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
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
Berlin, Germany: Springer Verlag, 2001.
Second-hand hardcover
Barham, Peter. The Science of Cooking. Springer-Verlag: Berlin, Germany 2001. 8vo (240x160mm) HC pict bds [8],244,[4]pp. VG/-
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, USA: William Morrow, 1997.
Second-hand hardcover
Corriher, Shirley O. Cookwise: the hows & whys of successful cooking with over 230 great-tasting recipes. William Morrow: New York, USA 1997. 4to HC 526pp. VG/VG- some pps buckling
IACP Culinary Classics Hall of Fame Award; James Beard Book Awards - 1998 -Â Food Reference & Technique
New York, William Morrow, 1997.
Second-hand hardcover
Corriher, Shirley O. Cookwise: the hows & whys of successful cooking. William Morrow: New York,1997. 4to (260x210mm) HC xviii,526pp. VG/VG- dj a trifle tired; minor signs of kitchen use; bookplate to ffep; good reference copy
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/-
Bristol, UK: Adam Hilger, 1988.
Second-hand hardcover
Kurti, Nicholas & Kurti, Giana (ed). But the Crackling is Superb: an anthology of food & drink by Fellows & Foreign Members of The Royal Society. Adam Hilger: Bristol, UK 1988. 8vo (220x140mm) HC xvii,[1],261,[1]pp (foreword by Sir George Porter). VG/VG
New York, W H Freeman & Co, 1986.
Second-hand softcover
Logue, A W. The Psychology of Eating & Drinking. W H Freeman & Co: New York, 1986. 4to (235x170mm) SC xi,[1],298,[8]pp. VG-/- lacks ffep; some buckling; good reading copy
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
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
New York, USA: Columbia University Press, 2015.
New Softcover
Mouritsen, Ole & Styrbaek, Klavs. Umami: unlocking the secrets of the fifth taste. (Arts & Traditions of the Table: Perspectives on Culinary History) Columbia University Press: New York, USA 2015. 4to (260x190mm) SC xiv,[2],263,[1]pp
London, Canongate, 2017.
New Hardcover
Nosrat, Samin. Salt Fat Acid Heat: mastering the elements of good cooking. Canongate: London, 2017. 4to (240x195mm) dec bds [10],469,[1]pp. (foreword by Michael Pollan; art by Wendy MacNaughton)
James Beard Book Awards - 2018 - General Cooking; IACP - 2018 - American Award & Julia Child Award
Sydney, Australia: Allen & Unwin, 1998.
Second-hand softcover
Patterson, Brian. Fresh: seeds from the past & food for tomorrow - using plant food in your daily life. Allen & Unwin: Sydney, Australia 1998. 8vo lg SC 170pp. VG-/- edges marked
Fremont, CA USA: Dr Master Publications, 2006.
Second-hand softcover
Saijyo, Shinji & Oyama, Keiko. Iron Wok Jan!: volume 21 - the case for spiciness. [FIRST EDITION] Dr Master Publications: Fremont, CA USA 206. 12mo (178x128mm) SC np (manga-style graphic novel). (translation by Carolyn Johnson) VG/- edges age-toned
San Francisco, CA USA: Chronicle Books, 2020.
New Hardcover
Sharma, Nik. The Flavor Equation: the science of great cooking explained + more than 100 essential recipes. Chronicle Books: San Francisco, CA, USA 2020. 4to (260x210mm) pict bds 352pp. (foreword by Christopher Kimball; drawings by Matteo Riva)
Chicago, IL USA: University of Chicago Press, 2020.
New Softcover
Silvertown, Jonathan. Dinner with Darwin: food, drink & evolution. University of Chicago Press: Chicago, USA 2020. 8vo (230x150mm) SC [6],232,[4]pp.
London, UK: Wiley-Blackwell, 2014.
Second-hand softcover
Spence, Charles & Piqueras-Fitzman, Betina. The Perfect Meal: the multisensory science of food & dining. Wiley-Blackwell: London, UK 2014. 8vo (245x170mm) SC xix,[1],400,[4]pp (foreword by Heston Blumenthal) [SIGNED with dedication] VG/- lightly marked
London, UK: Wolfe Publishing, 1996.
New Hardcover
Sutherland, J P & Varnam, A H & Evans, M G. A Colour Atlas of Food Quality Control. Wolfe Publishing: London, UK 1996. 4to HC Pict Bds 272pp
