Chapter 24 — Further Reading

Beginner

  • Samin Nosrat, Salt, Fat, Acid, Heat (2017). The "Heat" chapter is excellent on dry vs wet heat principles.
  • Mark Bittman, How to Cook Everything (2019 edition). Reliable practical reference for dry-heat methods.
  • Cook's Illustrated, The Best Recipe and various editions. Test-kitchen rigor on roasting and baking.

Intermediate

  • Thomas Keller, The French Laundry Cookbook (1999). Roast chicken methodology is gold-standard.
  • Yotam Ottolenghi, Plenty More (2014). Roasted vegetable techniques.
  • Peter Reinhart, The Bread Baker's Apprentice (2001). Bread-oven physics in detail.
  • Aaron Franklin, Franklin Steak (2019) — Companion to his BBQ book; oven steak methods included.

Advanced

  • Modernist Cuisine (Myhrvold et al., 2011). Volume 5 covers oven physics, convection, browning chemistry in detail.
  • Harold McGee, On Food and Cooking (2nd ed., 2004). Sections on dry heat, Maillard at scale, oven dynamics.
  • Peter Reinhart, Crust and Crumb (1998). Older but technically rigorous on bread oven dynamics.

Bread-Specific

  • Ken Forkish, Flour Water Salt Yeast (2012). Practical Dutch oven home baking.
  • Chad Robertson, Tartine Bread (2010). Influential artisan bread techniques.
  • Maurizio Leo, The Perfect Loaf (2022). Modern sourdough; oven and dough management.

Roasting Vegetables and Meat

  • Nigella Lawson, How to Eat (1998) and various others. British home cooking with confident roasting tradition.
  • Stephanie Alexander, The Cook's Companion (Australian, multiple editions). Methodical reference.
  • Fuchsia Dunlop, Land of Plenty (2003) for Sichuan; Every Grain of Rice (2012) for general Chinese. Wok and high-heat cooking.

Cake and Pastry Specialty

  • Stella Parks, BraveTart (2017). Pastry science from a working pastry chef. Cake oven dynamics.
  • Rose Levy Beranbaum, The Cake Bible (1988). Foundational on cake structure and baking.
  • Dorie Greenspan, Baking (2006). Pastry technique with care for technical detail.

Oven and Equipment

  • King Arthur Baking Company website (kingarthurbaking.com). Rich resource on home baking.
  • The Test Kitchen / Cook's Illustrated YouTube and articles. Tested methodology on baking and roasting.

Useful YouTube Channels

  • Adam Ragusea — Many videos on roasting, baking, oven science.
  • Helen Rennie — Excellent technical breakdowns.
  • Bon Appétit Test Kitchen / Brad Leone (older era) — entertaining + technical.
  • Brian Lagerstrom — Baking and roasting fundamentals.
  • Joshua Weissman — Roast chicken, bread.

🔗 See also: Chapter 4 (Heat Transfer — the physics underlying this chapter), Chapter 8 (Maillard Reaction — what happens at the brown surface), Chapter 17 (Grains and Bread — the bread we bake here), Chapter 25 (Frying — hot oil instead of hot air), Chapter 26 (Grilling and Fire — direct radiant heat), Appendix A (Temperature & Time Charts).