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Food, composition

Featured — award winners and classics first, when available. Use “Show different books” for a new selection.

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Toxic constituents of plant foodstuffs

Irvin E. Liener

1969

Food Biochemistry

Charles Alais

1991

The 150 healthiest comfort food recipes on earth

Jonny Bowden

2011

Food proteins

Shuryo Nakai

2000

Handbook of food products manufacturing

Y. H. Hui

2007

Food chemistry

Dennis D. Miller

1998

The science of the oven

Hervé This

2009

The Healthy family cookbook

Great American Opportunities, Inc. (Nashville, Tenn.)

1987

Biochemistry Of Foods

J. R. Townsend, James H. M. Henderson, N. A. M. Eskin

1990

Pearson's composition and analysis of foods

Ronald S. Kirk

1991

Mechanism and theory in food chemistry

Dominic W. S. Wong

1989

Bowes & Church's food values of portions commonly used

Jean AT Pennington, Judith S Douglass, Jean A. Thompson Pennington

2005

Magic Foods

2007

The top 100 Zone foods

Barry Sears

2001

Essentials of food science

Elizabeth W. Christian, Vickie Vaclavik, Vickie A. Vaclavik

2003

Dictionary of sodium, fats, and cholesterol

Barbara Kraus

1974

Prevention magazine's nutrition advisor

Mark Bricklin

1993

Plants

Gail Goldberg, Gail Lynn Goldberg, British Nutrition Foundation

2003

Food chemistry and nutritional biochemistry

Charles Zapsalis

1985

Dictionary of food ingredients

Robert S. Igoe

1983

Antioxidant status, diet, nutrition and health

Andreas M. Papas

1999

The 150 Healthiest Foods on Earth

Jonny Bowden

2007

Evolution of evidence for selected nutrient and disease relationships

Institute of Medicine Staff

2002

Read it before you eat it

Bonnie Taub-Dix

2010

Foods that harm, foods that heal

Frances G. Berkoff, Joseph A. Schwarcz

2010

The health nutrient bible

Lynn Sonberg

1995

Microbiology of fermented foods

Brian J. B. Wood

1998

The value of food

Patty Fisher

1970

Nutritionism

Gyorgy Scrinis

2013

Nutrition

Judy A. Driskell, Julian E. Spallholz, Mallory Boylan

1999

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