Incoming Resources
- Eight flavors, the untold story of American cuisine, Sarah Lohman
- Molecular gastronomy, exploring the science of flavor, Hervé This ; translated by M.B. DeBevoise
- How to taste, the curious cook's handbook to seasoning and balance, from umami to acid and beyond--with recipes, Becky Selengut
- Elements of taste, understanding what we like and why, Benjamin Errett ; [illustrations, Sarah Lazarovic]
- The missing ingredient, the curious role of time in food and flavor, Jenny Linford
- The six-ingredient solution, how to coax more flavor from fewer ingredients, by the editors at America's Test Kitchen ; photography by Daniel J. van Ackere ; additional photography by Carl Tremblay
- How I taste, Ruth Owen
- The Noma guide to fermentation, foundations of flavor, René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler