The Whisky Distilleries of the United Kingdom
Alfred Barnard
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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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Wine Science : The Application of Science in Winemaking
Jamie Goode
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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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The Science of Ice Cream
Chris (ex-Unilever, UK) Clarke
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Vineyards, Rocks, and Soils : The Wine Lover's Guide to Geology
Alex (Emeritus Professor of Earth Sciences, Emeritus Professo Maltman
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Volcanoes and Wine : From Pompeii to Napa
Charles Frankel
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Viking in the Vineyard : Stories from a revolutionary winemaker
Peter Vinding-Diers
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The Beer Brewing Guide : The EBC Quality Handbook for Small Breweries
Christopher McGreger
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Vinegar, the Eternal Condiment : Unearthing the science, business and sometimes rollicking story of vinegar
Reginald Smith
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10 Great Wine Families : A Tour Through Europe
Fiona Morrison
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Denis Burkitt : A Cancer, the Virus, and the Prevention of Man-Made Diseases
John H. Cummings
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Children's Food : Marketing and innovation
G. Smith
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Tech to Table : 25 Innovators Reimagining Food
Richard Munson
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The Science and Craft of Artisanal Food
Michael H. (Assistant Clinical Professor of Food Science, Assi Tunick
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Umami : Taste for Health
Ana San Gabriel
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The Science of Bakery Products
William P (Bardfield Consultants, UK) Edwards
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Through the Cellar Door : Australia's beautiful wineries and vineyards, their design and architecture
Alison Weavers
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The Science and Commerce of Whisky
Ian Buxton
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The Art of Beef Cutting : A Meat Professional's Guide to Butchering and Merchandising
Kari Underly
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The Chemistry and Biology of Winemaking
Ian S (Nethergate Brewery, UK) Hornsey
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Ham : Prime Hams of Europe Stories and Recipes
Stefaan Daeninck
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Beer School : Bottling Success at the Brooklyn Brewery
Steve Hindy
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