Friday, February 20, 2009

Capsicum or Shunju

Capsicum (Medicinal and Aromatic Plants-Industrial Profiles Series): The Genus Capsicum

Author: Amit Krishna D

Capsicum has been used since ancient times not only as a traditional medicine but also as a natural colorant. The medicinal properties of capsicum make it popular in both ayurvedic and homeopathic treatments. In Capsicum: The Genus Capsicum, experts provide information on all aspects of this plant, including its ethnobotany, chemistry, pharmacology, toxicology, cultivation, tissue culture and commercial uses. Capsaicin, the pungent, principle component of capsicum, was used in the recent discovery of a "hot receptor," or pain sensor, in the human heart. This and a variety of other therapeutic properties have earned capsicum much industrial importance. This book details the therapeutic applications of capsaicin together with its action on different biological systems.



See also: Barnes and Noble Basics Migraines or Perfect Body Styling

Shunju: New Japanese Cuisine

Author: Takashi Sugimoto

Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.



Table of Contents:
Foreword4
The shunju way6
The seasonal kitchen30
Spring34
Summer90
Autumn142
Winter192
Appendices242
Step by step preparation techniques
Glossary of ingredients
Mail-order sources of ingredients
Acknowledgments
Chefs

No comments: