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Review Wiley-Blackwell  / Coffee: Recent Developments Edition: 1
Publication date: 2001-02-15
Dewey code: 663.93
List Price: $232.99
Price: $179.00

Review Coffee: Recent Developments / Wiley-Blackwell:

Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert. The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix. The editors of Coffee: Recent Developments have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a 'must have reference' to all food companies involved with coffee. [+]
All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available. R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K. O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Cafe (ASIC), in Paris France.

Creator: Graham H. Fleet
Edition: 1
Publication date: 1993-01-13
Dewey code: 663.203
Price: $176.00

Review WINE MICROBIOLOGY AND BIOTECHNOLOGY / CRC:

Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.

Publication date: 1988

Review Schnitzerkunst auf Weinfassboden: Eine Untersuchung uber die modernen Nachfahren einer historischen Handwerkskunst unter besonderer Berucksichtigung von ... (Studien zur Volkskultur in Rheinland-Pfalz) / Gesellschaft fur Volkskunde in Rheinland-Pfalz:


Edition: 1. Aufl
Publication date: 1996

Review 1000 Jahre osterreichisches Bier: 75 Jahre BBAG / Brandstatter:


Creator: Tony Lass
Publication date: 2009-01-30
Dewey code: 641
List Price: $194.99
Price: $176.55

Review Cocoa / Blackwell Pub:


Publication date: 1995-02-05
Dewey code: 641
Price: $2.99

Review H. Johnson's Pocket Encyclopedia of Wine / Random House Value Publishing:


Review CAMRA (CAMPAIGN FOR REAL ALE) BOOKS  / CAMRA GUIDE TO HOME BREWING Edition: New Ed
Publication date: 1998

Review CAMRA GUIDE TO HOME BREWING / CAMRA (CAMPAIGN FOR REAL ALE) BOOKS:


Edition: 2nd
Publication date: 2002-01-30
Dewey code: 641
Price: $12.95

Review Pocket Encyclopedia of California Wine / Wine Appreciation Guild:


Review Everest Publishing  / El Vino Uva a Uva Publication date: 2004-09
List Price: $179.00
Price: $179.00

Review El Vino Uva a Uva / Everest Publishing:


Publication date: 1998

Review Historia del vino chileno: Desde 1850 hasta hoy (Coleccion Imagen de Chile) / Editorial Universitaria:


Review The Artisan Press (Publishers)  / The Beers of France Publication date: 1998-06
Price: $102.51

Review The Beers of France / The Artisan Press (Publishers):


Edition: 1st
Publication date: 1995-12-31
Dewey code: 663.1
List Price: $191.00
Price: $186.50

Review Fermented Beverage Production / Springer:

This book provides an authoritative overview of fermented beverages production in the 1990's. A reference work, in one convenient volume, for quality control and technical managers throughout the business, for researchers, students and for anyone who needs general and contemporary introduction to the science and technology of alcoholic beverages. Comprehensive reference lists in each chapter provide convenient entries to the literature on the subject.

Publication date: 1996

Review Printed Books, Photographs and Photographic Literature - Food and Wine; Early Printed & Continental Books; Photographs & Photographic Literature; Travel & Topography - Bloomsbury Book Auctions - London - 20 June 1996 / Bloomsbury Book Auctions:


Review Rum Runner Press  / The Rum Experience, Collector's Edition Publication date: 2001-03
Price: $99.99

Review The Rum Experience, Collector's Edition / Rum Runner Press:

A complete rum reference guide, this book covers: 492 Rums from 46 Countries, 143 Distilleries and Blenders, 231 Drink Recipes, 39 Food Recipes, 382 Pictures and illustrations, Rum Competition Results, Tasting notes, Comprehensive Index and Bibliography. The book has 226 pages of photography and illustrations. The perfect gift for those already passionate about their drink. A perfect coffee table book.

Publication date: 1928-01
Dewey code: 641
Price: $39.00

Review Mister Weston's Good Wine / Scholarly Pr:


Publication date: 2003-01

Review Juicer Cookbook (Williams-Sonoma Cookware) / Fog City Press:


Publication date: 1981

Review Le vin se met a table / Editions M. Valtat:


Creator: F. G. Priest
Edition: 2nd
Publication date: 1995-12-31
List Price: $190.00
Price: $190.00

Review Brewing Microbiology / Springer:

The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It includes a new introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer. Brewing Microbiology serves both as a reference book and a laboratory manual. It is also of value to technical brewers who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the brewing and related food and beverage industries.

Review CRC  / Wine Microbiology: Science and Technology Edition: 1
Publication date: 2001-03-23
Dewey code: 663.2001579
List Price: $229.95
Price: $183.96

Review Wine Microbiology: Science and Technology / CRC:

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.

Review Wine Appreciation Guild  / World Encyclopedia of Champagne and Sparkling Wine, Revised and Updated Edition Edition: Revised & Updated
Publication date: 2003-08-10
Dewey code: 641
Price: $55.00

Review World Encyclopedia of Champagne and Sparkling Wine, Revised and Updated Edition / Wine Appreciation Guild:

The first in-depth guide to sparkling wines of the world from champagne to California, Italy to Australia and beyond. A facinating first section describes the history of sparkling wine and proves beyond any doubt that it was the English rather then the French who first produced a fizzy wine. The main body of the encylopedia is devoted to profiles of the world's sparkling wine produces accompanied by tasting notes, recommendations for drinking and good value for young money. Another section lists the author's personal selection of sparkling wines to drink for the Millennium. Beautifully illustrated and designed with over 600 full color photographs and illustrations, this is the ultimate book for those who love the good things in life and who want to discover the best was to welcome in the new year. Tom Stevenson is the world's leading authority on Champagne. He is the author of 14 books and winner of 21 literary awards, including 13 for his works on Champagne. He has been voted Wine Writer of the Year three times!.

Browse Drinks & Beverages:

Models & Brands:
Coffee: Recent Developments, WINE MICROBIOLOGY AND BIOTECHNOLOGY, Schnitzerkunst auf Weinfassboden: Eine Untersuchung uber die modernen Nachfahren einer historischen Handwerkskunst unter besonderer Berucksichtigung von ... (Studien zur Volkskultur in Rheinland-Pfalz), 1000 Jahre osterreichisches Bier: 75 Jahre BBAG, Cocoa, H. Johnson's Pocket Encyclopedia of Wine, CAMRA GUIDE TO HOME BREWING, Pocket Encyclopedia of California Wine, El Vino Uva a Uva, Historia del vino chileno: Desde 1850 hasta hoy (Coleccion Imagen de Chile), The Beers of France, Fermented Beverage Production, Printed Books, Photographs and Photographic Literature - Food and Wine; Early Printed & Continental Books; Photographs & Photographic Literature; Travel & Topography - Bloomsbury Book Auctions - London - 20 June 1996, The Rum Experience, Collector's Edition, Mister Weston's Good Wine, Juicer Cookbook (Williams-Sonoma Cookware), Le vin se met a table, Brewing Microbiology, Wine Microbiology: Science and Technology, World Encyclopedia of Champagne and Sparkling Wine, Revised and Updated Edition

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