Tag Cookery/Science
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- The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes by James Briscione
- The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
- Flavorama: A Guide to Unlocking the Art and Science of Flavor by Arielle Johnson
- The Science of Cooking: Every Question Answered to Perfect Your Cooking by Stuart Farrimond
- Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
- Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients by Cook's Illustrated
- Tasty: The Art and Science of What We Eat by John McQuaid
- Proof: The Science of Booze by Adam Rogers
- The Science of Good Cooking by America's Test Kitchen
- Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field
- Neurogastronomy: How the Brain Creates Flavor and Why It Matters by Gordon Shepherd
- Ideas in Food: Great Recipes and Why They Work by Aki Kamozawa
- Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
- The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page
- The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Ruhlman
- Molecular Gastronomy: Exploring the Science of Flavor by Hervé This
- The Inquisitive Cook (Accidental Scientist) by Anne Gardiner
- How to Read a French Fry: And Other Stories of Intriguing Kitchen Science by Russ Parsons
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
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