Browse Books: Technology & Engineering / Food Science

Sourdough by Science: Understanding Bread Making for Successful Baking By Karyn Lynn Newman, PhD Cover Image
$32.95
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The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing By Giuseppe Caruso, Kosmos Cover Image
$34.95
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Dinner on Mars: The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth By Lenore Newman, Evan D. G. Fraser Cover Image
$19.95
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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) By Jeremy Umansky, Rich Shih, Sandor Ellix Katz (Foreword by) Cover Image
$34.95
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Distilled: A Natural History of Spirits By Rob DeSalle, Ian Tattersall, Patricia J. Wynne (Illustrator) Cover Image
$30.00
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The Third Plate: Field Notes on the Future of Food By Dan Barber Cover Image
$19.00
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Delicious: The Evolution of Flavor and How It Made Us Human By Rob Dunn, Monica Sanchez Cover Image
$19.95
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The End of Craving: Recovering the Lost Wisdom of Eating Well By Mark Schatzker Cover Image
$27.00
NOT on our shelves now. Usually ships from warehouse in several days.
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary H) By Hervé This Cover Image
$16.95
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The Anthropocene Cookbook: Recipes and Opportunities for Future Catastrophes By Zane Cerpina, Stahl Stenslie Cover Image
$34.95
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Technically Food: Inside Silicon Valley’s Mission to Change What We Eat By Larissa Zimberoff Cover Image
$27.00
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Ingredients: The Strange Chemistry of What We Put in Us and on Us By George Zaidan Cover Image
$18.00
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