Bitting K G (113 results)

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Paperback. Condition: New.

Paperback or Softback. Condition: New. The Effect of Certain Agents on the Development of Some Moulds. Book.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

Hardcover. Condition: Very Good. Reprint. Hardback, described as a Limited Edition Facsimile of the Original Edition which was printed in 1939. Lacks dustwrapper, light rubbing to boards, plus some light spotting. No creasing or fading, no inscriptions, illustrated. Bright and clean internally with little wear. There are some dirty marks to edge of text block which look unsightly but cannot be seen when pages are open. Heavy book, will require additional postage outside the UK.…

Condition: As New. Unread book in perfect condition.

Hardback or Cased Book. Condition: New. Ketchup. Book.

Condition: New.

Condition: New.

Condition: Good. Good condition. No Dust Jacket (food preservation, canning, cookbook, cooking, recipes) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Condition: New.

Condition: New. Print on Demand.

Cloth, paper spine-label, 8vo, 22 cm, xiii, 718 pp, in double-column format, illustrations. Approximately 6,000 entries. Bitting gives a comprehensive bibliography of some 6,000 works -chiefly in English, French and German - from the 15th to the 20th century. Detailed bibliographic information for each entry, with some entries further annotated. Top edge and spine-label slightly dust-stained, otherwise Good.…

Taschenbuch. Condition: Neu. Neuware - 'The Olive' by K. G. Bitting is a comprehensive exploration of the olive, its cultivation, and its processing. This meticulously prepared print edition delves into the world of olive agriculture and the science behind the production of olive oil. From the planting and care of olive trees to the methods of harvesting and preserving the fruit, this book offers a detailed examination of every stage in the olive's journey from grove to table. Covering a range of topics related to food science, this book is more than just a guide to olive cultivation. It provides a wealth of information about the characteristics of different olive varieties, the techniques used to extract and refine olive oil, and the various ways in which olives are used in cooking. Whether you're a gardener, a chef, or simply someone with an interest in agriculture and the origins of our food, 'The Olive' offers a fascinating glimpse into the history and science of this remarkable fruit.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Taschenbuch. Condition: Neu. Neuware - Dive into the fascinating world of 'Ketchup' with this meticulously prepared print edition, a comprehensive exploration of its manufacture and microscopic properties. Authored by A. W. Bitting and K. G. Bitting, this volume provides a detailed look at the methods of food processing involved in creating this popular condiment. Explore the intricacies of food manufacturing through the lens of ketchup production, gaining insights into techniques and processes relevant to the broader food industry. 'Ketchup: Methods of Manufacture; Microscopic Examination' offers a unique perspective on a ubiquitous food item, bridging the gap between technology, cooking, and business. Whether you're interested in food science, general cooking methods, or the food industry at large, this book provides a valuable historical perspective on the production of ketchup.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Paperback. Condition: New. Print on Demand. This book explores the history, manufacture, and composition of ketchup, from its origins as a fermented tomato sauce to the modern-day commercial product. The author traces the evolution of ketchup production, from the natural fermentation method to the use of preservatives and the development of non-preservative ketchup. The book also delves into the different methods used to make ketchup, including the selection and preparation of tomatoes, the use of spices, and the cooking process. It highlights the importance of sanitation, sterilization, and processing in ensuring the safety and quality of the final product. The author emphasizes the importance of using whole, sound, ripe tomatoes and the role of specific gravity in determining the consistency of ketchup. The book concludes by examining the factors that affect the keeping quality of ketchup, including the concentration of tomato solids, the addition of sugar and vinegar, and the use of spices. This book offers a comprehensive understanding of the methods and techniques involved in ketchup production, making it a valuable resource for manufacturers, food scientists, and anyone interested in the history and science of this beloved condiment. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Condition: New. PRINT ON DEMAND.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. Neuware - This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Facsimile Edition. Near fine copy in the original gilt-blocked cloth. Slightest suggestion only of dust-dulling to the spine bands and panel edges. Remains well-preserved overall. Limited and numbered 447 out of 500. Physical description; xiii, 718 pages : illustrations, facsimiles, portraits ; 26 cm. Notes; Facsim. of: San Francisco, Calif, [s.n.], 1939. "Limited to 500 hand-numbered copies." Subjects; Gastronomy Bibliography. Cooking Bibliography. 1 Kg.…