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Chapter 14: Cooking Methods and Utensil Materials
By Harold McGee
Published 2004
Fennema, O., ed. Food Chemistry. 3rd ed. New York: Dekker, 1996.
Hallström, B. et al. Heat Transfer and Food Products. London: Elsevier, 1990.
McGee, H. From raw to cooked: The transformation of flavor. In The Curious Cook: More Kitchen Science and Lore, 297–313. San Francisco: North Point, 1990.
McGee, H., J. McInerny, and A. Harrus. The virtual cook: modeling heat transfer in the kitchen. Physics Today (November 1999): 30–36.
Scientific American. Special issue on “Materials.” September 1967.
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