Food: A Very Short Introduction
John (Principal, Jesus College, Oxford) Krebs
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Made-to-Order Lean : Excelling in a High-Mix, Low-Volume Environment
Greg Lane
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Physicochemical Principles of Pharmacy : In Manufacture, Formulation and Clinical Use
Prof Alexander T. Florence
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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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Clockmaking in England and Wales in the Twentieth Century : The Industrialized Manufacture of Domestic Mechanical Clocks
John Glanville
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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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Liquid Lean : Developing Lean Culture in the Process Industries
Raymond C. Floyd
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Wine Reads : A Literary Anthology of Wine Writing
Jay McInerney
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Raspberries
Alison (Scottish Crop Research Institute (SCRI), UK) Dolan
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Lab Manual for Gates' Introduction to Electronics, 6th
Earl Gates
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Collecting Pokemon : An Unauthorized Handbook and Price Guide
Jeffrey B. Snyder
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Sorting the Beef from the Bull : The Science of Food Fraud Forensics
Richard, FRS Evershed
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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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Oktoberfest, Vienna, Marzen
George Fix
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Welding Skills, Processes and Practices : Level 2
Hubert (Generic Education Training Services Limited) McPhillips
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Solid State Chemistry : An Introduction
Elaine A. (The Open University, Milton Keynes, UK) Moore
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Textiles and Fashion : Materials, Design and Technology
Rose (Goldsmiths, University of London, UK) Sinclair
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Perfumes of Yesterday
David G Williams
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Watches : An Identification Manual for Contemporary and Collector's Pieces
Fabrice Gueroux
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The Watch Book: More than Time Volume II
Gisbert L. Brunner
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Discover Excellence : An Overview of the Shingo Model and Its Guiding Principles
Gerhard J. Plenert
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Standardized Work with TWI : Eliminating Human Errors in Production and Service Processes
Bartosz Misiurek
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