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Showing 1 - 12 of 12 results for “sean finnie”
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  • Wheat Flour

    by William A Atwell, Sean Finnie ...
    Series series American Association of Cereal Chemists International
    Wheat Flour ... Read more

    $70.39 CAD

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  • On Food and Cooking

    The Science and Lore of the Kitchen

    by Harold McGee ...
    An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.For its twentieth ... Read more

    $19.99 CAD

  • How Baking Works

    Exploring the Fundamentals of Baking Science

    by Paula I. Figoni ...
    Understanding and applying food science to the bakeshop—now revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of ... Read more

    $35.99 CAD

  • Ideas in Food

    Great Recipes and Why They Work: A Cookbook

    by Aki Kamozawa, Alexander H. Talbot ...
    Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you ... Read more

    $14.99 CAD

  • What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

    The Sequel: Further Adventures in Kitchen Science

    by Marlene Parrish, Robert L. Wolke ...
    The scientist in the kitchen tells us more about what makes our foods tick.This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," ... Read more

    $24.99 CAD

  • Kitchen Mysteries

    Revealing the Science of Cooking

    by Hervé This ...
    Series series Arts and Traditions of the Table Perspectives on Culinary History
    "This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables ... Read more

    $17.59 CAD or Free with Kobo Plus

  • Molecular Gastronomy

    Exploring the Science of Flavor

    by Hervé This ...
    Series series Arts and Traditions of the Table Perspectives on Culinary History
    "Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."— GourmetBringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking ... Read more

    $17.59 CAD or Free with Kobo Plus

  • Ingredients

    A Visual Exploration of 75 Additives & 25 Food Products

    by Dwight Eschliman ...
    In the bestselling tradition of The Elements and Salt Sugar Fat, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food—from Twinkies and McNuggets to organic protein bars and healthy shakes.What’s really in your food?We’ve all read the ingredients label on ... Read more

    $14.99 CAD

  • What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

    Secrets of Science in the Kitchen

    by Robert L. Wolke ...
    “All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron ChefHave you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response ... Read more

    $12.99 CAD

  • Mini Farming Guide to Fermenting

    Self-Sufficiency from Beer and Cheese to Wine and Vinegar

    by Brett L. Markham ...
    Brett Markham, author of Mini Farming: Self-Sufficiency on ¼ Acre, explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive—making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine using a countertop juice machine. Inside you’ll find recipes and ... Read more

    $16.99 CAD

  • Eat Less, Live Longer

    Your Practical Guide to Calorie Restriction with Optimal Nutrition

    by Anca Ioviţă ...
    During my third year of medical school I stumbled upon an online article about calorie restriction with optimal nutrition. I read about an apparently simple diet intervention that prolonged the average and maximum lifespan of laboratory animals such as yeast, fruit flies, worms and mice. At that time, I wasn't aware that such experiments were already done on non-human primates too.Honestly, I ... Read more

    $9.99 CAD or Free with Kobo Plus

  • The Technology of Wafers and Waffles I

    Operational Aspects

    by Karl F. Tiefenbacher ...
    The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic ... Read more

    $176.79 CAD