Results 1 to 15 of 279

Molecular Gastronomy: Exploring the Science of Flavor

by Herve This Columbia University Press
Pub Date:
07/2008
ISBN:
9780231133135
Format:
Pb+ 392 pages

Hervé This (pronounced “Teess”) is an internationally renowned chemist, a popular French television personality, a bestselling...

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Festivals Families and Food: Guide to Seasonal Celebration

by Diana Carey Hawthorn Press
Pub Date:
06/1982
ISBN:
9780950706238
Format:
Pbk 216 pages

This family favourite is a unique, well loved source of stories, receipes,things to make, activities, poems, songs and festivals....

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Tea, Coffee and Chocolate: How We Fell in Love with Caffeine

by Melanie King Bodleian Library
Pub Date:
10/2015
ISBN:
9781851244065
Format:
Hbk 176 pages

There are few things in the world more pleasing than a decadent cup of hot chocolate, a steaming mug of one's favorite tea, or...

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Slow Food: The Case for Taste

by Carlo Petrini Columbia University Press
Pub Date:
09/2004
ISBN:
9780231128452
Format:
Pb+ 176 pages

How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the...

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Taste of Egypt: Home Cooking from the Middle East

by Dyna Eldaief American University of Cairo Press
Pub Date:
09/2016
ISBN:
9789774167553
Format:
Hbk 224 pages

The Taste of Egypt brings the sophisticated flavours and colours of Egyptian and Middle Eastern cuisine to the modern home kitchen....

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Kitchen Mysteries: Revealing the Science of Cooking

by Herve This Columbia University Press
Pub Date:
07/2010
ISBN:
9780231141710
Format:
Pb+ 232 pages

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This...

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods 2ed

by Sandor Katz Chelsea Green Publishing
Pub Date:
08/2016
ISBN:
9781603586283
Format:
Pbk 320 pages

The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times...

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Froth!: The Science of Beer

by Mark Denny Johns Hopkins University Press
Pub Date:
05/2009
ISBN:
9780801891328
Format:
Hbk 200 pages

Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences...

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Start and Run a Restaurant Business 2ed (+ CD-ROM)

by Self-Counsel Press Self-Counsel Press
Pub Date:
06/2005
ISBN:
9781551806327
Format:
Pbk 232 pages

* Learn from stories of successes--and failures* Understand the industry and competition* Maximize your food savvyEvery...

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Natural History of Wine

by Ian Tattersall, Rob DeSalle and Patricia J Wynne Yale University Press
Pub Date:
11/2015
ISBN:
9780300211023
Format:
Hbk 264 pages

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob...

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Umami: Unlocking the Secrets of the Fifth Taste

by Ole Mouritsen and Klavs Styrbaek Columbia University Press
Pub Date:
11/2015
ISBN:
9780231168915
Format:
Pb+ 280 pages

In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and...

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Eat, Cook, Grow: Mixing Human-Computer Interactions with Human-Food Interactions

by Jaz Hee-jeong Choi, Marcus Foth and Greg Hearn The MIT Press
Pub Date:
04/2014
ISBN:
9780262026857
Format:
Hbk 320 pages

Our contemporary concerns about food range from food security to agricultural sustainability to getting dinner on the table for...

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Kitchen as Laboratory: Reflections on the Science of Food and Cooking

by Cesar Vega, Job Ubbink and Erik van der Linden Columbia University Press
Pub Date:
07/2013
ISBN:
9780231153454
Format:
Pb+ 336 pages

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting...

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Foodwise: Understanding What We Eat and How it Affects Us

by Wendy E Cook Clairview Books
Pub Date:
05/2003
ISBN:
9781905570232
Format:
Pbk 352 pages

Wendy Cook's fascination with nutrition began during her war-time childhood. In the midst of deprivation and food-rationing, the...

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From a Persian Kitchen: Fresh Discoveries in Iranian Cooking

by Jila Dana-haeri I.B.Tauris
Pub Date:
03/2014
ISBN:
9781780768014
Format:
Hbk 272 pages

The food of Iran is a riot of tastes and aroma, and is one of the great - but least known - cuisines of the world. With an emphasis...

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