On food and cooking: the science and lore of the kitchen

Cooking and science, 1984 and 2004

Milk and dairy products

Eggs

Meat

Fish and shellfish

Edible plants: introduction to fruits and vegetables, herbs and spices

A survey of common vegetables

A survey of common fruits

Flavorings from plants: herbs and spices, tea and coffee

Seeds: grains, legumes, and nuts

Cereal doughs and batters: bread, cakes, pastry, pasta

Sauces

Sugars, chocolate, and confectionery

Wine, beer, and distilled spirits

Cooking methods and utensil materials

The four basic food molecules

Chemistry primer.