Incoming Resources
- The kitchen as laboratory, reflections on the science of food and cooking, edited by Cesar 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
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst
- KitchenWise, essential food science for home cooks, Shirley O. Corriher
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field