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		The science of cooking by Barham, Peter Publication details: Springer-Verlag, 2001 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX651 BAR, ... Place hold Add to cart (remove)
		What Einstein told his cook. Volume 1: kitchen science explained by Wolke, Robert L Publication details: W.W. Norton & Company, 2002 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 WOL. Place hold Add to cart (remove)
		What Einstein told his cook. Volume 2 the sequel: further adventures in kitchen science by Wolke, Robert L Publication details: W.W. Norton & Company, 2005 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 WOL. Place hold Add to cart (remove)
		No cover image available Chemistry of cooking Publication details: Bristol: Classroom Video, 2000 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 CLA. Place hold Add to cart (remove)
		The kitchen as laboratory: reflections on the science of food and cooking by Vega, Cesar [editor] Ubbink, Job [editor] Publication details: New York: Columbia University Press, 2012 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 VEG. Place hold Add to cart (remove)
		Culinary reactions: the everyday chemistry of cooking by Field, Simon Publication details: Chicago: Chicago Review Press, 2012 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 FIE. Place hold Add to cart (remove)
		Neurogastronomy : how the brain creates flavor and why it matters by Shepherd, Gordon M Publication details: New York: Columbia University Press, 2012 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 SHE. Place hold Add to cart (remove)
		Building a meal : from molecular gastronomy to culinary constructivism by This, Herve Publication details: New York: Columbia University Press, 2011 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 THI. Place hold Add to cart (remove)
		Molecular gastronomy : an introduction to the science behind 40 spectacular recipes by Molecule-R Publication details: Montreal: Molecule-R, 2013 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 MOL. Place hold Add to cart (remove)
		Ingredient: unveiling the essential elements of food by Bouzari, Ali Publication details: New York: Harper Collins, 2016 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 BOU. Place hold Add to cart (remove)
		McGee on food and cooking: an encyclopedia of kitchen science, history and culture by McGee, Harold Publication details: Hodder & Stoughton, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 MCG. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX651 MCG/REF. Place hold Add to cart (remove)

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