Books From University Presses

If you’ve found yourself fascinated by the frothy depths of a beer glass, The Oxford Companion to Beer could be your new best friend. Imagine an all-encompassing journey that not only dives into the beverage’s rich history but also explores the nuances that go into brewing it. Whether you're a casual sipper or a homebrew hero, this tome is like a beer festival in book form, serving up a world of knowledge with a side of cultural zest. Cheers to that!

A tour of supermarket innovations reveals how food gets to a store, where fruit and vegetables grow in the winter, what holds gelatin together, and why eggs are different colors

The book, written by renowned food historian Alan Davidson, is an A-Z guide to foods and food products, covering a wide range of national and regional cuisines. With over 2650 entries and 40 feature articles, it offers readers an extensive bibliography of culinary terms, cooking techniques, and food science. The book also highlights staple foods of the world, famous prepared dishes and drinks, including their main ingredients and method of preparation. With exquisite illustrations, it is an essential reference for amateur cooks and professionals in the food industry alike.

Molecular Gastronomy is a must-read for food enthusiasts and professional cooks alike, revolutionizing traditional cooking methods by exploring the science behind flavor. This book is perfect for those looking to elevate their cooking skills and experiment with novel cooking techniques, such as making chocolate mousse without eggs or baking a flourless chocolate cake in the microwave. With insights into the physiology of flavor and the molecular properties of common foods, This provides practical tips for perfecting classic dishes while proposing novel culinary creations.