References

Here are some of the best books and lectures whose wisdom I draw on regularly. I'll continue to add things to the list as I remember them.

​

Food Science

• McGee, Harold. On Food and Cooking. Scribner, 1984-2004, revised.

• Nosrat, Samin. Salt, Fat, Acid, Heat. Simon & Schuster, 2017.

• López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science. Norton, 2015.

• Parsons, Russ. How to Read a French Fry: And Other Stories of Intriguing Kitchen Science. Houghton Mifflin Harcourt, revised 2003.

​

Food History

• Albala, Ken. Food: A Cultural Culinary History. The Great Courses.

• Kurlansky, Mark. Salt: A World History. Knopf Canada, 2002.

• Penzey-Moog, Caitlin. On Spice: Advice, Wisdom, and History with a Grain of Saltiness. Skyhorse, 2019.

• Pilcher, Jeffrey M. Planet Taco. Oxford University Press, 2012.

• Standage, Tom. A History of the World in 6 Glasses. Bloomsbury, 2006.

​

Cookbooks

• Fain, Lisa. The Homesick Texan Cookbook. ‎Hachette Books, 2011.