ISBNs for flavor

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Biotechnology in Flavor Production

Product Description: Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement...read more

By Nativ Dudai

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Hardcover:

9781118354063 | 2 edition (Blackwell Pub, August 15, 2016), cover price $199.99 | About this edition: Throughout history, human beings have sought ways to enhance the flavor of the foods they eat.

At Home With Umami: Home-cooked Recipes Unlocking the Magic of Super-savory Deliciousness

Recounts the first sixty years of Chamberlain's life, including his childhood, education, business failures, reluctant entrance into politics, term in the Ministry of Health, and influence on British government practices

By Laura Santtini

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Hardcover:

9781849756679 | Ryland Peters & Small, October 15, 2015, cover price $24.95

9780521257244, titled "Neville Chamberlain: Pioneering and Reform, 1869-1929" | Cambridge Univ Pr, February 1, 1985, cover price $94.99 | also contains Neville Chamberlain: Pioneering and Reform, 1869-1929 | About this edition: Recounts the first sixty years of Chamberlain's life, including his childhood, education, business failures, reluctant entrance into politics, term in the Ministry of Health, and influence on British government practices

Umami: Unlocking the Secrets of the Fifth Taste

Product Description: In the West, we have identified only four basic tastesâsour, sweet, salty, and bitterâthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct...read more

By Jonas Drotner Mouritsen (photographer)

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Hardcover:

9780231168908 | Columbia Univ Pr, June 3, 2014, cover price $34.95 | About this edition: In the West, we have identified only four basic tastesâsour, sweet, salty, and bitterâthat, through skillful combination and technique, create delicious foods.

Paperback:

9780231168915 | Columbia Univ Pr, November 24, 2015, cover price $26.95 | About this edition: In the West, we have identified only four basic tastesâsour, sweet, salty, and bitterâthat, through skillful combination and technique, create delicious foods.

The Mindfulness Cookbook: Recipes to Help You to Cook and Eat With Full Awareness

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Hardcover:

9780442003760, titled "Source Book of Flavors" | Van Nostrand Reinhold, January 1, 1994, cover price $99.00 | also contains Source Book of Flavors

The Flavour Principle: Enticing Your Senses With Food and Drink

Product Description: Every great dish has a center of gravity, a flavor or essence that pulls together other ingredients into a coherent and compelling whole. Itâs not necessarily the main ingredient but it is fundamentally what the dish is âaboutâ...read more

By Beppi Crosariol

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Hardcover:

9780062322173 | Harpercollins, May 20, 2014, cover price $35.00 | About this edition: Every great dish has a center of gravity, a flavor or essence that pulls together other ingredients into a coherent and compelling whole.

Bold: A Cookbook of Big Flavors

By Susanna Hoffman and Victoria Wise

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Paperback:

9780761139614 | Workman Pub Co, December 3, 2013, cover price $19.95

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

Product Description: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it...read more

By Peter Klosse

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Hardcover:

9781482216769 | CRC Pr I Llc, December 17, 2013, cover price $62.95 | About this edition: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues.

Paperback:

9780312164539, titled "Ethics and Airpower in World War II: The British Bombing of German Cities" | Palgrave Macmillan, October 1, 1996, cover price $20.95 | also contains Ethics and Airpower in World War II: The British Bombing of German Cities

The America's Test Kitchen 6 Ingredient Solution: How to Coax More Flavor from Fewer Ingredients

By America's Test Kitchen (corporate author), Christopher Kimball (introduced by), Carl Tremblay (photographer) and Daniel J. Van Ackere (photographer)

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Paperback:

9781936493449 | Americas Test Kitchen, August 1, 2013, cover price $26.95

Neurogastronomy: How the Brain Creates Flavor and Why It Matters

By Gordon M. Shepherd

See complete details on each edition (2 editions listed)

Hardcover:

9780231159104 | Columbia Univ Pr, October 28, 2011, cover price $24.95

Paperback:

9780231159111 | Reprint edition (Columbia Univ Pr, July 23, 2013), cover price $18.95

Food Taints and Off-Flavours

Product Description: Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source...read more

By M. J. Saxby

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Hardcover:

9780442308636 | Routledge, January 1, 1994, cover price $129.95

Paperback:

9781461358992 | 2 reprint edition (Springer Verlag, October 30, 2012), cover price $269.00 | About this edition: Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste.

Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy

By Suzanne Lenzer and Angelo Sosa

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Hardcover:

9781906868666 | Kyle Cathie Ltd, June 16, 2012, cover price $29.95

The Taste of Molecules: Revealing the Secrets of Flavor

By Diane Fresquez

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Paperback:

9781558617520 | Feminist Pr, May 14, 2013, cover price $16.95

The Flavor Thesaurus: A Compendium of Pairings, Recipes, and Ideas for the Creative Cook

By Niki Segnit

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Hardcover:

9781596916043 | Bloomsbury Pub Plc USA, November 9, 2010, cover price $27.00

The Flavor Thesaurus: Pairings, Recipes and Ideas for the Creative Cook

By Niki Segnit

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Hardcover:

9781608198740 | Revised edition (Bloomsbury Pub Plc USA, April 24, 2012), cover price $27.00

Baking by Flavor

Shares tips and techniques for using eighteen basic ingredients, including chocolate, vanilla, apricot, and lemon, to create 'pyramid' flavor.

By Lisa Yockelson

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Hardcover:

9780471361701 | John Wiley & Sons Inc, March 5, 2002, cover price $45.00 | About this edition: Shares tips and techniques for using eighteen basic ingredients, including chocolate, vanilla, apricot, and lemon, to create 'pyramid' flavor.

Paperback:

9781118169674 | Houghton Mifflin, October 18, 2011, cover price $24.99 | About this edition: Lisa Yockelson's classic guide to bakingâfinally in paperbackFlavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses.

Miscellaneous:

9781118112496 | John Wiley & Sons Inc, February 21, 2012, cover price $45.00

9781118112502 | John Wiley & Sons Inc, February 21, 2012, cover price $45.00

Food Flavour Technology

Product Description: Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for ânaturalâ products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost...read more

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Hardcover:

9781405185431 | 2 edition (Blackwell Pub, March 8, 2010), cover price $239.95 | About this edition: Food flavour technology is of key importance for the food industry.

The Psychology of Flavour

Product Description: Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. The processes involved are not just those involved in tasting at the time of eating, but also memory and learning processes - we obviously shun those foods of which we have a negative memory, and favour those we enjoy...read more

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Hardcover:

9780199539352 | 1 edition (Oxford Univ Pr, August 3, 2009), cover price $77.00 | About this edition: Flavour is arguably the most fascinating aspect of eating and drinking.

Citrus and Spice: A Year of Flavour

By Heston Blumenthal (foreword by)

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Hardcover:

9781847372215 | Simon & Schuster Ltd, November 1, 2008, cover price $32.95

Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond

By Mindy Fox

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Hardcover:

9780618677641 | Houghton Mifflin, September 8, 2008, cover price $35.00

Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond

By Alan Richardson (photographer)

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Paperback:

9780134774497, titled "Introducing Culture" | 4 sub edition (Prentice Hall, January 1, 1987), cover price $55.00 | also contains Introducing Culture

Molecular Gastronomy: Exploring the Science of Flavor

By M. B. Debevoise (trans) and Herve This

See complete details on each edition (2 editions listed)

Hardcover:

9780231133128 | Columbia Univ Pr, December 14, 2005, cover price $29.95

Paperback:

9780231133135 | Columbia Univ Pr, July 31, 2008, cover price $16.95

Flavor Perception

By Deborah D. Roberts (editor)

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Hardcover:

9781405116275 | Blackwell Pub, August 6, 2004, cover price $287.00

Miscellaneous:

9781405150019 | Blackwell Pub, April 15, 2008, cover price $249.99

Biotechnology in Flavor Production

Product Description: Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineering of biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavors of food products...read more

By Daphna Havkin-frenkel (editor)

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Hardcover:

9781405156493 | Blackwell Pub, March 14, 2008, cover price $273.95 | About this edition: Biotechnology can deliver complex flavors both as fermentation products and single constituents.

Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes

A book which explores how a mixture of hot, sour, spicy and sweet flavours in cooking can add depth and variety to meals with relatively little effort.

By Tom Kime

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Paperback:

9781856267281 | Gardners Books, September 13, 2007, cover price $26.65 | About this edition: A book which explores how a mixture of hot, sour, spicy and sweet flavours in cooking can add depth and variety to meals with relatively little effort.

Dr. David Katz's Flavor-Full Diet: Use Your Taste Buds to Lose Pounds nd Inches With This Scientifically Proven Plan

Designed to promote permanent weight control and a lifetime of better health, a complete guide to weight loss without counting calories or restricting food groups helps readers shed excess pounds, improve blood sugar and blood pressure, and reverse key markers of chronic disease by combining foods selected by flavor to promote satiety. Originally published as The Flavor-Point Diet. Reprint.

By David L. Katz

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Paperback:

9781594866845 | Reprint edition (Rodale Pr, August 21, 2007), cover price $15.95 | About this edition: Designed to promote permanent weight control and a lifetime of better health, a complete guide to weight loss without counting calories or restricting food groups helps readers shed excess pounds, improve blood sugar and blood pressure, and reverse key markers of chronic disease by combining foods selected by flavor to promote satiety.

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