Pillsbury Family Christmas Cookbook or Industrial Drying of Foods

Pillsbury Family Christmas Cookbook: Celebrate the Season with More than 150 Recipes, Plus Fun Craft Ideas

Author: Pillsbury Editors

A bountiful new collection of recipes and creative ideas, this cookbook combines Pillsbury expertise with this perennially popular subject to present more than 200 recipes, gifts, and ornaments to create the merriest Christmas ever. 60 full-color photographs.

Table of Contents:

Introduction: Create a Magical Merry Christmas.

1. Seasonal Starters and Snacks
Tasty tidbits to jump-start your party.

2. Holiday Bread Basket
Sweet and savory breads for special occasions.

3. Casual Get-Together Meals
Easy entrées for family and friends.

4. Christmas Day Entrées
Extra-special recipes for the big day.

5. All the Trimmings
Festive side dishes and salads.

6. Delectable Desserts
Top off your holiday meal with a sweet treat.

7. Sweet Shoppe
Candies and cookies to celebrate the season.

8. Homemade Gifts from the Kitchen
Creative ideas to please everyone on your list.

9. Kids’ Workshop
Fun projects to make, give and enjoy.

Helpful Nutrition and Cooking Information.

Index.

Look this: Heavenly Sword or Learning the Korn Shell2nd Edition

Industrial Drying of Foods

Author: Christopher G J Baker

Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.