Handbook for Flavoring (15 results)

Paperback. Condition: new. Rutledge, Terry; Krug, Pat; Drake, Lisle (illustrator). Paperback. Native Americans believe that Tobacco is one of the most sacred gifts of the Great Spirit to his People, along with corn, beans and squash. I also believe that tobacco is a great gift of the great spirit of the natural world, and I want people who enjoy tobacco to be able to liberate themselves from the thrall of the multinational so-called "Tobacco companies," whose products really have nothing to do with the sacred herb and are nothing more than industrialized poison. Now I'm sharing my years of experience raising natural Tobacco in what I hope is a useful, interesting and thoughtful book - The Cultivators Handbook of Natural Tobacco. As I hope you'll come to see, the ultimate aim of this book is to make it possible for smokers to no longer be enslaved to criminal corporations for their personal supply of pure, natural tobaccos.In addition to sharing my own growing experience. This is not a "How-To" book but a "How It's Been Done For Ages" book. I've reached far into the past to find tobacco growing books written by masters of the subject, from Cuba to the Philippines, from America to Brazil. In an all-new Section Two I've gathered together the best advice from these old-time masters regarding every aspect of Tobacco cultivation, from which varieties grow best in which soils and environments, to the carefully guarded secrets of curing and flavoring the primo leaves of this unusual plant. Also, I'll give you an internet address where you can download all of these original, invaluable tobacco resources for free in PDF format for easy reading on your computer or any reading device. I wrote this book to offer you the accumulated knowledge of generations of Tobacco growers. From them you'll learn how to grow a personal crop of the finest heirloom organic tobacco, whether for personal consumption, for sharing with a family member who is trapped in the death spiral of smoking commercial so-called tobacco products, or for beginning a small business as a natural tobacco entrepreneur selling your products at a local farmers market or over the internet. You will not only learn the ancient techniques of Native American tobacco growers, but you'll also find information on the techniques developed in past centuries by master tobacco growers around the world. You'll discover that growing your own heirloom natural tobacco can be fun, and in spite of the impression most of us have, tobacco is easy to grow, harvest, cure and enjoy on a very small scale - even just one or two plants. I hope that this book will inspire you to become a native natural tobacco grower and, even if only in some small way, help to take back for yourself and your friends one of the great sources of wealth and pleasure in the world, long ago stolen by the White race from the Native Americans and later stolen by giant corporations from the people who live on and work the sacred soil of Mother Earth. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condition: new. Paperback. Dive into the rich, aromatic world of whiskey crafting with David C. Bundy's "Whiskey Crafting Handbook." This comprehensive guide takes you on an enlightening journey through the meticulous process of crafting your own whiskey at home. Whether you're a novice eager to embark on your distillation adventure or an experienced distiller looking to refine your Key Features: Step-by-Step Distillation Process: Learn the intricacies of the distillation process with clear, detailed instructions that guide you from start to finish. Understand the importance of each stage, from preparing the mash to the final distillation run.Comprehensive Equipment Guide: Explore the essential equipment needed for home distilling. Gain insights into selecting, setting up, and maintaining your distillation apparatus to ensure optimal performance and safety.In-Depth Fermentation Techniques: Master the art of fermentation with detailed explanations of yeast selection, fermentation temperatures, and monitoring techniques. Discover how to troubleshoot common issues to ensure a smooth fermentation process.Aging and Flavoring Methods: Unlock the secrets of aging your whiskey to perfection. Learn about different types of barrels, aging conditions, and flavoring techniques that impart unique characteristics to your spirit.Expert Tips and Tricks: Benefit from David C. Bundy's extensive experience with practical tips and expert advice. Avoid common pitfalls and elevate your whiskey-making skills to the next level.Safety and Legal Considerations: Understand the importance of safety and legal compliance in home distilling. This handbook provides essential guidelines to ensure your distillation practices are safe and within legal boundaries.About the AuthorDavid C. Bundy is a seasoned whiskey enthusiast and expert distiller with years of hands-on experience in crafting high-quality spirits. His passion for whiskey making and dedication to sharing his knowledge make him a respected authority in the field. David's approachable writing style and comprehensive insights have helped countless individuals embark on their own whiskey-making adventures. Unlock the potential of your home distillery with "Whiskey Crafting Handbook" by David C. Bundy. Your journey to becoming a master whiskey crafter starts here. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

large bright red hardbound folio. ~ 2º. very large & heavy ("coffee table" size book), international or priority shipping will cost extra. dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. minor rubbing at spine bottom. contents free of all markings. dustwrapper in near fine cond. 5" taped tear on front, otherwise ok, not price clipped (no price listed). nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, food splotches, remainder markings etc ~ first printing of this edition (nap). ~ Please Note: book is larger than scanner so the photos are a bit cropped. full color decorative endpapers. full color ½ title, frontis. & title pg. 320p. every page illustrated or decorated in full color. many recipes have full color glossy presentation photos, some full page. glossary. index. cookbooks. gastronomy. cucina. cocina. international cuisine. ethnic cuisine. history of food. how to make pasta. ~ Pasta is one of the most popular foods in the world ~ and no wonder: Ideal for today's busy cook, it is quick and easy to prepare, and at the same time it is delicious and nutritious and comes in a myriad of forms and flavors. The Encyclopedia of Pasta is the ultimate guide to the world of pasta and features a comprehensive glossary of pasta types and more than 300 pages of mouth~watering recipes including Oriental dishes as well as Eastern European pastas and the Italian classics. Expand your pasta repertoire with these inspired ideas for soups and salads, seafood, meat and vegetable sauces, and baked and stuffed dishes. Add the finishing touches with clever ideas for garnishes and highly appetizing accompaniments. With superb color photography throughout, and step~by~step instructions, for making, flavoring, cooking and serving fresh and dried pasta, The Encyclopedia of Pasta is an invaluable handbook for every cook.

Hardcover. Condition: Very Good. Dust Jacket Condition: Good. Later printing. Blue cloth with silver ornamentation and title. xv, 323. Index. Illustrated with eighty pen-and-ink drawings and nineteen photographs. From the flap we read that this book was the "first complete handbook of America's wild menu. .(where) almost every edible plant growing outside of cultivation is described in detail,". Additionally, the author gives preparation and, or cooking those plants that need attention. A common names, and a seasonal geographical, descriptive key make this useful for today's forager. Table of Contents: Introduction by Ernest Thompson Seton; Foreword; Edible Wild Fruits; Edible Nuts; Edible Seeds and Seed Pods; Salad Plants and Potherbs; Edible Roots and Tubers; Beverage and Flavoring Plants; Sugars and Gums; Mushrooms; Finding Indices: Edible Plants of Northeastern United States and Eastern Canada, west to the Mississippi River; Edible Plants of Southern United States; Edible Plants from the Mississippi River to the Rocky Mountains; Edible Plants of the Rocky Mountains and Pacific States; General Index. Bright blue cover, clean text with bumped corners; the dust jacket is heavily chipped and is now in a clear removable cover. ; 8vo.

Condition: Very Good. Very Good condition. Volume 2. 3rd edition. (flavoring essences, aromatisants, handbooks) NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

Paperback. Condition: new. Paperback. Gut HarmonyA DIY Guide to Crafting Milk Kefir for WellnessDiscover the timeless secret to vibrant health, one jar at a time.Gut Harmony Wellness is your complete handbook to transforming simple milk and living kefir grains into a probiotic-rich drink that supports digestion, boosts immunity, and enhances overall well-being. Perfect for beginners and seasoned fermenters alike, this book takes you step by step through the art and science of homemade milk kefir.Inside you'll find: Clear instructions for making your first batch with confidence.Troubleshooting tips to fix common issues like separation, sourness, or weak grains.Flavoring and recipe ideas for smoothies, dressings, baked goods, and beyond.Guidance on caring for kefir grains so they thrive for years to come.Insights into kefir's health benefits backed by modern research and traditional wisdom.Sustainable fermentation practices and ways to share kefir with your community.Whether you're seeking better gut health, natural energy, or a fun kitchen project that connects you to centuries-old traditions, Gut Harmony offers everything you need to make kefir an effortless, nourishing part of your life. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: New. 1st Edition. Contents: 1. Organic essential oils and aromatic plants. 2. Medicinal oil plants. 3. Fragrance oil. 4. Edible oils. 5. Uses for essential oils. 6. The phyto-chemistry of essential oils. 7. The organic production of essential oils. 8. Toxic oil syndrome. Egyptian hieroglyphs, Chinese scrolls and Ayurvedic literature record physicians administering aromatic oils to their patients. Today society looks to science to document health choices and the oils do not disappoint. The growing body of evidence of their efficacy for more than just scenting a room underscores the need for production standards, quality control parametres for raw materials and finished products, and well-defined Good Manufacturing Practices. Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, absolute oil extraction, resin tapping, and cold pressing. They are used in perfumes, cosmetics, soaps and other products, for flavoring food and drink and for adding scents to incense and household cleaning products. This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers and regulatory agencies.

Hardcover. Condition: new. Hardcover. Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products.This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections: Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood. Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring. Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids. Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception. Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients. Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added.Key Features:This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products.This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants.This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products. This 2nd ed of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: new. Hardcover. Since publication of the first edition in 1971, Fenaroli's Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers' Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA). New in the Sixth Edition 200+ newly approved flavor ingredients Ingredient's safety standing with the Flavor and Extract Manufacturers' Association and/or the FDA Extensive and expanded information on aroma and taste thresholds Updated regulatory information on each flavor ingredient New discussion on botanical substances that serve as flavoring ingredients The fourth and fifth editions added more than 300 new entries and represented a total reorganization and updating of the text, consistent with new data and regulations.This, the sixth edition, is likewise expanded with over 200 new entries, including many botanicals and other natural substances. The addition of botanicals is a response to an expanded readership with an interest in dietary supplements, in which a number of flavoring botanicals serve a dual role. Features over 200 entries, including many botanicals and other natural substances. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Softcover. Condition: New. Dust Jacket Condition: no dj. First. The Insect Chef?s Handbook - Techniques for Mastering Tiny Tastemakers is a comprehensive guide dedicated to mastering the art of cooking with edible insects. It details precise methods for preparing, flavoring, and presenting insects in refined culinary settings. This book aims to elevate insect ingredients from novelty to gourmet status, emphasizing skillful techniques that enhance taste and texture. It serves as an essential resource for chefs seeking to innovate and refine their approach to insect-based cuisine with sophistication and finesse. Publication Year: 2025. SHIPPING TERMS - Depending on your location we may ship your book from the following locations: France, United Kingdom, India, Australia, Canada or the USA. This item is printed on demand.