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Bread Science: The Chemistry and Craft of Making Bread

por: Emily Buehler

Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. W
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The Food Lab: Better Home Cooking Through Science

por: J Kenji López-Alt

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rar
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The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

por: Camper English

Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips,
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Ail Noir Français: Tome 1 - De la quintessence à l excellence gustative - Nouvelle édition 2026

por: David Ferrer

Comprendre l'ail noir français au-delà des idées reçues.L'ail noir intrigue par sa couleur, sa textur
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Sensory Evaluation of Food: Principles and Practices

por: Harry T. Lawless

Preface I Appendix I - Basic Statistical Concepts for Sensory Evaluation II Appendix A II- Nonparamet
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Baking Problems Solved

por: Stanley P Cauvain

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative questio
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The Meaning of Beer: How Our Pursuit of the Perfect Pint Built the World

por: Jonny Garrett

Jonny Garrett, cofounder of the YouTube sensation Craft Beer Channel, travels in search of the deeper
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Smoked Beers: History, Brewing Techniques, Recipes: 18

por: Ray Daniels

The wood makes the difference. Imagine the sweet aroma of smoking alder or cherry, and the flavor tha
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Let Food Be Your Medicine, and Medicine Be Your Food: Scientific Insights into the Healing Power of Nutrition

por:

Let Food Be Your Medicine, and Medicine Be Your Food: Scientific Insights into the Healing Power of N
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Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

por: Pascal Baudar

"I am in awe of this book"―Sandor Katz, author of The Art of FermentationWild krauts and kimchis, fer
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A Field Guide to Whisky: An Expert Compendium to Take Your Passion and Knowledge to the Next Level

por: Hans Offringa

A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With t
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Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

por: David Asher

Longlisted for the André Simon Award for Food Books for 2024"Essential reading for anyone wanting to
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Steamed Breads: Ingredients, Processing and Quality

por: Sidi Huang

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed b
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Beckett's Industrial Chocolate Manufacture and Use

por:

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it ha
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日本漁業の不都合な真実

por: 佐野 雅昭

メディアが騒ぐ「乱獲」「資源減少」は本当か? 衰退の真相を暴く! 日本漁業が危うい。担い手は減り続け、生産量は40年前から7割減、30年後には漁業者がいなくなり、日本人の食卓から国産魚が消えるという声も
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Confectionery Science and Technology

por: Richard W Hartel

This book examines both the primary ingredients and the processing technology for making candies. In
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The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients

por: Pascal Baudar

Primitive beers, country wines, herbal meads, natural sodas, and more"Baudar has elevated the concept
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