Sushi Art Ed 37 Konjac
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Sushi Art Ed 37 Konjac
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Author : Klub Editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2021-12-21
Sushi Art Ed 37 Konjac written by Klub Editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-21 with Cooking categories.
Usado há milhares de anos, o konjac é tradicionalmente utilizado na medicina oriental e tem sido associado à perda de peso, diminuição dos níveis de colesterol e controle da glicemia. Veja 7 receitas para usar esse aliado no dia a dia. Dicas de como aproveitar melhor os peixes congelados para receitas ainda mais saborosas e saudáveis. O fotógrafo Sebastião Salgado é um dos ganhadores deste ano do Praemium Imperiale do Japão.
Kaiseki Zen Tastes In Japanese Cooking
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Author : Kaichi Tsuji
language : en
Publisher: Kodansha
Release Date : 1972
Kaiseki Zen Tastes In Japanese Cooking written by Kaichi Tsuji and has been published by Kodansha this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Cooking categories.
Kaiseki, the cooking associated with the tea ceremony, is Japan's most sublime cuisine. Every effort is made to perfectly accommodate aroma, flavor, color, texture & serving ware to the season, guests & occasion. The techniques & principles that enable one to create a sense of harmony through a meal are given in this book.
Around The Dining Table
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Author : Lace Zhang
language : en
Publisher: Marshall Cavendish International (Asia) Pte Limited
Release Date : 2021
Around The Dining Table written by Lace Zhang and has been published by Marshall Cavendish International (Asia) Pte Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking categories.
Fresh, approachable Asian food the home cook wants to make
Aquatic Biopolymers
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Author : Ololade Olatunji
language : en
Publisher: Springer Nature
Release Date : 2020-01-20
Aquatic Biopolymers written by Ololade Olatunji and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-20 with Technology & Engineering categories.
This book presents a comprehensive survey about the most recent developments in industrial applications, processing techniques and modifications of polymers from marine sources. It systematically introduces the reader to the biomaterials Chitin, Collagen, Alginates, Cellulose and Polyesters and links their interwoven industrial significance and environmental implications. The book elucidates the impact of industrial sourcing of the aquatic system for organic and inorganic matter on the environment and deepens the understanding of the industrial and economic significance of aquatic biopolymers. Further it addresses the question of how to balance the conservation of aquatic life and the industrial and economic interest in developing biodegradable alternatives for plastic. Thus the book will appeal to scientists in the field of chemistry, materials and polymer science as well as engineering.
The Kitchen As Laboratory
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Author : Cesar Vega
language : en
Publisher: Columbia University Press
Release Date : 2013-08-13
The Kitchen As Laboratory written by Cesar Vega and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-13 with Cooking categories.
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Textural Characteristics Of World Foods
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Author : Katsuyoshi Nishinari
language : en
Publisher: John Wiley & Sons
Release Date : 2020-03-09
Textural Characteristics Of World Foods written by Katsuyoshi Nishinari and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-09 with Technology & Engineering categories.
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Takashi S Noodles
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Author : Takashi Yagihashi
language : en
Publisher: Ten Speed Press
Release Date : 2011-06-22
Takashi S Noodles written by Takashi Yagihashi and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-22 with Cooking categories.
A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. "A wonderfully talented chef." --Chef Eric Ripert "Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly
Unix Programming Environment
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Author :
language : en
Publisher:
Release Date : 2009
Unix Programming Environment written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Computer programming categories.
Organically Produced Foods
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Author : Joint FAO/WHO Codex Alimentarius Commission
language : en
Publisher: Food & Agriculture Org.
Release Date : 2007
Organically Produced Foods written by Joint FAO/WHO Codex Alimentarius Commission and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Business & Economics categories.
The Codex Alimentarius (Latin, meaning Food Law or Code) is a collection of internationally adopted food standards. Food labeling is the primary means of communication between the producer and seller of food on one hand, and the purchaser and consumer of the other. These guidelines have been prepared for the purpose of providing an agreed approach to the requirements which underpin production of, and the labeling and claims for, organically produced foods.
Vegetables And Fruits
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Author : Thomas S. C. Li
language : en
Publisher: CRC Press
Release Date : 2008-01-24
Vegetables And Fruits written by Thomas S. C. Li and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-01-24 with Technology & Engineering categories.
The modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins