Incoming Resources
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
- The food lab, better home cooking through science, J. Kenji López-Alt ; photographs by the author
- Cooking for geeks, real science, great cooks, and good food, Jeff Potter