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Food Industry & Science eBooks

If you like Food Industry & Science eBooks, then you'll love these top picks.
Showing 1 - 24 of 4237 Results
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  • Chicken: The Dangerous Transformation of America's Favorite Food

    Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker. He also reports on the way chickens are raised today and how they are consumed. What he discovers about America’s favorite meat is not just unpleasant but a powerful indictment of our industrial food system. The process of bringing chicken to our dinner tables is ... Read more

    $15.99 USD

  • Tasting Cider

    The CIDERCRAFT® Guide to the Distinctive Flavors of North American Hard Cider

    This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured ... Read more

    $11.99 USD

  • Metabonomics and Gut Microbiota in Nutrition and Disease

    Series series Molecular and Integrative Toxicology
    This book provides a comprehensive overview of metabonomics and gut microbiota research from molecular analysis to population-based global health considerations. The topics include the discussion of the applications in relation to metabonomics and gut microbiota in nutritional research, in health and disease and a review of future therapeutical, nutraceutical and clinical applications. It also ... Read more

    $89.99 USD

  • Finding the Flavors We Lost

    From Bread to Bourbon, How Artisans Reclaimed American Food

    by Patric Kuh ...
    The multiple-James Beard Award–winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness.We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” ... Read more

    $7.99 USD

  • Veg-table

    Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals

    by Nik Sharma ...
    Named a Best Cookbook of the Year by NPR, The Los Angeles Times, Epicurious, Vice, Food Network, Good Housekeeping, and more, and a Best Cookbook of Fall 2023 by Bon Appetit, Food & Wine, Eater, The Strategist, and more.From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer Award: A fascinating exploration of the ... ... Read more

    $16.99 USD

  • Wine Science

    The Application of Science in Winemaking

    by Jamie Goode ...
    This revolutionary book is the only indepth reference to detail the processes, developments, and factors affecting the science of winemaking.Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research ... Read more

    $3.99 USD

  • Meathead

    The Science of Great Barbecue and Grilling

    New York Times BestsellerNamed "22 Essential Cookbooks for Every Kitchen" by SeriousEats.comNamed "25 Favorite Cookbooks of All Time" by Christopher KimballNamed "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's CulinariaNamed "100 Best Cookbooks of All Time" by Southern Living MagazineFor succulent results every time, nothing is more crucia... ... Read more

    $23.99 USD

  • Tilapia Culture

    Second Edition

    Tilapia Culture, Second Edition, covers the vital issues of farmed tilapia in the world, including their biology, environmental requirements, semi-intensive culture, intensive culture systems, nutrition and feeding, reproduction, seed production and larval rearing, stress and disease, harvesting, economics, trade, marketing, the role of tilapia culture in rural development and poverty eradication, ... Read more

    $161.99 USD

  • Technically Food

    Inside Silicon Valley's Mission to Change What We Eat

    “In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.” —Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone BarnsEating a veggie burger used to mean consuming a mushy, flavorless ... Read more

    $14.99 USD or Free with Kobo Plus

  • The Mediterranean Way of Eating

    Evidence for Chronic Disease Prevention and Weight Management

    This book presents evidence-based research that validates the traditional Mediterranean way of eating with respect to health. It offers information about an enjoyable, healthy way of eating that has stood the test of time, along with practical suggestions for incorporating the Mediterranean diet into daily life. The book addresses nutrients found in Mediterranean foods, how they function in the ... Read more

    Free

  • Masala Lab

    The Science of Indian Cooking

    by Krish Ashok ...
    Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have ... Read more

    $4.99 USD

  • Eating on the Wild Side

    The Missing Link to Optimum Health

    by Jo Robinson ...
    The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and ... Read more

    $11.99 USD

  • The Third Plate

    Field Notes on the Future of Food

    by Dan Barber ...
    “Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington PostToday’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s ... Read more

    $14.99 USD $12.99 USD

  • I'm Just Here for More Food

    Food x Mixing + Heat = Baking

    by Alton Brown ...
    Dig into the science, history, and trivia of baking in this follow-up to the James Beard Award–winning I’m Just Here for the Food. Includes recipes!Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and ... Read more

    $23.99 USD or Free with Kobo Plus

  • Ketogenic Diet : No Sugar No Starch Diet To Turn Your Fat Into Energy In 7 Days (Bonus : 50 Easy Recipes To Jump Start Your Fat & Low Carb Weight Loss Today)

    Diet, by definition, is the type of food consumed in a certain period. It can be as simple as an average daily meal. It can also be part of a treatment program for medical conditions. The ketogenic diet has long been used in the treatment of epilepsy in children. Recent findings showed that it has other benefits aside from controlling seizures. Since its introduction in the 1920s, the ketogenic ... Read more

    $4.99 USD or Free with Kobo Plus

  • Tasty

    The Art and Science of What We Eat

    by John McQuaid ...
    “A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution.Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory ... Read more

    $14.99 USD

  • Catching Fire

    How Cooking Made Us Human

    The groundbreaking theory of how fire and food drove the evolution of modern humansEver since Darwin and The Descent of Man, the evolution and world-wide dispersal of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking ... Read more

    $13.99 USD

  • Consider the Fork

    A History of How We Cook and Eat

    by Bee Wilson ...
    Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how ... Read more

    $12.99 USD

  • Koji Alchemy

    Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

    "This book is remarkable."—David Zilber, co-author of The Noma Guide to FermentationJames Beard Foundation Book Award Finalist for Reference and Scholarship"The perfect next step."—NPR's "Science Friday"For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of ... Read more

    $25.99 USD

  • Juicing for Health: How to use natural juices to boost energy, immunity and wellbeing

    Updated with healing Superjuices and the most refreshing smoothies.Our new edition of this extremely helpful guide to using juice contains all the right updates for today’s juice market. Superjuices such as Wheatgrass are now included along with delicious, fresh fruit smoothies.Juicing For Health will also look more attractive than ever before – with a larger format and a 2 colour design ... Read more

    $0.99 USD

  • Twinkie, Deconstructed

    My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, M ined (Yes, Mined), and Manipulated into What America Eats

    A pop-science journey into the surprising ingredients found in most common packaged foodsLike most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out.From the phosphate mines in Idaho to the ... Read more

    $14.99 USD

  • How to Make Coffee

    The Science Behind the Bean

    by Lani Kingston ...
    For the coffee geek in all of us: the definitive guide to all the major coffee-making methods, and which beans, roast, and grind are best for each of them.To make any old cup of coffee, you simply need a pot, heat, ground coffee, and water. But you’re not just anyone. You are a coffee aficionado, a determined, fearless seeker of the best java. And this is the guide for you. How to Make Coffee ... Read more

    $12.99 USD or Free with Kobo Plus

  • The Food Police

    A Well-Fed Manifesto About the Politics of Your Plate

    by Jayson Lusk ...
    A rollicking indictment of the liberal elite's hypocrisy when it comes to food.Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What's next? Affirmative action for cows?A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food ... Read more

    $4.99 USD

  • Flavor: The Science of Our Most Neglected Sense

    by Bob Holmes ...
    A journey into the surprising science behind our flavor senses.Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our ... Read more

    $19.99 USD