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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Espresso Coffee : The Science of Quality
Rinantonio (Nestle Research Department and illycaffe) Viani
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Basic Heat and Mass Transfer : Third Edition
Anthony F Mills
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Food: A Very Short Introduction
John (Principal, Jesus College, Oxford) Krebs
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Process Technology Equipment and Systems
Charles (Lee College in Baytown, TX,) Thomas
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The Chemistry of Essential Oils : An Introduction for Aromatherapists, Beauticians, Retailers and Students
David G Williams
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Modern Gastronomy : A to Z
Ferran Adria
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Fennema's Food Chemistry
Srinivasan (University of Wisconsin, Madison, USA) Damodaran
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J.J. Pizzuto's Fabric Science Swatch Kit : Bundle Book + Studio Access Card
Dr. Ajoy K. (Fashion Insititue of Technology, USA) Sarkar
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Ending Hunger : The quest to feed the world without destroying it
Anthony Warner
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Quick Response Manufacturing : A Companywide Approach to Reducing Lead Times
Rajan (Founding Director, Center for Quick Response Manufacturin Suri
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Billion Dollar Burger : Inside Big Tech's Race for the Future of Food
Chase Purdy
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Food Science: An Ecological Approach
Sari Edelstein
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Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition
Derrick (Pediatrics, Cleveland Clinic, Cleveland, Ohio, USA) Lonsdale
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Wine Reads : A Literary Anthology of Wine Writing
Jay McInerney
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Modern Food Microbiology
James M. Jay
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Sensory Evaluation of Food : Principles and Practices
Harry T. Lawless
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Vacheron Constantin : Artists of Time
Franco Cologni
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The Craft and Science of Coffee
Britta (Nestle Nespresso SA, Lausanne, Switzerland) Folmer
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The Lean Six Sigma Black Belt Handbook : Tools and Methods for Process Acceleration
Frank Voehl
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Process Dynamics, Modeling, and Control
Babatunde (Research Associate, DuPont, and Adjunct Professo Ogunnaike
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