Browse Books: Technology & Engineering / Food Science

The End of Craving: Recovering the Lost Wisdom of Eating Well (Hardcover) By Mark Schatzker $27.00 In Stock at Kepler's Now	Sourdough by Science: Understanding Bread Making for Successful Baking (Hardcover) By Karyn Lynn Newman, PhD $32.95 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
Technically Food: Inside Silicon Valley’s Mission to Change What We Eat (Hardcover) By Larissa Zimberoff $27.00 In Stock at Kepler's Now	Ingredients: The Strange Chemistry of What We Put in Us and on Us (Paperback) By George Zaidan $18.00 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
Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses (Paperback) By Ricki Carroll, Ari Weinzweig (Foreword by) $24.95 Usually Arrives at Kepler's in 3-14 Days	Servsafe Managerbook Standalone (Paperback) By National Restaurant Association $83.52 Not available	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

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