Textural Characteristics of World Foods

Objective Food Science & Technology, 3rd Ed.

Canning and Preserving Guide including Recipes (Boxed Set)

The Third Plate: Field Notes on the Future of Food

Physical Gels from Biological and Synthetic Polymers

Slim by Design: Mindless Eating Solutions for Everyday Life

The Art of Flavour: Practices and Principles for Creating Delicious Food

Froth!: The Science of Beer

Spirulina in Human Nutrition and Health

Cooked: A Natural History of Transformation

I'm Just Here for More Food: Food x Mixing + Heat = Baking

The Craft and Science of Coffee

Dairy Science and Technology: Edition 2

Brewing – A Practical Approach

Glossary of Dairy Technology

The Working Garde Manger

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

Pond Aquaculture Water Quality Management

Principles of Food Sanitation: Edition 5