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	1.	Bowes & Church's food values of portions commonly used / Jean A.T. Pennington & Judith S. Douglass. by Pennington, Jean A. Thompson Douglass, Judith Spungen Edition: 18th ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Baltimore, MD : Lippincott Williams & Wilkins, 2004 Availability: Items available for loan: Odessa College (1)Call number: 613.28 P414B18. Add to cart (remove)
	2.	Tasty : the art and science of what we eat / John McQuaid. by McQuaid, John [author.] Edition: First Scribner hardcover edition. Material type: Text; Format: print ; Literary form: Not fiction Publisher: New York : Scribner, 2015Copyright date: Online resources: Contributor biographical information Publisher description Availability: Items available for loan: Odessa College (1)Call number: 664.072 M478T. Add to cart (remove)
	3.	Nutrition almanac / Gayla J. Kirschmann ; Nutrition Search, Inc., John D. Kirschmann, director. by Kirschmann, Gayla J Kirschmann, John D Nutrition Search, Inc Edition: New and expanded 4th ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York : McGraw-Hill, 1996 Online resources: Table of contents Contributor biographical information Availability: Items available for loan: Odessa College (1)Call number: 641.1 K61N4. Add to cart (remove)
	4.	Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. by Mouritsen, Ole G Styrbaek, Klavs Johansen, Mariela Mouritsen, Jonas Drotner Series: Arts and traditions of the table Material type: Text; Format: available online ; Literary form: Not fiction Language: English Original language: Danish Publication details: New York : Columbia University Press, 2014 Online resources: De Gruyter ebrary EBSCOhost JSTOR JSTOR MyiLibrary OverDrive ProQuest Ebook Central ProQuest Ebook Central RBdigital Click here to access online Click here to access online Click for access to e-book De Gruyter, Cover Excerpts Image Availability: Items available for loan: Odessa College (1)Call number: 641.5 M931U. Add to cart (remove)
	5.	Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. by Myhrvold, Nathan Young, Chris, food scientist Bilet, Maxime Smith, Ryan Matthew Cooking Lab Edition: 1st ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Bellevue, Wash. : Cooking Lab, 2011 Other title: Art and science of cooking Online resources: Click here to access online The Alumni and Friends Memorial Book Fund Home Page Availability: Items available for loan: Odessa College (5)Call number: 641.013 M996M V.4, ... Add to cart (remove)