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This book is about elements that kill. Mercury, arsenic, antimony, lead, and thallium can be lethal, as many a poisoner knew too well. Emsley explores the gruesome history of these...

The book titled TEXTILES PROPERTIES & BEHAVIOUR by the author . This is a secondhand book. Please contact us for more information about this title.

Design and Practice for Printed Textiles covers the process of textile design from conception of an idea to production of printed fabric. It describes what happens in industry and outlines...

A reference on the technology of flat breads. This volume focuses on a range of topics, from the historic background of cereal cultivation to the advanced research finding of flat...

The book titled Bakelite by the author Patrick Cook. This is a secondhand book. Please contact us for more information about this title.

In this autobiography of the founder of the internationally celebrated winery in Napa Valley, Robert Mondavi shares his inspirational story. In 1965, after a notorious family feud, Robert Mondavi--then 52...

An imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine In this follow-up book to A Natural History of Wine and...

Takes readers deep inside the secret world of corporate science, where powerful companies and allied academic scientists mold research to meet industry needs. The 1990s were tough times for the...

Fully revised to match the more traditional sequence of course materials, this full-color second edition presents the basic principles and methods of thermodynamics using a clear and engaging style and...

"Nutritionists tell you to eat more fish. Environmentalists tell you to eat less fish. Apparently they are both right. It's the same thing with almonds, or quinoa, or a hundred...

A delectable anthology celebrating the finest writing on wine. In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country , the Wall...

The eminent neuroscientist and nutritionist explains how what we eat affects how we think 'We are what we eat' is an age-old adage. But while we often talk about diets...

This textbook puts design at the center of introducing students to the course in mass and energy balances in chemical engineering. Employers and accreditations increasingly stress the importance of design...

60 wonderful whisky and bourbon cocktails Oaky, smoky, young or old, whisky is a versatile and highly spirited spirit that has been the backbone of the classic cocktail since the...

A new wind is blowing through the rich Belgian beer landscape, loosely inspired by the American and international craft beer revolution. The latest batch of Belgian brewers are reconciling tradition...

America's food system is broken, harming family farmers, workers, the environment, and our health. But it doesn't have to be this way. Here, brilliant innovators, scientists, journalists and activists explain...

With every passing year, the strength of takeaway food packaging design becomes stronger, particularly with the increased popularity and ease of ordering food online as well as eating on the...

Two minutes into boiling an egg, the white isn't set and the yolk is totally raw. After five minutes however, the white is fully set and the yolk slightly runny-a...