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This comprehensive book looks at scented flowers and leaves of plants from all over the world. Since earliest times scented plants have been amongst man's most prized possessions. He has depended on them for flavouring food and drink, as perfume, for fumigation and to sweeten clothes and bedding. Incense and myrrh were classed with gold as being the most desirable as well as the most expensive things worthy of presentation to the infant Jesus. The work has been prepared to the standards of the Index Kewensis, and is filled with the most interesting facts about the scented flora of the world. For example, one of the world's most pleasing perfumes, vanilla, can be detected when its presence amounts to only 0.000 000 005 of a gram to a litre of air. The scented species and varieties of the world's flora are given in alphabetical order, with methods of scent extraction and culture so that the book is also an encyclopedia for those gardeners who wish to have as much perfume in the garden as possible.

Japanese cuisine is appreciated worldwide for its healthiness and its beauty in both appearance and flavour. The characteristic 'savoury-ness' (umami) is achieved despite minimum use of oil, salt and flavourings. Dashi ('stock') and the resulting umami are said to be the reason Japanese-cuisine is special. But what are they? How do they work? And why? This beautifully illustrated book reveals these secrets through both explanation and superb recipes introduced by Japan's top chefs. It is not only an essential read for people in the food industry, it is also a godsend to anyone who cares about what they eat. The body of the book is in 3 parts. "Discovering Japanese Cuisine" introduces the background and essence - nature and the four seasons, ingredients, philosophy, and history and development in the art of dashi by Japan's four finest the top chefs. Each introduce a dashi-based recipe for spring, summer, autumn and winter. It is a practical guide to dashi and umami explains what dashi is, what the ingredients are, how it is made and used in the kitchen - also the nature of umami and how and why it was discovered. A concluding section Umami - the science of dashi - introduces the principal natural elements that constitute or combine to produce umami: glutamate (from konbu), inosinate (from katsuobushi), guanylate (from dried shiitake). The endmatter includes a Glossary, Index, Conversion Tables and Bibliography. This title includes: the true secrets behind the healthiness and deliciousness of Japanese cuisine revealed for the first time in a sumptuously illustrated book backed by the biggest world chefs; hundreds of colour photos, recipes by the 4 leading chefs of Japan, and lucid explanations and nutritional/scientific explanations that combine to offer a full understanding of umami & dashi.

This comprehensive book looks at scented flowers and leaves of plants from all over the world. Since earliest times scented plants have been amongst man's most prized possessions. He has depended on them for flavouring food and drink, as perfume, for fumigation and to sweeten clothes and bedding. Incense and myrrh were classed with gold as being the most desirable as well as the most expensive things worthy of presentation to the infant Jesus. The work has been prepared to the standards of the Index Kewensis, and is filled with the most interesting facts about the scented flora of the world. For example, one of the world's most pleasing perfumes, vanilla, can be detected when its presence amounts to only 0.000 000 005 of a gram to a litre of air. The scented species and varieties of the world's flora are given in alphabetical order, with methods of scent extraction and culture so that the book is also an encyclopedia for those gardeners who wish to have as much perfume in the garden as possible.

Everyday we are exposed to thousands of environmental insults, from pesticides to power lines, from formaldehyde in insulation to fake flavourings in food. All these toxins place dangerous stress on the immune system. This text reviews the nutrients and herbs that are most effective in detoxifying the body. They include vitamin C, milk thistle and wheatgrass.

With over 100 recipe ideas from around the world, this book demonstrates the essential bread-making techniques, from kneading to glazing, with step-by-step photographs and informative text. The reader is introduced to the whole range of flours and yeasts, and a variety of flavourings and fillings.

Coffee Culture: Local experiences, Global Connections explores coffee as (1) a major commodity that shapes the lives of millions of people; (2) a product with a dramatic history; (3) a beverage with multiple meanings and uses (energizer, comfort food, addiction, flavouring, and confection); (4) an inspiration for humor and cultural critique; (5) a crop that can help protect biodiversity yet also threaten the environment; (6) a health risk and a health food; and (7) a focus of alternative trade efforts. This book presents coffee as a commodity that ties the world together, from the coffee producers and pickers who tend the plantations in tropical nations, to the middlemen and processors, to the consumers who drink coffee without ever having to think about how the drink reached their hands.

This book offers essential advice on techniques, equipment, and choosing and using ingredients and flavourings, and 100 inspirational recipes, all presented in photographic step by step format.'

I Love My Popcorn Maker The Only Popcorn Maker Recipe Book You’ll Ever NeedSweet, savoury, salty, sticky or spicy...there’s a popcorn for every mood and every occasion. It’s a favourite snack at any time of day and so easy to make. Forget about the readymade bags of microwave popcorn with artificial flavourings and instead embrace homemade toppings and blends to compliment your popcorn maker appliance and create delicious healthy snacks.Some are indulgent and daring, even exotic. Others are traditional and comforting but all will hit the spot no matter what your mood or craving.Other titles in this range from CookNation:I Love My Hot Air Fryer I Love My Soup Maker I Love My Omelette Maker I Love My Ice Cream Maker I Love My Sandwich Toaster I Love My Waffle Maker

Contents Figures - Plates - Preface - 1 Basic Technical Considerations - 2 Sugars and Related Materials - 3 Cocoa Beans - 4 Fats and Related Ingredients - 5 Milk and Milk Products - 6 Gelling and Whipping Agents; Gums - 7 Flavouring and Colouring Agents - 8 Cocoa, Chocolate and Related Products - 9 Boiled Sweets - 10 a Caramel Recipe Compilation - 11 Fondants, Creams and Crystallised Confectionery - 12 Gums, Jellies and Pastilles - 13 Liquorice and Cream Paste - 14 Tablets. Lozenges and Extruded Paste - 15 Marshmallow and Nougat - 16 Other Confectionery Types - 17 Calculating Sugar Confectionery and Chocolate Recipes - 18 General Reference Tables - 19 Glossary - Appendix - Index -

Although thought of as a minor crop, peppers are a major world commodity due to their great versatility. They are used not only as vegetables in their own right but also as flavourings in food products, pharmaceuticals and cosmetics and as such are rapidly gaining in interest throughout the world. Aimed at advanced students and growers, this indispensable book provides the reader with up to date comprehensive coverage on all aspects of the plant's history, genetics, composition, production, harvesting and related diseases and pests.

Although thought of as a minor crop, peppers are a major world commodity due to their great versatility. They are used not only as vegetables in their own right but also as flavourings in food products, pharmaceuticals and cosmetics and as such are rapidly gaining in interest throughout the world. Aimed at advanced students and growers, this indispensable book provides the reader with up to date comprehensive coverage on all aspects of the plant's history, genetics, composition, production, harvesting and related diseases and pests.

4.4oz capacity Chili peppers give these sardines in sunflwer oil a spicy kick! Enjoy them in pastas and salads, on flatbread, or straight from the tin! Measurements: 2.5in x 4.25in x 1.25in Ingredients: sardines, sunflower oil, chilli pepper, natural chilli flavouring and salt Expiration date: 12 months Imported