FOOD & KITCHEN SCIENCE BOOKS
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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
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