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1
A history of food /
Table of Contents: “... -- The potato revolution -- Science and conscience in the diet -- Preserving by heat -- Preserving by cold...”
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2
Molecular gastronomy : exploring the science of flavor /
by This, Hervé.
Published 2006
Table of Contents: “... lentils ; Souffléd potatoes ; Preserves and preserving pans ; Saving a Crème Anglaise ; Grains of salt...”
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3
The Escoffier cook book : a guide to the fine art of cookery /
by Escoffier, A. 1846-1935.
Published 1941
Table of Contents: “... and starchy foods : including potatoes, tomatoes, truffles, ravioli, macaroni -- Appetizers and snacks...”
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