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The Farmhouse Culture Guide to Fermenting: Crafting Live Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha by Kathryn Lukas
RRP: £30.00£20.40Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780399582653Author Kathryn LukasFormat HardbackPage Count 288Imprint Ten Speed PressPublisher Ten Speed Press -
The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars Fermenting, Distilling, Infusing by Bettina Malle 9781943015023
RRP: £24.99£19.80Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781943015023Author Bettina MalleFormat HardbackPage Count 188Imprint Spikehorn PressPublisher Spikehorn PressWeight(grams) 835g -
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers by Jereme Zimmerman 9781603585989
RRP: £18.99£12.75A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews-including wildcrafted meads, bragots, t'ej, grog, honey beers, and more! "A great guide . . . full of practical information... -
Vineyards, Rocks, and Soils: The Wine Lover's Guide to Geology by Alex Maltman
RRP: £37.99£32.97Jurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine? The answers are here in this book. They are geological terms that reflect a bond between wine and the land. Understanding geology, however, is... -
Kitchen Mysteries: Revealing the Science of Cooking by Herve This
RRP: £13.99£11.15An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted... -
The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients by Pascal Baudar 9781603587181
RRP: £25.00£16.78[Pascal]'s methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration. Sandor Ellix Katz, author of The Art of Fermentation The perfect guide for DIY... -
The Artisan Kitchen: The science, practice and possibilities by James Strawbridge
RRP: £25.00£14.10Reconnect with a more mindful enjoyment of cooking, spark your creativity and unleash your potential like never before with The Artisan Kitchen. DK brings you an all-encompassing cookbook to help you rediscover traditional much-loved culinary skills for... -
Craft Cider Making by Andrew Lea
RRP: £12.99£10.78This new edition of the best-selling Craft Cider Making is fully revised and updated. Packed with essential advice and information, it gives step-by-step instruction for small scale cider making. It retains the best of traditional practice but also... -
Tomorrow's Table: Organic Farming, Genetics, and the Future of Food by Pamela C. Ronald
RRP: £16.49£14.70"Tomorrow's Table" argues that a judicious blend of two important strands of agriculture--genetic engineering and organic farming--is key to helping feed the world's growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and... -
Understanding Wine Technology: The Science of Wine Explained by David Bird
RRP: £29.50£21.02Understanding Wine Technology has become the most favoured book of many students. This book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the complex... -
The Modern Preserver: Jams, Pickles, Cordials, Compotes, and More by Kylee Newton
£21.01Preserving is an ancient technique that speaks to a modern sensibility. It puts you in step with the seasons, uses up leftover fruits and vegetables, and gives you complete control over what goes into your food. In The Modern Preserver, Kylee Newton... -
AQA GCSE 9-1 Food Preparation & Nutrition Workbook: Ideal for home learning, 2023 and 2024 exams (Collins GCSE Grade 9-1 Revision) by Collins GCSE
RRP: £5.99£5.10Exam Board: AQA Level: GCSE 9-1 Subject: Food preparation and nutrition Suitable for the 2024 exams ... -
Eating for Pleasure, People & Planet by Tom Hunt
RRP: £30.00£20.40'If we could all live and eat a little more like Tom the world and the food chain would be in much better shape.' Anna Jones'This book is like a hybrid of Michael Pollan and Anna Jones. It combines serious food politics with flavour-packed modern... -
Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat's Milk and More; Recipes for 100 Favorite Cheeses by Ricki Carroll 9781612128672
RRP: £18.99£13.75Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000... -
Brew Better Beer by Emma Christensen
RRP: £18.99£16.66Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781607746317Author Emma ChristensenFormat HardbackPage Count 240Imprint Ten Speed PressPublisher Random House USA IncWeight(grams) 835gDimensions(mm) 236mm... -
The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers by Claude Jolicoeur 9781603584739
RRP: £40.00£25.00"I've caught the cider bug, and I've caught it bad. You too? Then seek out this book without delay. The New Cider Maker's Handbook is like having all your birthdays come at once for hard cider geeks like us. From the choosing the right apples and... -
The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses by David Asher 9781603585781
RRP: £27.50£18.29Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and... -
The Missing Ingredient: The Curious Role of Time in Food and Flavour by Jenny Linford
RRP: £10.99£7.77'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday TimesThe Missing Ingredient is about what makes good food, and the first book to consider the ... -
Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health by Tim Noakes
RRP: £115.00£100.96Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health presents the most up-to-date and evidence-based science and research available in the field of TCR, with the purpose of training medical and allied healthcare professionals on... -
The (Not So) Secret Lives of Food Packaging by Anne Murcott 9781350022102
£21.56Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging. From tin cans, glass jars and bottles, plastic trays and... -
The World of Whisky: Taste, try and enjoy whiskies from around the world by Neil Ridley
RRP: £40.00£27.44Whisky is the world's favourite spirit and is enjoying booming sales, yet too often it's shrouded in mystery, myth and complex-sounding terminology. This authoritative book, written by three world experts, gives simple advice on how to seek... -
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers by Gianaclis Caldwell
RRP: £30.00£20.40The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the... -
WJEC Eduqas GCSE 9-1 Food Preparation and Nutrition Workbook (Collins GCSE 9-1 Revision) by Collins GCSE
RRP: £5.99£5.10Exam Board: AQA Level: GCSE 9-1 Subject: Food Preparation and Nutrition Suitable for the 2024 exams ... -
Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More by Pascal Baudar
RRP: £25.00£16.78'Pascal Baudar is a culinary visionary.' Sandor Ellix Katz, author of New York Times bestseller The Art of Fermentation Award-winning author and forager Pascal Baudar uncovers incredible flavours and inspiring recipes to create unique, delicious... -
Whiskypedia: A Gazetteer of Scotch Whisky by Charles MacLean
RRP: £15.99£11.35The ultimate guide to Scotch whisky. Why does Scotch whisky taste as it does? Where do the flavours come from? How might they have changed over the years? The flavour of Scotch whisky is as much influenced by history, craft and tradition as it is by... -
Basic Butchering of Livestock and Game by John J. Mettler 9780882663913
RRP: £13.99£9.20This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through... -
Cooking for Geeks, 2e by Jeff Potter 9781491928059
RRP: £35.99£24.03Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just... -
Culinary Reactions by Simon Quellen Field
RRP: £14.95£11.20When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with... -
Call of the Reed Warbler: A New Agriculture, A New Earth by Charles Massy
RRP: £18.99£13.15Part lyrical nature writing, part storytelling, part solid scientific evidence, part scholarly research, part memoir, the book is an elegant manifesto, an urgent call to stop trashing the Earth and start healing it. the Guardian Perfect for readers of... -
The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World by Amanda Little
RRP: £10.99£7.00Is the future of food looking bleak - or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates what it will take to feed a hotter, hungrier, more crowded world. She explores the past along with the... -
Integrated Food Safety and Veterinary Public Health by Sava Buncic 9780851999081
RRP: £54.90£51.75The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish... -
Nutritionism: The Science and Politics of Dietary Advice by Gyorgy Scrinis
RRP: £28.00£22.22Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food-an approach that has dominated nutrition science,... -
The Art of Flavour: Practices and Principles for Creating Delicious Food by Daniel Patterson
RRP: £20.00£13.75'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper... -
Coffee Art Masterclass: 50 incredible coffee designs for the home barista by Dhan Tamang 9781788404648
RRP: £12.99£8.60Take your coffee art to the next level with 50 spectacular-yet-simple latte art designs to impress family and friends. From the comfort of your own kitchen you can recreate great paintings, pour and etch stunning natural wonders, iconic buildings and... -
The Whisky Distilleries of the United Kingdom by Alfred Barnard
RRP: £40.00£29.50Around the year 1885, Alfred Barnard was secretary of Harper's Weekly Gazette, a journal which featured facets of the wine and spirit trade. In order to provide his readers with the history and detailed descriptions of the whisky-making process, Barnard... -
Food Chemistry: A Laboratory Manual by Dennis D. Miller
RRP: £58.95£51.06FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two... -
Molecules, Microbes, and Meals: The Surprising Science of Food by Alan Kelly 9780190687694
RRP: £28.49£26.67The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the... -
Proof: The Science of Booze by Adam Rogers
RRP: £15.95£10.95Apologies but we at Booksplease don't have a full description for this book.AwardsWinner of IACP Crystal Whisk Award (Wine/Beer/Spirits) 2015.Book InformationISBN 9780544538542Author Adam RogersFormat PaperbackPage Count 288Imprint Harvest... -
Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionise Your Health by Bill Schindler
RRP: £16.99£11.54Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Our relationship to food is filled with confusion and insecurity. Every day we hear about a new ingredient that is good or bad, a new diet that promises everything... -
Wine Reads: A Literary Anthology of Wine Writing by Jay McInerney 9781611856279
RRP: £16.99£11.98Country & Townhouse's Best Book for Christmas, 2018A delectable anthology celebrating the finest writing on wine.In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street...