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.
The Flavor Matrix
Boston, MA USA: Houghton Mifflin Harcourt, 2018.
New Hardcover
Briscione, James & Parkhurst, Brooke. The Flavor Matrix: the art & science of pairing common ingredients to create extraordinary dishes. Houghton Mifflin Harcourt: Boston, MA, USA 2018. 4to (235x235mm) HC Pict Bds 320pp
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
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
The Science of Cooking
London, UK: Dorling Kindersley, 2017.
New Hardcover
Farrimond, Dr Stuart. The Science of Cooking: every question answered to give you the edge. Dorling Kindersley: London, UK 2017. 4to (260mmx220mm) HC Pict Bds 256pp.
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 SC 224pp
Flavour: a user's guide..
London, UK: W H Allen, 2017.
New Softcover
Holmes, Bob. Flavour: a user's guide to our most neglected sense. W H Allen: London, UK 2017. 4to sm HC Pict Bds 310pp. Indent
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
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
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
Mouthfeel: how texture makes taste
New York, USA: Columbia University Press, 2018.
New Softcover
Mouritsen, Ole G & Styrbaek, Klavs. Mouthfeel: how texture makes taste (Arts & Traditions of the Table: Perspectives on Culinary History). Columbia University Press: New York, USA 2018. 4to SC [xvi],352pp. (translated by Marieal Johansen). Indent
Fresh
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
Catering Science & Technology
London, UK: John Murray, 1981.
Second-hand softcover
Pyke, Magnus. Catering Science & Technology. John Murray: London, UK 1981. 8vo lg SC 237pp VG/-
Molecular Gastronomy: scientific cuisine
New York, USA: John Wiley, 2014.
New Hardcover
Sanchez, Jose. Molecular Gastronomy: scientific cuisine demystified. John Wiley: New York, USA 2014 4to HC Pict Bds 310pp (foreword by Ferran Adria)