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Food and beveragesFood Science
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How To Brew: Everything You Need to Know to Brew Great Beer Every Time
How To Brew: Everything You Need to Know to Brew Great Beer Every Time
from  John PalmerUsed - very goodBook - Used - very good
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Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
from  Ray DanielsUsed - goodBook - Used - good
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Meathead: The Science of Great Barbecue and Grilling
Meathead: The Science of Great Barbecue and Grilling
from  Meathead GoldwynUsed - very goodBook - Used - very good
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Gastrophysics: The New Science of Eating
Gastrophysics: The New Science of Eating
from  Charles SpenceUsed - very goodBook - Used - very good
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Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health
Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health
from  Shockey, Kirsten K.Used - very goodBook - Used - very good
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Big Book of Kombucha, the
Big Book of Kombucha, the
from  Hannah CrumUsed - very goodBook - Used - very good
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The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore's Dilemma: A Natural History of Four Meals
from  Michael PollanUsed - very goodBook - Used - very good
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The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers
The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers
from  Claude JolicoeurUsed - very goodBook - Used - very good
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An Economist Gets Lunch: New Rules for Everyday Foodies
An Economist Gets Lunch: New Rules for Everyday Foodies
from  Tyler CowenUsed - very goodBook - Used - very good
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Salt, Sugar, Fat: How the Food Giants Hooked Us
Salt, Sugar, Fat: How the Food Giants Hooked Us
from  Michael MossUsed - goodBook - Used - good
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The Oxford Companion to Food
The Oxford Companion to Food
from  Alan DavidsonUsed - very goodBook - Used - very good
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Tasting Whiskey: Explore and Appreciate the Unique Pleasures of Scotch, Bourbon, Rye, and Irish, Canadian, and Japanese Whiskies
Tasting Whiskey: Explore and Appreciate the Unique Pleasures of Scotch, Bourbon, Rye, and Irish, Canadian, and Japanese Whiskies
from  Lew BrysonUsed - very goodBook - Used - very good
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Mes Confitures: The Jams and Jellies of Christine Ferber
Mes Confitures: The Jams and Jellies of Christine Ferber
from  Christine FerberUsed - very goodBook - Used - very good
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Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques
Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques
from  Gordon StrongUsed - goodBook - Used - good
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The Ripening Sun: One Woman and the Creation of a Vineyard
The Ripening Sun: One Woman and the Creation of a Vineyard
from  Patricia AtkinsonUsed - very goodBook - Used - very good
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Cognitive Cooking with Chef Watson
Cognitive Cooking with Chef Watson
from  IBMUsed - very goodBook - Used - very good
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Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World
Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World
from  Paul ShapiroUsed - very goodBook - Used - very good
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Understanding Wine Technology: The Science of Wine Explained
Understanding Wine Technology: The Science of Wine Explained
from  David BirdUsed - very goodBook - Used - very good
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FIZZ: A Beginners Guide to Making Natural, Non-Alcoholic Fermented Drinks
FIZZ: A Beginners Guide to Making Natural, Non-Alcoholic Fermented Drinks
from  Iterson, Elise vanUsed - very goodBook - Used - very good
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Jim Murray's Whiskey Bible 2020: North American Edition
Jim Murray's Whiskey Bible 2020: North American Edition
from  Jim MurrayUsed - very goodBook - Used - very good
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Hyperspace: A Scientific Odyssey Through Parallel Universes, Time Warps and the Tenth Dimension
Hyperspace: A Scientific Odyssey Through Parallel Universes, Time Warps and the Tenth Dimension
from  Michio KakuUsed - goodBook - Used - good
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What Einstein Told His Cook: Kitchen Science Explained
What Einstein Told His Cook: Kitchen Science Explained
from  Wolke, Robert L.Used - goodBook - Used - good
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Fast Food Nation: The Dark Side of the All-American Meal
Fast Food Nation: The Dark Side of the All-American Meal
from  Eric SchlosserUsed - very goodBook - Used - very good
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The Craft and Science of Coffee
The Craft and Science of Coffee
from  Britta FolmerUsed - very goodBook - Used - very good
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The Missing Ingredient: The Curious Role of Time in Food and Flavour
The Missing Ingredient: The Curious Role of Time in Food and Flavour
from  Jenny LinfordUsed - very goodBook - Used - very good
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Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair
Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair
from  Carlo PetriniUsed - very goodBook - Used - very good
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A Double Scotch: How Chivas Regal and The Glenlivet Became Global Icons
A Double Scotch: How Chivas Regal and The Glenlivet Became Global Icons
from  Pacult, F. PaulUsed - very goodBook - Used - very good
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Herodotus Historiae Vol. I: Books I-IV: 1 (Oxford Classical Texts)
Herodotus Historiae Vol. I: Books I-IV: 1 (Oxford Classical Texts)
from  K. HudeUsed - goodBook - Used - good
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Ökologische Probleme der Umweltbelastung
Ökologische Probleme der Umweltbelastung
from  Günter FellenbergUsed - goodBook - Used - good
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