Food Science - General Books

The Food Lab: Better Home Cooking Through Science

J. Kenji López-Alt


The Wok: Recipes and Techniques

J. Kenji López-Alt


Meathead: The Science of Great Barbecue and Grilling

Meathead Goldwyn and Rux Martin


The Noma Guide to Fermentation: Including Koji, Kombuchas,...

David Zilber and René Redzepi


Koji Alchemy: Rediscovering the Magic of Mold-Based...

Jeremy Umansky and Rich Shih


The Art of Fermentation: New York Times Bestseller

Sandor Ellix Katz


Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy...

Christopher Shockey and Kirsten K. Shockey


Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step...

Kirsten K. Shockey and Christopher Shockey