... 見解深刻的純素飲食專家,為本書提供了寶貴的回饋意見:麥克.葛雷格、芮德.孟格斯、傑克.諾里斯、維吉妮雅.梅西納、保羅.夏皮羅(Paul Shapiro)、馬克.瑞夫金(Mark Rivkin)、安德莉亞.弗瑞斯克(Andrea Frisque)、海瑟.瓦克斯曼(Heather Waxman)、詹姆斯.
向文良、车振明、陈功编写的《四川泡菜加工原理与技术》以微生物发酵的四川泡菜泡制原理为立足点,系统介绍四川泡菜的起源、分类及产业发展趋势,四川泡菜中的微生物类群、微生物动力学和影响群落变化的因素,四川泡菜的发酵原理、核心功能菌的高密度培养和发酵菌剂的制造及产品质量的评价,直投式发酵菌剂在四川泡菜中的应用,以及四川泡菜的品质控制及检测技术等内容。
"In all my years of reading menus in great restaurants, I can remember no experience to rival the wonderful, mouthwatering anticipation of literally skipping (joyfully) through this delightfully written and...
With 150 tempting recipes for those lush, vine-ripened, sun-warmed, fat, juicy, and ready-to-burst heirloom tomatoes, The Tomato Festival Cookbook is the landmark cookbook for America's favorite garden vegetable. Author Lawrence...
This practical guide to the planting, harvesting and use of more than 35 herbs and 30 different vegetables provides information on garden construction, gardening and techniques (including crop rotation and...
Describes the techniques and fundamental concepts underlying the production and marketing of vegetable crops, particularly those crops that contribute to the commercial vitality of the vegetable industry in the western...
史上最完整的蔬果飲食圖鑑》之進階"蔬菜"版★收錄更完整的8大類、7種顏色、108種常見蔬菜★要美味也要健康,最實用的圖解蔬菜飲食百科!要美味也要健康!四季當令 + 體質適性 + 蔬菜植化素 = 吃出滿分的健康活力!◎ 在自然環境條件下生長成熟的時令蔬菜,口感、營養都比反季節蔬菜還要好。◎ 食物的價值因人而異,一天的食物熱量如為三千大卡,對不運動的中年男性可能太高,然而對運動員則可能太低。對營養的需要,個體間差異甚大,每個人應該了解自己的健康狀況和營養需要。◎ 植物生化素(Phytochemicals)簡稱植化素,是一種天然化合物質,屬於天然食物的色素,人體本身無法製造,必須從食物中攝取獲得。營養學專家及醫學專家指出,部分的植化素是人體最佳的抗氧化劑,只要多吃蔬果,可以媲美任何的化妝品、保養品。◎ 四季蔬菜是來自大地的恩惠,多攝取神奇的蔬果植化素,每天都能擁有滿滿的健康活力!本書特色★ 收錄108種台灣常見蔬菜,從選購、清洗、保存到料理的全圖解蔬菜百科★ 400多張精美圖片,詳解蔬菜品種、別名、盛產期與飲食重點★ 依據衛生福利部的食品營養成分表,營養成分速查★ 解說食材保健功效、適宜與禁忌人群★ 容易上手的養身保健料理食譜★ 附錄:防禦疾病的天然色素-植化素,提供七色蔬菜的植化素分類及功效表專業推薦邱泰源∣中華民國醫師公會全國聯合會理事長、國立臺灣大學醫學院附設醫院家庭醫學部教授
One of Cooking Light Magazine's Top 100 Cookbooks of the Last 25 Years! For more than 30 years, the Santa Monica Farmers' Market has inspired both renowned chefs and home...
The Total Tomato: America's Backyard Experts Reveal the Pleasures of Growing Tomatoes at Home
This is a new edition of a classic of early 17th-century food writing. The book was written by the Italian refugee, educator, and humanist Giacomo Castelvetro, who had been saved...