IUOAMC · BOOKS & KNOWLEDGE
Professional knowledge to read and apply. IUOAMC publications in culinary science, flavor and sensory evaluation.
IUOAMC · ICGA
Connected volumes progressing from flavour understanding to cooking engineering and process control. Choose a volume in your preferred language or its three-language bundle.
Digital PDF book · 172 pages per edition
From ingredient chemistry to precise cooking and sensory evaluation. An applied book connecting flavor understanding with measurement, recipe control, fault diagnosis and documented professional decisions.
£65.00 · Save 69.25%
Launch price · Launch offer until 2026-12-04
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Digital PDF book · 150 pages
An applied scientific and academic reference connecting heat transfer with measured cooking, texture, colour and yield. Eight chapters progress from measurement foundations to repeatable process design, with tables, diagrams, experimental protocols and worked calculations.
£65.00 · Save 69.25%
Launch price · Launch offer until 2026-12-04
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Digital PDF book · 113 pages
A scientific and practical journey from cacao fruit to informed tasting and precise chocolate work. Explore history and production, differences between chocolate types, sensory perception, temperature and tempering, defects, kitchen applications and fair comparisons. Nine illustrated chapters include four weighed recipes and a 72-term trilingual glossary. Available as complete Arabic, English and French editions.
£83.00 · Save 65.06%
Launch price · Launch offer until 2026-12-04
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