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  1. Beer: Tap into the Art and Science of Brewing


    Culinary course. This author and book were suggested by the director of Colorado State University’s Fermentation Science program. Written by one of the world’s leading brewing authorities, this book hailed by American Brewer, as “brilliant” and “by a wide margin the best reference now available. A great read and the strongest part is the discussion of the brewing process.” For the non-chemistry major to understand the history, art, and science of brewing.

    Charles Bamforth
  2. Cultural Food Practices - Front Cover

    Cultural Food Practices

    Written by members of the Diabetes DPG. With the incidence of diabetes growing and our demographics changing, healthcare practitioners will need more competence in working with various cultures. This interesting book covers 15 different cultures.

    Cynthia M. Goody, PhD, MBA, RD and Lorena Drago, MS, RD, CDN, CDE, eds.
  3. Eating on the Wild Side - Front Cover

    Eating on the Wild Side

    One of the best books you will ever read on the science and practical advice on how to increase the phytonutrients in your diet from fruits and vegetables. “Highly recommended reading for all who are health conscious.” –Andrew Weil, MD “Only Michael Pollan would come close to her superbly researched work.” –Bill Kurtis, TV Journalist

    Jo Robinson
  4. Salt Fat Acid Heat

    Salt Fat Acid Heat

    New York Times Best Seller! Chosen Best Culinary Book of 2017 by over 19 publications. Learn how to master four simple elements to determine flavor, texture, and to balance flavor in order to make food delicious.

    Chef Samin Nosrat
  5. Secrets from the Eating Lab - Front Cover

    Secrets from the Eating Lab

    Prices shown reflect the discounted price. These products are not included in seasonal or coupon sales, as they are already discounted. 

    From Dr. Traci Mann, PhD, Director of the University of MN Health and Eating Lab. This book exposes the flawed logic and faulty science behind promotion of dieting for sustainable weight loss.

    Traci Mann, PhD
  6. Illustrated Cook's Book of Ingredients - Front Cover

    The Illustrated Cook's Book of Ingredients

    This book has just gone out of print by the publisher and we can't get anymore--but you can find a used copy online or at a library--the tests are still approved.

    One of the best books you will ever read on buying, ripening, storing, and working with fresh foods fish to meats to cheeses to spices, fruits, and veggies, sourced from around the world with more than 2,500 photos and descriptions. It will serve as an invaluable visual reference for food lovers, chefs, and dietitians. More than 250 recipes.

    20 Contributing Authors
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