The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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Perfectly Creamy Frozen Yogurt : 56 Amazing Flavors plus Recipes for Pies, Cakes & Other Frozen Desserts
Nicole Weston
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Fruit and Vegetable Processing
UNIFEM
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The Noodle Narratives : The Global Rise of an Industrial Food into the Twenty-First Century
Frederick Errington
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Black Country Breweries
Joe Mckenna
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Genetically Modified Foods : Debating Biotechnology
Michael Ruse
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A History of Vodka
William Pokhlebkin
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Traditional Cheesemaking : An introduction
Josef Dubach
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The Manual Screw Press for Small-Scale Oil Extraction
Kathryn Potts
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Dairy Processing
UNIFEM
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Appropriate Food Packaging : Materials and methods for small businesses
Peter Fellows
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Tasting Cider : The CIDERCRAFT® Guide to the Distinctive Flavors of North American Hard Cider
CIDERCRAFT Magazine
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Fermenting For Dummies
Marni Wasserman
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Fermenting For Dummies
Marni Wasserman
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Attitudes Toward Local and National Government Expressed Over Chinese Social Media : A Case Study of Food Safety
Douglas Yeung
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Basic Homebrewing : All the Skills and Tools You Need to Get Started
Stacy Tibbets
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Grapes into Wine : The Art of Wine Making in America
Philip M. Wagner
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The Ethics of Diet : A Catena of Authorities Deprecatory of the Practice of Flesh-Eating
Howard Williams
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
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King Sugar : Jamaica, the Caribbean and the World Sugar Industry
Michelle Harrison
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Size Matters: Why We Love to Hate Big Food
Charlie Arnot
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