Enjoy sampling the local food on holiday in Italy, read restaurant menus and shop with confident using this practical pocket guide:
This good-looking little book presents how to enjoy the best of Italian food, understand what is offered, and order in an Italian restaurant or street market. Complementing the Blue Guides classic Italian cultural guidebook range as preparation for and accompaniment to any visit to Italy, it offers comprehensive coverage from pizza and gelato to rare regional delicacies and fine wine, along with separate sections on such subjects as seasonal food, Mediterranean fish, Italian wines and aperitifs, and star chefs. A phrasebook-divided into 'what it means' (Italian into English, including a glossary) and 'how to ask for' (English into Italian)-will make up most of the book. Supplemented with historical information on, for example, Roman banquets or Renaissance food, plus stylish black-and-white line drawings, this guide is suitable as a gift as well as a handy reference book for the traveler's on-site use. Assembled by the Blue Guides authors and editorial team, with many years of cumulative experience visiting and eating well throughout the length and breadth of Italy.
This unique, stunningly illustrated journal is ideal for use as a travel notebook or sketchpad.
A dual-language travel dictionary for visitors to Italy. Includes pronunciation guide, grammar summary, an English-Italian dictionary, an Italian-English dictionary, and many useful phrases.
About the book
The book will be an up-to-date reference guide to the range of different types of additives (both natural and synthetic) used in the food industry today. It will look at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book will contain full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. The book will also cover numerous new additives currently being introduced, how the quality of these is ascertained, and how consumer safety is ensured.
What makes it different?
Most books dealing with food chemistry discuss the main ingredients of food, but the chemistry of externally added ingredients such as additives and preservatives, and their interactions with the natural composition of the food, are not covered in any real depth. The success of Wiley's own book by Alan Imeson, Food Stabilisers, Thickeners and Gelling Agents (STD: 425 units since Nov 09), has shown that there is a demand for books which look in depth at additives. The proposed book will cover a broader range of additives and preservatives than Imeson, making it more widely applicable across both industry and academia. It will also have a slightly different approach from Imeson, being based in food chemistry rather than food technology, and will offer a level of detail and depth which is not found in current food chemistry texts. (See 'Competition' section below.)
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