Ingredient

Cooked

Michael Pollan

The food lab

J. Kenji Lopez-Alt

The Science of Spice

Dr. Stuart Farrimond

Food & Drink Infographics. A Visual Guide to Culinary Pleasures

Simone Klabin

5 ingredients

Jamie Oliver

Bosh!

Tasty ultimate

Buzzfeed

The grammar of spice

Gastrophysics The New Science of Eating

Charles Spence (Experimental psychologist)

30-Second Chemistry

Nivaldo J. Tro

Everything I Want to Eat

Jessica Koslow

Petal, Leaf, Seed

Lia Leendertz

The Umami Factor

Robert Rivelle George

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t

Karen Page

Comptoir Libanais Express

Tony Kitous

Liquid Intelligence

Dave Arnold

Spice Odyssey From Asafoetida to Wasabi, Recipes to Really Excite & Inspire

Paul Merrett

Consider the Fork: A History of How We Cook and Eat

Bee Wilson

The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

Timothy Ferriss

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

Harold McGee

The Elements of Dessert

Francisco Migoya

The Professional Chef

The Culinary Institute of America (Cia)

Kitchen Mysteries

Hervé This

4 ingredients cookbook

Nick Hamlyn

Food The Chemistry of Its Components

Tom P. Coultate

Cook it togheter

Annabel Karmel

Molecular Gastronomy

Herve This

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Karen Page

Where flavor was born

Andreas Viestad

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Cordon bleu (School : Paris, France)

Ingredienser

Clare Ferguson

Ingredienser : oppslagsverk for matelskere

Clare Ferguson

McGee on Food and Cooking

Harold McGee

Ingredienser - oppslagsverk for matelskere

Clare Ferguson

Aroma

Paul Gayler

Tools for Cooks

Christine McFadden

A Cook's Guide to Italian Ingredients

Kate Whiteman

Fennema's Food Chemistry