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Brain Food: How to Eat Smart and Sharpen Your Mind
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...
Chemical Engineering Design and Analysis: An Introduction
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...
Whisky Made Me Do It: 60 wonderful whisky and bourbon cocktails
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...
Craft Beer Brewing: The New Wave of Belgian Brewers
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...
Through the Cellar Door: Australia's beautiful wineries and vineyards,
Wineries across the globe now regularly engage leading architects to create extraordinary, original constructions that complement the winemaking and tasting experiences. In Europe, world-renowned studios have rejuvenated winery and cellar-door...
Nanotechnology: Molecular Speculations on Global Abundance
Technology is becoming molecularly precise. Nanotechnology, otherwise known as molecular engineering, will soon create effective machines as small as DNA. This capacity to manipulate matter-to program matter-with atomic precision will...
Food, Inc. 2: Inside the Quest for a Better Future for Food
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...
Thermodynamics: Concepts and Applications
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...
The Consumer's Good Chemical Guide: A Jargon-Free Guide to the Chemical of Everyday Life
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand...
Takeaway Food Packaging Now
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...
Billion Dollar Burger: Inside Big Tech's Race for the Future of Food
A fast-paced, gripping insider account of the global race to be the first company to put a lab-produced meat product on the market, and to enact the biggest upheaval to...
The Missing Ingredient: The Curious Role of Time in Food and Flavor
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...