Browse Books: Technology & Engineering / Food Science

Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 By Katarina Cermelj Cover Image
$30.00
Not in-store, but we'd be happy to order one for you.
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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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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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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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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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison By John J. Mettler Cover Image
$17.99
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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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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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Meathead: The Science of Great Barbecue and Grilling By Meathead Goldwyn, Rux Martin Cover Image
$35.00
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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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