No.

Title

Item Location

Call Number

1.

McWilliams, M. 2007. Foods: Experimental Perspectives, 6th Edition. New Jersey: Prentice Hall.

2.

Brown, A. 2000. Understanding Food Principles and Preparation, 4th Edition. USA: Wadsworth.

3.

McGee, H. 2003. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner.

4.

Barham, P. 2000. The Science of Cooking. Springer-Verlag Berlin.

5.

Lister, T. and Blumenthal, H. 2005. Kitchen Chemistry. The Royal Society of Chemistry (UK).

6.

This, H. (Translated by Malcolm DeBevoise). 2005. Molecular gastronomy: Exploring the Science of Flavor. Columbia University Press.

7.

Wolke, R. L. 2002. What Einstein Told His Cook: Kitchen Science Explained. USA: W & W Norton.