Hello! Welcome to my Wikibooks user page. I can also be found on Wikicommons and en.Wikipedia.

About edit

en-N This user can read and write at a native level in English.
fr-4 Cette personne peut contribuer avec un niveau quasi-natif de français.

As admin edit

ko-1 이 사용자는 한국어를 조금 읽고 쓸 수 있습니다.

I have administrative rights here at Wikibooks, which I use primarily for the following:

  • Controlling vandalism, including blocking and deleting pages.
  • Helping clean up the project by deleting pages per consensus or speedy deletion criteria.

I have only very basic technical wiki competence—if you need help with technical issues, post at the technical assistance page.

As editor edit

I am primarily active in the Cookbook, which I am currently in the process of overhauling and improving. I also keep tabs on the following books:

As community member edit

I believe in fostering active community discussion. Wikibooks is a small project, but I think it's important to solicit community input on things.

To Do edit

Equipment edit

Techniques edit

Ingredients edit

Primary edit

Secondary edit

Other edit

Editing Resources edit

Some handy resources include:

Administrator stuff edit

Random cookbook page generators edit

Handy Templates edit

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Box/Banner edit

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Category:Pages needing sources

=== Inline ===

  • Citation needed: {{Citation needed}}

Shortcuts to Cookbook references edit

  1. Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  2. Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
  3. Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
  4. Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
  5. Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
  6. Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
  7. The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
  8. The Chefs of Le Cordon Bleu (2010-06-01). Le Cordon Bleu Cuisine Foundations: Classic Recipes. Cengage Learning. ISBN 978-1-4354-8138-1.
  9. Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  10. Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
  11. The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
  12. The Culinary Institute of America (CIA) (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
  13. The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
  14. America (CIA), The Culinary Institute of (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
  15. Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  16. Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
  17. Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
  18. Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
  19. Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
  20. America, Culinary Institute of; Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
  21. Editors, Contributors, and Readers of Fine Cooking (2010). How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes, and Handy Techniques. Taunton Press. ISBN 978-1-60085-326-5. {{cite book}}: |last= has generic name (help)CS1 maint: multiple names: authors list (link)
  22. Zeece, Michael (2020-01-30). Introduction to the Chemistry of Food. Academic Press. ISBN 978-0-12-811726-2.
  23. This, Hervé (2007-11-15). Kitchen Mysteries: Revealing the Science of Cooking. Columbia University Press. ISBN 978-0-231-51203-9.
  24. Green, Aliza (2012-06-01). The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat. Quarry Books. ISBN 978-1-61058-393-0.
  25. America, Culinary Institute of; Schneller, Thomas (2009-02-03). Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-111-78059-3.
  26. Velisek, Jan (2014-03-17). The Chemistry of Food. John Wiley & Sons. ISBN 978-1-118-38384-1.
  27. Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
  28. López-Alt, J. Kenji (2015-09-21). The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. ISBN 978-0-393-24986-6.
  29. Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
  30. Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
  31. Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
  32. Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931339-6.
  33. McGee, Harold (2013-02-19). Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. National Geographic Books. ISBN 978-0-385-66649-7.
  34. Briscione, James; Parkhurst, Brooke (2018-03-06). The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. Houghton Mifflin Harcourt. ISBN 978-0-544-81000-6.
  35. Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
  36. Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4. {{cite book}}: Check date values in: |date= (help)
  37. deMan, John M.; Finley, John W.; Hurst, W. Jeffrey; Lee, Chang Yong (2018-02-09). Principles of Food Chemistry. Springer. ISBN 978-3-319-63607-8.
  38. Potter, Jeff (2010-07-20). Cooking for Geeks: Real Science, Great Hacks, and Good Food. "O'Reilly Media, Inc.". ISBN 978-1-4493-9587-2.
  39. Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
  40. Lyle, Katie Letcher (2016-09-15). The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking. Falcon Guides. ISBN 978-1-4930-1864-2.
  41. Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
  42. Hill, Louella (2015-04-14). Kitchen Creamery: Making Yogurt, Butter & Cheese at Home. Chronicle Books. ISBN 978-1-4521-3048-4.
  43. Zhou, Weibiao; Hui, Y. H. (2014-08-11). Bakery Products Science and Technology. John Wiley & Sons. ISBN 978-1-119-96715-6.
  44. This, Hervé (2006). Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press. ISBN 978-0-231-13312-8.
  45. Field, Simon Quellen (2011-11-01). Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press. ISBN 978-1-56976-960-7.
  46. Cox, Jeff; Moine, Marie-Pierre (2010-03). The Cook's Herb Garden. Dorling Kindersley Limited. ISBN 978-1-4053-4993-2. {{cite book}}: Check date values in: |date= (help)
  47. Varelis, Peter; Melton, Laurence; Shahidi, Fereidoon, eds. (2019). Encyclopedia of food chemistry. Vol. 1. Vol. 1. Oxford: Elsevier. ISBN 978-0-12-816848-6.
  48. Vega, Cesar; Ubbink, Job; Linden, Erik van der (2013-08-13). The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Columbia University Press. ISBN 978-0-231-15345-4.
  49. Stamm, Mitch (2011-07-01). The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters. Quarry Books. ISBN 978-1-61058-027-4.
  50. Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
  51. Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
  52. Manley, Duncan (2011-09-28). Manley’s Technology of Biscuits, Crackers and Cookies. Elsevier. ISBN 978-0-85709-364-6.
  53. Cauvain, Stanley P. (2017-02-18). Baking Problems Solved. Woodhead Publishing. ISBN 978-0-08-100768-6.