Marketing Nutrition : Soy, Functional Foods, Biotechnology, and Obesity
Brian Wansink
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Chemistry in Your Kitchen
Prof. Matthew (American University, USA) Hartings
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It's Wine Time : Everything You'Ve Always Wanted to Know but Were Too Afraid to Ask About Red, White, Rose, and Sparkling Wine
Chris Losh
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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
Brew Your Own
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The Little History of Scottish Brewing
John Alexander
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Oktoberfest, Vienna, Marzen
George Fix
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Cosmetics and Perfumes in the Roman World
Susan Stewart
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Wild Winemaking : Easy & Adventurous Recipes Going Beyond Grapes, Including Apple Champagne, Ginger–Green Tea Sake, Key Lime–Cayenne Wine, and 142 More
Richard W. Bender
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Sticking Together : The Science of Adhesion
Steven (University of Leeds, UK) Abbott
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Bean-to-Bar Chocolate : America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
Megan Giller
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Draught Beer Quality Manual
Technical Committee of the Brewers Association
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WJEC Eduqas GCSE 9-1 Food Preparation and Nutrition Workbook : Ideal for the 2024 and 2025 Exams
Collins GCSE
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£7.01
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The Story of Bass : The Rise and Demise of a Brewing Great
Harry White
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Home Winemaking : The Simple Way to Make Delicious Wine
Jack B., Jr. Keller
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Inventing Wine : A New History of One of the World's Most Ancient Pleasures
Paul Lukacs
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Cleaning up the Sea : Phase 5 Set 1
Catherine Baker
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
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Distilled : A Natural History of Spirits
Rob DeSalle
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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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Making Medicine : Surprising Stories from the History of Drug Discovery
Keith Veronese
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Endangered Maize : Industrial Agriculture and the Crisis of Extinction
Helen Anne Curry
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Sustainable Food Production : An Earth Institute Sustainability Primer
Dr. Shahid, Ph.D (Director) Naeem
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Tears of Bacchus : A History of Wine in the Arab World
Michael Karam
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Cook, Taste, Learn : How the Evolution of Science Transformed the Art of Cooking
Guy, Ph.D Crosby
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