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Browse Books: Technology & Engineering / Food Science

Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 By Katarina Cermelj Cover Image
$28.00
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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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The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients By Pascal Baudar Cover Image
$29.95
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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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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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Consider the Fork: A History of How We Cook and Eat By Bee Wilson Cover Image
$18.99
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Eating on the Wild Side: The Missing Link to Optimum Health By Jo Robinson Cover Image
$19.99
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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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Call of the Reed Warbler: A New Agriculture, a New Earth By Charles Massy, Nicolette Hahn Niman (Foreword by) Cover Image
$24.95
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Norwegian Verbs and Essentials of Grammar By Louis Janus Cover Image
$20.00
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(Please note: This book cannot be returned.)
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
Not On Our Shelves, But Available from Warehouse - Usually Delivers in 3-14 Days

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