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The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat (Hardcover) By Peter Coucquyt, Bernard Lahousse, Johan Langenbick $49.95 OUT OF STOCK - Available To Order	Meathead: The Science of Great Barbecue and Grilling (Hardcover) By Meathead Goldwyn $35.00 OUT OF STOCK - Available To Order	Moo's Law: An Investor's Guide to the New Agrarian Revolution (Paperback) By Jim Mellon $19.99 BACKORDERED - Email or Call For Availability
Delicious: The Evolution of Flavor and How It Made Us Human (Hardcover) By Rob Dunn, Monica Sanchez $27.95 OUT OF STOCK - Available To Order	Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) (Hardcover) By Jeremy Umansky, Rich Shih, Sandor Ellix Katz (Foreword by) $34.95 OUT OF STOCK - Available To Order	Brewery Operations Manual (Paperback) By Tom Hennessy $19.99 OUT OF STOCK - Available To Order
The Business of Baking: The book that inspires, motivates and educates bakers and decorators to achieve sweet business success. (Paperback) By Michelle Z. Green $24.99 OUT OF STOCK - Available To Order	The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients (Paperback) By Pascal Baudar $29.95 OUT OF STOCK - Available To Order	Malt: A Practical Guide from Field to Brewhouse (Paperback) By John Mallett $19.95 OUT OF STOCK - Available To Order
Cooking For Your Kidneys: Nutrition, Food Science, and Recipes from a patient, chef, and transplant recipient (Paperback) By John a. Vito $35.00 OUT OF STOCK - Available To Order	The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses (Paperback) By David Asher, Sandor Ellix Katz (Foreword by) $34.95 OUT OF STOCK - Available To Order	Cooking for Geeks: Real Science, Great Cooks, and Good Food (Paperback) By Jeff Potter $44.99 OUT OF STOCK - Available To Order