Books

Appears in
The Flavor Equation
The Flavor Equation

By Nik Sharma

Published 2020

  • About
  • Achaya, K. T. A Historical Dictionary of Indian Food. Oxford: Oxford University Press, 2002.
  • Barham, Peter. The Science of Cooking. Berlin: Springer, 1950.
  • Belitz, H. D., W. Grosch, and P. Schieberle. Food Chemistry, 3rd ed. Translated by M. M. Burghagen. Berlin: Springer, 2004
  • Corriher, Shirley O. Bakewise. New York: Scribner, 2008.
  • The Culinary Institute of America. Baking and Pastry, 3rd ed. New York: John Wiley & Sons, 2016.
  • Davidson, Alan. The Oxford Companion to Food, 3rd ed. Edited by Tom Jaine. Oxford: Oxford University Press, 2014.
  • Editors at America’s Test Kitchen. Cooks Illustrated: Cook’s Science. Brookline, MA: America’s Test Kitchen, 2016.
  • Friberg, Bo. The Professional Pastry Chef, 3rd ed. New York: John Wiley & Sons, 1995.
  • Grigson, Jane. Jane Grigson’s Fruit Book. Lincoln, Nebraska: University of Nebraska Press, 2007.
  • Kapoor, Sybil. Sight, Sound, Touch, Taste, Sound: A New Way to Cook. London: Pavilion, 2018.
  • Kho, Kian Lam. Phoenix Claws and Jade Trees. New York: Clarkson Potter, 2015
  • Lawson, Nigella. How to Eat. New York: John Wiley & Sons, 2000.
  • Lett, Travis. Gjelina: Cooking From Venice, California. San Francisco: Chronicle Books, 2015.
  • Lopez-Alt, J. Kenji. The Food Lab. New York: W. W. Norton & Company, 2015.
  • McGee, Harold. On Food and Cooking, Rev. ed. New York: Scribner, 2004.
  • Migoya, Francis and The Culinary Institute of America. The Elements of Dessert. New York: John Wiley & Sons, 2012.
  • Nostrat, Samin. Salt, Fat, Acid, Heat. New York: Simon & Schuster, 2017.
  • Parks, Stella. Bravetart. New York: W. W. Norton & Company, 2017.
  • Roden, Claudia. Arabesque—A Taste of Morocco, Turkey, and Lebanon. New York: Alfred A. Knopf, 2006.
  • Roden, Claudia. A Book of Middle Eastern Food. New York: Alfred A. Knopf, 1972.
  • Spence, Charles. Gastrophysics: The Science of Eating. New York: Viking, 2017.
  • This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. Translated by Malcolm DeBevoise. New York: Columbia University Press, 2008.