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Cooking for geeks : real science, great cooks, and good food
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Sebastopol, CA : O'Reilly Media, [2016]

Culinary reactions : the everyday chemistry of cooking
Field, Simon (Simon Quellen), author.
[United States] : Tantor Audio, 2017.

Culinary reactions : the everyday chemistry of cooking
Field, Simon (Simon Quellen)
[United States] : Chicago Review Press, 2011.

The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes
Briscione, James, 1980- author.
Boston : Houghton Mifflin Harcourt, 2018.

Flavorama : a guide to unlocking the art and science of flavor
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New York, NY : Harvest, an imprint of William Morrow, [2024]

Food frying : chemistry, biochemistry, and safety
Zeb, Alam, 1979- author.
Hoboken, NJ : John Wiley & Sons, Inc., 2019.

The food lab : better home cooking through science
López-Alt, J. Kenji, author.
New York, N.Y. ; London : W.W. Norton & Company, Inc., [2015]
1 hold on first copy returned of 1 copy

The food lab better home cooking through science
López-Alt, J. Kenji, author.
New York, N.Y. ; London : W. W. Norton & Company, Inc., [2015]

Food science : you are what you eat
Lanser, Amanda, author.
Minneapolis, Minnesota : Essential Library, an imprint of Abdo Publishing, c2015.

The image processing handbook
Russ, John C.
Boca Raton, FL : CRC Press, ©2011.

Science and cooking : physics meets food, from homemade to haute cuisine
Brenner, M. P. (Michael P.), author.
New York, NY : W.W. Norton & Company, [2020]

Solid state fermentation for foods and beverages

Boca Raton : CRC Press, [2014]

Umami : unlocking the secrets of the fifth taste
Mouritsen, Ole G.
New York : Columbia University Press, [2014]