Food Authenticity and Traceability
Lees (CRC Press), written for
professionals working in food safety and quality, reviews current and emerging
techniques in food authenticity and traceability.
The ability to trace and authenticate a food product is of major concern to the food industry. This timely and important topic is reviewed extensively in Food Authenticity and Traceability, an authoritative text on current and emerging techniques. Written by Dr. Michèle Lees, Director of Collaborative Research at Eurofins Scientific Laboratories, internationally know for its work on food analysis and authentication, the book explores
The first part of the book deals with analytical techniques applied to food authentication. There are chapters on both establishing and developing technologies, as well as discussions of chemometrics and data handling. Part II relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. Finally, the area of traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing.
Part I: Methods For Authentication And Traceability
includes the following chapters: Advanced PCR Techniques in Identifying Food
Components. DNA Methods for Identifying Plant and Animal Species in Food. Enzyme
Immunoassays for Identifying Animal Species in Food. Proteome and Metabolome
Analyses for Food Authentication. Near Infra-red Absorption Technology for
Analysing Food Composition. NMR Spectroscopy in Food Authentication. Using
Stable Isotope Ration Mass Spectrometry (IRMS) in Food Authentication and
Traceability. Spectrophotometric Techniques. Gas Chromatography. High Pressure
Liquid Chromatography (HPLC) in Food Authentication. Enzymatic Techniques for
Authenticating Food Components. In-line Sensors for Food Analysis. Chemometrics
in Data Analysis.
Part II: Authenticating And Tracing Particular Foods
includes the following chapters: Species Identification in Processed Seafoods.
Meat and Meat Products. Milk and Dairy Products. Cereals. Herbs and Spices.
Identifying Genetically-Modified Organisms (GMOs). Wine Authenticity.
Part III: Traceability includes the following chapters: Traceability in Food Processing: An Introduction. Developing Traceability Systems Across the Supply Chain. Developing and Implementing an Effective Traceability and Product Recall System. Traceability in Fish Processing. Safety and Traceability of Animal Feed. Geographical Traceability of Cheese. Advanced DNA-based Detection Techniques for Genetically-modified Food.
Food Authenticity and Traceability will be an essential reference for all those concerned with food safety and quality.
"Lucinda Hutson's garden is something of a
"Lucinda Hutson's garden is something of a
The Herb Garden Cookbook is a classic cookbook for contemporary tastes with the lively flavors, vivid colors, and tantalizing aromas of fresh herbs. This comprehensive guide by Lucinda Hutson, a nationally celebrated food, garden, and lifestyle writer, covers creative, festive recipes, emphasizing Oriental and Mexican flavors as well as valuable gardening information.
With Lucinda Hutson's expert advice the reader discovers how to:
The Herb Garden Cookbook
helps readers find the best sources, including websites, for buying plants,
seeds, and gourmet products. Recipes include the Tuscan-inspired Panzanella, the
continental Celebratory Niçoise Salad, and the Southwestern-spirited Pollo
Picado. Lucinda's suggested recipe variations turn every reader into a kitchen
quick-change artist. Photographs from Hutson’s own
Are You Really Going to Eat That? by Robb Walsh
(Counterpoint, The Perseus Group) Over his years as a food critic for
publications large and small, Robb Walsh has traveled to the most remote corners
of the globe to taste obscure local delicacies that others might pass up. In
Are You Really Going to Eat That?, this two-time James Beard Award
winner serves up a whirlwind tour of the best food the world has to offer,
complete with recipes to help the home cook fully experience his tales.
Far from eating weird food for weird food’s sake, Walsh is
more interested in the food that tells the story of a culture or the history of
a people. Whether it’s finding the fluffiest wild rice
In this collection of 40 articles and 20 recipes, Robb
Walsh takes his readers along on more than a decade’s worth of his sometimes
esoteric, sometimes peculiar culinary expeditions—from the surprisingly
fantastic pizzerias of
And as cities across
Robb Walsh’s experience is unmatched, his knowledge vast
and his stories truly memorable. Seasoned by his open mind and sly humor,
Are You Really Going to Eat That? is an ode to the power of food to
communicate and to bring people together. But even more, it is a book of essays
on the anthropology of food.
Disney Recipes by Ira Meyer, edited by Marcello Garofalo (Disney Editions) From short movies to full-length feature films, characters from the great Disney movies are often seen sipping soups, consuming cakes, or sampling any number of gastronomic delights. One hundred and one delectable recipes, based on favorite food scenes from the films and created by award-winning chef Ira Meyer, are collected in this colorfully illustrated cookbook of Disney Recipes.
Savor such inventive and unique recipes as:
Dishes have been created by Ira Mayer, graduate of Culinary
Institute of America, who has been a chef at Café des Artistes and The Russian
Tea Room in
Disney Recipes is a treat for the entire family, with easy-to-follow instructions including tips for involving kids in the preparation. Sprinkled throughout with original art work and beautiful stills from the films, this volume is a tasty treat.
Cooking With the Firehouse Chef by Keith Young (HP
Books, The Berkley Publishing Group) It’s a tradition that dates back as long as
anyone can remember: sharing meals at the firehouse. Ask a fireman and he’ll
tell you that it’s one of the pleasures of the job. Shopping, preparing the
food, and eating together builds a unique camaraderie among the “brothers”—and
provides a chance to blow off some steam when not fighting fires and saving
And firehouse chefs are known for their hearty meals and
open hearts. But
The food that fuels the FDNY, Cooking With the Firehouse Chef features 50 photos and profiles of firefighters as well as fun firehouse facts. Along with his recipes, Young shares anecdotes that take readers behind the scenes to a world seldom revealed. He has merged his culinary skills with the budget constraints and the less than state-of-the-art kitchen the firehouse has to offer, inspiring him to create savory, easy-to-prepare dishes made with readily available ingredients.
More than 100 recipes are included, for example:
These delicious American classics are sure to find a place
in readers’ family cookbooks for generations to come. So light up the stove,
start busting chops, and bring the spirit and camaraderie of a
The Way We Cook : Recipes from the New American Kitchen by Sheryl Julian & Julie Riven (Houghton Mifflin) Although The Way We Cook is a first book for Julian & Riven, two friends who love to cook together & have a wildly popular Boston Globe food column, it addresses what busy people need: easy meals for the time of day when we’re most exhausted, impressive yet relaxed dinners for company, slow-cooked suppers, weekend breakfasts that leave plenty of time for reading the paper, and desserts anyone can master. More
The Anatomy of a Dish by Diane Forley (Artisan)
is the kind of cookbook my boyfriend would like to read; it seems to be written
especially for the person who loves to walk in the woods and learn the names of
wildflowers. You get the idea starting with the cover illustration, a totem pole
made out of a pepper, an eggplant, a tomato and a potato: a monument to
vegetables. What this chef at Verbena Restaurant does is weave together her
knowledge of food and botany. And, contrary to expectations,
The Anatomy of a Dish is not short on meat.
Then again, maybe it’s for the designer. Diane Forley shows us first how to
build a dish – and a menu – from the vegetable on up in this innovative cookbook
that looks at flavors through a botanical prism. Forley's fascination with the
properties and groupings of fruits and vegetables - in the garden, in the
kitchen, and on the plate - suffuses
The Anatomy of a Dish, a classic collection of recipes that is interspersed with
botanical information and charts.
For Forley, vegetables, fruits, grains, and legumes define flavor, texture, and sensibility in cooking. The progression of recipes reflects this attitude.
There are three basic sections to the book: Building a Dish, Developing a Menu, and Concluding with a Sweet. These sections are further subdivided into more traditional chapters on breads, salads and the like. The first part looks at vegetables one at a time, and details some of Forley's favorite ways to prepare them. All are wonderful dishes on their own, but they also form a foundation for the rest of the book. For example: Simple lentils are served with vinaigrette or made more substantial with the addition of shredded duck comfit and diced, roasted sunchokes, or paired with roasted monkfish. Other recipes include Baby Lamb Chops with Roasted Eggplant Salad with Sesame Dressing, Apple and Leek Hash, Roasted Winter Vegetable Stew, and Sautéed Salmon with Corn Sauce.
The dishes we end up with are elegantly simple. The Anatomy of a Dish is a beautifully designed, unique cookbook, with over 200 exceptional recipes. While not for the faint of heart or the new cook, The Anatomy of a Dish is ideal for the creative and aspiring cook who wants to go deeper into food and learn from the botanist/chef herself.
Hawaii Cooks: Recipes from
Yamaguchi presents a comprehensive pantry, describing his favorite ingredients
in detail and carefully explaining how flavors, textures, and colors play off
and complement each other on the plate. He then puts this knowledge to use by
presenting a large selection of the recipes featured on the TV show.
Yamaguchi calls his food “Hawaiian fusion cuisine.” This chef’s cooking is
greatly influenced by both the
Most of the book is devoted to recipes, with an outsized portion of entees. Some
examples from each section include:
Appetizers: Spicy Chicken Wings, Molded Sushi with Unagi and Spicy Crab, Chuck’s Lamb Chops, Pupu Salads: Seared Scallop Salad with Mangoes and Fruit Vinaigrette
Entrees: Grilled Chuck Steak with Pad Thai-Style Noodles, Pan-Seared Chicken with Honey Sauce, Couscous and Vegetables, MediterAsian Saffron Chicken, Lemon Grass-Crusted Hawaiian Shutome and Thai Peanut Sauce, Shrimp and Clam Linguine with Chile, Lemon Grass and Black Bean Sauce Desserts: Lilokoi Pudding Cake, White Pirie Mango Tart Flavors,
Core ingredients and basics, like how to make chicken stock, toast sesame seeds, and make teriyaki sauce are also covered. Many unusual ingredients, like kaiware and corn sprouts, are illustrated and nearly every page has tips to the cook.
In Hawaii Cooks, Yamaguchi leads from the heart; all chefs have a generous spirit & he shares himself through his food. The best cuisine is created when you put a part of yourself into it, and this glimpse into Yamaguchi’s flavors and foods, handsomely illustrated with full-color photos, may inspire you to share a bit of yourself in your next culinary endeavor.
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