Suggested Reference Books


Food Lover’s Companion, Fifth Edition by Sharon Tyler Herbst and Ron Herbst

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee

Flavor and Taste:

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg

The Flavor Thesaurus by Niki Segnit

Ingredient Substitutions:*

The Food Substitutions Bible, Second Edition by David Joachim

*See Links page for more substitution tools.