Books > Subjects > Science & Math > Agricultural Sciences > Food Science
R 1,480
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[A Cookbook]
R 744
Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food
R 1,661
The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes―A Barbecue Cookbook, Perfect for Father's Day
R 1,806
The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat
R 2,884
The Oxford Companion to Wine
R 1,735
The Whiskey Bible: A Complete Guide to the World's Greatest Spirit (The History, Secrets, and Lore Behind the Best Scotch, Bourbon, Irish, Rye, Canadian, Japanese, Single Malt, and More)
R 1,178
The Ultimate Guide to Home Butchering: How to Prepare Any Animal or Bird for the Table or Freezer
R 1,695
The Julia Rothman Collection: Farm Anatomy, Nature Anatomy, and Food Anatomy
R 1,172
Vino: The Essential Guide to Real Italian Wine
R 523
Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
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