 | On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Buy new: $26.40 / Used from: $17.00 The end-all-be-all of food science books. Indispensable reference.
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 | Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
Buy new: $11.53 / Used from: $8.90 Great book for reference, no recipes. Very concise, all chapters between 5 and 8 pages. Outlines chemical and physical interactions between foods and other foods/enzymes/physical alterations.
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 | Under Pressure: Cooking Sous Vide by Thomas Keller
Buy new: $47.25 / Used from: $38.25 Great recipe book from Molecular Gastronomy front runner Thomas Keller. To make all recipes in book requires ~$3000 in specialized equipment (immersion circulator, vacuum sealer, etc.)
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