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FOOD & KITCHEN SCIENCE BOOKS

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NEW Cook's Encyclopaedia: Ingredients And Processes
by Tom Stobart

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

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, Kiss for Health Publishing

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
 

 

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