Browse Books: Technology & Engineering / Food Science

Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses Cover Image
Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses (Paperback)
By Ricki Carroll, Ari Weinzweig (Foreword by)
$24.95
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Servsafe Managerbook Standalone Cover Image
Servsafe Managerbook Standalone (Paperback)
By National Restaurant Association
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Out of Print
(This item is non-returnable and must be pre-paid.)
The End of Craving: Recovering the Lost Wisdom of Eating Well Cover Image
The End of Craving: Recovering the Lost Wisdom of Eating Well (Hardcover)
By Mark Schatzker
$27.00
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The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat Cover Image
The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat (Hardcover)
By Peter Coucquyt, Bernard Lahousse, Johan Langenbick
$49.95
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Baked to Perfection: Delicious gluten-free recipes with a pinch of science Cover Image
Baked to Perfection: Delicious gluten-free recipes with a pinch of science (Hardcover)
By Katarina Cermelj
$28.00
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The Business of Baking: The book that inspires, motivates and educates bakers and decorators to achieve sweet business success. Cover Image
The Business of Baking: The book that inspires, motivates and educates bakers and decorators to achieve sweet business success. (Paperback)
By Michelle Z. Green
$24.99
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Sourdough by Science: Understanding Bread Making for Successful Baking Cover Image
Sourdough by Science: Understanding Bread Making for Successful Baking (Hardcover)
By Karyn Lynn Newman, PhD
$32.95
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Brewery Operations Manual Cover Image
Brewery Operations Manual (Paperback)
By Tom Hennessy
$19.99
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Delicious: The Evolution of Flavor and How It Made Us Human Cover Image
Delicious: The Evolution of Flavor and How It Made Us Human (Hardcover)
By Rob Dunn, Monica Sanchez
$27.95
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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) Cover Image
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) (Hardcover)
By Jeremy Umansky, Rich Shih, Sandor Ellix Katz (Foreword by)
$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 Cover Image
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses (Paperback)
By David Asher, Sandor Ellix Katz (Foreword by)
$34.95
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Tech to Table: 25 Innovators Reimagining Food Cover Image
Tech to Table: 25 Innovators Reimagining Food (Hardcover)
By Richard Munson
$32.00
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