Browse Books: Technology & Engineering / Food Science

Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 By Katarina Cermelj Cover Image
$28.00
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Meathead: The Science of Great Barbecue and Grilling By Meathead Goldwyn, Rux Martin Cover Image
$35.00
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The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat By Peter Coucquyt, Bernard Lahousse, Johan Langenbick Cover Image
$49.95
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Food for Life: The New Science of Eating Well By Tim Spector Cover Image
$39.99
Unavailable
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses By David Asher, Sandor Ellix Katz (Foreword by) Cover Image
By David Asher, Sandor Ellix Katz (Foreword by)
$34.95
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The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients By Pascal Baudar Cover Image
$29.95
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Sourdough by Science: Understanding Bread Making for Successful Baking By Karyn Lynn Newman, PhD Cover Image
$32.95
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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) By Jeremy Umansky, Rich Shih, Sandor Ellix Katz (Foreword by) Cover Image
$34.95
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The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing By Giuseppe Caruso, Kosmos Cover Image
$34.95
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Servsafe Managerbook Standalone By National Restaurant Association Cover Image
Sorry, Not Available through UPB
Out of Print
Cooking for Geeks: Real Science, Great Cooks, and Good Food By Jeff Potter Cover Image
$44.99
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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, Ari Weinzweig (Foreword by) Cover Image
By Ricki Carroll, Ari Weinzweig (Foreword by)
$24.99
Ships from Warehouse, Usually in 1-8 Days

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The store known for serving pure brain food has returned to our old digs for a few months to sell down inventory and bid fare thee well to our decades of in-store customers.

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Cafe Ohlone

Once hosted by UPB, Cafe Ohlone now serves guests outside the Hearst Museum of Anthropology on the Cal campus.

Savor the foods which characterized east bay cuisine for thousands of years, before European contact. Brought to you by Mak'amham.

For information and to place reservations, see their web page at makamham.com/cafeohlone

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