Incoming Resources
- How to taste, the curious cook's handbook to seasoning and balance, from umami to acid and beyond--with recipes, Becky Selengut
- Flavor for all, everyday recipes, creative pairings, James Briscione and Brooke Parkhurst ; photography by Andrew Purcell
- Flavor, the science of our most neglected sense, Bob Holmes
- Eight flavors, the untold story of American cuisine, Sarah Lohman
- Ottolenghi flavor, Yotam Ottolenghi, Ixta Belfrage, with Tara Wigley ; photographs by Jonathan Lovekin
- The flavor equation, the science of great cooking explained + more than 100 essential recipes, Nik Sharma ; foreword by Christopher Kimball ; illustrations by Matteo Riva
- Chasing flavor, techniques and recipes to cook fearlessly, Dan Kluger and Nick Fauchald ; photographs by Evan Sung
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst
- Tasty, the art and science of what we eat, John McQuaid
- KitchenWise, essential food science for home cooks, Shirley O. Corriher
- The Noma guide to fermentation, foundations of flavor, René Redzepi and David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler