Browse Books: Technology & Engineering / Food Science

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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Boiling Off: Maple Sugaring in Maine By John Hodgkins Cover Image
$19.95
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Maple Sugarin' in Vermont: A Sweet History By Betty Ann Lockhart Cover Image
$19.99
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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
By Ricki Carroll, Ari Weinzweig (Foreword by)
$24.95
Available from our warehouse - 5 to 12 Days
Servsafe Managerbook Standalone By National Restaurant Association Cover Image
$77.34
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Baked to Perfection: Delicious gluten-free recipes with a pinch of science By Katarina Cermelj Cover Image
$28.00
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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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The End of Craving: Recovering the Lost Wisdom of Eating Well By Mark Schatzker Cover Image
$27.00
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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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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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The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients By Pascal Baudar Cover Image
$29.95
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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
Available from our warehouse - 5 to 12 Days

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