Browse Books: Technology & Engineering / Food Science

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
Not in-store, but we'd be happy to order one for you.
The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients By Pascal Baudar Cover Image
$29.95
Not in-store, but we'd be happy to order one for you.
Sourdough by Science: Understanding Bread Making for Successful Baking By Karyn Lynn Newman, PhD Cover Image
$32.95
Not in-store, but we'd be happy to order one for you.
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
Not in-store, but we'd be happy to order one for you.
The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing By Giuseppe Caruso, Kosmos Cover Image
$34.95
Not in-store, but we'd be happy to order one for you.
Cooking for Geeks: Real Science, Great Cooks, and Good Food By Jeff Potter Cover Image
$44.99
Not in-store, but we'd be happy to order one for you.

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