Browse Books: Technology & Engineering / Food Science

Ingredients: The Strange Chemistry of What We Put in Us and on Us (Hardcover) By George Zaidan $27.00 In Stock at Kepler's Now	The Third Plate: Field Notes on the Future of Food (Paperback) By Dan Barber $19.00 In Stock at Kepler's Now	Billion Dollar Burger: Inside Big Tech's Race for the Future of Food (Hardcover) By Chase Purdy $28.00 In Stock at Kepler's Now
What Einstein Told His Cook: Kitchen Science Explained (Paperback) By Robert L. Wolke $16.95 In Stock at Kepler's Now	Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Arts and Traditions of the Table: Perspectives on Culinary H) (Hardcover) By Guy Crosby $26.95 In Stock at Kepler's Now	Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary H) (Paperback) By Ole Mouritsen, Klavs Styrbæk, Mariela Johansen (Translator) $28.00 In Stock at Kepler's Now
The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat (Hardcover) By Peter Coucquyt, Bernard Lahousse, Johan Langenbick $49.95 Usually Arrives at Kepler's in 3-14 Days	Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) (Hardcover) By Jeremy Umansky, Rich Shih, Sandor Ellix Katz (Foreword by) $34.95 Usually Arrives at Kepler's in 3-14 Days	Meathead: The Science of Great Barbecue and Grilling (Hardcover) By Meathead Goldwyn $35.00 Usually Arrives at Kepler's in 3-14 Days

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