On Food and Cooking: The Science and Lore of the Kitchen

Science & Cooking: A Companion to the Harvard Course

—

The Science of Good Cooking (Cook's Illustrated Cookbooks)

—

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

—

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

—

The Food Lab: Better Home Cooking Through Science

—

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

—

How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food

—

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

—

The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook

—

Cooking for Geeks

—