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Stefan Gates on E Numbers is a myth-busting celebration of E s the additives and preservatives that make up Britain s most feared ingredients. Most of the food we eat...

Whisky is the world's favourite spirit and is enjoying booming sales, yet too often it's shrouded in mystery, myth and complex-sounding terminology. This authoritative book, written by three world experts,...

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...

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...

Machine nets were invented during the 1760s and were fashionable from about 1800, but it was several decades before patterning could be produced on the machines. During this time, tens...

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 5th edition of The Australian Bar Attendant's Handbook has been updated to reflect today's practices in the hospitality industry along with current training package requirements for bar, cellar, coffee...

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...

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...

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...