Malting and Brewing Science or How to Cook

Malting and Brewing Science: Malt and Sweet Wort, Vol. 1

Author: James S Hough

These two exceptional volumes, both part of the second edition of a well established textbook, explore the biological, biochemical and chemical aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipment used.

Table of Contents:

Contents: Outline of Malting and Brewing * Barley * Some Aspects of Barley Grain Physiology * The Biochemistry of Malting Grain * Malting Conditions and Malt Types * The Technology of Malting and Kilning * Brewing Water Adjuncts, Sugars, Wort-Syrups and Industrial Enzymes * The Chemistry and Biochemistry of Mashing * Preparation of the Grist * Mashing * References * Appendix * Index

Look this: Jerry Bakers Supermarket Super Remedies or Body Self and Soul Sustaining Integration

How to Cook, Vol. 2

Author: Delia Smith

Delias How to Cook: Book Two continues Delia's simple-to-follow teaching course for people of all ages and abilities. With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and the more advanced dishes. For those who have mastered the techniques and for those who are already accomplished cooks, How to Cook: Book Two contains 120 new recipes, from Roast Lamb in a Shrewsbury Sauce to Fresh Pecan and Almond Crumble. The book and television series feature the following ten sections: The Store Cupboard; Fish; Meat; Poultry; Vegetables; Salads; Dairy Produce; Fruit; Cheese; and Chocolate. How to Cook is a complete guide to cookery for the 21st century. Delia shares not only her vast experience but also her extensive knowledge of English cooks, such as Eliza Acton. This tradition is combined with the latest advances and innovations in cooking during the last 20 years.