Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Food Microbiology: Edition 4

Functional Foods and Cardiovascular Disease

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

Enzymes: Novel Biotechnological Approaches for the Food Industry

Spirulina in Human Nutrition and Health

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition

Cooked: A Natural History of Transformation

Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications

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