Science of Ice Cream
Chris (Formerly Unilever Research and Development, UK) Clarke
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How Food Is Made
Harriet Brundle
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Producing and Consuming the Craft Beer Movement
Wesley Shumar
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The Real Cost of Cheap Food
Michael (Colorado State University, USA) Carolan
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A Stakeholder Approach to Managing Food : Local, National, and Global Issues
Adam Lindgreen
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Regoverning Markets : A Place for Small-Scale Producers in Modern Agrifood Chains?
Bill Vorley
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The New Cultures of Food : Marketing Opportunities from Ethnic, Religious and Cultural Diversity
Martin K. Hingley
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Benchmarking in Food and Farming : Creating Sustainable Change
Lisa Jack
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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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Real Food, Real Facts : Processed Food and the Politics of Knowledge
Charlotte Biltekoff
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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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The Fate of Food : What We’ll Eat in a Bigger, Hotter, Smarter World
Amanda Little
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With Alcohol Anything is Popsicle : 60 Frozen Cocktails
Jassy Davis
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Vodka Made Me Do It : 60 Vibrant and Versatile Vodka Cocktails
Colleen Graham
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Belgian Ale
Pierre Rajotte
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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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Food : A Very Short Introduction
John (Principal, Jesus College, Oxford) Krebs
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Science of Ice Cream
Chris (Formerly Unilever Research and Development, UK) Clarke
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£25.99
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Ending Hunger : The quest to feed the world without destroying it
Anthony Warner
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Billion Dollar Burger : Inside Big Tech's Race for the Future of Food
Chase Purdy
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