Incoming Resources
- Bitter, a taste of the world's most dangerous flavor, with recipes, Jennifer McLagan ; photography by Aya Brackett
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
- Introduction to food chemistry, Richard Owusu-Apenten
- The kitchen as laboratory, reflections on the science of food and cooking, edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
- The food lab, better home cooking through science, J. Kenji López-Alt ; photographs by the author
- Cocinología, la ciencia de cocinar, Dr. Stuart Farrimond ; traducción: Ruben Giro i Anglada