Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects

Handbook of Alcoholic Beverages is a comprehensive text that describes the science and technology involved in the production of the world's alcoholic beverages. The text describes the major fermentation process that produces these drinks and the major chemical, physical, and technical processes that accompany the production of these beverages are discussed. The multidisciplinary approach used in the book also emphasizes more recent developments and innovations, but with sufficient background for less experienced readers. The book also unifies different beverages in different chapters with extensive cross-referencing and comparison between the subjects.

Let's Cook

Presents a variety of recipes for snacks, main dishes, desserts, and beverages.

 

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Fermented Foods and Beverages of the World

 It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.

The Non-Alcoholic Drink Book

These secrets from the kitchens of two creative homemakers - personally tested and tasted - are gauranteed to please your friends and family. Completely non-alcoholic and caffeine-free, these delicious beverage recipes are healthful and just right for every occasion. Dozens of tasty ideas for simple socials and sumptuous receptions are provided - fruit punches, holiday beverages, party refreshments, vegetable drinks, and milk-base beverages, to name just a few. You'll love these delicious drinks!