Food Science
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Food Truck Business: The Practical Beginner’s Guide To Building And Growing Your Business Profitably. Strategic Inclinations To Break Down
$23.97 Add to cartWould you like a tool in your hands that will give you a thorough understanding of the food truck business?
Do you want to know the main mistakes to avoid and immediately succeed in your next business?
- Author: Fridman, David
- Binding: Paperback
- Page Count: 140
- Publish Date: August 24, 2022
- ISBN10: 1803612150
- Language: English
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Why Does Asparagus Make Your Pee Smell?: Fascinating Food Trivia Explained with Science
$24.95 Add to cartFOOD QUESTIONS ANSWERED WITH COLORFUL GRAPHICS AND FUN, EASY-TO-UNDERSTAND SCIENTIFIC EXPLANATIONS
Have you ever wondered… – Why bacon smells so good?
– Why onions make you cry?
– If eating turkey mak- Series: Fascinating Bathroom Readers
- Author: Brunning, Andy
- Binding: Paperback
- Page Count: 128
- Publish Date: May 01 2016
- ISBN10: 1612435513
- Language: English
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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
$17.99 Add to cartThis guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides… [more below]
- Author: Mettler, John J.
- Binding: Paperback
- Page Count: 208
- Publish Date: January 10 1986
- ISBN10: 0882663917
- Language: English
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A Field Guide to Whisky: An Expert Compendium to Take Your Passion and Knowledge to the Next Level (Revised and Updated)
$25.00 Add to cartA Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to thi… [more below]
- Author: Offringa, Hans
- Binding: Hardcover
- Page Count: 320
- Publish Date: May 02 2017
- ISBN10: 1579657516
- Language: English
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Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food–And Our Future
$29.95 Add to cart“This packed account makes food science feel like an urgent and essential undertaking.” –Publishers Weekly
Good Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously re- Author: Friedrich, Bruce
- Binding: Hardcover
- Page Count: 320
- Publish Date: February 03 2026
- ISBN10: 1637747934
- Language: English
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Cheese Trekking: How Microbes, Landscapes, Livestock, and Human Cultures Shape Terroir
$29.95 Add to cartExploring the intersection between traditional and modern, this is a no-holds-barred guide to natural cheesemaking, dairying, and pastoralism–and one man’s global quest to make milk Sacred again.
In- Author: Warmedahl, Trevor
- Binding: Hardcover
- Page Count: 240
- Publish Date: February 17 2026
- ISBN10: 1645022986
- Language: English
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Feed the People!: Why Industrial Food Is Good and How to Make It Even Better
$30.00 Add to cartWhy Wendell Berry, Michael Pollan, and other slow-food-loving locavores are wrong about food in America–and why Waffle House can save us all.
The food industry is a major driver of climate change, p- Author: Dutkiewicz, Jan
- Binding: Hardcover
- Page Count: 288
- Publish Date: February 17 2026
- ISBN10: 1541603788
- Language: English
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Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves
$20.00 Add to cart“Engrossing…hard to put down.” — The New York Times Book Review
“Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow dow- Author: Twilley, Nicola
- Binding: Paperback
- Page Count: 400
- Publish Date: June 24 2025
- ISBN10: 0735223300
- Language: English
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Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves
$30.00 Add to cart“Engrossing…hard to put down.” — The New York Times Book Review
“Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow dow- Author: Twilley, Nicola
- Binding: Hardcover
- Page Count: 400
- Publish Date: June 25 2024
- ISBN10: 0735223289
- Language: English
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The Apple: A Delicious History
$29.99 Add to cartThe Apple: A Delicious History tells the engrossing and richly informative story of a fruit with a unique attachment to the human story. The 10,000-year tale of the round and pleasantly crunchy produc
- Author: Coulthard, Sally
- Binding: Hardcover
- Page Count: 368
- Publish Date: May 06 2025
- ISBN10: 1803287969
- Language: English
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What A Farmer Wants You to Know About Food
$19.95 Add to cart- Author: Bulani, Dennis
- Binding: Paperback
- Page Count: 158
- Publish Date: November 08 2024
- ISBN10: 1069104213
- Language: English
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The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on Bbq, Grilling, and Outdoor Cooking with 114 Recipes
$40.00 Add to cart“The only book on outdoor cookery you’ll ever need.” –Alton Brown
The Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead: The Science of Great Bar
- Author: Meathead
- Binding: Hardcover
- Page Count: 432
- Publish Date: May 13 2025
- ISBN10: 63272849
- Language: English
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The Illustrated Masala Lab: The Science of Indian Cooking
$39.99 Add to cartMasala Lab returns as an irresistible collector’s edition, adorned with ingenious additions, illustrations, infographics and charts: it’s the collector’s edition you know your kitchen-laboratory needs
- Author: Ashok, Krish
- Binding: Hardcover
- Page Count: 104
- Publish Date: January 28 2025
- ISBN10: 0670098566
- Language: English
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Slaughterhouse: The Shocking Story of Greed, Neglect, And Inhumane Treatment Inside the U.S. Meat Industry
$19.99 Add to cartSlaughterhouse is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years – particularly industry consolidation, increas… [more below]
- Author: Eisnitz, Gail A.
- Binding: Paperback
- Page Count: 328
- Publish Date: November 01 2006
- ISBN10: 1591024501
- Language: English
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White Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles
$35.00 Add to cartDiscover the delicious world of white wine with profiles of all the must-know varieties from Albarino to Viognier and styles from Bordeaux to Vinho Verde and dive deep into popular favorites, such as … [more below]
- Author: Desimone, Mike
- Binding: Hardcover
- Page Count: 288
- Publish Date: May 02 2023
- ISBN10: 1682687848
- Language: English
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How to Be a Bourbon Badass
$24.00 Read moreThere is no right or wrong way to drink bourbon–in a cocktail, straight up, on the rocks, or with a splash of soda. You will never know which is your way until you try them all, and How to Be a Bourb
- Author: Ruffenach, Linda
- Binding: Hardcover
- Page Count: 176
- Publish Date: March 15 2018
- ISBN10: 1684350085
- Language: English
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What Einstein Told His Cook: Kitchen Science Explained
$16.95 Read more“Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really
- Author: Wolke, Robert L.
- Binding: Paperback
- Page Count: 368
- Publish Date: October 01 2008
- ISBN10: 0393329429
- Language: English
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Gastrophysics: The New Science of Eating
$19.00 Read moreThe science behind a good meal: all the sounds, sights, and tastes that make us like what we’re eating–and want to eat more.
Why do we consume 35 percent more food when eating with one other person,- Author: Spence, Charles
- Binding: Paperback
- Page Count: 336
- Publish Date: July 03 2018
- ISBN10: 0735223475
- Language: English
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Whisky Japan: The Essential Guide to the World’s Most Exotic Whisky
$34.95 Read moreGourmand World Cookbook Award-winner – Best Spirits Book
Japanese whisky is finally getting the international recognition it deserves. Originally created to emulate the malts of Scotland, Japanese whi- Author: Roskrow, Dominic
- Binding: Hardcover
- Page Count: 288
- Publish Date: October 01 2016
- ISBN10: 1568365756
- Language: English
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Molecular Gastronomy: Exploring the Science of Flavor
$29.95 Add to cartHerv This (pronounced “Teess”) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierr… [more below]
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: This, Hervé
- Binding: Hardcover
- Page Count: 392
- Publish Date: January 04 2006
- ISBN10: 023113312X
- Language: English
