The oxford companion to jazz download pdf free

Sign up Log in. Web icon An illustration of a computer application window Wayback Machine Texts icon An illustration of an open book. Books Video icon An illustration of two cells of a film strip. Video Audio icon An illustration of an audio speaker.

Audio Software icon An illustration of a 3. Software Images icon An illustration of two photographs. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control.

Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement.

Focuses on the practical approach to delivering beer quality, beginning with raw ingredients Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality Provides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere.

About 40 percent of the content is new to this edition. Containing sources selected and annotated by a team of public and academic librarians, the works included have been chosen for value and expertise in specific subject areas.

In this comprehensive and wide-ranging book, Henry Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia, revealing how the history of the barrel parallels that of technology at large.

He shows how barrels became intrinsically linked to the use of wood and ships and grew into a vital and flexible component of the shipping industry, used to transport not only wine and beer, but also nails, explosives, and even Tabasco sauce. Going beyond the shipping of goods, Work discusses the many uses of this cylindrical container and its relations—including its smaller cousin, the keg—and examines the process of aging different types of alcohol.

Offering a new way of thinking about one of the most enduring and successful products in history, Wood, Whiskey and Wine will be a must-read for everyone from technology buffs to beverage aficionados who wish to better understand that evasive depth of flavor.

In Brewing Porters and Stouts widely respected beer and brewing writer Terry Foster presents the history and development of these styles as well as the guidance and expertise necessary to successfully homebrew them yourself.

The book opens with the history of the styles, including the invention of porter in eighteenth-century England, how stouts were born from porters stouts were originally bolder and stronger or stout porters , the development in the United Kingdom, and introduction to Ireland and eventually the United States, where they remained popular even as they fell out of favor in Britain and surged in popularity as the craft brewing revolution took hold.

Foster then goes on to explore the many sub-styles of porters and stouts, providing commercial examples and showcasing some of the most exciting developments in craft brewing today, before breaking down the ingredients, including the various malts as well as special flavorings—such as vanilla, coffee, chocolate, and even bourbon—and finally the yeasts, hops, and waters that are well suited to brewing these styles.

Finally, Foster provides a collection of sixty recipes—up to six for each sub-style—showcasing the variety and range of ingredients explored in the book and providing both extract and all-grain instructions. Brewing Porters and Stouts belongs in the library of every craft beer drinker or homebrewer.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Our list in. It's women, not men, who've brewed beer throughout most of human history.

Their role as family and village brewer lasted for hundreds of thousands of years—through the earliest days of Mesopotamian civilization, the reign of Cleopatra, the witch trials of Medieval and Renaissance Europe, and the settling of colonial America. A Woman's Place Is in the Brewhouse celebrates the contributions and influence of female brewers and explores the forces that have erased them from the brewing world. It's a history that's simultaneously inspiring and demeaning. This is a reference work by an international team of scholars covering the book from ancient times to the present day.

Introductory essays explore the history and technology of the book and the range of genres. It provides surveys of the book around the world which are followed by over 5, A-Z entries. The discovery of cheese is a narrative at least 8, years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas.

In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing A-Z entries on cheese history, culture, science, and production.

From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin.

There are entries on animal species whose milk is commonly cow, goat, sheep and not so commonly think yak, camel, and reindeer used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage.

The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research.

The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about.

Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors. The last thirty years have witnessed one of the most fertile periods in the history of children's books. A fascinating reference guide to the world of children's literature, this volume covers every genre from fairy tales to chapbooks; school stories to science fiction; comics to children's hymns. This is a unique reference work by an international team of scholars covering the book from ancient times to the present day.

Introductory essays explore the history and technology of the book and the range of genres, and provide surveys of the book around the world; these are followed by over 5, A-Z entries, all carefully cross-referenced. An alphabetical guide to the game of chess includes entries for famous players, named openings, laws, strategies, chess and computers, chess in art and literature, and the origins of the board and pieces.