An attractive book with text, extensive photographs, recipes, paintings, diagrams and maps in full colour.The contents include'..' A description of the Caper Plant. (Capparis spinosa)? The history of capers. ? Where capers are harvested around the world. ? How to grow, harvest, and process capers and caperberries.' Cooking recipes for capers and caperberries, some from well-known Australian chefs.' Photo stories of the places where capers traditionally grow; the islands of Pantelleria and Salina in Italy. Rome, Morocco, Spain, Turkey, Cyprus, India, China, the islands of Tinos and Santorini in Greece, Malta.' The classification of caper plants. ? The composition and medicinal uses of capers. ? Australian caper (Capparis) plants.' Extensive Bibliography and Index.

A guide to the food business, from production to distribution to retailing. This book (with database on CD-ROM) covers what you need to know about the food, beverage and tobacco industry, including: analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; and more.

No other guide covers the complete retail picture like this exciting new volume. America's retail industry is in the midst of vast changes - superstores and giant discounters are popping up on major corners. Malls are lagging while "power centers" are surging ahead. Savvy firms are combining bricks, clicks and catalogs into multi-channel retail powerhouses. Which are the hottest retailers? What lies ahead? Our market research section shows you the trends and a thorough analysis of retail technologies, chain stores, shopping centers, mergers, finances and future growth within the industry. Included are major statistical tables showing everything from monthly U.S. retail sales, by sector, to mall sales per square foot, to the 10 largest malls in the US. Meanwhile, the corporate profiles section covering nearly 500 firms gives you complete profiles of the leading, fastest growing retail chains across the nation. From Wal-Mart and Costco to Barnes & Noble and Amazon, we profile the major companies that marketing executives, investors and job seekers most want to know about. These profiles include corporate name, address, phone, fax, web site, growth plans, competitive advantage, financial histories and up to 27 executive contacts by title. Purchasers of the printed book or PDF version may receive a free CD-ROM database of the corporate profiles, enabling export of vital corporate data for mail merge and other uses.

With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described "culinary alchemist." Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author's own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar's deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

This book will help you sort through America's giant corporate employers to determine which may be the best for corporate employers to determine which may be the best for you, or to see how your current employer compares to others. It has reference for growth and hiring plans, salaries and benefits, women and minority advancement, industries, locations and careers, and major trends affecting job seekers.

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.