Food Science
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 New: $17.95 Trade Paper 
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Distillation and Rectification of Alcohol: and the Preparation of Alcoholic Liquors, Liqueurs, Cordials and Bitters
by William T. Brannt  Publisher Comments This is about making booze. It's not the only alcohol cookbook in our catalog, but this has something to offer the others don't. Chapters include alcohol, alcoholometry, raw materials, formation of alcohol, preparation of vinous mashes...
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New: $9.95 Trade Paper
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Manufacture of Whiskey Brandy & Cordials
by Irving Hirsch Publisher Comments In 1937 the author, a chemical engineer, put together this industrial handbook to teach others how to produce hard stuff. Chapters include whiskey, treatment of grain, rye whiskey, distillation of liquors, distillery equipment and appliances, manufacture...
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Used: $28.00 Hardcover List Price $40.00
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On Food and Cooking: The Science and Lore of the Kitchen
by Harold Mcgee Publisher Comments Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of...
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Used: $10.50 Trade Paper List Price $14.95
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Complete Joy of Homebrewing 3RD Edition
by Charlie Papazian Publisher Comments Includes bibliographical references (p. [383]-388) and index....
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New: $40.00 Hardcover
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American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses
by Paul Kindstedt Publisher Comments This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today. Discover the...
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New: $14.95 Trade Paper
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Distillation of Alcohol & De-Naturing
by F. B. Wright Publisher Comments Since the passage of the "Free Alcohol Act" there has been a constantly increasing demand for information as to the manufacture of industrial alcohol. This, with the favorable reception accorded to the first edition of this book has lead the publishers...
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New: $26.00 Hardcover
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To Cork or Not to Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle
by George M. Taber Publisher Comments The author of the surprise hit "Judgment of Paris" uncorks another fascinating, extensively researched expos on wine: to cork or not to cork. Calling on his journalistic training and passion for wine, Taber traces the history of the cork and examines its...
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New: $14.95 Trade Paper
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The Homebrewer's Companion
by Charles Papazian Publisher Comments The Homebrewer’s Companion is for brewers who have read The Complete Joy of Hombrewing and discovered the fun and rewards of brewing their own beer and are now ready for more in-depth information. Papazian covers all areas of the process and...
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New: $34.95 Hardcover
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Washington Wines and Wineries: The Essential Guide
by Paul Gregutt Publisher Comments During the thirty-five years wine critic and writer Paul Gregutt has lived in the state of Washington, its wine industry has ballooned from a mere half dozen wineries to nearly five hundred. Washington Wines and Wineries offers a comprehensive, critical,...
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New: $35.00 Hardcover
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman Publisher Comments In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and...
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New: $171.50 Hardcover List Price $180.00
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Smart Packaging Technologies for Fast Moving Consumer Goods
by Joseph Kerry Synopsis This book approaches the subject of smart packaging from an innovative, thematic perspective;- part 1 looks at smart packaging technologies for food quality and safety, part 2 addresses smart packaging issues for the supply chain, part 3 focuses on smart...
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Used: $14.00 Hardcover
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Foodborne Pathogens
by Alan H Varnam Book News Annotation A text-reference for those, including advanced undergraduates and graduate students, who have a professional interest in the problems posed by microbial food poisoning and the organisms responsible, and a practical guide for those involved in...
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New: $19.95 Trade Paper
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How to Brew: Everything You Need to Know to Brew Beer Right the First Time
by John J. Palmer Publisher Comments Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review....
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Sale: $7.98 Trade Paper List Price $15.00
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Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
by Sue Shephard Publisher Comments From primitive drying and salting techniques to advancements in food preservation that have allowed us to send humans into space, "Pickled, Potted, and Canned" offers insight into the history, culture, and ingenuity of people struggling to feed...
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Used: $8.00 Trade Paper List Price $15.00
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Ambitious Brew: The Story of American Beer
by Maureen Ogle Publisher Comments Ambitious Brew, the first-ever history of American beer, tells an epic story of American ingenuity and the beverage that became a national standard. Not always America’s drink of choice, beer finally took its top spot in the nation’s glasses...
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Used: $52.50 Hardcover List Price $295.00
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Food Biotechnology: Microorganisms
by Y H Hui Publisher Comments This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food...
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New: $115.25 Hardcover List Price $130.25
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Food Physics: Physical Properties - Measurement and Applications
by Ludger O. Figura Publisher Comments Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the...
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New: $39.95 Hardcover
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Food: The History of Taste
by Paul Freedman Publisher Comments This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays...
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New: $80.00 Trade Paper
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The Brewers Association's Guide To Starting Your Own Brewery
by Ray (edt) Daniels Publisher Comments This practical how-to guide for those interested in entering the craft beer business as a pub brewer, microbrewer, contract brewer, or distributor includes financial and regulatory information, success stories from those already in the business, and a...
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New: $29.95 Hardcover
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by Herve This Publisher Comments Herv 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 Pierre Gagnaire, and the only person to hold a doctorate in...
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