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The food lab : better home cooking through science
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Ultra-processed people : the science behind food that isn't food
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Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes
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Fiery ferments : 70 stimulating recipes for hot sauces, spicy chutneys, kimchis with kick, and other blazing fermented condiments
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Protein foods
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Alimentos ricos en proteínas
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Unsavory truth : how food companies skew the science of what we eat
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Junk food
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The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
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Where does food come from?
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Ingredients : the strange chemistry of what we put in us and on us
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An apple a day : the myths, misconceptions, and truths about the foods we eat
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The science of cooking
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Well-preserved : recipes and techniques for putting up small batches of seasonal foods
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Stocking up III : the all-new edition of America's classic preserving guide
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Better Homes and Gardens presents America's all-time favorite canning & preserving recipes
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The all new Ball book of canning and preserving : over 350 of the best canned, jammed, pickled, and preserved recipes
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Can it, bottle it, smoke it : and other kitchen projects
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The chemistry of food
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Living the natural life
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Food rules! :the stuff you munch, its crunch, its punch, and why you sometimes lose your lunch
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A guide to canning, freezing, curing, & smoking meat, fish & game
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Home canning cook book
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Charcuterie : the craft of salting, smoking, and curing
