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Kittycataclysm

Joined 15 December 2021

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

About

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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

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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

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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

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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

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Equipment

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Techniques

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Ingredients

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Primary

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Secondary

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Other

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Some handy resources include:

Administrator stuff

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Category:Pages needing sources

=== Inline ===

  • Citation needed: {{Citation needed}}

Shortcuts to Cookbook references

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  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. ↑ 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.
  15. ↑ The Culinary Institute of America (CIA); Schneller, Thomas (2009-02-03). Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-111-78059-3.
  16. ↑ The Culinary Institute of America (CIA); 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.
  17. ↑ 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.
  18. ↑ Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
  19. ↑ Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
  20. ↑ Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
  21. ↑ Farrimond, Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
  22. ↑ 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)
  23. ↑ Zeece, Michael (2020-01-30). Introduction to the Chemistry of Food. Academic Press. ISBN 978-0-12-811726-2.
  24. ↑ This, Hervé (2007-11-15). Kitchen Mysteries: Revealing the Science of Cooking. Columbia University Press. ISBN 978-0-231-51203-9.
  25. ↑ 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.
  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.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
  32. ↑ 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.
  33. ↑ Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931339-6.
  34. ↑ 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.
  35. ↑ 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.
  36. ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
  37. ↑ 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)
  38. ↑ 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.
  39. ↑ 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.
  40. ↑ Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
  41. ↑ 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.
  42. ↑ 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.
  43. ↑ Hill, Louella (2015-04-14). Kitchen Creamery: Making Yogurt, Butter & Cheese at Home. Chronicle Books. ISBN 978-1-4521-3048-4.
  44. ↑ Zhou, Weibiao; Hui, Y. H. (2014-08-11). Bakery Products Science and Technology. John Wiley & Sons. ISBN 978-1-119-96715-6.
  45. ↑ This, Hervé (2006). Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press. ISBN 978-0-231-13312-8.
  46. ↑ Field, Simon Quellen (2011-11-01). Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press. ISBN 978-1-56976-960-7.
  47. ↑ 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)
  48. ↑ Varelis, Peter; Melton, Laurence; Shahidi, Fereidoon, eds. (2019). Encyclopedia of food chemistry. Vol. 1. Vol. 1. Oxford: Elsevier. ISBN 978-0-12-816848-6.
  49. ↑ 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.
  50. ↑ 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.
  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.
  54. ↑ Greweling, Peter P.; America (CIA), The Culinary Institute of (2012-11-06). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons. ISBN 978-0-470-42441-4.
  55. ↑ Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
  56. ↑ LaFrieda, Pat; Carreño, Carolynn (2014-09-02). Meat: Everything You Need to Know. Simon and Schuster. ISBN 978-1-4767-2601-4.
  57. ↑ LaFrieda, Pat; Carreño, Carolynn (2014-09-02). Meat: Everything You Need to Know. Simon and Schuster. ISBN 978-1-4767-2601-4.
  58. ↑ Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
  59. ↑ National Research Council (U.S.); National Research Council (U.S.), eds. (1996). Lost crops of Africa. Vol. I. Washington, D.C: National Academy Press. ISBN 978-0-309-04990-0.
  60. ↑ El-Waylly, Sohla (2023-11-02). Start Here: Instructions for Becoming a Better Cook. Random House. ISBN 978-1-5299-1408-5.
  61. ↑ This, Hervé (2006-01-04). Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press. ISBN 978-0-231-50807-0.
  62. ↑ Wong, Dominic W. S. (2017-11-08). Mechanism and Theory in Food Chemistry, Second Edition. Springer. ISBN 978-3-319-50766-8.
  63. ↑ America's Test Kitchen (2014-03-01). The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. America's Test Kitchen. ISBN 978-1-936493-61-6.
  64. ↑ Casper, Jeffery L.; Atwell, William A. (2016-09-28). Gluten-Free Baked Products. Elsevier. ISBN 978-0-12-812367-6.
  65. ↑ McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
  66. ↑ Talbot, Geoff (2009-06-26). Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products. Elsevier. ISBN 978-1-84569-643-6.
  67. ↑ Wong, Dominic. Mechanism and Theory in Food Chemistry, Second Edition. Springer. doi:10.1007/978-3-319-50766-8.
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