London, Dorling Kindersley, 2026.
New Hardcover
Adlard, Matt. The Science of Baking: Everything you need to know to create perfect sweet and savoury bakes, every time. Dorling Kindersley: London, 2026. 4to (260x220mm) pict bds, 223,[1]pp.
New Softcover
Athar, N & McLaughlin, J & Taylor, G. The Concise NZ Food Composition Tables: 6th Ed. NZ Institute for Crop & Food Research: Palmerston Nth, New Zealand 2003. 4to Spiral SC 177pp
Boca Raton, CRC Press, 2010.
Second-hand hardcover
Alicia Foundation elBullitaller (ed). Modern Gastronomy A - Z: a scientific & gastronomic lexicon. CRC Press: Boca Raton, 2010. 8vo (235x160mm) pict bds xvii,[1],247,[7]pp. VG/-
Frankfurt, Germany: Matthaes Verlag, 2009.
Second-hand hardcover
Antoniewicz, Heiko. Molecular Basics: fundamental principles & recipes. Matthaes Verlag: Frankfurt, Germany 2009. 4to (165x225mm) HC pict bds 176pp. VG/- bds faintly scuffed, cnr gently bruised, t.e faint spots
Cambridge, RSC Publishing, 2013.
Second-hand hardcover
Beckett, Stephen T. The Science of Chocolate. (2nd Ed, 3rd Imp) RSC Publishing: Cambridge, 2013. 8vo (235x160mm) pict bds xii,240,[4]pp. Near Fine/-
London, Royal Society of Chemistry, 1988.
Second-hand hardcover
Blanshard, J M V & Frazier, P J & Galliard, T (ed). Chemistry & Physics of Baking: materials, processes, & products. (Special Publication No 56) ((3rd Imp) Royal Society of Chemistry: London, 1988. 8vo (220x140mm) pict bds viii,276,[4]pp. VG/- bds sunned
London, Michael Joseph, 2002.
Second-hand hardcover
Blumenthal, Heston. Family Food: a new approach to cooking. [FIRST EDITION] Michael Joseph: London, 2002. 4to (220x200mm) pict dj, blue bds, 352pp. VG/VG- eps & t.e lightly foxed; from the library of Cherry Ripe
London, Bloomsbury, 2007.
Second-hand hardcover
Blumenthal, Heston. Further Adventures in Search of Perfection: reinventing kitchen classics. [FIRST EDITION] Bloomsbury: London, 2007. 4to (245x185mm) pict dj, grey bds 319,[1]pp (photography by Andy Sewell) VG/VG- dj edges faintly sunned
New York, USA: Oxford University Press, 1996.
New Hardcover
Braun, Stephen. Buzz: the science & lore of alcohol & caffeine. Oxford University Press: New York, USA 1996. 8vo lg HC Pict Bds 214pp.
New York, W W Norton & Co, 2020.
New Hardcover
Brenner, Michael & Sorensen, Pia & Weitz, David. Science & Cooking: physics meets food, from homemade to haute cuisine. W W Norton & Co: New York, 2020. 4to (240x185mm) illust bds xvii,[3],299,[1]pp. (preface by Ferran Adria; foreword by Jose Andres)
London, Yellow Kite, 2024.
New Hardcover
Cermelj, Katarina. The Elements of Baking: making any recipe gluten-free, dairy-free, egg-free or vegan. Yellow Kite: London, 2024. 4to (270x200mm) pict bds 494,[2]pp.
London, Mitchell Beazley, 2020.
New Hardcover
Coucquyt, Peter & Lahousse, Bernard & Langenbick, Johan. The Art & Science of Food Pairing: 10,000 flavour matches that will transform the way you eat. Mitchell Beazley: London, 2020. 4to (290x225mm) illust bds 388pp.
London, Dorling Kindersley, 2017.
New Hardcover
Farrimond, Dr Stuart. The Science of Cooking: every question answered to perfect your cooking. Dorling Kindersley: London, 2017. 4to (260mmx220mm) pict bds 256pp.
Washington DC, USA: Joseph Henry Press, 2004.
New Hardcover
Fedoroff, Nina & Brown, Nancy Marie. Mendel in the Kitchen: a scientist's view of genetically modified foods. Joseph Henry Press: Washington DC, USA 2004. 8vo lg HC 370pp
Melbourne, Australia: Heinemann Australia, 1997.
Second-hand softcover
Fisher, Jo. Food for Thought: food processing in Australia. Heinemann Australia: Melbourne, Australia 1997. 4to SC 58pp. VG/-
New York, USA: Henry Holt, 1998.
New Softcover
Gardiner, Anne & Wilson, Sue. The Inquisitive Cook: discover how a pinch of curiosity can improve your cooking. Henry Holt & Co: New York, USA 1998. 8vo SC 152pp
Sydney, Australia: Hardie Grant Books, 2010.
New Softcover
Gordon, Audrey & Gordon, Phillip. Audrey Gordon's Tuscan Summer: recipes & recollection from the heart of Italy. Hardie Grant Books: Melbourne, Australia 2010. 4to (260x215mm) SC 224pp.
Sydney, Australia: Hodder Education, 1997.
New Softcover
King, Julie & Redfern, Janelle. Food Technology: The Essential Ingredient. Hodder Education: Sydney, Australia 1997. 4to lg SC 312pp
New York, USA: Chapman & Hall, 1994.
Second-hand hardcover
Kinsman, Donald M & Ors (ed). Muscle Foods: Meat, Poultry & Seafood Technology. Chapman & Hall: New York, USA 1994. 8vo lg HC Pict Bds 573pp VG/-
New York, W W Norton & Co, 2015.
New Hardcover
López-Alt, J Kenji. The Food Lab: better home cooking through science. W W Norton & Co: New York, 2015. 4to (275mmx225mm) dec bds [2],958pp.
IACP - 2016 - American Award; James Beard Book Awards - 2016 - General Cooking
London, Hodder & Stoughton, 2004.
New Hardcover
McGee, Harold. McGee on Food & Cooking: an encyclopedia of kitchen science, history & culture. Hodder & Stoughton: London, 2004. 4to (240x155mm) dec bds x,[2],884pp. (illustrations by Patricia Dorfman, Justin Greene & Ann McGee)
James Beard Book Awards - 2005 - Reference; James Beard Book Awards - 2011 - Cookbook.....
Oxford, UK: Oxford University Press, 2000.
New Softcover
McHughen, Alan. A Consumer's Guide to GM Food: from green genes to red herrings. Oxford University Press: Oxford, UK 2000. 8vo lg SC 276pp
New York, Scribner, 2015.
Second-hand hardcover
McQuaid, John. Tasty: the art & science of what we eat. [FIRST EDITION] Scribner: New York, 2015. 8vo (235x155mm) illust dj, blue bds vii,[3],291,[3]pp. [SIGNED] Near Fine edges lightly agetoned
Sydney, Australia: Hodder Education, 1998.
New Softcover
Morley, J & Bailey, B & Fraser, F. Technology Studies: Focus on Food Book 2 - Technological Design & Development, Materials & Technology. Hodder Education: Sydney, Australia 1998. 4to SC 562pp
Oxford, UK: Blackwell, 2004.
New Softcover
Mortimore, Sara & Wallace, Carol. HACCP: Food Industry Briefing Series. Blackwell: Oxford, UK 2004. 4to SC 136pp. Indent
