 | McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee
Buy new: £17.97 / Used from: £16.17 A great place to start researching some of the answers to why things happen in cooking
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 | The Science of Cooking by Peter Barham
Buy new: £26.98 / Used from: £24.00 A more mathematical approach but with sound hints; includes how to keep a souflé from collapsing and a formula to assist in boiling an egg
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 | Classical Cooking the Modern Way: Methods and Techniques by Philip Pauli
Buy new: £45.00 / Used from: £10.00 Demonstrates using matrices and 'family' trees how ingredients come together in a dish; can be easily adapted for exploring new dishes
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 | Sous Vide Cuisine by Joan Roca
Buy used from: £198.68 The definitive modern guide to use of sous vide in restaurant cooking; includes temperatures and timings as well as guidance on safety issues
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 | Baking Science and Technology by Ernst J. Pyler
Where to look to sort out those bread-making problems
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| Professional Charcuterie Vol 1: 001 by Cottenceau
Buy used from: £790.76 Source for all things related to charcuterie; there is a second volume with more recipes, but vol 1 has all the techniques and information on ingredients and mixes
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 | The Man Who Ate Everything: Everything You Ever Wanted to Know About Food, But Were Afraid to Ask by Jeffrey Steingarten
Buy used from: £0.01 A 'must read' to understand the systematic approach to understanding the best in a dish; also a delightful read
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 | It Must've Been Something I Ate: The Return of the Man Who Ate Everything by Jeffrey Steingarten
Buy new: £5.49 / Used from: £0.01 The same lesson as contained in 'The Man Who Ate Everything', but possibly even more entertaining
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 | Under Pressure: Cooking Sous Vide by Thomas Keller
Buy new: £25.74 / Used from: £20.59 A practical implementation of sous vide with the additional benefit of insights into the dishes of Thomas Keller
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 | Sous-Vide: Garen im Vakuum / Cooking in a vacuum by Viktor Stampfer
Buy new: £57.57 / Used from: £57.55 An interesting alternative to Keller & Roca; some nice dishes & simpler recipes
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