NEW BOOKS

Michelin star chef, Tom Kitchin, presents a look at traditional game recipes with “a focus on seasonality and the very best produce”

“Full of practical advice and visual examples…. Give you all the essential knowledge and ideas” to help you study.

This book provides foundational food science information and integrates it with practical applications. The book covers food chemistry to ingredients, whole foods, and baked and mixed foods. It also includes a comprehensive food science glossary.

“Critical reviews of issues in food and beverage management addressing variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form?”

“This huge and beautiful book is a River Cottage encyclopedia of ingredients.”

This book examines, in thirteen essays, why 842 million people around the world are not meeting their dietary needs “and why food insecurity is not simply a matter of insufficient supply”