Browse Books: Technology & Engineering / Food Science

Sourdough by Science: Understanding Bread Making for Successful Baking By Karyn Lynn Newman, PhD Cover Image
$32.95
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The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients By Pascal Baudar Cover Image
$29.95
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Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses By Ricki Carroll, Ari Weinzweig (Foreword by) Cover Image
By Ricki Carroll, Ari Weinzweig (Foreword by)
$24.95
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Baked to Perfection: Delicious gluten-free recipes with a pinch of science By Katarina Cermelj Cover Image
$28.00
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The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat By Peter Coucquyt, Bernard Lahousse, Johan Langenbick Cover Image
$49.95
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The End of Craving: Recovering the Lost Wisdom of Eating Well By Mark Schatzker Cover Image
$27.00
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses By David Asher, Sandor Ellix Katz (Foreword by) Cover Image
By David Asher, Sandor Ellix Katz (Foreword by)
$34.95
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The Business of Baking: The book that inspires, motivates and educates bakers and decorators to achieve sweet business success. By Michelle Z. Green Cover Image
$24.99
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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) By Jeremy Umansky, Rich Shih, Sandor Ellix Katz (Foreword by) Cover Image
$34.95
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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison By John J. Mettler Cover Image
$16.95
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The Third Plate: Field Notes on the Future of Food By Dan Barber Cover Image
$19.00
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Distilled: A Natural History of Spirits By Rob DeSalle, Ian Tattersall, Patricia J. Wynne (Illustrator) Cover Image
$30.00
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How to Be a Bourbon Badass By Linda Ruffenach, Erin Trimble (Photographer) Cover Image
By Linda Ruffenach, Erin Trimble (Photographer)
$24.00
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Malt: A Practical Guide from Field to Brewhouse By John Mallett Cover Image
$19.95
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Delicious: The Evolution of Flavor and How It Made Us Human By Rob Dunn, Monica Sanchez Cover Image
$27.95
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Eating on the Wild Side: The Missing Link to Optimum Health By Jo Robinson Cover Image
$18.99
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Consider the Fork: A History of How We Cook and Eat By Bee Wilson Cover Image
$17.99
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The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing By Giuseppe Caruso, Kosmos Cover Image
$34.95
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Tech to Table: 25 Innovators Reimagining Food By Richard Munson Cover Image
$32.00
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Flavor: The Science of Our Most Neglected Sense By Bob Holmes Cover Image
$26.95
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Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More By Sebastien Bureau, David Cote Cover Image
$24.95
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