For the Curious — Further Reading

For the Curious — Further Reading

• Harold McGee, On Food and Cooking (rev. 2004).
• Sandor Ellix Katz, The Art of Fermentation (2012) and Wild Fermentation (2003).
• Elizabeth David, English Bread and Yeast Cookery (1977).
• Bee Wilson, Consider the Fork: A History of How We Cook and Eat (2012).
• Nathan Myhrvold et al., Modernist Cuisine (2011).
• Michael Pollan, Cooked: A Natural History of Transformation (2013).
• Sidney W. Mintz, Sweetness and Power: The Place of Sugar in Modern History (1985).