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Sugar And Spice. . . Lauren Stuart hasn't spent years perfecting her craft as a pastry chef only to let a stranger steal one of her prized recipes. Writing the definitive dessert cookbook is more than enough to keep Lauren busy, without investigating the wealthy hunk who claims her cheesecake as his own in a magazine article. But when she enters Jonathan Windsor in a cooking contest she's judging to expose his culinary fraud, she's surprised to find that the handsome businessman is a delicious temptation of another kind. . . . . .And Everything Nice Jonathan isn't sure how the profile detailing his return to his family's Maryland seafood business included a cheesecake recipe--the only thing he knows how to make is reservations. His entry in the bake-off is even more mystifying, but after one look at Lauren's lovely face, the only puzzle he wants to solve is her curious resentment towards him. He asks the petite blonde with the sharp tongue for cooking lessons, and soon dessert isn't the only thing on the menu as Lauren and Jonathan heat things up in the kitchen--and the bedroom. . . 62,586 Words
Join USA Today Bestselling Author Erzabet Bishop as she leads you through literary dreams and fantasies, a holiday cookie exchange, zombie dating, sexy cowboys, and more in this collection of some of her favorite short stories.
ONE OF NPR'S BEST BOOKS OF 2020 LONGLISTED FOR THE 2021 JOYCE CAROL OATES PRIZE A lush, glittering short story collection exploring female obsession and desire by an award-winning author Roxane Gay calls "a consummate storyteller." From Kentucky to the California desert, these forty-two short stories -- ranging from the 80's and 90's to present day -- expose the hearts of girls and women in moments of obsessive desire and fantasy, wildness and bad behavior, brokenness and fearlessness, and more. On a hot July night, teenage girls sneak out of the house to meet their boyfriends by the train tracks. Members of a cult form an unsettling chorus as they proclaim their adoration for the same man. A woman luxuriates in a fantasy getaway to escape her past. A love story begins over cabbages in a grocery store, and a laundress's life is consumed by her obsession with a baseball star. After the death of a sister, two high school friends kiss all night and binge-watch Winona Ryder movies. Leesa Cross-Smith's sensuous stories -- some long, some gone in a flash, some told over text and emails -- drench readers in nostalgia for summer nights and sultry days. They recall the intense friendships of teenage girls and the innate bonds between mothers, the first heady rush of desire, and the pure exhilaration of womanhood, all while holding up the wild souls of women so they can catch the light.
Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages. This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition. This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.
First published in 1963, Varieties of Goodness presents analysis of the concept of value and its relations with the neighbouring concepts of fact and norm. The author discusses important themes such as instrumental and technical goodness; utilitarian goodness; goodness of faculties; active and passive pleasure; ethical hedonism; ideals of happiness; divisions of the virtues; connection between values and norms; concept of duty; and justice. This is a must read for scholars and researchers of philosophy.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
About the Book This book explains the basic concepts of medical physiology in a clear and concise style. The fourth edition presents revised and updated text with numerous new diagrams. The Applied Physiology aspect has been suitably emphasized.
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.