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Browse Books: Technology & Engineering / Food Science

Food, Inc. 2: Inside the Quest for a Better Future for Food By Participant (Editor), Karl Weber (Editor) Cover Image
By Participant (Editor), Karl Weber (Editor)
$19.99
Tales from the Wine Floor: 100 Questions Asked of a Sommelier By James Quaile, John O'Brien (Illustrator) Cover Image
$24.95
Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 By Katarina Cermelj Cover Image
$30.00
Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island (Excelsior Editions) By Richard Olsen-Harbich Cover Image
$24.95
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
Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison By John J. Mettler Cover Image
$17.99
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
Food for Life: The New Science of Eating Well By Tim Spector Cover Image
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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
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
$24.99
Meathead: The Science of Great Barbecue and Grilling By Meathead Goldwyn, Rux Martin Cover Image
$35.00
Goodnight Brew: A Parody for Beer People By Karla Oceanak, Allie Ogg (Illustrator) Cover Image
$16.95
Sourdough by Science: Understanding Bread Making for Successful Baking By Karyn Lynn Newman, PhD Cover Image
$32.95
The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients By Pascal Baudar Cover Image
$29.95
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
Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World By Paul Shapiro, Yuval Noah Harari (Foreword by) Cover Image
$18.99
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producer By Gianaclis Caldwell, Ricki Carroll (Foreword by) Cover Image
$40.00
Consider the Fork: A History of How We Cook and Eat By Bee Wilson Cover Image
$18.99
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The Third Plate: Field Notes on the Future of Food By Dan Barber Cover Image
$19.00
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary H) By Hervé This Cover Image
$16.95
Barrel Strength Bourbon: The Explosive Growth of America's Whiskey By Carla Harris Carlton Cover Image
$24.95
The End of Craving: Recovering the Lost Wisdom of Eating Well By Mark Schatzker Cover Image
$18.00
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Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food By Chris van Tulleken Cover Image
$17.99
Eating on the Wild Side: The Missing Link to Optimum Health By Jo Robinson Cover Image
$19.99

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