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This site is dedicated to instructional advice on everything in the art of cooking food. The information on this site is a collective effort of a few individuals, chefs and home enthusiasts, as well as a result of research and testing of recipes and culinary knowledge. We just present the things that have been proven to work, and don't accept any surges of low-quality information. Below are just a few, although some of the best, of the resources we used for our research, most of them being on food science and techniques. You can support our site by purchasing them from amazon.com by clicking on the images or links of the books and then ordering on amazon's web page.

On Food and Cooking: The Science and Lore of the Kitchen. Harold McGee. Scribner, 2004. This is THE book on food science and it covers many details of the chemical, physical and biological elements of food and cooking. Highly recommended.

CookWise: The Secrets of Cooking Revealed. Shirley Corriher. Morrow/Avon, 1997. Here is another book on food science, maybe not as comprehensive as the one above, but still worth the money. It also includes many recipes using, let's say - modern, approach to cooking, e.g. bread including soy flour and vitamin C to improve the gluten network in the dough!

The Professional Chef, 8th Edition.Wiley, 2004. One of the basic books on cooking techniques, ingredients, and packed with basic recipes that open for modifications according to one's taste. About 1200 pages there!

The Cook's Book.Jill Norman (ed.). DK, 2005. A fantastic book where great chefs each contributed with a chapter of their own forte. Very fine photographs and pages, nice layout. Recommended mostly of all the books on this list.

Chef's Book of Formulas, Yields, and Sizes. Arno Schmidt. Wiley, 2003. A quick and comfortable reference book for, as it says, formulas and sizes of food. Good to have in every kitchen, although not necessary for everyone.

The Chef's Companion, Third Edition. Elizabeth Riely. Wiley, 2003. Good general information on food terminology, sort of an encyclopedia on food and cooking.

The Classic Italian Cookbook. Marcella Hazan. Knopf, 1976. An old but very good book on classic Italian dishes, for those who want to learn Italian cuisine from scratch.

Mastering the Art of French Cooking, Volume One. Julia Child. Knopf, 1964. Also an old book, but very thorough and instructional. It's on classic French cuisine, and it's superb.

Jacques Pepin's Complete Techniques. Jacques Pepin. Black Dog and Leventhal, 2001. A great instructional book on French cuisine, with lots of pictures.

Great Wine Made Simple: Straight Talk from a Master Sommelier. Andrea Immer. Broadway, 2000. A very good introduction and walk through the somewhat confusing world of wines. Perfect for newbies.

Nick Malgieri's Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques. Nick Malgieri. Macmillan, 1998. A fine book on the art of baking.