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)
$19.99
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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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Tales from the Wine Floor: 100 Questions Asked of a Sommelier By James Quaile, John O'Brien (Illustrator) Cover Image
By James Quaile, John O'Brien (Illustrator)
$24.95
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Brew Your Own Big Book of Homebrewing, Updated Edition: All-Grain and Extract Brewing * Kegging * 50+ Craft Beer Recipes * Tips and Tricks from the Pros By Brew Your Own Cover Image
$27.99
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Ingredients: The Strange Chemistry of What We Put in Us and on Us By George Zaidan Cover Image
$18.00
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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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Maple Sugarin' in Vermont: A Sweet History By Betty Ann Lockhart Cover Image
$19.99
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Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 By Katarina Cermelj Cover Image
$30.00
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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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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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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison By John J. Mettler Cover Image
$17.99
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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
By David Asher, Sandor Ellix Katz (Foreword by)
$34.95
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