Kemianteollisuus ja -tekniikka

J. Kenji López-Alt shows that cooks don’t need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, …

Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times ‘…The high priest of fermentation theory’ the Guardian ‘Sandor Katz’s teachings and …

A comprehensive guide to developing unique glaze effects from natural and sustainable sources. Making your own glazes is a fascinating and rewarding process, even more so when …

THE MODERN CLASSIC AND SUNDAY TIMES TOP 10 BESTSELLER.NOW BOLDER, BRIGHTER AND EXPANDED INTO GLORIOUS TECHNICOLOUR WITH 25 NEW COLOURS.'Dazzling and vibrant' Mail on …

**As seen on Channel 4’s What Not to Eat**‘A super healthy and tasty gift for you and your gut microbiome – discover the joy of fermenting’ Dr Clare Bailey MosleyFrom the …

Hygieniaoppaassa korostetaan elintarvikehygienian merkitystä koko elintarviketuotantoketjussa ja toimijan vastuuta valmistaa ja tuottaa turvallisia ja puhtaita elintarvikkeita läpi …

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses …

'Natural', 'no waste' and 'plastic-free'. If this is how you want to live your creative life, you will find a greener, more natural path with this book. Found and Ground details a …

The 25 featured artists explain, in their own words, the creative processes behind their work, what inspires them, the strategies they use to stay fresh and creative, what …

The ultimate illustrated guide for sourcing, processing and using wild clay.Potters around the world are taking to the local landscape to dig their own wild clay, discover its …