In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.

Coleridge's status as a philosopher has often been questioned. `I am a poor poet in England,' he admitted, `but in America, I am a great philosopher.' J. S. Mill's assertion that `the time is yet far distant when, in the estimation of Coleridge, and of his influence upon the intellect of our time, anything like unanimity can be looked for' seems to have been justified. Mary Anne Perkins re-examines Coleridge's claim to have developed a `logosophic' system which attempted `to reduce all knowledges into harmony'. She pays particular attention to his later writings, some of which are still unpublished. She suggests that the accusations of plagiarism and of muddled, abstruse metaphysics which have been levelled at him may be challenged by a thorough reading of his work in which his unifying principle is revealed. She explores the various meanings for the term `Logos', a recurrent theme in every area of Coleridge's thought - philosophy, religion, natural science, history, political and social criticism, literary theory, and psychology. Coleridge was responding to the concerns of his own time, a revolutionary age in which increasing intellectual and moral fragmentation and confusion seemed to him to threaten both individuals and society. Drawing on the whole of Western intellectual history, he offered a ground for philosophy which was relational rather than mechanistic. He is one of those few thinkers whose work appears to become more interesting, his perceptions more acute, as the historical gulf widens. This book is a contribution to the reassessment that he deserves.

An essential pizza book from Brooklyn's beloved Paulie Gee's pizzeria that reveals the secrets behind their most celebrated pies, alongside heartwarming stories from their decades-long culinary adventure. 

This cookbook is a love story between Paulie, Mary Ann, and pizza. In 2010, at the age of 56, Paulie left a career in corporate IT to turn his backyard culinary pursuit into his retirement plan. Now that passion is Paulie Gee’s—a thriving pizzeria business with restaurants and slice shops in cities all over the US. In this highly anticipated first cookbook, Paulie and Mary Ann share their secrets not only for making their inventive, addictive pies at home, but also the lessons they’ve learned during their 45-year marriage and 15-year restaurant partnership. (In both food and love, watch the salt.) This book features over 100 recipes for their insanely popular pizzas like the Hellboy (a soppressata pie topped with hot honey), the Mo Cheeks (a tomato and pecorino pie with guanciale), and the In Ricotta da Vegan (a ricotta pie made with vegan sausage and cheese). There are also family recipes from their home kitchen (including their famous vegetarian French onion soup and Paulie's signature Penne a la Jack Daniels), and a selection of drinks (including the restaurant’s famous limoncello) and desserts. Also included are recipes featuring collaborations with some of New York’s other beloved institutions, such as the Brisket-Five-O, a pizza collaboration with a local BBQ spot. The pizza recipes include instructions for cooking in a conventional home oven as well as a wood-fired pizza oven.   

Level up your pizza night with this debut book from Brooklyn's famous Paulie Gee's, featuring over 100 recipes that bring their innovative combinations and time-tested techniques to home kitchens everywhere. More than just a pizza cookbook, this collection weaves together their 45-year love story with hard-won restaurant wisdom, featuring both beloved menu items from Paulie Gee's and cherished family recipes that showcase the couple's culinary journey from backyard experimenters to celebrated restaurateurs.