User:Kittycataclysm
Hello! Welcome to my Wikibooks user page. I can also be found on Wikicommons and en.Wikipedia.
About
[edit | edit source]en-N | This user can read and write at a native level in English. |
---|
fr-4 | Cette personne peut contribuer avec un niveau quasi-natif de français. |
---|
As admin
[edit | edit source]ko-1 | 이 사용자는 한국어를 조금 읽고 쓸 수 있습니다. |
---|
I have administrative rights here at Wikibooks, which I use primarily for the following:
- Controlling vandalism, including blocking and deleting pages.
- Helping clean up the project by deleting pages per consensus or speedy deletion criteria.
I have only very basic technical wiki competence—if you need help with technical issues, post at the technical assistance page.
As editor
[edit | edit source]I am primarily active in the Cookbook, which I am currently in the process of overhauling and improving. I also keep tabs on the following books:
- Lentis
- Autistic Survival Guide
- Culinary Arts
- Principles of Biochemistry
- Costume History
- Relationships
- Popular Music
- Arabic
As community member
[edit | edit source]I believe in fostering active community discussion. Wikibooks is a small project, but I think it's important to solicit community input on things.
To Do
[edit | edit source]Equipment
[edit | edit source]- make Cookbook:Offset Spatula
- make Cookbook:Spice Grinder
- make Cookbook:Coffee Grinder
- make Cookbook:Microplane?
- Cookbook:Smoker
- make Cookbook:Peel
- make Cookbook:Paellera
- make Cookbook:Butter Churn
- Cookbook:Pyrex
- Cookbook:Tamis
- make Cookbook:Waxed Paper
- make Cookbook:Tagine
- make Cookbook:Dehydrator
- Cookbook:Cocktail Shaker
- Cookbook:Cast Iron
- Cookbook:Banana Leaf
- Cookbook:Silicone Baking Mat
- Cookbook:Couscoussier
- make Cookbook:Non-reactive
- make Cookbook:Steamer
- Cookbook:Twine
- make Cookbook:Broiler
- make Cookbook:Smoker
- make Cookbook:Roasting Pan
- make Cookbook:Butter Paddle
- Cookbook:Masher
- make Cookbook:Steamer
- make Cookbook:Crock
- make Cookbook:Casserole Dish ? or merge with baking dish
Techniques
[edit | edit source]- make Cookbook:Calculations
- make Cookbook:Curing
- make Cookbook:Convection Baking
- make Cookbook:Pasteurization
- make Cookbook:Maillard Reaction
- make Cookbook:Searing
- make Cookbook:Dusting
- make Cookbook:Shredding
- make Cookbook:Blooming
- make Cookbook:Piping
- Cookbook:Blooming Gelatin
- Cookbook:Ricing
- Cookbook:Trussing
- Cookbook:Presentation
- Cookbook:Skimming
- Cookbook:Steeping
- Cookbook:Carving
- Cookbook:Searing
- Cookbook:Macerating
- Cookbook:Confit
- make Cookbook:Autolyse
- Cookbook:Grating
- Cookbook:Straining
- Cookbook:Piping
- make Cookbook:Scaling Fish
- make Cookbook:Peeling
- make Cookbook:Proofing
- make Cookbook:Jointing
- make Cookbook:Mashing
- make Cookbook:Baker's Percentage
- make Cookbook:Scaling
- work on Cookbook:Tips to Great Pork Ribs
- Cookbook:Preparing Yeast
- Pre-ferment
- work on Cookbook:Dough
- Cookbook:Mise en Place
Ingredients
[edit | edit source]Primary
[edit | edit source]- make Cookbook:Flaxseed
- make Cookbook:Onion Salt
- make Cookbook:Whiskey
- make Cookbook:Hops
- make Cookbook:Extract
- flesh out Cookbook:Douchi
- make Cookbook:Wafer Paper
- make Cookbook:White Chocolate
- Cookbook:Tortilla Chip
- make Cookbook:Wheat Bran
- Cookbook:Quark
- Cookbook:Lavender
- Cookbook:Asiago
- Cookbook:Whey (powder)
- make Cookbook:Date Syrup
- Cookbook:Brazil Nut
- make Cookbook:Cajun Seasoning
- Cookbook:Dubliner Cheese
- Cookbook:Amaretto
- Cookbook:Colby Cheese
- Cookbook:Queso Fresco
- Cookbook:Aji Limo
- Cookbook:Niter Kibbeh
- Cookbook:Homi
- make Cookbook:Fishball
- Cookbook:Njangsa
- Cookbook:Psyllium
- Cookbook:Split Pea
- Cookbook:Kenaf
- make Cookbook:Lotus Seed
- Cookbook:Alligator Pepper
- Cookbook:Kataifi Pastry
- Cookbook:Mitmita
- Cookbook:Gin
- Cookbook:Fromage Frais
- Cookbook:Berry
- Cookbook:Triple Sec
- Cookbook:Grits
- Cookbook:Khoa
- make Cookbook:Coconut Water
- Cookbook:Spam
- make Cookbook:Wafer Paper
- Cookbook:Groundcherry
- Make Cookbook:Cashew Butter
- Cookbook:Gammon
- Cookbook:Doenjang
- Cookbook:Sweetfish
- Cookbook:Fontina
- work on Cookbook:Insects
- Cookbook:Coffee Bean
- make Cookbook:Marrow Bone?
- make Cookbook:Epazote
- make Cookbook:Halibut
- Cookbook:Filé
- make Cookbook:Arborio Rice?
- make Citron (Citrus medica)
- make Cookbook:Starch
- Cookbook:Sarsaparilla
- make Cookbook:Tortellini
- Cookbook:Almond Gum
- make Guarana (Paullinia cupana))
- make Key Lime (Citrus × aurantiifolia)
- Cookbook:Pepper Jack Cheese
- make Cookbook:Fruit Salt
- Cookbook:Edam Cheese
- Cookbook:Pot Cheese
- Cookbook:Cajun Seasoning
- Cookbook:Bryndza
- Cookbook:Gouda Cheese
- Make Cookbook:Crown Daisy
- make Cookbook:Smelt
- make Cookbook:Apple Brandy
- make Cookbook:Cocoa Butter
- Cookbook:Espresso
- make Cookbook:Soy Flour ?
- Cookbook:Apple Juice
- make Cookbook:Soy Milk
- make Cookbook:Kecap Manis
- Cookbook:Sodium Citrate
- Make Cookbook:Water Celery
- cookbook:Seitan
- make Cookbook:Curry Paste
- Cookbook:Phyllo Dough
- Cookbook:Chenna
- Cookbook:Kashkaval
- Make Cookbook:Blue Cheese
- Make Cookbook:Gizzard
- Cookbook:Milkfish
- Make Cookbook:Ginseng
- make Cookbook:Cubanelle Pepper
- make Cookbook:Squid Ink
- fix Cookbook:Lemon extract
- Cookbook:Loroco
- Make Cookbook:Tsaki
- Make Cookbook:Chinese Yam
- make Cookbook:Lotus Root
- make Cookbook:Burdock
- make Cookbook:Celery Salt
- make Cookbook:Halibut
- make Cookbook:Tea Leaf
- make Cookbook:Almond Oil
- make Cookbook:Blue Cheese
- Cookbook:Sazón
- make Cookbook:Roquefort
- make Cookbook:Scorpionfish
- make Cookbook:Sea Urchin
- make Cookbook:John Dory
- make Cookbook:Liquid Aminos
- Cookbook:Ackawi
- make Cookbook:Sea Robin
- make Cookbook:Orange Liqueur
- Cookbook:Ginger Ale
- make Cookbook:Monkfish
- Cookbook:Lecithin
- Cookbook:Cream of Wheat
- make Cookbook:Vegeta
- Cookbook:Havarti Cheese
- make Cookbook:Black Bean Sauce
- make Cookbook:Coconut Cream its own page?
- make Cookbook:Seasoning Salt
- make Cookbook:Crackling
- make Cookbook:Turtle
- Make Cookbook:Mandarin Orange
- Make Cookbook:Kabocha
- Cookbook:Gai Lan
- make Cookbook:Dragées
- make Cookbook:Chocolate Syrup
- Make Japanese plums
- make Cookbook:Enoki Mushroom
- Cookbook:Melinjo
- make Cookbook:Cowitch
- make Cookbook:Milk Thistle
- Cookbook:Bilimbi
- Cookbook:Cinnamon Sugar
- make Cookbook:Jarlsberg
- Cookbook:Kipper
- make Cookbook:Bologna
- Make Chinese licorice
- work on Cookbook:Charcuterie
- make Cookbook:Barbecue Sauce ingredient page
- make Cookbook:Liqueur?
- make Cookbook:Pollock
- fix Cookbook:Basmati rice
- attend to Cookbook:Risotto (Basic)?
- Cookbook:Fondant
- Cookbook:Eulachon
- make Cookbook:Forcemeat
- make Cookbook:Brunost
- Cookbook:Red Snapper
- make Cookbook:Deli Meat / Cookbook:Cold Cut
Secondary
[edit | edit source]- Cookbook:Langoustine
- Cookbook:Brain
- Cookbook:Runner Beans
- make Cookbook:Miracle Whip
- make Cookbook:Bellflower
- make Mulberry (Morus alba)
- make Crowberry (Empetrum nigrum)
- make Elderberry (Sambucus spp.)
- make Mamoncillo (Melicoccus bijugatus), also known as the quenepa or genip
- make Langsat (Lansium domesticum), also called longkong or duku
- make Cempedak (Artocarpus champeden)
- make Loquat (Eriobotrya japonica)
- make Bitter Orange (Citrus × aurantium)
- make Goji berry (Lycium barbarum or chinense)
- make Goumi (Elaeagnus multiflora)
- make Jujube (Ziziphus jujuba)
- Cookbook:Vacherin Cheese
- make Sunberry or wonderberry (Solanum spp.)
- make Tayberry (Rubus fruticosus x R. idaeus), a cross between Raspberry and Blackberries
- make Wineberry (Rubus phoenicolasius)
- make Wolfberry (Lycium barbarum, Lycium spp.)
- make CamuCamu (Myrciaria dubia))
- make Nannyberry or sheepberry (Viburnum spp.)
- make Rowan or mountain ash (Sorbus aucuparia)
- make Saguaro (Carnegiea spp.)
- make Seaberry or sea buckthorn (Hippophae spp.)
- make Sorb or sorb apple (Sorbus domestica), the fruit of the service tree
- make Tangelo (Citrus × tangelo)
- make Acerola cherry (Malpighia glabra)
- make Akee (Blighia sapida)
- make Mangosteen (Garcinia mangostana)
- make Salak (Salacca edulis), also called snakefruit
- make Sapodilla (Achras/Manilkara zapota), also called chiku
- make Soursop (Annona muricata)
- make Tarap or marang (Artocarpus odoratissimus)
- make Clementine (Citrus × clementina)
- make Cookbook:Bracken
- make Cookbook:Pudding Mix
- Cookbook:Magnolia Berry
- make Cookbook:Tatsoi
- Modeling Chocolate
Other
[edit | edit source]- Cookbook:Navigation
- Move instructions for cooked pumpkin at the bottom of Cookbook:Pumpkin Bread III to its own page
- Move Cookbook:Butter Chicken to a new name w/o redirect and make its prev page into a disambiguation
- Cookbook:Beurre Manié
- Make Cookbook:Focaccia (disambiguation)
- Deal with condensed and evaporated milk pages
- Cookbook:Coulis
- make Cookbook:Dressing
- Cookbook:Condiment
- Cookbook:Polenta
- make Cookbook:Mandarin Pancake
- make Cookbook:Toffee
- Work on Cookbook:Sourdough Starter
- make Cookbook:Jello
- Cookbook:Cast Iron
- Cookbook:Enamel
- make Cookbook:Drippings
- make Cookbook:Cuisine of Croatia
- change Cookbook:Cake
- make Cookbook:Nougat
- make Cookbook:Quick Bread
- make Cookbook:Croissant?
- make Cookbook:Pastry Cream
- make Cookbook:Lavash
- Continue working on Cookbook:Caramel
- Create Cookbook:Tart
- Cookbook:Pastry Cream
- Work on Cookbook:Pizza
- Work on Cookbook:Pie Crust
- make Cookbook:Rice Pudding a disambig page
- break Cookbook:Panna Cotta into disambig and recipes
- work on Cookbook:Dumpling
- work on Cookbook:Custard
- make Cookbook:Cobbler into disambig and recipes
- Cookbook:Pita
- Cookbook:Bread
- Cookbook:Ganache
- Royal Icing
- Expand Cookbook:Phở
- Cookbook:Soufflé
- Cookbook:Mousse
- Whipped cream
- Sabayon
- Pie
- Tart/tartlet
- Muffin
- Donut
Editing Resources
[edit | edit source]Some handy resources include:
- Wikibooks Deletion Policy
- Wikibooks Naming policy
- Cookbook Policies
- Cookbook Recipe template
- Cookbook pages with pending changes that need to be reviewed
- Category:Incomplete recipes
- Help:Categories
- Broken Redirects
- Double Redirects
- Wikibooks:Maintenance
- Wikibooks:Policies and guidelines
- Steward requests/Global
- Special:LonelyPages - Orphaned pages to be found a home for, placed in main page indexes or deleted
- Wikibooks:Guidelines for class projects
- Extension:InputBox
- Wikibooks:Templates
- What links here?
Administrator stuff
[edit | edit source]- Wikibooks:Profanity
- Wikibooks:Be civil
- Wikibooks:Protected page
- Wikibooks:Etiquette
- Wikibooks:No personal attacks
- Help:Pages#Deleting
- Wikibooks:Administrators
- Wikibooks:Deletion policy
- Edit/abuse filtering
- Block log
- Mass delete
Random cookbook page generators
[edit | edit source]- Random recipe
- Random cuisine
- Random ingredient
- Random technique
- Random disambiguation page
- Random cookbook page
Handy Templates
[edit | edit source]Ingredient | Count | Volume | Weight | Baker's % (optional) |
---|---|---|---|---|
Component 1 | ||||
Total (optional) | ||||
Component 2 | ||||
Total (optional) | ||||
Component 3 | ||||
Total (optional) |
{{div col}}
{{div col end}}
<div style="column-count: 2; -moz-column-count: 2;">
</div>
Box/Banner
[edit | edit source]{{Confusing}}
{{False}}
{{Copy edit}}
{{Formatting}}
{{Redlinks}}
{{Revise}}
{{Delete}}
{{Cookwork}}
Category:Pages needing sources
- {{Unreferenced}}
- {{uncited}}
- {{Refimprove}}
=== Inline ===
- Citation needed: {{Citation needed}}
Shortcuts to Cookbook references
[edit | edit source]- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
- ↑ Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ The Chefs of Le Cordon Bleu (2010-06-01). Le Cordon Bleu Cuisine Foundations: Classic Recipes. Cengage Learning. ISBN 978-1-4354-8138-1.
- ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ The Culinary Institute of America (CIA) (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ The Culinary Institute of America (CIA) (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
- ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
- ↑ Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ Farrimond, Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ The Culinary Institute of America (CIA); Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ Editors, Contributors, and Readers of Fine Cooking (2010). How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes, and Handy Techniques. Taunton Press. ISBN 978-1-60085-326-5.
{{cite book}}
:|last=
has generic name (help)CS1 maint: multiple names: authors list (link) - ↑ Zeece, Michael (2020-01-30). Introduction to the Chemistry of Food. Academic Press. ISBN 978-0-12-811726-2.
- ↑ This, Hervé (2007-11-15). Kitchen Mysteries: Revealing the Science of Cooking. Columbia University Press. ISBN 978-0-231-51203-9.
- ↑ Green, Aliza (2012-06-01). The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat. Quarry Books. ISBN 978-1-61058-393-0.
- ↑ The Culinary Institute of America (CIA); Schneller, Thomas (2009-02-03). Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-111-78059-3.
- ↑ Velisek, Jan (2014-03-17). The Chemistry of Food. John Wiley & Sons. ISBN 978-1-118-38384-1.
- ↑ Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ López-Alt, J. Kenji (2015-09-21). The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. ISBN 978-0-393-24986-6.
- ↑ Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
- ↑ Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931339-6.
- ↑ McGee, Harold (2013-02-19). Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. National Geographic Books. ISBN 978-0-385-66649-7.
- ↑ Briscione, James; Parkhurst, Brooke (2018-03-06). The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. Houghton Mifflin Harcourt. ISBN 978-0-544-81000-6.
- ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
{{cite book}}
: Check date values in:|date=
(help) - ↑ deMan, John M.; Finley, John W.; Hurst, W. Jeffrey; Lee, Chang Yong (2018-02-09). Principles of Food Chemistry. Springer. ISBN 978-3-319-63607-8.
- ↑ Potter, Jeff (2010-07-20). Cooking for Geeks: Real Science, Great Hacks, and Good Food. "O'Reilly Media, Inc.". ISBN 978-1-4493-9587-2.
- ↑ Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ Lyle, Katie Letcher (2016-09-15). The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking. Falcon Guides. ISBN 978-1-4930-1864-2.
- ↑ Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ Hill, Louella (2015-04-14). Kitchen Creamery: Making Yogurt, Butter & Cheese at Home. Chronicle Books. ISBN 978-1-4521-3048-4.
- ↑ Zhou, Weibiao; Hui, Y. H. (2014-08-11). Bakery Products Science and Technology. John Wiley & Sons. ISBN 978-1-119-96715-6.
- ↑ This, Hervé (2006). Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press. ISBN 978-0-231-13312-8.
- ↑ Field, Simon Quellen (2011-11-01). Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press. ISBN 978-1-56976-960-7.
- ↑ Cox, Jeff; Moine, Marie-Pierre (2010-03). The Cook's Herb Garden. Dorling Kindersley Limited. ISBN 978-1-4053-4993-2.
{{cite book}}
: Check date values in:|date=
(help) - ↑ Varelis, Peter; Melton, Laurence; Shahidi, Fereidoon, eds. (2019). Encyclopedia of food chemistry. Vol. 1. Vol. 1. Oxford: Elsevier. ISBN 978-0-12-816848-6.
- ↑ Vega, Cesar; Ubbink, Job; Linden, Erik van der (2013-08-13). The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Columbia University Press. ISBN 978-0-231-15345-4.
- ↑ Stamm, Mitch (2011-07-01). The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters. Quarry Books. ISBN 978-1-61058-027-4.
- ↑ Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
- ↑ Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ Manley, Duncan (2011-09-28). Manley’s Technology of Biscuits, Crackers and Cookies. Elsevier. ISBN 978-0-85709-364-6.
- ↑ Cauvain, Stanley P. (2017-02-18). Baking Problems Solved. Woodhead Publishing. ISBN 978-0-08-100768-6.
- ↑ Greweling, Peter P.; America (CIA), The Culinary Institute of (2012-11-06). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons. ISBN 978-0-470-42441-4.
- ↑ Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ LaFrieda, Pat; Carreño, Carolynn (2014-09-02). Meat: Everything You Need to Know. Simon and Schuster. ISBN 978-1-4767-2601-4.
- ↑ LaFrieda, Pat; Carreño, Carolynn (2014-09-02). Meat: Everything You Need to Know. Simon and Schuster. ISBN 978-1-4767-2601-4.
- ↑ Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
- ↑ National Research Council (U.S.); National Research Council (U.S.), eds. (1996). Lost crops of Africa. Vol. I. Washington, D.C: National Academy Press. ISBN 978-0-309-04990-0.
- ↑ El-Waylly, Sohla (2023-11-02). Start Here: Instructions for Becoming a Better Cook. Random House. ISBN 978-1-5299-1408-5.
- ↑ This, Hervé (2006-01-04). Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press. ISBN 978-0-231-50807-0.
- ↑ Wong, Dominic W. S. (2017-11-08). Mechanism and Theory in Food Chemistry, Second Edition. Springer. ISBN 978-3-319-50766-8.
- ↑ America's Test Kitchen (2014-03-01). The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. America's Test Kitchen. ISBN 978-1-936493-61-6.
- ↑ Casper, Jeffery L.; Atwell, William A. (2016-09-28). Gluten-Free Baked Products. Elsevier. ISBN 978-0-12-812367-6.
- ↑ McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ Talbot, Geoff (2009-06-26). Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products. Elsevier. ISBN 978-1-84569-643-6.