Biscuit Cookie And Cracker Production

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Biscuit, Cookie and Cracker Production

Author : Iain Davidson
Publisher : Academic Press
ISBN 13 : 0128155809
Total Pages : 248 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Biscuit, Cookie and Cracker Production by : Iain Davidson

Download or read book Biscuit, Cookie and Cracker Production written by Iain Davidson and published by Academic Press. This book was released on 2018-07-10 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. - Covers the complete processed food production line, from raw materials to packaged product - Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers - Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process - Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery

Biscuit, Cookie and Cracker Process and Recipes

Author : Glyn Barry Sykes
Publisher : Academic Press
ISBN 13 : 0128206136
Total Pages : 250 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Biscuit, Cookie and Cracker Process and Recipes by : Glyn Barry Sykes

Download or read book Biscuit, Cookie and Cracker Process and Recipes written by Glyn Barry Sykes and published by Academic Press. This book was released on 2020-02-28 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets. All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. - Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies - Presents practical recipes as the basis for development of products using locally available ingredients and production equipment - Provides insight from long experience in the baking industry world-wide

Manley's Technology of Biscuits, Crackers and Cookies

Author : Duncan Manley
Publisher : Elsevier
ISBN 13 : 0857093649
Total Pages : 630 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Manley's Technology of Biscuits, Crackers and Cookies by : Duncan Manley

Download or read book Manley's Technology of Biscuits, Crackers and Cookies written by Duncan Manley and published by Elsevier. This book was released on 2011-09-28 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt: Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley's Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. - Widely regarded as the standard work in its field - Covers management issues such as HACCP, quality control, process control and product development - Deals with the selection of raw materials and ingredients

Biscuit, Cracker and Cookie Recipes for the Food Industry

Author : Duncan Manley
Publisher : Elsevier
ISBN 13 : 1855736268
Total Pages : 200 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Biscuit, Cracker and Cookie Recipes for the Food Industry by : Duncan Manley

Download or read book Biscuit, Cracker and Cookie Recipes for the Food Industry written by Duncan Manley and published by Elsevier. This book was released on 2001-01-29 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. - Take advantage of over thirty years of industry experience - Compare your recipes with over 150 included in this book - improve, refine and experiment - Enhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate

Bakery Products

Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276320
Total Pages : 589 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Bakery Products by : Y. H. Hui

Download or read book Bakery Products written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Biscuit, Cookie and Cracker Manufacturing Manuals

Author : Duncan Manley
Publisher : Elsevier
ISBN 13 : 1855736209
Total Pages : 92 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Biscuit, Cookie and Cracker Manufacturing Manuals by : Duncan Manley

Download or read book Biscuit, Cookie and Cracker Manufacturing Manuals written by Duncan Manley and published by Elsevier. This book was released on 1998-03-10 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

Biscuits and Cookies

Author : Anastasia Edwards
Publisher : Reaktion Books
ISBN 13 : 1789140498
Total Pages : 137 pages
Book Rating : 4.7/5 (891 download)

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Book Synopsis Biscuits and Cookies by : Anastasia Edwards

Download or read book Biscuits and Cookies written by Anastasia Edwards and published by Reaktion Books. This book was released on 2019-08-15 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: What’s your favorite cookie (or biscuit, for any British baking show buffs)? Chocolate chip, ginger spice, or Oreo? Oatmeal-and-raisin, black-and-white, digestive, or florentine? Or do you just prefer the dough? Our choice biscuits and cookies are as diverse as the myriad forms and flavors these chewy treats take, and well they should be. These baked delights have a history as rich as their taste: evidence of biscuit-making dates back to around 4000 BC. In Biscuits and Cookies, Anastasia Edwards explores the delectable past of these versatile snacks, from their earliest beginnings through Middle Eastern baking techniques, to cookies of Northern Europe in the Middle Ages, and on into the New World. From German lebkuchen to the animal cracker (more than half a billion of which are produced each year in the United States alone), from brownies and sugar cookies in the United States to shortbread and buttery tea biscuits in the United Kingdom, to Anzac and Girl-Guide biscuits in New Zealand and Australia, this book is crammed with biscuit and cookie facts, stories, images, and recipes from around the world and across time. And there’s no need to steal from the cookie jar.

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Author : Geoff Talbot
Publisher : Elsevier
ISBN 13 : 1845696433
Total Pages : 468 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products by : Geoff Talbot

Download or read book Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products written by Geoff Talbot and published by Elsevier. This book was released on 2009-06-26 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. - Provides a comprehensive review of quality issues affecting enrobed and filled products - Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings - Focuses on product design issues such as oil, moisture and chocolate filling rheology

Biscuit, Cookie and Cracker Production

Author : Iain Davidson
Publisher : Elsevier
ISBN 13 : 0443241031
Total Pages : 322 pages
Book Rating : 4.4/5 (432 download)

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Book Synopsis Biscuit, Cookie and Cracker Production by : Iain Davidson

Download or read book Biscuit, Cookie and Cracker Production written by Iain Davidson and published by Elsevier. This book was released on 2024-09-13 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving. Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company. - Describes the process and equipment needed for cookie and biscuit making - Includes protocols for baking, potential issues, and how to resolve them - Covers ingredients, dough mixing, dough forming, lamination, baking, and packaging - Explores reducing gas consumption with a heat recovery system - Provides practical information for applications, including protocols, equipment, and case studies

Biscuit Baking Technology

Author : Iain Davidson
Publisher : Academic Press
ISBN 13 : 0128042125
Total Pages : 349 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Biscuit Baking Technology by : Iain Davidson

Download or read book Biscuit Baking Technology written by Iain Davidson and published by Academic Press. This book was released on 2016-01-25 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. - Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance - The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated - Provides details of best industry practice for safety, hygiene and maintenance of ovens - Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings - Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

BraveTart: Iconic American Desserts

Author : Stella Parks
Publisher : W. W. Norton & Company
ISBN 13 : 0393634272
Total Pages : 645 pages
Book Rating : 4.3/5 (936 download)

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Book Synopsis BraveTart: Iconic American Desserts by : Stella Parks

Download or read book BraveTart: Iconic American Desserts written by Stella Parks and published by W. W. Norton & Company. This book was released on 2017-08-15 with total page 645 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

Biscuit, Cookie and Cracker Manufacturing Manuals

Author : Duncan Manley
Publisher : Woodhead Publishing
ISBN 13 : 9781855732940
Total Pages : 106 pages
Book Rating : 4.7/5 (329 download)

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Book Synopsis Biscuit, Cookie and Cracker Manufacturing Manuals by : Duncan Manley

Download or read book Biscuit, Cookie and Cracker Manufacturing Manuals written by Duncan Manley and published by Woodhead Publishing. This book was released on 1998-03 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. The Biscuit, Cookie and Cracker Manufacturing Manuals will be useful to managers and engineers involved in processing confectionery and baked goods, as well as designers of machinery and production lines. Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o Extruding o Wire Cutting o Depositing o Troubleshooting Tips This manual describes what is involved in forming dough pieces from mixed dough.

Science of Bakery Products

Author : William P Edwards
Publisher : Royal Society of Chemistry
ISBN 13 : 1782626301
Total Pages : 216 pages
Book Rating : 4.7/5 (826 download)

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Book Synopsis Science of Bakery Products by : William P Edwards

Download or read book Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

Cocoa Production and Processing Technology

Author : Emmanuel Ohene Afoakwa
Publisher : CRC Press
ISBN 13 : 1466598239
Total Pages : 376 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Cocoa Production and Processing Technology by : Emmanuel Ohene Afoakwa

Download or read book Cocoa Production and Processing Technology written by Emmanuel Ohene Afoakwa and published by CRC Press. This book was released on 2014-02-21 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.

Modern Art Desserts

Author : Caitlin Freeman
Publisher : Ten Speed Press
ISBN 13 : 1607743906
Total Pages : 226 pages
Book Rating : 4.6/5 (77 download)

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Book Synopsis Modern Art Desserts by : Caitlin Freeman

Download or read book Modern Art Desserts written by Caitlin Freeman and published by Ten Speed Press. This book was released on 2013-04-16 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

Advances in Baking Technology

Author : B. S. KAMEL AND C. E. STAUFFER
Publisher : Springer
ISBN 13 : 1489972560
Total Pages : 423 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Advances in Baking Technology by : B. S. KAMEL AND C. E. STAUFFER

Download or read book Advances in Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and published by Springer. This book was released on 2013-12-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food City: Four Centuries of Food-Making in New York

Author : Joy Santlofer
Publisher : W. W. Norton & Company
ISBN 13 : 039324136X
Total Pages : 400 pages
Book Rating : 4.3/5 (932 download)

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Book Synopsis Food City: Four Centuries of Food-Making in New York by : Joy Santlofer

Download or read book Food City: Four Centuries of Food-Making in New York written by Joy Santlofer and published by W. W. Norton & Company. This book was released on 2016-11-01 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. With an eye-opening focus on bread, sugar, drink, and meat, Food City recovers the fruitful tradition behind today’s local brewers and confectioners, recounting how food shaped a city and a nation.