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

Bosh!

Tasty ultimate

Buzzfeed

The grammar of spice

Fennema's Food Chemistry

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

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

Leon: Ingredients & Recipes

Allegra McEvedy

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

Art Culinaire

Louis Outhier