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 Chronic Disease: Role of Sensory, Chemistry and Nutrition

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

Canola: Chemistry, Production, Processing, and Utilization

Spirulina in Human Nutrition and Health

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

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Brewing – A Practical Approach

The Working Garde Manger

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