Iron Wok Jan 21
Second-hand softcover
Food Science
Taste Buds & Molecules
New Softcover
The Concise NZ Food Composition Tables
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
Buzz: the science & lore of alcohol &...
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.
Science & Cooking: physics meets food...
New York, USA: 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, USA 2020. 4to (240x185mm) HC xvii,[3],299,[1]pp. (preface by Ferran Adria; foreword by Jose Andres)
Cookwise
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 - Food Reference & Technique
The Art & Science of Food Pairing
London, UK: 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, UK 2020. 4to (290x225mm) HC Pict Bds 388pp.
Sour: the magical element...
London, UK: Quadrille, 2019.
New Hardcover
Diacono, Mark. Sour: the magical element that will transform your cooking. Quadrille: London, UK 2019. 4to (275x185mm) HC Pict Lime Cloth Bds 288pp
Mendel in the Kitchen
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
Food for Thought: food processing...
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/-
The Inquisitive Cook
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
Cook/Freeze Catering
London, UK: Faber & Faber, 1973.
Second-hand hardcover
Glew, George (ed). Cook/Freeze Catering: an introduction to its technology. Faber & Faber: London, UK 1973. 8vo HC 168pp VG/VG- some pps foxed
Audrey Gordon's Tuscan Summer
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.
The Science of Good Food
Toronto, Canada: Robert Rose, 2008.
New Softcover
Joachim, David & Schloss, Andrew & Handel, A Philip. The Science of Good Food: the ultimate reference on how cooking works. Robert Rose: Toronto, Canada 2008. 4to (270x200mm) SC 624pp.
The Kitchen Detective
Brookline, MA USA: America's Test Kitchen, 2003.
Second-hand hardcover
Kimball, Christopher. The Kitchen Detective: a culinary sleuth solves common cooking mysteries with 150 foolproof recipes. America's Test Kitchen: Brookline, MA, USA 2003. 4to sm HC 308pp. VG/VG- dj rubbbed
Food Technology The Essential Ingredient
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
Muscle Foods
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/-
The Food Lab
New York ,USA: W W Norton & Co, 2015.
New Hardcover
Lopez-Alt, J Kenji. The Food Lab: better home cooking through science. W W Norton & Co: New York, USA 2015. 4to (275mmx225mm) HC Pict Bds 958pp
IACP - 2016 - American Award; James Beard Book Awards - 2016 - General Cooking
Keys to Good Cooking
London, UK: Hodder & Stoughton, 2010.
New Hardcover
McGee, Harold. Keys to Good Cooking: a guide to making the best of foods & recipes. [FIRST EDITION - UK] Hodder & Stoughton: London, UK 2010. 8vo (240x160mm) HC Pict Bds xix,[3],553,[1]pp.
McGee on Food & Cooking
London, UK: Hodder & Stoughton, 2004.
New Hardcover
McGee, Harold. McGee on Food & Cooking: an encyclopedia of kitchen science, history & culture. Hodder & Stoughton: London, UK 2004. 4to (240x155mm) HC Pict Bds x,[2],884pp. (illustrations by Patricia Dorfman, Justin Greene & Ann McGee)
James Beard Book Awards - 2005 - Reference; James Beard Book Awards - 2011.....
Nose Dive: a field guide..
London, UK: John Murray, 2020.
New Hardcover
McGee, Harold. Nose Dive: a field guide to the world's smells. John Murray: London, UK 2020. 8vo (240x160mm) HC Pict Bds xxxii,654,[2]pp.
A Consumer's Guide to GM Food
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
Bitter: a taste of the world's most...
Berkeley, CA USA: Ten Speed Press, 2014.
Second-hand hardcover
McLagan, Jennifer. Bitter: a taste of the world's most dangerous flavour, with recipes. Ten Speed Press: Berkeley, CA USA 2014. 4to (240x195mm) HC Pict Bds [8],263,[1]pp. (photography by Aya Brackett) Fine/- rem mark
Focus on Food Book Two
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
HACCP
Oxford, UK: Blackwell, 2004.
New Softcover
Mortimore, Sara & Wallace, Carol. HACCP: Food Industry Briefing Series. Blackwell: Oxford, UK 2004. 4to SC 136pp. Indent