Browse Books: Technology & Engineering / Food Science

Sourdough by Science: Understanding Bread Making for Successful Baking By Karyn Lynn Newman, PhD Cover Image
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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
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Distilled: A Natural History of Spirits By Rob DeSalle, Ian Tattersall, Patricia J. Wynne (Illustrator) Cover Image
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Consider the Fork: A History of How We Cook and Eat By Bee Wilson Cover Image
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Delicious: The Evolution of Flavor and How It Made Us Human By Rob Dunn, Monica Sanchez Cover Image
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Ingredients: The Strange Chemistry of What We Put in Us and on Us By George Zaidan Cover Image
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The End of Craving: Recovering the Lost Wisdom of Eating Well By Mark Schatzker Cover Image
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Meathead: The Science of Great Barbecue and Grilling By Meathead Goldwyn, Rux Martin Cover Image
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Servsafe Managerbook Standalone By National Restaurant Association Cover Image
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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
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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
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