FoodReference.com Logo

Recommended Books Section

FoodReference.com
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKS >  Food Science Books

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines for Food & Beverage professionals. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

FOOD & KITCHEN SCIENCE BOOKS

Click on the title for more information and book review or to Purchase from Amazon.com - Super Saver Sale - FREE SHIPPING with $35.00 purchase!

Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet
by Jack Norris and Virginia Messina

A Consumer's Dictionary of Food Additives
by Ruth Winter

America's Food: What You Don't Know About What You Eat
by Harvey Blatt

Anticancer: A New Way of Life
by David Servan-Schreiber

Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks - Without Prescription Drugs
by Janet Brill

Cholesterol: Food, Facts and Recipes 
by Juliette Kellow & Sara Lewis

(The) Complete Guide to Gluten-Free & Dairy-Free Cooking: Over 200 Delicious Recipes
by Glenis Lucas

(The) Cookbook Decoder: or Culinary Alchemy Explained
by Arthur E. Grosser, Arthur Grosser

Cook's Encyclopaedia: Ingredients And Processes
by Tom Stobart

Cookwise : The Secrets of Cooking Revealed
by Shirley Corriher

(The) Curious Cook: More Kitchen Science and Lore
by Harold McGee

Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating
by Walter C. Willett; P. J. Skerrett

Food Additives: A Shopper's Guide To What's Safe & What's Not (2007 Revised Edition)      by Christine Hoza Farlow

Food Chemistry
by W. Grosch, H. -D Belitz

Food Processing Technology: Principles and Practice
by P. J. Fellows

Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well
by Elaine Magee MPH, RD

I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown

In Defense of Food: An Eater's Manifesto
by Michael Pollan

(The) Inquisitive Cook (Accidental Scientist)
by Anne Gardiner, Sue Wilson, the Exploratorium

On Food And Cooking
by Harold McGee

(The) Penguin Atlas of Food: Who Eats What, Where and Why
by Eric Millstone

(The) Science of Cooking
by Peter Barham

(The) Science of Good Food: The Ultimate Reference on How Cooking Works
by David Joachim, Andrew Schloss

(The) Sugar Fix: The High-Fructose Fallout That Is Making You Fat and Sick     by Richard Johnson & Timothy Gower

Tropical Fruit
by Desmond Tate

Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
by Steve Ettlinger

What Are You Really Eating? How to Become Label Savvy
by Amanda Ursell

What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke

 

 You are here > Home

COOKBOOKS >  Food Science Books
Home       About & Contact       Food History Articles       Interviews       Cooking Contests       Other Links
Copyright notice

 

 

 

Popular Pages

 

Chef with red wine glass