Serious Kitchen Play


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REFERENCES  
Andrews, J., 1993, Red hot peppers: McMillan Publishing, New York.  
Bailey, M.E., 1986, Changes in quality of meat during aging and storage: in G. Charalambous,  
quoted below, p. 75-112.  
Banning, K.B., [et al.], 1994, Supermarket buying guide: Consumers Reports Books, Yonkers,  
NY.  
Barer-Stein, T., 1979, You eat what you are: the study of ethnic food traditions: McClelland and  
Stewart, Toronto, Ont.  
Barker, L.M., ed., 1982, The psychobiology of human food selection: AVI, Westport, CT.  
Bechtel, P.J. ed., 1986, Muscle as food: Academic Press, Orlando, FL.  
Braker, F., 1992, The simple art of perfect baking: Chapters, Shelburn, VT.  
Charalambous, G., ed., 1986, Handbook of food and beverage stability: Academic Press,  
Orlando, FL.  
Consumers Union, 1992, Is our fish fit to eat?: Consumers Report, Febr., 1993, p. 103-114.  
Corriher, O. S., 1997, Cookwise: William Morrow, New York.  
Cronin, I., J. Harlow and P. Johnson, 1983, The California seafood cookbook: Harris Publishing,  
Berkeley, CA.  
Dodge, J., 1991, Baking with Jim Dodge: Simon & Schuster, New York.  
Droste, K., ed., 1994, Gale book of averages: Gale Research, Detroit, MI.  
Ellis, M, 1975, Cutting up in the kitchen: Chronicle Books, San Francisco, CA.  
Eskin, N.A.M., ed., 1989, Quality and preservation of vegetables: CRC Press, Boca Raton, FL.  
Farrell, K. T., 1985, Spices, condiments and seasonings: AVI Publishing, Westport, CT.  
Fieldhouse, P., 1995, Food and nutrition: Chapman and Hall, London, UK.  
Freiberg, B., 1985, The professional pastry chef: Van Nostrad Reinhold, New York.  
Gates, J. C., 1987, Basic foods: Holt, Rinehart and Winston, New York.  
Hafs, H.D. and R.G. Zimbelman, eds., 1994, Low-fat meats: design strategies and human  
implications: Academic Press, San Diego, CA.  
Heath, H.B., 1978, Flavor technology: profile, products, applications: AVI Publishing,  
Westport, CT.  
Heiser, C.B., 1990, Seed to civilization: the story of food: Harvard Univ. Press, Cambridge, MA.  
Herbert, V. and G.J. Subak-Sharpe, eds., 1995, Total nutrition: St. Martin's Press, New York,  
NY.  
Jen, J.J., ed., 1989, Quality factors of fruits and vegetables: American Chemical Society,  
Washington, DC.  
Joseph, R.L. and Connolly, J., 1977, The effects of suspension method, chilling rates and post-  
mortem aging period on beef quality: Jour Food Technology, Vol. 12, p. 231-247.  
Kader, A.A., 1992, Postharvest technology of horticultural crops: Univ. of California Div. of  
Agriculture and Natural Resources Publ. 3311.  
Kawamura, Y. & Kare, M. R., ed., 1987, Umami: a basic taste: Dekker, New York.  
Kinsman, D.M., A.W. Kotula and B.C. Breidenstein, eds., 1994, Muscle foods: meat, poultry and  
seafood technology: Chapman and Hall, New York, NY.  
Kosikowski, F., 1977, Cheese and fermented milk foods: Kosikowski and Assoc., Brooktondale,  
NY.  
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