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Browse Books: Technology & Engineering / Food Science
The End of Craving: Recovering the Lost Wisdom of Eating Well (Hardcover)
By
Mark Schatzker
$27.00
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Sourdough by Science: Understanding Bread Making for Successful Baking (Hardcover)
By
Karyn Lynn Newman, PhD
$32.95
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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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Tech to Table: 25 Innovators Reimagining Food (Hardcover)
By
Richard Munson
$32.00
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The Third Plate: Field Notes on the Future of Food (Paperback)
By
Dan Barber
$19.00
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Distilled: A Natural History of Spirits (Hardcover)
By
Rob DeSalle
,
Ian Tattersall
,
Patricia J. Wynne
(Illustrator)
$30.00
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Coming Soon - Available for Pre-Order Now
Brew Your Own Big Book of Homebrewing, Updated Edition: All-Grain and Extract Brewing * Kegging * 50+ Craft Beer Recipes * Tips and Tricks from the Pros (Paperback)
By
Brew Your Own
$27.99
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Catching Fire: How Cooking Made Us Human (Paperback)
By
Richard Wrangham
$17.99
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The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing (Hardcover)
By
Giuseppe Caruso
,
Kosmos
$34.95
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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) (Paperback)
By
Guy Crosby
$20.00
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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 (Paperback)
By
Ricki Carroll
,
Ari Weinzweig
(Foreword by)
$24.95
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Available at Wholesaler
Servsafe Managerbook Standalone (Paperback)
By
National Restaurant Association
Not Available
Out of Print
Because of how it is sold to us we cannot accept a return of this title.
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