Cook's Oracle
Author: William Kitchiner
Care for a bit of Colcannon? Craving some Winter Hotch-Potch? Wishing for Wow-Wow Sauce?
This newly released edition of The Cook's Oracle is an exact replica of Dr. Kitchiner's original book first published in 1829. A bestseller in its day, Kitchiner's fundamentals of 19th-century cookery cover the gamut from meat & fish to gravies & sauces to puddings & pies, including many of his favorite "receipts."
Interestingly enough, he toured with a moveable taste cabinet; a folding cupboard stocked his unique mustards and sauces. And, unlike most food writers of the era, he whipped up the recipes himself, carried out the dreaded after-dinner clean up, and did all his own housework!
A marvelous culinary artifact of 19th-century cookery, this book is certain to delight both
social historians and food-lovers alike.
A household name during the 19th-century, WILLIAM KITCHINER, M.D. (1775-1827) was an optician, inventor of telescopes, amateur musician and exceptional cook. His other works include: The Invalid's Oracle, The Housekeeper's Ledger, The Traveller's Oracle, and The Art of Invigorating and Prolonging Life.
Interesting book: Fundamentals de Supervisión Clínica
Food Storage Stability
Author: Irwin A Taub
Food Storage Stability addresses one of the foremost problems facedby food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.
Table of Contents:
| Ch. 1 | Perception of Food Quality | 1 |
| Ch. 2 | Foods as Cellular Systems: Impact on Quality and Preservation | 39 |
| Ch. 3 | Protein Instability | 75 |
| Ch. 4 | Biochemical Processes: Lipid Instability | 89 |
| Ch. 5 | Biochemical Processes: Carbohydrate Instability | 105 |
| Ch. 6 | Biochemical Aspects: Nutritional Bioavailability | 125 |
| Ch. 7 | Color: Origin, Stability, Measurement, and Quality | 175 |
| Ch. 8 | Effect of Storage on Texture | 191 |
| Ch. 9 | Water Migration and Food Storage Stability | 245 |
| Ch. 10 | Factors Affecting Permeation, Sorption, and Migration Processes in Package-Product Systems | 269 |
| Ch. 11 | Mathematical Modeling of Quality Loss | 331 |
| Ch. 12 | Stored Product Quality: Open Dating and Temperature Monitoring | 353 |
| Ch. 13 | Quality Management during Storage and Distribution | 369 |
| Ch. 14 | Freezer Preservation of Fresh Foods: Quality Aspects | 387 |
| Ch. 15 | Quality Changes during Distribution of Deep-Frozen and Chilled Foods: Distribution Chain Situation and Modeling Considerations | 399 |
| Ch. 16 | Technologies to Extend the Refrigerated Shelf Life of Fresh Fruits and Vegetables | 419 |
| Ch. 17 | Ambient Storage | 435 |
| Ch. 18 | Toxicological Implications of Postprocessing in Stored or Shipped Foods | 459 |
| Ch. 19 | Consumer Attitudes and Perceptions | 507 |
| Index | 519 |
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