How Food Is Made
Harriet Brundle
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Nerikomi : The Art of Colored Clay
Thomas Hoadley
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The Whisky Distilleries of the United Kingdom
Alfred Barnard
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Modern Medicines from Plants : Botanical histories of some of modern medicine’s most important drugs
Henry Oakeley
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Programmable Planet : The Synthetic Biology Revolution
Ted Anton
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An Introduction to Sustainable Aquaculture
Daniel Penalosa Martinell
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Think Like a Dietitian : A Nutrition Counseling Starter Kit
J. Barretto Patterson
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Principles of Sustainable Aquaculture : Promoting Social, Economic and Environmental Resilience
Stuart W. Bunting
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Live, Die, Buy, Eat : A Cultural History of Animals and Meat
Kristian Bjørkdahl
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Deadly Medicines and Organised Crime : How Big Pharma Has Corrupted Healthcare
Peter Gotzsche
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Colour : Making and Using Dyes and Pigments
Francois Delamare
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F**k Plastic : 101 ways to free yourself from plastic and save the world
The F Team
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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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Oil : A Beginner's Guide
Vaclav Smil
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Alcohol Not Included : Alcohol-Free Cocktails for the Mindful Drinker
Jassy Davis
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Cider Country : How an Ancient Craft Became a Way of Life
James Crowden
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Chemistry of Fragrances : From Perfumer to Consumer
David (Quest International) Pybus
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The Honey Book : Health, Healing & Recipes
Andrea Kirk Assaf
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The Missing Ingredient : The Curious Role of Time in Food and Flavour
Jenny Linford
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Wine Science : The Application of Science in Winemaking
Jamie Goode
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Organic Chemistry: A Very Short Introduction
Graham (Lecturer in Organic Chemistry and Medicinal Chemistry Patrick
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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Vodka Made Me Do It : 60 Vibrant and Versatile Vodka Cocktails
Colleen Graham
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The Science For Conservators Series : Volume 3: Adhesives and Coatings
Conservation Unit Museums and Galleries Commission
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