The Science of Cheese

Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot

Basics of Chemistry

Chemistry of Structure-Function Relationships in Cheese

Engineering Chemistry

New Techniques in the Analysis of Foods

Eating Animals

The Science and Culture of Latin American Foods: Harnessing Ingredients for Health

SSC Previous year questions CHEMISTRY: Topic and subtopic wise

Sous Chef: 24 Hours on the Line

Grinding It Out: The Making of McDonald's

Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease

The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements

Bitter Brew: The Rise and Fall of Anheuser-Busch and America's Kings of Beer

Chemistry for Degree Students B.Sc. First Year

Controlled-Potential Analysis: International Series of Monographs on Analytical Chemistry

Extra Virginity: The Sublime and Scandalous World of Olive Oil

Chemistry for Degree Students B.Sc. Second Year

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees