Molecular gastronomy references

A Listmania! list by Goût Alors! "Lekker..." (London, UK)
 
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
1.  McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee
The list author says:
  "A great place to start researching some of the answers to why things happen in cooking"
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The Science of Cooking
2.  The Science of Cooking by Peter Barham
The list author says:
  "A more mathematical approach but with sound hints; includes how to keep a souflé from collapsing and a formula to assist in boiling an egg"
£26.39   Used & New from: £17.00
4.3 out of 5 stars  See all reviews (11 customer reviews)
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Classical Cooking the Modern Way: Methods and Techniques
3.  Classical Cooking the Modern Way: Methods and Techniques by Philip Pauli
The list author says:
  "Demonstrates using matrices and 'family' trees how ingredients come together in a dish; can be easily adapted for exploring new dishes"
£29.25   Used & New from: £15.00
2.0 out of 5 stars  See all reviews (1 customer review)
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Sous Vide Cuisine
4.  Sous Vide Cuisine by Joan Roca
The list author says:
  "The definitive modern guide to use of sous vide in restaurant cooking; includes temperatures and timings as well as guidance on safety issues"
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Baking Science and Technology
5.  Baking Science and Technology by Ernst J. Pyler
The list author says:
  "Where to look to sort out those bread-making problems"
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Professional Charcuterie Vol 1: 001
6.  Professional Charcuterie Vol 1: 001 by Cottenceau
The list author says:
  "Source for all things related to charcuterie; there is a second volume with more recipes, but vol 1 has all the techniques and information on ingredients and mixes"
Used & New from: £771.01
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The Man Who Ate Everything: Everything You Ever Wanted to Know About Food, But Were Afraid to Ask
7.  The Man Who Ate Everything: Everything You Ever Wanted to Know About Food, But Were Afraid to Ask by Jeffrey Steingarten
The list author says:
  "A 'must read' to understand the systematic approach to understanding the best in a dish; also a delightful read"
£6.79   Used & New from: £0.01
4.7 out of 5 stars  See all reviews (11 customer reviews)
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It Must've Been Something I Ate: The Return of the Man Who Ate Everything
8.  It Must've Been Something I Ate: The Return of the Man Who Ate Everything by Jeffrey Steingarten
The list author says:
  "The same lesson as contained in 'The Man Who Ate Everything', but possibly even more entertaining"
£7.19   Used & New from: £0.01
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Under Pressure: Cooking Sous Vide
9.  Under Pressure: Cooking Sous Vide by Thomas Keller
The list author says:
  "A practical implementation of sous vide with the additional benefit of insights into the dishes of Thomas Keller"
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Sous-Vide: Garen im Vakuum / Cooking in a vacuum
10.  Sous-Vide: Garen im Vakuum / Cooking in a vacuum by Viktor Stampfer
The list author says:
  "An interesting alternative to Keller & Roca; some nice dishes & simpler recipes"
Used & New from: £159.15
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Author
Goût Alors! "Lekker..." (London, UK)
Qualifications: Where I go to research the science and method behind cooking
Last updated: 05/03/2009
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