FURTHER READING

WElcome to the sift reading list

Here you’ll find a collection of the resources i used to write the book

Happy reading!

REFERENCE BOOKS

Nosrat, Samin, (2017), 'Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking', Canongate Books

Corvitto, Angel, (2004), 'The Secrets of Ice Cream', Grupo Vilbo

McLagan, Jennifer, (2008), 'Fat: An Appreciation of a Misunderstood Ingredient, with Recipes', Ten Speed Press

Ruhlman, Michael, (2014), 'Egg: A Culinary Exploration of the World's Most Versatile Ingredient', Little, Brown & Company

Segnit, Niki, (2010), 'The Flavour Thesaurus', Bloomsbury

Myhrvold, Nathan, (2017), 'Modernist Bread', The Cooking Lab

French Culinary Institute; Choate, Judith, (2009), 'The Fundamental Techniques of Classic Pastry Arts', Abrams Books

Reinhart, Peter, (2001), 'The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master', Ten Speed Press

Brenner, Michael; Sörensen, Pia; Weitz, David, (2020), 'Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine', W. W. Norton & Company

The Culinary Institute of America; Migoya, Francisco, (2008), 'Frozen Desserts', Wiley

The Culinary Institute of America (CIA);  Greweling, Peter P., (2013), 'Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner', Wiley

Quellen Field, Simon, (2012), 'Culinary Reactions: The Everyday Chemistry of Cooking', Chicago Review Press

Belitz, H.-D.; Grosch, Werner; Schieberle, Peter, (2009), 'Food Chemistry', 4th revised and extended ed., Springer

Rodriguez-Velazquez, Sorangel , (2016), 'Chemistry of Cooking', American University / Sorangel Rodriguez-Velazquez

Figoni, Paula, (2010), 'How Baking Works: Exploring the Fundamentals of Baking Science', 3rd Edition, Wiley

Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert, (2016), 'The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking', Wiley

[compiled by] Dr Weibiao Zhou, Y H Hui, (2014), 'Bakery Products Science and Technology', 2nd Edition, Wiley-Blackwell

Friberg, Bo, (2003), 'The Advanced Professional Pastry Chef', Wiley

Suas, Michel, (2008), 'Advanced Bread and Pastry: A Professional Approach', Delmar

Davidson, Alan, (1999), 'The Oxford Companion to Food', Oxford University Press

McGee, Harold, (2004), 'McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture', Hodder & Stoughton

Sibel Ozilgen, Z., (2019), 'Cooking as a Chemical Reaction: Culinary Science with Experiments, 2nd Edition', CRC Press

Amendola, Joseph; Rees, Nicole, (2003), 'Understanding Baking: The Art and Science of Baking', Wiley

Gaman, P.M, (1996), 'The Science of Food' 4th Edition, Routledge

Gunstone, F.D, (2008), 'Oils and Fats in the Food Industry', Wiley

Cauvain ,Stanley P.; Young, Linda S., (2006), 'Baked Products: Science, Technology and Practice', Wiley

Wayne Gisslen, (2013), 'Professional baking’, 6th Edition, Wiley

Lahey, Jim, (2009), 'My Bread: The Revolutionary No-Work, No-Knead Method', W. W. Norton & Company

Labensky, Sarah R., Tenbergen, Klaus G., VanDamme, Eddy, (2009), 'On Baking: Baking & Pastry Fundamentals', Pearson-Prentice Hall

Rosenthal, Ionel, (1991), 'Milk and Dairy Products: Properties and Processing', Wiley VCH

Edited by Graham B. Seymour and J. Paul Knox, (2002), 'Pectins and their Manipulation', Wiley-Blackwell

Kay, Emma, (2020), 'A History of British Baking From Blood Bread to Bake-Off', Pen and Sword

Pyler EJ and Gorton LA, (2010), ‘Baking Science & Technology’, Fourth Edition, Volume 1, Sosland Publishing Co.

Stadelmen WJ and Cotterill OJ., (1995), ‘Egg Science and Technology’, Fourth Edition, Haworth Press, Inc

T.P. Labuza, G.A. Reineccius, V.M. Monnier, J. O'Brien, J.W. Baynes, (1998), 'Maillard Reactions in Chemistry, Food and Health', Woodhead Publishing

Chi-Tang Ho, Chee-Teck Tan, and Chao-Hsiang Tong, (1995), 'Flavor Technology: Physical Chemistry, Modification and Progress', American Chemical Society