Harold McGee's 'On Food and Cooking' is a seminal work that delves into the scientific principles behind everyday cooking, exploring the chemistry and physics of food preparation.

Samin Nosrat's 'Salt, Fat, Acid, Heat' explores the four elements of salt, fat, acid, and heat as the foundation of good cooking, demonstrating how they can be used to create delicious and balanced dishes.

Michael Pollan's 'The Omnivore's Dilemma' investigates the industrial food system, tracing the journey of food from farm to table and exploring its impact on our health and the environment.

Nik Sharma's 'The Flavor Equation' focuses on the science of flavor pairing, demonstrating how different flavors can be combined to create harmonious and delicious dishes.

Bee Wilson's 'Consider the Fork' explores the history and cultural significance of food, examining how it has shaped societies and individuals throughout time.

Alton Brown's 'The Science of Good Cooking' focuses on the physics of cooking, explaining the scientific principles behind cooking techniques and ingredients.

Mark Kurlansky's 'Salt: A World History' explores the history and cultural significance of salt, tracing its role in shaping civilizations and economies.

Paul Roberts' 'The End of Food' focuses on the challenges facing the global food system, particularly the impact of industrial agriculture, and proposes solutions for a sustainable future.

Dan Barber's 'The Third Plate' explores the concept of seasonality and the importance of eating locally and sustainably, advocating for a more sustainable and ethical food system.

Barbara Kingsolver's 'Animal, Vegetable, Miracle' focuses on their family's year-long experiment of eating only food grown or produced on their own farm, exploring the challenges and rewards of self-sufficiency.

Michael Ruhlman's 'The Elements of Cooking' explores the science of cooking and provides detailed instructions for mastering basic cooking techniques, focusing on the fundamental principles of cooking.

Michael Ruhlman and Adam Ragusea's 'Ratio: The Simple Codes Behind the Craft of Everyday Cooking' presents a system for understanding and creating recipes based on ratios of ingredients, emphasizing the importance of consistency in cooking.

Nathan Myhrvold's 'Modernist Cuisine: The Art and Science of Cooking' is a comprehensive exploration of the science of cooking, providing detailed information on techniques, ingredients, and equipment.

J. Kenji López-Alt's 'The Food Lab' focuses on a scientific approach to cooking, breaking down recipes and techniques into their basic components to achieve precision and consistency in cooking.

David Chang and Peter Meehan's 'Momofuku' explores the science behind Asian cuisine and provides recipes that showcase the flavors and techniques of various Asian cooking traditions.