Incoming Resources
- The art of flavor, practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel
- The art & science of foodpairing, 10,000 flavour matches that will transform the way you eat, Peter Coucquyt, Bernard Lahousse, Johan Langenbick
- Flavorama, a guide to unlocking the art and science of flavor, Arielle Johnson
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst
- The Noma Guide to Fermentation, Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Fermented Vegetables, and Black Fruits
- Molecular gastronomy, exploring the science of flavor, HerveÌ This ; translated by M.B. DeBevoise
- Tasty, the art and science of what we eat, John McQuaid
- Flavor for all, everyday recipes / creative pairings, James Briscione and Brooke Parkhurst ; photography by Andrew Purcell
- Eight flavors, the untold story of American cuisine, Sarah Lohman
- The flavor thesaurus, more flavors : plant-led pairings, recipes, and ideas for cooks, Niki Segnit
- Flavor exposed, 100 global recipes from sweet to salty, earthy to umami, Angelo Sosa with Suzanne Lenzer ; photography by William Brinson
- The art of flavor, practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel
- How to taste, the curious cook's handbook to seasoning and balance, from umami to acid and beyond--with recipes, Becky Selengut
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst
- The missing ingredient, the curious role of time in food and flavor, Jenny Linford
- Olives & oranges, recipes and flavor secrets from Italy, Spain, Cyprus, and beyond, Sara Jenkins & Mindy Fox ; photographs by Alan Richardson