces, cakes or herbs, and there are quick guidelines on freezing each type of food.;The author also explains how a freezer works, gives advice on choosing and siting a freezer, insurance, cleaning, maintenance, what to do in emergencies, packaging and accessories, freezing techniques and de-frosting, refreezing and thawing as well as storage times.

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      • The Basic Basics Jams, Preserves and Chutneys Handbook
        Preserving & freezing

        The Basic Basics Jams, Preserves and Chutneys Handbook

        by Marguerite. Patten

        Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.;Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as picalilli, ginger marmalade and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.

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      • Bakery and Confectionery Products
        Preserving & freezing
        July 2019

        Bakery and Confectionery Products

        Processing,Quality Assessment,Packging and Storage Techniques

        by Lakshmi Jagarlamudi

        The first few chapters introduces the reader to the crop, its origin and distribution, varieties cultivated throughout the country and their characteristics. Later the trade of banana, both international and domestic, is explained along with the ways the fruit is consumed in different parts of the world. A exclusively deals with the nutritive and therapeutic values of banana followed by the post harvest aspects at length in seven chapters with all the latest scientific developments. The last three s explain about the processing and value addition including the waste/by-products utilization. The readers will find it comprehensive with all the information relevant to post harvest aspects of bananas and plantains.

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      • Traditional Foods and Nutritional Security
        Food & Drink
        April 2021

        Traditional Foods and Nutritional Security

        by Renu Agarwal

        The book aims at creating awareness in nutrition security management and the relation with traditional practices in food. It has also dealt with the progress made on the ways of Nutrition security and different aspects of traditional foods. It is the various plant and animal systems which are the reservoirs of fibre, proteins, vitamins, minerals, antioxidants, lipids, flavourants and essential phyto-chemicals. The intake of balanced diet can provide nutrition security. Consumers around the world have been preparing food items for balanced diet which has a direct link towards good human health. The book is very interesting in bridging the traditional foods and their use in nutritional security as it covers the coherence of food supply policies with respect to nutrition and food security. The book has been divided into 13 chapters covering various aspects including those flavouring agents, the principle behind the preparations of the foods, functions of these foods, nutritional value, fortification of foods and policy issues for Nutritional Security and the role of FAO and WHO. Importance of traditional Spices in Foods for Nutritional security has been written in a very comprehensive manner. This book provides a very comprehensive review starting from the introduction of nutrition s

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