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Browse Books: Technology & Engineering / Food Science

Baked to Perfection: Delicious gluten-free recipes with a pinch of science By Katarina Cermelj Cover Image
$28.00
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The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing By Giuseppe Caruso, Kosmos Cover Image
$34.95
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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
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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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Eating on the Wild Side: The Missing Link to Optimum Health By Jo Robinson Cover Image
$16.00
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Plucked: Chicken, Antibiotics, and How Big Business Changed the Way the World Eats By Maryn McKenna Cover Image
$16.99
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Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Arts and Traditions of the Table: Perspectives on Culinary H) By Guy Crosby Cover Image
$26.95
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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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Servsafe Managerbook Standalone By National Restaurant Association Cover Image
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Out of Print
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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
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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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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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