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Home » Books » Nonfiction » Technology

Food Science

All Results | In Stock | New Releases | Coming Soon | Over 50% Off

Over 1000 products, showing 1 to 20

Salt, Sugar, Fat
Salt, Sugar, Fat: How the Food Giants Hooked Us

By Michael Moss

Paperback (UK), February 2013
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Vinegar
Vinegar: Over 400 Various, Versatile, and Very Good Uses You'Ve Probably Never Thought of

By Vicki Lansky, Martha Campbell

Paperback / softback (USA), January 2004 5 of 5 Stars!
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IPA
IPA: Brewing Techniques, Recipes & the Evolution of India Pale Ale

By Mitch Steele

Paperback (USA), November 2012
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Brew Like a Monk
Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them

By Stan Hieronymus, Tim Webb (Foreword by)

Paperback / softback (USA), November 2005 4 of 5 Stars!
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Real Food Fermentation
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

By Alex Lewin

Paperback (USA), July 2012
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Wine Grapes
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours

By Jancis Robinson, Julia Harding, Jose Vouillamoz

Hardback (UK), October 2012
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Chocolates and Confections
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

By Peter P. Greweling, The Culinary Institute of America (CIA)

Hardback (UK), January 2013
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Real Cidermaking on a Small Scale
Real Cidermaking on a Small Scale: An Introduction to Producing Cider at Home

By Michael Pooley, John Lomax

Paperback / softback (USA), October 2011
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The Grape
The Grape: A Complete Guide to 1,375 Vine Varieties, Including Their Origins, Flavors, and Wines

By Jancis Robinson, Julia Harding, Jose Vouillamoz

Hardback (USA), October 2012
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Basic Butchering of Livestock and Game
Basic Butchering of Livestock and Game

By John J. Mettler

Paperback / softback (USA), December 1998 3 of 5 Stars!
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Case Studies in Food Engineering
Case Studies in Food Engineering (Food Engineering Series)

By J. Peter Clark, Gustavo V. Barbosa-Canovas (Series edited by)

Hardback (USA), June 2009
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Mastering Artisan Cheesemaking
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-scale and Market Producers

By Gianaclis Caldwell

Paperback (USA), October 2012
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Designing Great Beers
Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles

By Ray Daniels

Paperback / softback (USA), December 1996
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The Art of Making Fermented Sausages
The Art of Making Fermented Sausages

By Stanley Marianski, Adam Marianski

Paperback / softback (USA), August 2009
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Food Packaging
Food Packaging: Principles and Practice

By Gordon L. Robertson

Hardcover (USA), November 2012
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Molecular Gastronomy
Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)

By Herve This, Malcolm DeBevoise (Translated by)

Paperback (USA), July 2008 5 of 5 Stars!
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Handbook of Meat and Meat Processing
Handbook of Meat and Meat Processing

By Y. H. Hui (Edited by)

Hardback (USA), February 2012
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Food Packaging and Shelf Life
Food Packaging and Shelf Life

By Gordon L. Robertson (Edited by)

Hardback (USA), September 2009
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Adv TEC for Meat Proc
Adv TEC for Meat Proc

By Leo M L Nollet (Edited by), Fidel Toldra (Edited by)

Hardback (UK), March 2006
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Consider the Fork
Consider the Fork: A History of Invention in the Kitchen

By Bee Wilson

Hardback (UK), October 2012
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