Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

Ole G. Mouritsen

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

The Food Lab: Better Home Cooking Through Science

J. Kenji López-Alt

KitchenWise: Essential Food Science for Home Cooks

Shirley O. Corriher

Steeped: The Chemistry of Tea

Michelle Francl

Chemistry for Breakfast: The Amazing Science of Everyday Life

Mai Thi Nguyen-Kim

Science Of Spice

Stuart Farrimond

Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold

Culinary Reactions: The Everyday Chemistry of Cooking

Simon Quellen Field

The Science of Cooking: Every Question Answered to Give You The Edge

Stuart Farrimond

Cooking for Geeks: Real Science, Great Hacks, and Good Food

Jeff Potter

Masala Lab : The Science of Indian Cooking

Krish Ashok