Read Ebooks The Future of Food Manufacturing: A Guide to Innovation, Sustainability, and Resilience Here https://myideasee.blogspot.com/?book=B0D9MY7PCC

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Read Ebooks Food and Evolution: Toward a Theory of Human Food Habits Here https://myideasee.blogspot.com/?book=0877224358

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Read Ebooks Chef’s Book of Formulas, Yields, and Sizes Here https://myideasee.blogspot.com/?book=0471227161

Synopsis : The ultimate quick-reference cost control resource for busy kitchens The Chef’s Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.

This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:

Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking Information on caloric counts, nutrition, and seasonal foods Serving sizes accepted in most fine restaurants A versatile, exhaustive resource, the Chef’s Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more. The Chef’s Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.

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Read Ebooks American Regional Cuisines: Food Culture and Cooking Here https://myideasee.blogspot.com/?book=0131109367

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Read Ebooks Espresso Coffee: The Science of Quality Here https://myideasee.blogspot.com/?book=0123703719

Synopsis : Written by leading coffee technology specialists in consultation with some of the world’s biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.

Chapters Include: Quality of espresso coffee; The plant; The raw bean; Roasting; Grinding; Packaging; Percolation; The cup; Physiology

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Read Ebooks Catering: A Guide to Managing a Successful Business Operation Here https://myideasee.blogspot.com/?book=076455798X

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Read Ebooks Planet Taco: A Global History of Mexican Food Here https://myideasee.blogspot.com/?book=0190655771

Synopsis : Planet Taco asks the question, “what is authentic Mexican food?” The burritos and taco shells that many people think of as Mexican were actually created in the United States, and Americanized foods have recently been carried around the world in tin cans and tourist restaurants. But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning — the Spanish conquest — when European and Native American influences blended to forge the mestizo or mixed culture of Mexico.
The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic “Creole” Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, were considered strictly d class . Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the “Chili Queens” of San Antonio and tamale vendors of Los Angeles.
When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called “New Southwestern” by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods.
Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.

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Read Ebooks About Wine Here https://myideasee.blogspot.com/?book=1401837115

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