Books like Cooking for Geeks by Jeff Potter

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a timeless appeal - being wise, witty and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life.

Discover the time‑honored techniques and recipes of classic cooking, from pickles to pastry dough, as a food historian and recipe tester guide you back to fundamentals.

Naomi Pomeroy’s debut cookbook, a James Beard Award‑winning chef, offers nearly 140 lesson‑driven recipes that teach professional techniques and flavor pairings to help home cooks create simple yet show‑stopping meals.

"Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals."--Publisher website.

A playful cookbook offering more than thirty recipes inspired by popular television, film, game and comic franchises, let your taste buds travel from the Matrix Burger to the Sauron Tarts.

"A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking."--BOOK JACKET.

Baking science & technology by E. J. Pyler – a guide focused on the science and technology of baking.