By Harold McGee
Barham, P. The Science of Cooking. Berlin: Springer-Verlag, 2001.
Corriher, S. CookWise. New York: Morrow, 1997.
Kurti, N. The physicist in the kitchen. Proceedings of the Royal Institution 42 (1969): 451–67.
McGee, H. The Curious Cook. San Francisco: North Point, 1990.
This, H. Révélations gastronomiques. Paris: Belin, 1995.
This, H. Les Secrets de la casserole. Paris: Belin, 1993.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.