LC Classification TP422

T. Technology
⮑ TP. Chemical technology
⮑ TP1-1185. Chemical technology
⮑ TP368-456. Food processing and manufacture

Selected Works (1,522 total)

  • List
500 items
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Ultra-Processed People: The Science Behind Food That Isn't Food
The Noma Guide to Fermentation (Foundations of Flavor)
Sugar Changed the World: A Story of Magic, Spice, Slavery, Freedom, and Science
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Krazy Kids' Food!
Where Does Our Food Come From? (Bobbie Kalman's Leveled Readers: My World)
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
Bittersweet: The Story of Sugar
Fresh: A Perishable History (Belknap Press)
Mastering Fermentation
Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)
Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes)
Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook]
Backyard Sugarin': A Complete How-To Guide, Third Edition
Cold Storage for Fruits & Vegetables
Flavorama: A Guide to Unlocking the Art and Science of Flavor
From Maple Tree to Syrup (Start to Finish, Second Series)
Maple Sugar: From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat
The Oxford Companion to Sugar and Sweets
Bear Goes Sugaring
Fermentation as Metaphor: From the Author of the Bestselling "The Art of Fermentation"
Amateur Sugar Maker
Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
Food science
Fenaroli's handbook of flavor ingredients
Sugaring Season: Making Maple Syrup (Photo Books)
Fermenting Foods Step-by-Step
Mini Farming Guide to Fermenting: Self-Sufficiency from Beer and Cheese to Wine and Vinegar (Mini Farming Guides)
Silly Snacks: Cooking with Kids
Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology)
Best Before: The Evolution and Future of Processed Food (Bloomsbury Sigma)
The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing
Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda
Introduction to Food Engineering (Food Science and Technology)
Where Does Food Come From? (Exceptional Science Titles for Primary Grades)
The Complete Idiot's Guide to Fermenting Foods
Meat Planet: Artificial Flesh and the Future of Food (Volume 69) (California Studies in Food and Culture)
Slurp! a Social and Culinary History of Ramen - Japan's Favorite Noodle Soup
From Maple Trees to Maple Syrup (First Facts: From Farm to Table)
Food Technology (New Technology)
Sugartime: The Hidden Pleasures of Making Maple Syrup
Siggy's Spaghetti Works
Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)
Food Engineering: From Concept to Consumer (Calling All Innovators: A Career for You)
Dinner on Mars: The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth
Handbook of Herbs and Spices
Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)
Eating Between the Lines: The Supermarket Shopper's Guide to the Truth Behind Food Labels
Principles of Food Sanitation (Food Science Text Series)
Sugar (True Books: Food and Nutrition)
From Peanut to Peanut Butter (Start to Finish: First Series)
Pasta Factory
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