On Food and Cooking

The pieces stiffen as the syrup phase loses moisture to the air and to the dry cocoa particles. Chocolate and Healt ...

cocoa solids content of a chocolate or candy, the higher its antioxidant content. Any added sugar, milk product ...

substantially less. Cocoa powder has around 20 mg caffeine per tablespoon/10 g. Cravings for Chocolat ...

inducing a true addiction. Psychologists have shown that chocolate cravings can be satisfied by imitatio ...

Chapter 13 Wine, Beer, and Distilled Spirits The Nature of Alcohol Yeasts and Alcoholic Fermentation The Qualities ...

Brewing Ingredients: Malt Brewing Ingredients: Hops Brewing Beer Storing and Serving Beer Kinds and Qualities of Beer ...

Sherry Vinegar Like all good foods, wine, beer, and spirits nourish and satisfy the body. What sets ...

wines and beers and spirits are among the most finely crafted foods there are, the best that the world and ...

and beer and spirits are very different foods. Wine begins with fruits that are fragrant and sweet with ...

spirits are the heart of wine and beer, concentrates of their volatile and aromatic content, and drinks of u ...

was the goddess of beer. (I’ve omitted the poem’s many repetitions.) May Ninkasi live together with you! Let h ...

again! — Transl. Miguel Civil The Nature of Alcohol Alcohol molecules are made in many living cells as a by-p ...

the normal function of our brain cells. Yeast. Cells of brewer’s yeast, Saccharomyces cerevisiae, as seen th ...

albicans). Most of the yeasts used in making bread and alcoholic drinks are members of the genus Saccharomyces ...

example, they produce savory succinic acid, and transform amino acids in the liquid into “higher,” or longe ...

or ethanol. In this chapter I’ll use alcohol in its common sense, but I’ll also refer to “higher” alcoho ...

be isolated in pure cultures were beer and wine yeasts prepared in the laboratory of the Carlsbe ...

cells. The higher alcohols, which yeasts also produce in small quantities and which become concentrated in dist ...

doesn’t get scorched because the heat of combustion is fully absorbed by the vaporization of the spirits’ w ...

alcohol is irritating, and produces a pungent, “hot” sensation in the mouth, as well as in the nose. As a ...