Second Helping of Murder or Technology of Cheesemaking

Second Helping of Murder: More Diabolically Delicious Recipes from Contemporary Mystery Writers

Author: Jo Grossman

This eagerly-awaited follow-up to the Agatha and Macavity Award finalist, A Taste of Murder, features more crime and nourishment from today's foremost writers of crime fiction. With more than 130 recipes from an entirely new gang of mystery authors, A Second Helping of Murder lets fans enjoy the culinary cravings of such favorites as Elizabeth George, Dick Francis, Elizabeth Peters, Robert Barnard, Claudia Bishop, Alexander McCall Smith, Linda Barnes, George Pelecanos, and dozens more. Whether "meating out justice" or serving up "red herrings," contributors have provided the cherished recipes of their fictional sleuths or shared a personal favorite. Classic recipe recreations celebrate felonious fare from time-honored mystery writers, including Edgar Allan Poe, Raymond Chandler, Agatha Christie, David Dodge, and Roald Dahl. There is even a crossword puzzle from Nero Blanc. Once armed with this collection of tasty recipes, the scene of the crime most definitely will be the kitchen.

Publishers Weekly

Mystery fans who appreciate good eating will welcome Jo Grossman and Robert Weibezahl's A Second Helping of Murder, which includes recipes from such contemporary mystery writers as Elizabeth George, Alexander McCall Smith, Elizabeth Peters and Robert Barnard. Copyright 2003 Reed Business Information.

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Technology of Cheesemaking

Author: Barry A A Law

This is a guide to the current science utilized in the manufactureof hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed
This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical , chemical and biological aspects
Features

Table of Contents:

1	The origins, development and basic operations of cheesemaking technology	1
2	The production, action and application of rennet and coagulants	33
3	The formation of cheese curd	66
4	The production, application and action of lactic cheese starter cultures	99
5	Secondary cheese cultures	132
6	Cheese ripening and cheese flavour technology	163
7	Technology, biochemistry and functionality of pasta filata/pizza cheese	193
8	Eye formation and Swiss-type cheeses	222
9	Microbiological surveillance and control in cheese manufacture	251
10	The grading and sensory-profiling of cheese	281
	Index	315