{"title":"Technology \u0026 Engineering--Food Science","description":null,"products":[{"product_id":"fizz-70-homemade-artisan-sodas","title":"Fizz: 70+ Homemade Artisan Sodas","description":"\u003cb\u003eA playful, modern guide to crafting artisan sodas at home, \u003ci\u003eFizz\u003c\/i\u003e bubbles over with 70+ recipes that turn simple ingredients into sparkling delights--no bottled soda required.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhether you have a SodaStream or prefer to use bottled sparkling water, this visually stunning cookbook shows you how to infuse fizz into everyday life. 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How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?\u003c\/p\u003e\u003cp\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In \u003cem\u003eThe Food Lab\u003c\/em\u003e, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. 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With examples ranging from the \"horseless carriage\" (car) to the smart phone in your pocket, \u003ci\u003eMeat \u003c\/i\u003ereminds readers that scientific innovations often move from disbelief or opposition to inevitability and ubiquity, much faster than almost anyone expects. \u003cp\u003e\u003c\/p\u003eEnvisioning a future where meat is both a delight and a force for good, Friedrich explores: \u003cbr\u003e \u003cul\u003e Humanity's 12,000-year-old practice of raising animals for meat, and why we need to figure out a better way. The science and scientists behind the efforts to create plant-based and cultivated meat that is indistinguishable from conventional animal meat, but less expensive, more nutritious, and safer.  How plant-based and cultivated meat can preserve forests and biodiversity, mitigate climate change and ocean pollution, and lower antimicrobial resistance and pandemic risk. The economic and food security benefits of making meat more efficiently, which include trillions of dollars in economic output annually, tens of millions of good jobs, and the possibility of a revitalized farm economy.  \u003c\/ul\u003e \u003cbr\u003e\u003ci\u003eMeat\u003c\/i\u003e offers a vision of the next agricultural revolution that is optimistic, achievable, and delicious.\u003cdiv style=\"display:none\"\u003eISBN-10: 1637747934\u003cbr\u003eISBN-13: 9781637747933\u003cbr\u003eAuthor: Friedrich, Bruce, Welsh, Caitlin\u003cbr\u003ePublisher: Benbella Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Benbella Books","offers":[{"title":"Hardcover (Feb 2026)","offer_id":46080935002309,"sku":"9781637747933","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781637747933.jpg?v=1776041786"},{"product_id":"meathead-the-science-of-great-barbecue-and-grilling","title":"Meathead: The Science of Great Barbecue and Grilling","description":"\u003cp\u003eNew York Times Bestseller\u003c\/p\u003e\u003cp\u003eNAMED A BEST COOKBOOK BY Serious Eats - Christopher Kimball - Chicago Tribune - BBC - Wired - Epicurious - Leite's Culinaria - Food \u0026amp; Wine\u003c\/p\u003e\u003cp\u003eFor succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. 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The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, and a BBQ Hall of Fame member, \"Meathead\" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes in his masterpiece on the science of barbecue and grilling.\u003c\/p\u003e\u003cp\u003eHe explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.\u003c\/p\u003e\u003cp\u003eHe shatters the myths that stand in the way of perfection. Busted misconceptions include: \u003c\/p\u003e\u003cp\u003e- Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.\u003c\/p\u003e\u003cp\u003e- Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.\u003c\/p\u003e\u003cp\u003e- Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.\u003c\/p\u003e\u003cp\u003e- Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.\u003c\/p\u003e\u003cp\u003eLavishly designed with hundreds of illustrations and full-color photos by the author, this barbecue cookbook contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. 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Fully illustrated with hand-drawn diagrams and photos, David's guide for home and small-scale commercial cheesemakers includes: \u003cp\u003e\u003c\/p\u003e- An exploration of the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave\u003cbr\u003e- How to source good milk, including raw milk\u003cbr\u003e- How to keep your own bacterial starter cultures and fungal ripening cultures\u003cbr\u003e- How to make your own rennet--and how to make good cheese without it\u003cbr\u003e- How to use appropriate technologies and avoid the use of plastic equipment and chemical additives\u003cbr\u003e- Chapters covering cheeses like Gouda, Feta, Chèvre, and Blue \u003cbr\u003e\u003ci\u003e\u003cbr\u003eThe Art of Natural Cheesemaking\u003c\/i\u003e is a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.\u003cdiv style=\"display:none\"\u003eISBN-10: 1603585788\u003cbr\u003eISBN-13: 9781603585781\u003cbr\u003eAuthor: Asher, David, Katz, Sandor Ellix\u003cbr\u003ePublisher: Chelsea Green Publishing Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Paperback (Jul 2015)","offer_id":46081175552197,"sku":"9781603585781","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781603585781.jpg?v=1776043735"},{"product_id":"goodnight-brew-a-parody-for-beer-people","title":"Goodnight Brew: A Parody for Beer People","description":"It's closing time at the brewery. While the moon rises, the brewery crew--including three little otters (in charge of the water), a wort hog, and a hops wildebeest--introduce us to the brewing equipment, ingredients, and styles of beer. 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It's a besotted bedtime story for beer lovers everywhere! \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1934649503\u003cbr\u003eISBN-13: 9781934649503\u003cbr\u003eAuthor: Oceanak, Karla, Ogg, Allie\u003cbr\u003ePublisher: Bailiwick Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"Bailiwick Press","offers":[{"title":"Hardcover (Sep 2014)","offer_id":46081348731077,"sku":"9781934649503","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781934649503.jpg?v=1776045118"},{"product_id":"home-cheese-making-4th-edition-from-fresh-and-soft-to-firm-blue-goats-milk-and-more-recipes-for-100-favorite-cheeses","title":"Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat's Milk, and More; Recipes for 100 Favorite Cheeses","description":"\u003cb\u003eThis revised and updated edition of the best-selling classic by \"Cheese Queen\" Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Widely 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, \u003ci\u003eHome Cheese Making\u003c\/i\u003e, first published in 1982, with over 400,000 copies in print. \u003cp\u003e\u003c\/p\u003e The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll's expert advice is the key to success.\u003cdiv style=\"display:none\"\u003eISBN-10: 161212867X\u003cbr\u003eISBN-13: 9781612128672\u003cbr\u003eAuthor: Carroll, Ricki, Weinzweig, Ari\u003cbr\u003ePublisher: Storey Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Storey Publishing","offers":[{"title":"Paperback (Dec 2018)","offer_id":46081372586181,"sku":"9781612128672","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781612128672.jpg?v=1776045267"},{"product_id":"the-wildcrafting-brewer-creating-unique-drinks-and-boozy-concoctions-from-natures-ingredients","title":"The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients","description":"\u003cb\u003eThis home brewing guide \"takes wild fermentation to the next level,\" offering \"gorgeous photos and clear technical details\" for delicious primitive concoctions (Sandor Ellix Katz, author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e).\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eLearn how to brew primitive beers, country wines, herbal meads, and more!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFermentation fans and home brewers can rediscover \"primitive\" drinks and their unique flavors in \u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e. Wild-plant expert and forager Pascal Baudar's first book, \u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. \u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e does the same for fermented drinks. \u003cp\u003e\u003c\/p\u003eBaudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: \u003cp\u003e\u003c\/p\u003e- Wild sodas\u003cbr\u003e- Country wines\u003cbr\u003e- Primitive herbal beers\u003cbr\u003e- Meads\u003cbr\u003e- Traditional ferments like tiswin and kvass \u003cp\u003e\u003c\/p\u003eThe book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e will attract herbalists, foragers, natural-foodies, and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.\u003cdiv style=\"display:none\"\u003eISBN-10: 1603587187\u003cbr\u003eISBN-13: 9781603587181\u003cbr\u003eAuthor: Baudar, Pascal\u003cbr\u003ePublisher: Chelsea Green Publishing Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Paperback (Jan 2018)","offer_id":46081405288645,"sku":"9781603587181","price":28.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781603587181.jpg?v=1776045507"},{"product_id":"adventures-on-the-wine-route-a-wine-buyers-tour-of-france-25th-anniversary-edition","title":"Adventures on the Wine Route: A Wine Buyer's Tour of France (25th Anniversary Edition)","description":"\u003cp\u003e\u003cb\u003eThe newly designed twenty-fifth anniversary edition of the classic volume, brought up-to-date.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover.\" So wrote the renowned wine expert Kermit Lynch in the introduction to\u003ci\u003e Adventures on the Wine Route, \u003c\/i\u003e his ultimate tour of France, especially its wine cellars. The \"magic\" of wine is Lynch's subject as he takes the reader on a singular journey through the Loire, Bordeaux, the Languedoc, Provence, northern and southern Rhone, and Burgundy. In \u003ci\u003eAdventures on the Wine Route\u003c\/i\u003e, the wine lover will find wisdom without a trace of pretension and hype. As Victor Hazan wrote, \"In Kermit Lynch's small, true, delightful book there is more understanding about what wine really is than in everything else I have read.\" \u003cp\u003e\u003c\/p\u003ePraise for Lynch and for\u003ci\u003e Adventures on the Wine Route\u003c\/i\u003e has not ceased since the book's initial publication a quarter century ago. 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