Science of Ice Cream
Chris (Formerly Unilever Research and Development, UK) Clarke
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Format: Book (Hardback)
Modern Gastronomy : A to Z
Ferran Adria
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Food Science: An Ecological Approach
Sari Edelstein
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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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Modern Food Microbiology
James M. Jay
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101 Wines to try before you die
Margaret Rand
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Wild Brews : The craft of home brewing, from sour and fruit beers to farmhouse ales: WINNER OF THE FORTNUM & MASON DEBUT DRINK BOOK AWARD
Jaega Wise
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Sensory Evaluation of Food : Principles and Practices
Harry T. Lawless
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The Craft and Science of Coffee
Britta (Nestle Nespresso SA, Lausanne, Switzerland) Folmer
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The Little History of Scottish Brewing
John Alexander
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It's Wine Time : Everything You'Ve Always Wanted to Know but Were Too Afraid to Ask About Red, White, Rose, and Sparkling Wine
Chris Losh
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New Food Product Development : From Concept to Marketplace, Third Edition
Gordon W. Fuller
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Bean-to-Bar Chocolate : America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
Megan Giller
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Volcanoes and Wine : From Pompeii to Napa
Charles Frankel
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Almonds : Botany, Production and Uses
Spain) Rafel Socias Company (CITA de Aragon
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Sensory Evaluation Techniques
Gail Vance (Sensory Spectrum Incorporated, New Providence, Ne Civille
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Wine Production and Quality
Keith (Wine Educator) Grainger
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Food Science and Technology
Geoffrey (Professor Emeritus of Food Technology, Unive Campbell-Platt
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Food Analysis
S. Suzanne Nielsen
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Through the Cellar Door : Australia's beautiful wineries and vineyards, their design and architecture
Alison Weavers
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Food Processing Technology : Principles and Practice
P.J. (Visiting Fellow, Oxford Brookes University, UK) Fellows
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The Chemistry of Wine : From Blossom to Beverage and Beyond
David R. (Professor Chemistry, Professor Chemistry, Temple Uni Dalton
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Healthy Soils for Healthy Vines : Soil Management for Productive Vineyards
Robert (University of Melbourne, Australia) White
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Vinegar, the Eternal Condiment : Unearthing the science, business and sometimes rollicking story of vinegar
Reginald Smith
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Format: Book (Hardback)
