Culinary Arts: Culinary Arts @ Schoolcraft

"When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. In At the Table, Miller shares the essential techniques she developed for the James Beard Foundation's Chefs Boot Camp for Policy and Change. Readers will learn how to focus their philanthropic efforts; pinpoint their audience and develop their argument; recruit allies and support action; and maybe most importantly, grab people's attention in a crowded media landscape." -- From the description

"Cultivators and livestock farmers are increasingly arranging innovative technical and scientific estimations with the aim to enhance agricultural sustainability, effectiveness, and plant health. Innovative farming technologies incorporate biology with smart technology (computers and sensor devices) exchanging information with one another autonomously in a structured farm management system. This book presents reviews on innovative techniques and methodologies to complement conventional plant control and breeding attempts toward enhancing crop yield and production."-- From the description.

"Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs. Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen." --From the summary

"Wong (writer, Atlas Obscura online magazine) and Thuras (cofounder and creative director, Atlas Obscura) have written a hard-to-pin-down and hard-to-put-down book about food in relation to culture, people, and history, plus random food facts."--Library Journal

"U.K. food writer Segnit (The Flavor Thesaurus) brings a vast breadth of knowledge to this massive and quietly playful exploration of the art and science of cooking. In what is as much a personal culinary history as it is a reference, Segnit is as likely to recall dining on tapas along the Camino de Santiago in Spain as she is to cite one of the hundreds of cookbooks she draws on for source material or to discuss the role of clam chowder in Moby-Dick."--Publishers Weekly

"Discover regional Mexican cuisine with Martínez (a food writer contributing to the New York Times and Bon Appetit) who a few years ago moved from his Texas hometown to Mazatlán, on Mexico's Pacific coast. Alongside practical recipes for home cooks, Martínez also makes a thorough study of the foodways of each of the seven regions of Mexican cuisine."--Library Journal

“Chef and former Top Chef contestant Onwuachi wonderfully chronicles the amazing arc of his life, beginning with his challenging Bronx childhood in the 1990s with his African-American mother and his absentee Nigerian father. Onwuachi includes Pan-African recipes throughout, inspired by the flavors of the African continent, the Caribbean, and the U.S., such as egusi stew and chicken and waffles. In the vein of Marcus Samuelsson's Yes, Chef, this is a solid and inspiring memoir.” --Publishers Weekly

"Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.

Divided into two sections - BEAST and BIRD - and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you'll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking."--From the summary

"James Beard Award-winning food writer Sen makes the scope of his ambition clear in the introduction to this illuminating work: he seeks to "trouble the canon of culinary brilliance" by highlighting and contextualizing the stories of seven immigrant women (cookbook authors, teachers, and chefs) who transformed concepts of international cuisine in the United States. Sen's biographical essay format allows each woman's life story to shine."-- from Library Journal

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"Journalist Amanda Little spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little tells the story of human innovation and explores approaches both new and old to food production while charting the growth of a movement that could redefine sustainable food on a grand scale."--From the summary

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"A consumer's guide to the food system, from local to global: our part as citizens in the interconnected networks, institutions, and organizations that enable our food choices."--From the cover

'Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. " -- From the description

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"The idea of food as medicine is not new. Ancient Greek, Chinese, and Indian cultures used the edible parts of certain plants and animals for their therapeutic effects. However, modern science is now focusing its formidable tools on understanding precisely how certain constituents in foods, known as nutraceuticals, can enhance our health. You will learn the science underpinning the claims for the potential benefits of nutraceuticals and “super-foods” on our health, as well as the strength of the clinical evidence supporting these claims.."--From the Preface

"This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety." -- From the description

"Irma S. Rombauer's Joy of Cooking, first published in 1931, gets a massive overhaul in this impressive, timely volume by Becker, Rombauer's great-grandson, and his wife, Scott. The authors hope to recapture the original's "vital spark," they write in their introduction to this ninth edition, which includes more than 4,000 updated recipes and 600-plus new ones. Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade—quite an achievement indeed."-- Publishers Weekly

"Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTok"-- Provided by publisher.

"The book entitled Quality Control for Value Addition in Food Processing consisting of 12 chapters is a well written text book covering the most important information pertaining to food processing, potential food hazards, quality management, food standards and safety assurance systems, additives, enzymes, waste utilization, marketing management and methods for quality control along with useful glossary and annexures." --from the Foreword

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"In the realm of healthy cooking, Chaplin (At Home in the Whole Food Kitchen, 2014) has made a name for herself for her comprehen-sive approach to whole foods, gluten-free fare, vegetarian dishes, and vegan options. Here, she offers the home cook more in-struction on how to achieve delicious foods within healthy parameters."--Booklist