Browse Books: Technology & Engineering / Food Science

Food, Inc. 2: Inside the Quest for a Better Future for Food By Participant (Editor), Karl Weber (Editor) Cover Image
By Participant (Editor), Karl Weber (Editor)
$18.99
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Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 By Katarina Cermelj Cover Image
$28.00
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Servsafe Study Guide CPFM Exam Prep 2023-2024: Complete Test Prep for Servsafe Food Manager Certification and CPFM Certification Exam Prep. Includes E By Shane Williams Cover Image
$29.99
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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison By John J. Mettler Cover Image
$17.99
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Food for Life: The New Science of Eating Well By Tim Spector Cover Image
$39.99
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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
$34.95
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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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Seeds of Deception: Exposing Industry and Government Lies about the Safety of the Genetically Engineered Foods You're Eating By Jeffrey M. Smith, Frances Moore Lappé (Foreword by) Cover Image
$17.95
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Meathead: The Science of Great Barbecue and Grilling By Meathead Goldwyn, Rux Martin Cover Image
$35.00
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Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island (Excelsior Editions) By Richard Olsen-Harbich Cover Image
$24.95
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Goodnight Brew: A Parody for Beer People By Karla Oceanak, Allie Ogg (Illustrator) Cover Image
$16.95
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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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The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients By Pascal Baudar Cover Image
$29.95
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Sourdough by Science: Understanding Bread Making for Successful Baking By Karyn Lynn Newman, PhD Cover Image
$32.95
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Consider the Fork: A History of How We Cook and Eat By Bee Wilson Cover Image
$18.99
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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
$24.99
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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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Cooking for Geeks: Real Science, Great Cooks, and Good Food By Jeff Potter Cover Image
$44.99
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Brewery Operations Manual By Tom Hennessy Cover Image
$20.99
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The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing (Arts and Traditions of the Table: Perspectives on Culinary H) By Giuseppe Caruso, Kosmos Srl (Translator), Marika Josephson (Foreword by) Cover Image
By Giuseppe Caruso, Kosmos Srl (Translator), Marika Josephson (Foreword by)
$34.95
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The Book of Yields: Accuracy in Food Costing and Purchasing By Francis T. Lynch Cover Image
$62.95
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