Найти книгу: "The Key Ingredient"

From No.1 New York Times best-selling author Susan Wiggs comes a wonderful companion story to her unforgettable novel Family TreeEvery great love story has a beginning. Annie Rush's started at a food cart in a vibrant city park when she came across a charismatic chef serving up gourmet street food. Together Annie and Martin Harlow conceived The Key Ingredient, a cooking show featuring Martin as the star while Annie handles production.As they travel to Annie's Vermont hometown to film their pilot episode, she realizes that she might want to create more than television magic with Martin, but does he feel the same way? When the shoot turns out to be a disaster, Annie can't help but wonder if she is always destined to stay behind the scenes, both at work and in her love life.Just as some recipes come together only at the last minute, Annie hopes that with a bit of good fortune, her life will be transformed into the feast of her dreams.

The guide to listening, building trust, and selling what the buyer wants Everyone sells—in every aspect of your life and no matter what your profession. Supremely Successful Selling describes the art of selling that helps the buyer understand the value and appeal of a product for their personal life or for their business. Replete with stories of some of the greatest sales people in the country, this book teaches you how to listen more than talk, become an ethical ambassador for your product, and understand that everything in life is selling. You'll learn how to take the fear out of asking, the ten actions to avoid, and the most powerful incentives that sell your product. Offers proven advice on how to get the appointment Shares the «Three Magic Questions» that engage a prospect Explains how to overcome objections, the power of the «Magic 7 Minutes,» and the Four Es that make a great Sales person Jerold Panas is one of the nation's leading consultants and a platform personality of note. He is the author of thirteen bestselling books and manages one of the largest consulting firms in the world for advising organizations and foundations on philanthropy. Let Jerry teach you how to ask questions, listen, build trust, and get to a «Yes.»

Process Understanding is the underpinning knowledge that allows the manufacture of chemical entities to be carried out routinely, robustly and to the required standard of quality. This area has gained in importance over the last few years, particularly due to the recent impetus from the USA`s Food and Drug Administration. This book covers the multidisciplinary aspects required for successful process design, safety, modeling, scale-up, PAT, pilot plant implementation, plant design as well the rapidly expanding area of outsourcing. In discussing what process understanding means to different disciplines and sectors throughout a product`s life cycle, this handbook and ready reference reveals the factors important to the development and manufacture of chemicals. The book focuses on the fundamental scientific understanding necessary. for a smoother technical transfer between the disciplines, leading to more effective and effi cient process development and manufacturing. A range of case studies are used to exemplify and illustrate the main issues raised. As a result, readers will appreciate that process understanding can deliver a real competitive advantage within the pharmaceuticals and fine chemicals industry. This book serves as an aid to meeting the stringent regulations required by the relevant authorities through demonstrable understanding of the underlying science.

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross-referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition, reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.