This compendium of bread and home baking offers a spread of recipes for all kinds of baked goods, it is fully illustrated throughout with colour photographs.

This title includes step-by-step recipes for cakes, cupcakes, cookies, pies, muffins, breads, and more. Features include sections on baking basics, preparation and safety, common ingredients used in baking, and baking techniques. Informative sidebars provide additional information. Aligned to Common Core Standards and correlated to state standards. Encyclopedias is an imprint of Abdo Reference, a division of ABDO.

This title includes step-by-step recipes for breakfasts, main courses, side dishes, desserts, and more. Features include sections on preparation and safety and cooking terms. Informative sidebars provide additional information. Aligned to Common Core Standards and correlated to state standards. Encyclopedias is an imprint of Abdo Reference, a division of ABDO.

This title includes step-by-step instructions for projects in drawing, jewelry making, leather and metalworking, painting, woodworking, and more. Features include sections on preparation and safety, the elements of design, composition, and color theory. Informative sidebars provide additional information. Aligned to Common Core Standards and correlated to state standards. Encyclopedias is an imprint of Abdo Reference, a division of ABDO.

This title includes step-by-step instructions for projects in crocheting, knitting, embroidery, sewing, and more. Features include sections on preparation and safety and general tools and tips. Informative sidebars provide additional information. Aligned to Common Core Standards and correlated to state standards. Encyclopedias is an imprint of Abdo Reference, a division of ABDO.

First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products