Bibliography

This bibliography lists works cited or substantively drawn upon in The Science of Cooking. It is organized by category for easy reference. For chapter-specific recommendations, see the further-reading.md of each chapter; for a curated topical reading list, see Appendix H.

A note on citation style: this is a textbook for a broad audience, not an academic monograph. Citations in chapters are by author + year + brief context; full publication details are here.

Foundational Food Science References

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition. Scribner, New York, 2004.

McGee, Harold. Nose Dive: A Field Guide to the World's Smells. Penguin Press, New York, 2020.

López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science. W. W. Norton, New York, 2015.

López-Alt, J. Kenji. The Wok: Recipes and Techniques. W. W. Norton, New York, 2022.

Myhrvold, Nathan; Young, Chris; Bilet, Maxime. Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab, Bellevue WA, 2011 (six-volume reference set).

Myhrvold, Nathan; Bilet, Maxime. Modernist Cuisine at Home. The Cooking Lab, Bellevue WA, 2012.

Myhrvold, Nathan; Migoya, Francisco. Modernist Bread: The Art and Science. The Cooking Lab, Bellevue WA, 2017.

Nosrat, Samin. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Simon & Schuster, New York, 2017.

Sharma, Nik. The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes. Chronicle Books, San Francisco, 2020.

Sharma, Nik. Season: Big Flavors, Beautiful Food. Chronicle Books, San Francisco, 2018.

Belitz, H.-D.; Grosch, W.; Schieberle, P. Food Chemistry. 4th edition. Springer-Verlag, Berlin/Heidelberg, 2009.

Damodaran, Srinivasan; Parkin, Kirk L. (eds). Fennema's Food Chemistry. 5th edition. CRC Press, Boca Raton, 2017.

Coultate, Tom P. Food: The Chemistry of its Components. 6th edition. Royal Society of Chemistry, Cambridge, 2016.

This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. Translated by M. B. DeBevoise. Columbia University Press, New York, 2006.

This, Hervé. Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Columbia University Press, New York, 2009.

Potter, Jeff. Cooking for Geeks: Real Science, Great Cooks, and Good Food. 2nd edition. O'Reilly Media, Sebastopol CA, 2015.

Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton, New York, 2002.

Brillat-Savarin, Jean Anthelme. The Physiology of Taste, or Meditations on Transcendental Gastronomy. Originally 1825. (Various translations available; Counterpoint 2009 edition with notes by M. F. K. Fisher recommended.)

Bread

Forkish, Ken. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. Ten Speed Press, Berkeley, 2012.

Robertson, Chad. Tartine Bread. Chronicle Books, San Francisco, 2010.

Robertson, Chad. Tartine Book No. 3: Modern Ancient Classic Whole. Chronicle Books, San Francisco, 2013.

Hamelman, Jeffrey. Bread: A Baker's Book of Techniques and Recipes. 2nd edition. John Wiley & Sons, Hoboken NJ, 2012.

Owens, Sarah. Sourdough. Roost Books, Boulder, 2015.

Leo, Maurizio. The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More. Avery, New York, 2022.

Stephen Jones et al. The Bread Lab. Washington State University Bread Lab, ongoing publications.

DiMuzio, Daniel T. Bread Baking: An Artisan's Perspective. John Wiley & Sons, Hoboken NJ, 2009.

Meat and Charcuterie

Aidells, Bruce; Kelly, Denis. The Complete Meat Cookbook. Houghton Mifflin Harcourt, Boston, 2002.

Ruhlman, Michael; Polcyn, Brian. Charcuterie: The Craft of Salting, Smoking, and Curing. Revised edition. W. W. Norton, New York, 2013.

Franklin, Aaron; Mackay, Jordan. Franklin Barbecue: A Meat-Smoking Manifesto. Ten Speed Press, Berkeley, 2015.

Goldwyn, Meathead. Meathead: The Science of Great Barbecue and Grilling. Houghton Mifflin Harcourt, Boston, 2016.

Lang, Adam Perry. Charred & Scruffed. Artisan Books, New York, 2012.

Twitty, Michael W. The Cooking Gene: A Journey Through African American Culinary History in the Old South. Amistad/HarperCollins, New York, 2017.

Cheese and Dairy

Kindstedt, Paul S. Cheese and Culture: A History of Cheese and its Place in Western Civilization. Chelsea Green Publishing, White River Junction VT, 2012.

Kindstedt, Paul S. American Farmstead Cheese. Chelsea Green Publishing, White River Junction VT, 2005.

Asher, David. The Art of Natural Cheesemaking. Chelsea Green Publishing, White River Junction VT, 2015.

Karlin, Mary. Mastering Basic Cheesemaking. Ten Speed Press, Berkeley, 2014.

Fox, Patrick F.; McSweeney, Paul L. H. (eds). Fundamentals of Cheese Science. 2nd edition. Springer, New York, 2017.

Fermentation

Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing, White River Junction VT, 2003.

Katz, Sandor Ellix. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publishing, White River Junction VT, 2012.

Katz, Sandor Ellix. Fermentation as Metaphor. Chelsea Green Publishing, White River Junction VT, 2020.

Redzepi, René; Zilber, David. The Noma Guide to Fermentation. Artisan Books, New York, 2018.

Maangchi (Emily Kim). Maangchi's Real Korean Cooking. Houghton Mifflin Harcourt, Boston, 2015.

Shih, Rich; Umansky, Jeremy. Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. Chelsea Green Publishing, White River Junction VT, 2020.

Hutkins, Robert W. Microbiology and Technology of Fermented Foods. 2nd edition. John Wiley & Sons, Hoboken NJ, 2018.

Tamang, Jyoti Prakash. Fermented Foods and Beverages of the World. CRC Press, Boca Raton, 2010.

Chocolate, Coffee, and Tea

Beckett, S. T. The Science of Chocolate. 3rd edition. Royal Society of Chemistry, Cambridge, 2018.

Beckett, S. T. (ed). Industrial Chocolate Manufacture and Use. 5th edition. Wiley-Blackwell, Oxford, 2017.

Giller, Megan. Bean-to-Bar Chocolate: America's Craft Chocolate Revolution. Storey Publishing, North Adams MA, 2017.

Coe, Sophie D.; Coe, Michael D. The True History of Chocolate. 3rd edition. Thames & Hudson, London, 2013.

Norton, Marcy. Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World. Cornell University Press, Ithaca, 2008.

Rao, Scott. The Professional Barista's Handbook. Self-published, 2008.

Rao, Scott. The Coffee Roaster's Companion. Self-published, 2014.

Hoffmann, James. The World Atlas of Coffee. 2nd edition. Firefly Books, Buffalo NY, 2018.

Hoffmann, James. How to Make the Best Coffee at Home. Mitchell Beazley, London, 2022.

Morris, Jonathan. Coffee: A Global History. Reaktion Books, London, 2018.

Pendergrast, Mark. Uncommon Grounds: The History of Coffee and How It Transformed Our World. Revised edition. Basic Books, New York, 2010.

Pratt, James Norwood. James Norwood Pratt's Tea Dictionary. Tea Society, San Francisco, 2010.

Gebely, Tony. Tea: A User's Guide. Eggs and Toast Media, 2016.

Vegetables, Fruits, Grains, Legumes

Madison, Deborah. Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom. Ten Speed Press, Berkeley, 2013.

Sodha, Meera. East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing. Flatiron Books, New York, 2019.

Khan, Asma. Asma's Indian Kitchen. Pavilion Books, London, 2018.

Sahni, Julie. Classic Indian Cooking. William Morrow, New York, 1980.

Pant, Pushpesh. India: The Cookbook. Phaidon Press, London, 2010.

Ottolenghi, Yotam; Tamimi, Sami. Jerusalem. Ebury Press, London, 2012.

Ottolenghi, Yotam. Plenty. Chronicle Books, San Francisco, 2010.

Henry, Diana. Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish. Mitchell Beazley, London, 2012.

Eggs, Frying, Pastry

Schneider, Sally. A New Way to Cook. Artisan Books, New York, 2001.

Parks, Stella. BraveTart: Iconic American Desserts. W. W. Norton, New York, 2017.

Pépin, Jacques. La Technique. Pocket Books, New York, 1976 (and La Méthode, 1979).

Drinks, Cocktails, Wine

Arnold, Dave. Liquid Intelligence: The Art and Science of the Perfect Cocktail. W. W. Norton, New York, 2014.

Wondrich, David. Imbibe! 2nd edition. Perigee, New York, 2015.

Wondrich, David. Punch: The Delights (and Dangers) of the Flowing Bowl. Perigee, New York, 2010.

Regan, Gary. The Joy of Mixology. Revised edition. Clarkson Potter, New York, 2018.

Bamforth, Charles W. Beer: Tap into the Art and Science of Brewing. 3rd edition. Oxford University Press, New York, 2009.

Goode, Jamie. The Science of Wine: From Vine to Glass. 3rd edition. University of California Press, Berkeley, 2021.

McGovern, Patrick E. Ancient Wine: The Search for the Origins of Viniculture. Princeton University Press, Princeton, 2003.

Nutrition Science (peer-reviewed and critically engaged)

Nestle, Marion. What to Eat. North Point Press, New York, 2006.

Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Revised and expanded 10th anniversary edition. University of California Press, Berkeley, 2013.

Willett, Walter C.; Skerrett, P. J. Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating. Revised edition. Free Press, New York, 2017.

Carroll, Aaron E.; Doherty, Tiffany. The Bad Food Bible: How and Why to Eat Sinfully. Houghton Mifflin Harcourt, Boston, 2017.

Spector, Tim. Spoon-Fed: Why Almost Everything We've Been Told About Food Is Wrong. Jonathan Cape, London, 2020.

Spector, Tim. Food for Life: The New Science of Eating Well. Jonathan Cape, London, 2022.

Pollan, Michael. In Defense of Food: An Eater's Manifesto. Penguin, New York, 2008.

Estruch, Ramón et al. "Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts." New England Journal of Medicine 378:e34, 2018 (corrected). [PREDIMED trial.]

GBD 2017 Diet Collaborators. "Health Effects of Dietary Risks in 195 Countries, 1990–2017: A Systematic Analysis for the Global Burden of Disease Study 2017." The Lancet 393(10184):1958-1972, 2019.

Anderson, J. J. et al. "Examining the link between alcohol consumption and disease incidence: an updated systematic review." Alcohol Research and Reviews, recent editions.

Mozaffarian, Dariush. "Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity." Circulation 133:187-225, 2016.

History, Anthropology, and Cultural Studies of Food

Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. Penguin Books, New York, 1985.

Montanari, Massimo. Food is Culture. Translated by A. Sonnenfeld. Columbia University Press, New York, 2006.

Fernández-Armesto, Felipe. Near a Thousand Tables: A History of Food. The Free Press, New York, 2002.

Laudan, Rachel. Cuisine and Empire: Cooking in World History. University of California Press, Berkeley, 2013.

Wilson, Bee. Consider the Fork: A History of How We Cook and Eat. Basic Books, New York, 2012.

Wilson, Bee. The Way We Eat Now. Basic Books, New York, 2019.

Standage, Tom. An Edible History of Humanity. Walker & Company, New York, 2009.

Smith, Andrew F. Eating History: Thirty Turning Points in the Making of American Cuisine. Columbia University Press, New York, 2009.

Tipton-Martin, Toni. The Jemima Code: Two Centuries of African American Cookbooks. University of Texas Press, Austin, 2015.

Sokoh, Ozoz. Kitchen Butterfly (online publication, 2009–present, kitchenbutterfly.com).

Sherman, Sean; Dooley, Beth. The Sioux Chef's Indigenous Kitchen. University of Minnesota Press, Minneapolis, 2017.

Civitello, Linda. Cuisine and Culture: A History of Food and People. 4th edition. John Wiley & Sons, Hoboken NJ, 2022.

Modernist Cuisine and Hydrocolloids

Caggiano, Sébastien. Texture: A Hydrocolloid Recipe Collection. Kitchen Theory, version 3.0, available online.

Foodairy / Khymos (Martin Lersch). Online resource and PDFs on hydrocolloids and modernist cooking.

Adrià, Ferran et al. elBulli 2003-2004 / 2005-2011 (multiple volumes). Phaidon, London (translated editions).

Scientific Papers — Specific Discoveries Referenced

Maillard, L. C. "Action des acides aminés sur les sucres: formation des mélanoidines par voie méthodique." Comptes Rendus Hebdomadaires des Séances de l'Académie des Sciences 154:66-68, 1912.

Hodge, John E. "Chemistry of browning reactions in model systems." Journal of Agricultural and Food Chemistry 1(15):928-943, 1953.

Ikeda, K. "On a new seasoning." Journal of the Chemical Society of Tokyo 30:820-836, 1909. (English translation of Ikeda's 1908 discovery and naming of umami; Lindemann et al. provide a 2002 overview.)

Lindemann, Bernd; Ogiwara, Yutaka; Ninomiya, Yuzo. "The discovery of umami." Chemical Senses 27:843-844, 2002.

Sasaki, Y. F. et al. "Effects of grilling Type and Cooking Temperature on PAH and HCA Levels in Japanese-Style Grilled Beef." Journal of Food Protection, multiple recent issues.

Risner, Derrick et al. "Environmental impacts of cultured meat: A cradle-to-gate life cycle assessment." bioRxiv / Communications Earth & Environment, 2022 (a peer-reviewed counterweight to optimistic LCAs).

Organizations, Standards, and Reference Bodies

USDA Food Safety and Inspection Service. Foodborne Illness and Disease. fsis.usda.gov.

Centers for Disease Control and Prevention (CDC). Food Safety. cdc.gov/foodsafety.

National Center for Home Food Preservation (NCHFP). Complete Guide to Home Canning. nchfp.uga.edu.

Ball / Bernardin. Ball Blue Book Guide to Preserving. Various recent editions.

Specialty Coffee Association (SCA). Water Quality Handbook and other educational materials. sca.coffee.

World Health Organization (WHO). Healthy diet. WHO Fact Sheet, periodically updated.

European Food Safety Authority (EFSA). Various opinions on additives and food chemistry.

Institute of Food Technologists (IFT). Comprehensive Reviews in Food Science and Food Safety (journal).

A Closing Note

Citations in The Science of Cooking aim to be reliable but not exhaustive. Where a chapter reports an evidence-based conclusion (a clinical claim, a contested mechanism, a specific kinetic rate), the author has consulted at least one primary source and at least one review or textbook that summarizes the field. Where conclusions are tentative or contested, the chapter says so.

If you find an error or wish to recommend a source, please write — see CONTRIBUTING.md. Errata and additions help the next reader.

🔗 See also: each chapter's further-reading.md; Appendix H (Further Reading & Resources by Topic); Appendix G (Cultural Food Traditions) for tradition-anchored recommendations.