Seaweeds and Seaweed-Derived Compounds: Meeting the Growing Need for Healthy Biologically Active Compounds

Canning and Preserving Guide including Recipes (Boxed Set)

Plant-Based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability

Objective Food Science & Technology, 3rd Ed.

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development

The Third Plate: Field Notes on the Future of Food

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

Spirulina in Human Nutrition and Health

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Brewing – A Practical Approach

The Working Garde Manger

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

A HANDBOOK ON OIL AND FAT TECHNOLOGY

Pond Aquaculture Water Quality Management

Understanding and Controlling the Microstructure of Complex Foods

The Technology of Cake Making: Edition 6