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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Python for Chemists
Christian Hill
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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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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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The History of Experience : A Study in Experiential Turns and Cultural Dynamics from the Paleolithic to the Present Day
Wolfgang (University of Cologne, Germany) Leidhold
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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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Benchmarking in Food and Farming : Creating Sustainable Change
Lisa Jack
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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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The Emperor Of Scent
Chandler Burr
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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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Vegetarian Slow Cooker : Over 70 delicious recipes for stress-free meals
Libby Silbermann
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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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The Fate of Food : What We’ll Eat in a Bigger, Hotter, Smarter World
Amanda Little
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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