Book Description
The essential guide for making sure your food is safe
A Consumer’s Dictionary of Food Additives is back again, in an updated sixth edition. This valuable reference gives you all the facts about the relative safety and side effects of more than 12,000 ingredients that end up in your food as a result of processing and curing, such as preservatives, food-tainting pesticides, and animal drugs. For example, drugs used to tranquilize pigs may sedate diners!
There are hundreds of new entries to this edition, and topics covered include information about recently discovered resistant strains of bacteria credited to the antibiotics added to animal feed, as well as startling statistics on the amount of money spent on certain additives each year—$1.4 billion—on just flavorings and flavor enhancers.
A Consumer’s Dictionary of Food Additives is a precise tool that will tell you exactly what to leave on supermarket shelves as a reminder to manufacturers that you know what the labels mean and which products are safe to bring home to your family.
Customer Reviews:
Know what you're eating........2007-07-14
This is a very nice resource to learn of the ingredients in the foods we consume today. Every house should have a copy of this book.
a good starting point.......2007-05-04
if you need a quick overview and have no real knowledge about ingredients, this is helpful. but if you are looking for thorough definitions and origins of certain ingerdients, like i was, it's not the book to get. i thought the book would read more like a dictionary, with definitions and sources of ingredients found in many products; specifically i was looking to see from where ingredients were obtained, whether or not ingredients were animal based or animal by-products. unfortunately, this is not the case. the descriptions do not follow a pattern as far as including the same types of information for each entry. some will simply list other products which include the entry ingredient, other times you will find a random sentence fragment that goes no where. some definitions seem like the information was gathered from a number of reference materials and then thrown together in a gibberish mish-mash of words. there are apparently a lot of assumptions that the author made with regard to how much her readers already know about some of the entries. i think a better editting job would improve the book a bit, but this is the sixth edition, so it's not like they haven't had a chance to review the material. i really think referring to this book as a dictionary is inappropriate, it's more of a reference book.
Additives Galore.......2007-04-09
This is a great book for anyone who is concerned about food additives. This is my second book. I use this book more than any other book that I have regarding additives. It is my food bible. It is the most informative book about additives that I have come across so far for the price.
Consumer's Dictionary of Food Additives Ruth Winter.......2007-02-08
This is a comprehensive list of good and not so good stuff that goes into your food. With this in hand everyone can make the best decisions of what to eat in order to stay healthy. See also her other books including her Dictionary of Cosmetic Ingredients.
Too narrow, not enough health information.......2007-02-06
I was very disappointed when I received this book. I was hoping for something that would arm me with knowledge and enable me to make truly smart choices when reviewing the ingredients on packages. However, what I got was a very narrow, "FDA approved" listing of the uses and possible side effects of many ingredients. I have always been a label reader and I have done research on many chemicals and additives and know that there are 1000s of KNOWN carcinogens, mood destabilizers, & biological disrupters that are in our food and household products. But, when I looked them up in this book it would say something like : "used mostly as an artificial sweetener." Duh. Thanks. Now could you please tell me what it does to the human body?
I promptly returned the book. You can find less "censored" info with some research on the internet.
Book Description
At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.
With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.
Customer Reviews:
A valueable pocket guide to take shopping.......2006-11-26
This ten-year old dictionary remains unsurpassed
as a guide to the ingredients, methods and utensils
used in japanese cooking. It is a portable volume
with romanized, kana and kanji versions of all the
names and so is ideal for a trip to the market
where many unfamilar ingredients may be presented
to the english--speaking food lover.
There are seventeen useful appendices that cover
topics like:
Chopsticks
Katsuoboshi
The kitchen and its utensils
Kombu
The Meal
Miso
Sake
Salt
Sansai
Soy sauce
Sushi
Tea
The tea ceremony
Umami and Flavor
Vegetarianism
Wasabi
Wasabon Sugar
In addition, many of the entries have enough
detail to be useful to the Western chef who
wants to incorporate Japanese ideas into his
or her cooking. Hoskins is an admirably concise
writer who packs a lot of information into a
small amount of graceful prose.
Be aware that this is not an encyclopedia. If
you use the English-Japanese section to look
up `mushroom' for instance, you'll find the
translation `kinoko' but not a comprehensive
list of Japanese mushrooms or techniques for
cooking them.
So leave the browsing to other books and keep
this one for trips to the market You'll be glad
to have it.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books. ISBN 9781601640005
Very useful book.......2006-10-29
I recently spent a month in Tokyo and I enjoy cooking. I found this book along with a good Japanese cookbook to be very useful both in the market and the kitchen. I would have like it to included a kana (Japanese syllabic writing) to English section, but understand most English speakers are not familiar with this Japanese syllabic writing. Luckily all Japanese know our alphabet and my fellow shoppers were always happy to help me find what I wanted. In fact, I believe they appreciated my interest in their food and culture.
Essential if you plan to shop in oriental markets.......2006-03-17
This book was the connection I needed between the recipes in my Japanese cookbooks and the local Asian market. Many of the packages have no English word on the package. I have used this book every time I have shopped; when I can't figure out what I am looking for, I take the Japanese word (the book cross references in English and Japanese) to the service desk. The young Japanese woman takes me to exactly what I am looking for. It has saved hours of decoding the ingredients.
This is great for descriptions and translations, not for cooking assistance; it discusses pairings of flavors for ingredients you look up. It is the perfect dictionary to keep close to the Asian cookbooks.
Super Tool for Japanese Food Lovers.......2006-01-20
For those people who love Japanese cuisine but don't know much about the Japanese language, this pocket size dictionary is a wonderful tool. It focuses on most terms and words used in Japanese cuisine including drinks, entrees, ingredients, food terms, even some cooking and food container names. The dictionary allows readers easy to look up information. It is arranged in three sections: Japanese-English, English-Japanese, and Appendices with some interesting topics in Japanese cuisine. Each entry in the Japanese-English section provides the Japanese term in Roman script, Japanese character, as well as Kanji, along with the English definition details and possibly some additional culture notes. Truly, this dictionary is a MUST!
(Reviewed by Otto Yuen, 19-Jan-2006)
Authentic, resourceful, handy and enjoyable.......2005-12-03
As a Japanese native and a food enthusiast, I first approached this book skeptically. I must say that I am impressed. Another reviewer says that this book does not contain everything, but hey, it covers much more than I expected. I keep it handy when I cook Japanese food for guests, so I can answer questions without guessing all the time. Finding books like this one --straightforward and packed with trustworthy, interesting information -- is a joy.
Customer Reviews:
dandelion celebration.......2002-05-02
This is an excelent book lots of good recipes.I bought this book at lemans.com for 10.95 brand new.same book
Stuff you would have never guessed.......2000-05-20
The author writes in an easy to read style and is obviouslybiased towards the weed they love. recipes. END
A pleasant surprise!.......2000-04-03
I bought this book because my son has taken an interest in dandelions and I thought it would be fun to cook a few recipes for him. I was pleasantly surprised by all the information in the book - nutrition of dandelions is covered extensively, as well as some folklore on the plant and not to mention more recipes than I could try in a year. Ideas on how to extend the harvest are included as well.
My only negative thoughts - the author states that he has over 600 recipes for dandelions, but only shares a fraction of them! He has also written a book on daylillies, which I will definitely get.
Book Description
Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
Customer Reviews:
Great reference.......2007-10-07
I work with food ingredients every day and this book is a standard, easy to use, quick reference.
One in a million.......2006-02-25
This book is what I am looking for all this while. I have tried seaching high and low in most of the bookstores in my hometown, but to no avail. I was tired. I am utmost glad Amazon.com has the perfect solution. This book not only enrich my knowledge, it also enhance my career in food industry, as I am in now!
Customer Reviews:
The Book of Food A cook's guide to over 1,000 exotic and ev.......2000-04-18
An excellent resource book, a must for any serious cook or curious person. I have a huge selection of cookbooks, but when I need an answer regarding an ingredient or an unusual food, I depend on this one. Beautiful photographs with good explanations.
Average customer rating:
|
The Dictionary of Wholesome Foods: A Passionate A-to-Z Guide to the Earth's Healthy Offerings, with More than 140 Delicious, Nutritious Recipes
Embree De Persiis Vona ,
Anstice Carroll , and
Gianna de Persiis Vona
Manufacturer: Marlowe & Company
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Natural Foods
| Cooking, Food & Wine
| Subjects
| Books
General
| Nutrition
| Health, Mind & Body
| Subjects
| Books
Reference
| Health, Mind & Body
| Subjects
| Books
Healthy Living
| Personal Health
| Health, Mind & Body
| Subjects
| Books
Persian & Farsi
| Foreign Language
| Dictionaries & Thesauruses
| Reference
| Subjects
| Books
Look Inside Cookbooks
| Trip
| Specialty Stores
| Books
Similar Items:
-
The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating
-
SuperFoods Audio Collection CD: Featuring Superfoods Rx and Superfoods Healthstyle
ASIN: 1569243956 |
Book Description
The Dictionary of Wholesome Foods is a timely addition to the food reference shelf, one that’s desperately needed as mass-marketing of health food continues to grow. It provides practical guidance on how to make sense of the burgeoning selection of healthful foods, herbs and supplements, and provides a concise understanding of the sources, characteristics, benefits, and uses of health foods. It is also a pure joy to read and peruse, with its lovely line drawings and quirky, often playful, descriptions and turns of phrase. The Dictionary of Wholesome Foods is a personable, compulsively readable guide that includes historical information and fascinating anecdotes about the many foods it describes, plus an array of delicious recipes that feature them, such as Adzuki Rice, Almond Crescents, Pumpernickel Bread, Spinach with Pignoli and Raisins, and Homemade Yogurt. This is the perfect shopping companion or armchair read; sure to delight information seekers and food writing enthusiasts alike.
Amazon.com
Adrian Bailey, wine-magazine editor, food journalist, and author of several cookbooks, brings the culinary know-how; and Philip Dowell, contributor to the Time/Life Foods of the World series, furnishes the photographic excellence for this innovative and useful food guide. The setup is elegantly attractive and extremely practical. Part I is all pictures (Dowell spent more than a year collecting the color plates), with similar food items (usually life-size) shown together on one page for easy comparison. Divvied up among a number of food categories--such as herbs, oil, cheese, and vegetables, dried pulses, fruit, baking goods, and pasta, fish, poultry, game, and sausages, coffee, tea, and alcoholic drinks--each pictured ingredient is followed by a brief but informative paragraph explaining its origin, uses, and flavor. Take "galangal." It's identified as the ground, dried root of a Chinese plant, ginger-peppery in taste, and used in curries and liqueurs.
Part II is the text reference section, wherein each spice, seaweed and pickle, each grain, lamb cut and liqueur is categorized and described. Followed by a comprehensive index, this pictionary of foods was clearly created with dedication and love, to instruct, assist, and gratify the food enthusiast. With 200 pages of sumptuous color photographs and 100 pages of supportive text covering 2,000 cooking ingredients, Philip Dowell's and Adrian Bailey's kitchen reference is a culinary godsend, a scholarly success, and a work of art. --Stephanie Gold
Customer Reviews:
Great information for any level cook!.......2002-01-16
I love to cook, and entertain my clients quite frequently with interesting and unique recipes. Therefore, I am always looking for fantastic new recipes, but don't always know exactly what a certain ingredient might be. This book explains a lot about ingredients you might not use often, but may be necessary for that great recipe. The descriptions are succinct and easily understood, and I now take the book with me while shopping for an "exotic" (meaning, I may never have used it before -- it may be commonplace to some other cook) ingredient. The pictures really help you know what you're looking for and how to know if it's fresh, etc. Required text for anyone who loves to cook with flair!
A Must for Every Kitchen.......2000-12-24
I have used this reference again and again from looking up curious spices to distinguishing chile peppers. A must for every cooks "display" as it intrigues even those who are not interested in cooking at all! We love the photographs and presentation!
great reference book.......1999-07-19
terrific photgraphs and summaries...easy to use..extremely informativ
You see it...You eat it..........1998-02-09
What the Encyclopedia of Herbs Spices and Flavorings does to tastes this volume does for everything else. Try page 199 with photographs of quail, partridge, snipe (you thought Spin and Marty were kidding in the Mickey Mouse Club epic) to differentiate among these deceased fowl. (No mention of deceased parrots ala John Cleese). Photographic evidence of all the wonderfull things that are available to satiate our gastronomic urge logically displayed in categories that make sense--- finally. If food is just mouth filling for you, go no further. This reference will continually draw you back to stretch further the art you practice in your kitchen. Meat, mussle, marjoram, vegetable, fruit, leaf, oil, fish, fowl, fungus all are food for palate as this volume is food for thought.
Average customer rating:
|
The Encyclopedia of Beer : The Beer Lover's Bible - A Complete Reference to Beer Styles, Brewing Methods, Ingredients, Festivals, Traditions, and More)
Manufacturer: Henry Holt & Company
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Beer
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Spirits
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
General
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Cooking
| Encyclopedias
| Reference
| Subjects
| Books
General
| Reference
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
Similar Items:
-
Brewing the World's Great Beers: A Step-By-Step Guide
-
Michael Jackson's Great Beer Guide
-
Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
ASIN: 0805037993 |
Book Description
While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it. THE CHEESE LOVER'S COMPANION is the most comprehensive, indispensable, user–friendly A–to–Z guide that includes everything about cheese. Included are entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer. The small, handy format makes it easy to take the book along when choosing and buying cheese.
Customer Reviews:
The indispensable companion for cheese.......2007-10-06
This book is comprehensive and easy to use and should be indispensable for cheese lovers. It is full of information, and the "dictionary" structure means that the user doesn't need to know the answer before starting the search. The writing is crisp and informative, and the price is great. This book belongs, with Food Lover's Companion, on the shelf in the kitchen for the cookbooks and reference books that actually and repeatedly get used.
Ignore the naysayers.......2007-09-27
I don't understand the negativity. The other review reads more like something you'd hear from a jealous competing writer or publisher rather than a reader--which makes me very suspicious of his/her motives.
I, on the other hand, found The Cheese Lover's Companion to be factual, thorough, and written in a very engaging manner. I know cheese (but am always eager to learn more), and I feel the level of detail in this book is spot-on (and the production quality is fine). If you love cheese, I think you would find this title an indispensable part of your library. Highly recommended!
The Cheese Lover's Companion.......2007-09-07
Extremely disappointed in this book. The first five popular cheeses I looked up were not in the book. A lot of wasted space on pages and yet it is hard to figure out were one entry starts and finishes.
Thin covers, they used as little ink as posible for printing - hard to read and thin pages - overall not worth the money even if you find it used.
Books:
- A Defence of Poetry
- Aerosol Technology: Properties, Behavior, and Measurement of Airborne Particles (Wiley-Interscience)
- Analytical Chemistry in a GMP Environment: A Practical Guide
- Applied Numerical Methods with MATLAB for Engineering and Science w/ Engineering Subscription Card
- Atom-Photon Interactions: Basic Processes and Applications (Wiley Science Paperback Series)
- Basic Training in Mathematics: A Fitness Program for Science Students
- Basin Analysis: Principles and Applications
- Blood Chemistry and CBC Analysis: Clinical Laboratory Testing from a Functional Perspective
- Calculus: Concepts and Contexts (with Tools for Enriching Calculus, Interactive Video Skillbuilder, vMentor, and iLrn Homework)
- Carbon Black
Books Index
Books Home
Recommended Books
- Ulysses
- The Endless Knot
- The Cat Who Went Underground
- Siberia: A Novel
- Real Photo Postcard Guide: The People's Photography
- Schaum's Outline of College Chemistry
- The Opium Wars: The Addiction of One Empire and the Corruption of Another
- Black Folk Art in America, 1930-1980
- Roma: The Novel of Ancient Rome
- Runway Visions: An American C-130 Pilot's Memoir of Combat Airlift Operations in Southeast Asia, 196
A Consumer's Dictionary of Cosmetic Ingredients: Complete Information About the Harmful and Desirable Ingredients Found in Cosmetics and Cosmeceuticals
Food Additives: A Shopper's Guide To What's Safe & What's Not
Excitotoxins: The Taste That Kills
The Crazy Makers: How the Food Industry Is Destroying Our Brains and Harming Our Children
Health and Nutrition Secrets
