Sources
Here’s a list of books, web sites, and ingredient & equipment sources that I use.
Books
Grant Achatz: Alinea
Heston Blumenthal: The Fat Duck Cookbook
Heston Blumenthal: Heston Blumenthal at Home
Cook’s Illustrated: The Science of Good Cooking
Aki Kamozawa & H. Alexander Talbot: Ideas in Food: Great Recipes and Why They Work
Aki Kamozawa & H. Alexander Talbot: Maximum Flavor: Recipes That Will Change the Way You Cook
Martin Lersch, ed.: Texture – a hydrocolloid recipe collection
Harold McGee: On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Jeff Potter: Cooking for Geeks: Real Science, Great Hacks, and Good Food
Michael Ruhlman: Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Michael Ruhlman: Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto
Vega, Ubbink, & van der Linden, eds.: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
