This book is a self-contained factual presentation of the theoretical and practical principles of human nutrition through a chemical, physical and biological approach which assumes no previous knowledge.

Learn to how cook DELICIOUS Turkish recipes!

Izmir Koftesi, Biber Dolmasi and original baklava recipes inside!

Within these pages you will learn 111 authentic recipes from a Turkish cook. These are not ordinary recipes you’d find on the Internet but recipes that were closely guarded by Turkish mothers and passed down from generation to generation. Majority of recipes are modern version of dishes that were available during Ottoman Empire.

Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is meant to encourage each reader to study the research process, to challenge conventional wisdom, and to develop a career path that maximizes the probability of success both in school and beyond.

Say ʻalgaeʼ and most people think of pond scum. What they donʼt know is that without algae, none of us would exist.

Live a Bountiful Life

With 60 easy and flavorful recipes that focus on high fats, low carbs, and lean proteins, the editors of Good Housekeeping help dieters jump-start their keto eating plan.

From the award-winning blogger and bestselling author Joy McCarthy comes 100 easy and delicious whole food recipes for a healthy diet.

Winner of the Gourmand World Cookbook Award for Best Innovative Book from Canada

Satisfying Paleo Meals without the Effort

Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and "Cocinas," such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country's complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world.