Steeped : The Chemistry of Tea
Michelle (Bryn Mawr College & Vatican Observatory, USA) Francl
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Coffee Art Masterclass : 50 incredible coffee designs for the home barista
Dhan Tamang
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Nerikomi : The Art of Colored Clay
Thomas Hoadley
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Beer : Tap Into the Art and Science of Brewing
Charles W. (Senior Quality Adviser, Senior Quality Adviser, Bamforth
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The Whisky Distilleries of the United Kingdom
Alfred Barnard
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Programmable Planet : The Synthetic Biology Revolution
Ted Anton
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Planning for Equitable Urban Agriculture in the United States : Future Directions for a New Ethic in City Building
Samina Raja
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Applying Multiple-Reaction Stoichiometry to Chemical Reactor Modelling
Guillermo Fernando Barreto
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Fried Eggs and Rioja : What to Drink with Absolutely Everything
Victoria Moore
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Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Jeremy Umansky
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Everything You Need to Know About Whisky : (But are too afraid to ask)
Nick Morgan
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The Gut Stuff : An Empowering Guide to Your Gut and its Microbes
Lisa Macfarlane
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Insects : An Edible Field Guide
Stefan Gates
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Cider Country : How an Ancient Craft Became a Way of Life
James Crowden
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The Fate of Food : What We’ll Eat in a Bigger, Hotter, Smarter World
Amanda Little
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Rum Made Me Do It : 60 Tantalisingly Tropical Cocktails
Lance J. Mayhew
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Chemistry of Fragrances : From Perfumer to Consumer
David (Quest International) Pybus
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Pulse : truly modern recipes for beans, chickpeas and lentils, to tempt meat eaters and vegetarians alike
Jenny Chandler
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Wine Science : The Application of Science in Winemaking
Jamie Goode
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Wine A Tasting Course : From Grape to Glass
Marnie Old
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THE CBD BOOK : The Essential Guide to Cbd Oil
Mary Biles
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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The Artisan's Guide to Crafting Distilled Spirits : Small-Scale Production of Brandies, Schnapps and Liquors
Bettina Malle
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Ingredient : Unveiling the Essential Elements of Food
Ali Bouzari
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