How Food Is Made
Harriet Brundle
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The Whisky Distilleries of the United Kingdom
Alfred Barnard
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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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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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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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Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Jeremy Umansky
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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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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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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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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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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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