Sourdough by Science: Understanding Bread Making for Successful Baking (Karyn Lynn Newman)

(*NEW ARRIVAL*) (Food Science) Daniel Patterson and Mandy Aftel. Aroma: The Magic of Essential Oils in Foods and Fragrance.

The Science of Plant-Based Nutrition: How to Enhance the Power of Plants for Optimal Health (Rhiannon Lambert)

Unelaborated Products: Definition and Classification (Ferran Adrià, elBullifoundation) *Signed*

Ingredient: Unveiling the Essential Elements of Food (Ali Bouzari)

Candy Bites: The Science of Sweets (Richard W. Hartel & AnnaKate Hartel)

Three: Using Acid, Texture and Contrast to Redefine Your Cooking (Selin Kiazim)

Fermented Foods: The History and Science of a Microbiological Wonder (Christine Baumgarthuber)

(*NEW ARRIVAL*) (WWI) Henry C. Sherman. Food Products

*Sale* Note-by-Note Cooking: The Future of Food (Herve This)

Delicious: The Evolution of Flavor and How It Made Us Human (Rob Dunn, Monica Sanchez)

(Spanish) (Ferran Adrià) Richard Hamilton. Food for Thought: Thought for Food

The Art of Flavor: Practices and Principles for Creating Delicious Food (Daniel Patterson, Mandy Aftel) *Signed*

The Astronaut's Cookbook: Tales, Recipes, and More (Charles T. Bourland, Gregory L. Vogt)

Molecular Gastronomy: Exploring the Science of Flavor (Herve This)

Sushi: Food for the Eye, the Body and the Soul (Ole G. Mouritsen)