Salt Fat Acid Heat: Mastering the Elements of Cooking (Samin Nosrat) *Signed*
Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals (Nik Sharma) *Signed*
Flavorama: A Guide to Unlocking the Art and Science of Flavor (Arielle Johnson)
The Food Lab: Better Home Cooking Through Science (J. Kenji López-Alt)
The Flavor Bible (Karen Page, Andrew Dornenburg)
A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home (Melissa Weller, Carolynn Carreno)
On Food and Cooking: The Science and Lore of the Kitchen (Harold McGee) *Signed*
The Flavor Thesaurus (Niki Segnit)
What Is Cooking (Ferran Adrià, elBullifoundation) *Signed*
The Flavor Thesaurus: More Flavors - Plant-Led Pairings, Recipes, and Ideas for Cooks (Niki Segnit)
Real Food, Real Facts: Processed Food and the Politics of Knowledge (Charlotte Biltekoff)
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine (Michael Brenner, Pia Sörensen, David Weitz)
Nose Dive: A Field Guide to the World's Smells (Harold McGee) *Signed*
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Michael Ruhlman)
Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts (Daniel Holzman, Matt Rodbard) *Signed*
The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking (Dr. Stuart Farrimond)
