 | On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Buy new: $26.40 / Used from: $16.95 Slightly advanced, but the standard text for those with a little science background. No recipes.
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 | Cookwise: The Secrets of Cooking Revealed by Shirley O. Corriher
Buy new: $23.74 / Used from: $14.00 Another standard text, although a bit heavy on baking. Some recipes
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 | What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke
Buy new: $17.13 / Used from: $5.90 No science knowlkedge necessary. A few recipes.
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 | What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science by Marlene Parrish
Buy new: $17.13 / Used from: $5.00 A sequal that rates as high as its predecessor. Great stuff.
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 | I'm Just Here for the Food: Food + Heat = Cooking by Alton Brown
Buy new: $21.45 / Used from: $11.05 Everyone loves Alton. Loads of recipes and references to McGee and Corriher
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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: $19.77 / Used from: $12.50 I read this in the original French. All of This' books rock.
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 | How to Read a French Fry: And Other Stories of Intriguing Kitchen Science by Russ Parsons
Buy new: $11.90 / Used from: $0.01 Like the Wolke books, very easy to read.
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