References

  • Grant Achatz: Alinea (2008, 400p)  ISBN: 1580089283
  • Thomas Keller: Under pressure (2008, 295p)  ISBN: 1579653510
  • Herve This: Kitchen mysteries – Revealing the Science of Food (2007, 224p) ISBN: 023114170X
  • Herve This: Molecular gastronomy: Exploring the Science of Flavor (2005, 320 p)  ISBN: 023113312X
  • Herve This: The Science of the Oven (2009, 216 p) ISBN:0231147066
  • Ferran Adria: el Bulli 2003-2004 (2006, 656 p) ISBN:0061146684
  • Ferran Adria: el Bulli 1998-2001 (2005, 496 p) ISBN:0060817577
  • Ferran Adria: Modern Gastronomy A to Z (2009, 265 p) ISBN: 1439812454
  • Eagan Press Handbook: Hydrocolloids (2004, 111 p) ISBN:1891127381
  • Eagan Press Handbook: Fats and Oils (1996, 149 p) ISBN:0913250902
  • Eagan Press Handbook: Emulsifiers (1999, 102 p) ISBN:1891127020
  • Joan Roca and Salvadore Bruques: Sous-Vide Cuisine (2005, 192 p) ISBN: 8472121003
  • Michael Ruhlman and Brian Polcyn:Charcuterie:The Craft of Salting, Smoking, and Curing (2005,320 p)       ISBN:  0393058298
  • Douglas Baldwin: A Practical Guide to Sous Vide Cooking (free download)
  • Tom Lacalamita: The Ultimate Pressure Cooker Cookbook (1997,198p)
  • The Culinary Institute of America: Garde Manger:The Art and Craft of the Cold Kitchen (2004, 592 p)     ISBN: 0471468495
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