Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Cooks    5. Food service    6. General    7. Methods - Canning & Preserving    8. Methods - General    9. Training of    10. United States    11. Vocational guidance    12. Cooking / Culinary Arts & Techniques   

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Canning & Preserving    4. BUSINESS - BUSINESS REF TRD PB    5. Cooking / Canning & Preserving    6. Preserving   

Subjects:  1. Preserving   

Reviews (1)

Nice to look at
This book has a lot of cute pictures and things, but not too many recipes.It's very wordy in some parts and it lacks a clear, comprehensive description of the canning process.It's cute though... fun to look through. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Jam    4. Jelly    5. Methods - Canning & Preserving   

Subjects:  1. Food Research    2. Food Science    3. Food adulteration and inspecti    4. Food adulteration and inspection    5. Food industry and trade    6. Methods - Canning & Preserving    7. Quality Control    8. Safety measures    9. Science/Mathematics    10. Technology    11. Technology & Industrial Arts    12. Food & beverage technology    13. Mathematics and Science    14. Technology / Food Industry & Science   

Subjects:  1. Cooking / Wine    2. Methods - Canning & Preserving   

Subjects:  1. Computer Engineering    2. Computer Simulation    3. Food Engineering    4. Food Science    5. Food industry and trade    6. Mathematical models    7. Medical    8. Methods - Canning & Preserving    9. Technology    10. Technology & Industrial Arts    11. Food & beverage technology    12. Technology / Food Industry & Science   

Reviews (3)

Fun small book
I have to disagree with the previous review.Growing up in PA Dutch Country and spending 42 years there, more than 30 of them cooking these foods, I think this book is a fair representation.Lots of PA Dutch recipes use commercial mayonnaise and Jello (look in any amish/pa dutch/mennonite cookbook and you'll find salads made with Jello).We're not living in the dark ages anymore! Pineapples are available in almost every grocery store and the amish DO have refrigeration.All in all, I'd say this book was worth the money.

A disappointment
Hard to believe this collection in 32 pages is really based on Amish ways. While I am not Amish and don't know a whole lot about their goings on, I find it hard to believe Pineapples (required in at least a couple recipes) grow in Ohio/Pennsylvania (or is their an Amish family living in Hawaii?). Some recipes called for orange and Strawberry jello, commercially prepared mayonaise, and a freezer (to store pickles in). This leads me to think the authors know less than I do about the Amish.

Excellent small jam book
The bulk of the jams in the book are simple and quick( relatively) to prepare.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Canning & Preserving    4. Regional & Ethnic - Amish & Mennonite    5. Regional & Ethnic - General    6. Cooking / Ethnic   

Subjects:  1. Cooking / Wine    2. Food Engineering    3. Food Science    4. Industrial Health & Safety    5. Industrial Safety    6. Methods - Canning & Preserving    7. Science/Mathematics    8. Technology    9. Food & beverage technology    10. Occupational / industrial health & safety    11. Technology / Food Industry & Science   

Reviews (1)

The Best
This is the best book on quality for the food industry I have come across. The writing is beautifully clear and easy to understand - so many of these books are mind-numbingly pedantic. As the title suggests, the author gives a "practical approach" to the issue of quality. Not only does he explain the concept of quality, he gives practical examples of how to achieve the best possible product. He emphasises training: from the line worker to upper management. He reminds us that quality requires a short-term economic investment, but in the long-term companies can avoid all-too-costly mistakes. Like all businesses, we have our share of management personnel who think they know everything - this book is a reminder to reconsider that premise. The willingness of upper management to establish basic quality guidelines and training is the most important factor in a company's success: it can engage every employee, promote a more dynamic and rewarding work environment and is simply cost-effective because it helps to avoid errors and costly re-calls.Read more

Subjects:  1. Food Science    2. Food industry and trade    3. Medical    4. Methods - Canning & Preserving    5. Quality Control    6. Technology    7. Technology & Industrial Arts    8. Food manufacturing & related industries    9. Quality Assurance (QA) & Total Quality Management (TQM)    10. Technology / Food Industry & Science   

Subjects:  1. Food Science    2. Food additives    3. Hydrocolloids    4. Methods - Canning & Preserving    5. Science    6. Science/Mathematics    7. Mathematics and Science    8. Technology / Food Industry & Science   

Editorial Review

A seminal food writer, Elizabeth David brought Mediterranean cuisine to English readers and became a national institution, her cookbooks beloved not only for their recipes but for their literary depth. In the 1970s David began researching ice-cream. It was an innocent enough idea, but she got side-tracked--the result was 20 years of research into the whole history of ice and ice-making, and this book, which she died before completing (it has been finished by Jill Norman). As revealed in extracts from the earliest writings on the subject, ice, before the days of refrigeration, was an item prized by the mightiest and warmest empires. Though not a cookbook, this encyclopedic treatise on ice won a 1995Julia Child Cookbook Award for Literary Food Writing, and a Jane Grigson Award. ... Read more

Subjects:  1. Cooking    2. General    3. Modern period, c 1500 onwards    4. Preserving    5. Social history   

Subjects:  1. Preserving   

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving   

Subjects:  1. Cooking / Wine    2. Food Science    3. Methods - Canning & Preserving    4. Science/Mathematics    5. Technology   

Reviews (1)

FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE
I HAVE BEEN READING AND ABSORBING THIS FABULOUS BOOK NO ONE HAD BEEN ABLE TO GATHER SO MANY PRECIOUS INFORMATION ON SOUS-VIDE TECHNOLOGIETHIS IS THE BEST OF ITS KIND. REFERENCE ARE FROMWORLD WIDE DATA .ANYBODYFASCINATION FOR THE PROCESS WILL BE FULLFILLED BY ALL OF THE UNCOVEREDSECRETS. ... Read more

Subjects:  1. Food    2. Food Engineering    3. Food Science    4. Food industry and trade    5. Industrial Design - Packaging    6. Methods - Canning & Preserving    7. Packaging    8. Science/Mathematics    9. Technology    10. Technology & Industrial Arts    11. Food & beverage technology    12. Technology / Food Industry & Science   

Reviews (2)

This book has me trying new things!
I had never even imagined preserved lemons before, but I could not resist the picture in this book.With some lemons from a neighbor's tree, I made them.The pictures in this book are exquisite and inspiring.What I like best, however, is that the author has included recipes in which you can use your preserves.Too many books out there have recipes for the preserves only and leave you wondering how to use them if you never have before.This book is a must have for the beginning and the serious canner.

Fantastic recipes with a french twist.
This book made me want to run to the kitchen to start preparing fun jams, deserts, and more.The pictures are beautiful and perfectly support the text and recipes.This is the book to get if you're interested in gettingexcited about preserves. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Food    5. Methods - Canning & Preserving    6. Preservation   

Reviews (1)

Margarine, Fats & Oils
Margarine, fats and oils formulation and processing. Application in industrial scale. ... Read more

Subjects:  1. Food Science    2. Medical    3. Methods - Canning & Preserving    4. Oils and fats, Edible    5. Orthopedics    6. Science/Mathematics    7. Technology & Industrial Arts    8. Food & beverage technology    9. Technology / Food Industry & Science   

Subjects:  1. Environmental Science    2. Food Science    3. Methods - Canning & Preserving    4. Science    5. Science/Mathematics    6. Technology & Industrial Arts    7. Food & beverage technology    8. Technology / Food Industry & Science   

Subjects:  1. Chutney    2. Cookery (Relishes)    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Appetizers    6. Relishes    7. Cookery by ingredient    8. Cooking / General    9. Preserving