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Nature Wants Us to Be Fat: The Surprising Science Behind Why We Gain Weight and How We Can Prevent It. Author: Richard J. Johnson. Publisher: BenBella Books, Year: 2022, ISBN: 9781953295774.
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Why Calories Don’t Count: The Truth About Weight Loss and the Biology of Eating. Author: Giles Yeo. Publisher: HarperOne, Year: 2022, ISBN: 9780062967515.
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The Story of the Human Body: Evolution, Health, and Disease. Author: Daniel E. Lieberman. Publisher: Vintage, Year: 2014, ISBN: 9780307741806.
Exercised: Why Something We Never Evolved to Do Is Healthy and Rewarding. Author: Daniel E. Lieberman. Publisher: Pantheon, Year: 2020, ISBN: 9781524746988.
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Modernist Bread: The Art and Science. Authors: Nathan Myhrvold and Francisco Migoya. Publisher: The Cooking Lab, Year: 2017, ISBN: 9780982761052.
Modernist Pizza. Authors: Nathan Myhrvold and Francisco Migoya. Publisher: The Cooking Lab, Year: 2021, ISBN: 9781734386109.
Intuitive Biostatistics: A Nonmathematical Guide to Statistical Thinking. Author: Harvey Motulsky. Publisher: Oxford University Press, Year: 2017, ISBN: 9780190643560.
Mastering the Art of French Cooking, Volume 1. Authors: Julia Child, Louisette Bertholle, and Simone Beck. Publisher: Knopf, Year: 2001, ISBN: 9780375413407.
Chemistry for Cooks. Author: Sandra C. Greer. Publisher: The MIT Press, Year: 2023, ISBN: 9780262544795.
Evolution’s Bite: A Story of Teeth, Diet, and Human Origins. Author: Peter S. Ungar. Publisher: Princeton University Press, Year: 2018, ISBN: 9780691182834.
The Dawn of Everything: A New History of Humanity. Authors: David Graeber and David Wengrow. Publisher: Farrar, Straus and Giroux, Year: 2021, ISBN: 9780374157357.
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Ingredients: The Strange Chemistry of What We Put in Us and on Us. Author: George Zaidan. Publisher: Abrams Press, Year: 2020, ISBN: 9781419730245.
Culinary Reactions: The Everyday Chemistry of Cooking. Author: Simon Quellen Field. Publisher: Chicago Review Press, Year: 2011, ISBN: 9781569767061.
The End of Overeating: Taking Control of the Insatiable American Appetite. Author: David A. Kessler. Publisher: Rodale Books, Year: 2009, ISBN: 9781605294575.
Salt Sugar Fat: How the Food Giants Hooked Us. Author: Michael Moss. Publisher: Random House Trade Paperbacks, Year: 2013, ISBN: 9780812982190.
Burn: New Research Blows the Lid Off How We Really Burn Calories, Lose Weight, and Stay Healthy. Author: Herman Pontzer. Publisher: Penguin Press, Year: 2021, ISBN: 9780525541523.
Molecular Gastronomy: Exploring the Science of Flavor. Author: Hervé This. Publisher: Columbia University Press, Year: 2006, ISBN: 9780231133135.
Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Author: Hervé This. Publisher: Columbia University Press, Year: 2009, ISBN: 9780231144667.
Six Seasons: A New Way with Vegetables. Author: Joshua McFadden. Publisher: Artisan, Year: 2017, ISBN: 9781579656317.
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health. Author: Gary Taubes. Publisher: Knopf, Year: 2007, ISBN: 9781400040780.
What Einstein Told His Cook: Kitchen Science Explained. Author: Robert L. Wolke. Publisher: W. W. Norton & Company, Year: 2002, ISBN: 9780393329421.
Physical Chemistry. Authors: Robert J. Silbey, Robert A. Alberty, and Moungi G. Bawendi. Publisher: Wiley, Year: 2010, ISBN: 9780470566602.
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Ad Hoc at Home. Author: Thomas Keller. Publisher: Artisan, Year: 2009, ISBN: 9781579653774.
Japanese Cooking: A Simple Art. Author: Shizuo Tsuji. Publisher: Kodansha International, Year: 2007, ISBN: 9781568363882.
The Craft and Science of Coffee. Editor: Britta Folmer. Publisher: Academic Press, Year: 2016, ISBN: 9780128035207.
Fundamentals of Analytical Chemistry. Authors: Douglas A. Skoog, Donald M. West, F. James Holler, and Stanley R. Crouch. Publisher: Cengage Learning, Year: 2020, ISBN: 9780357450397.
Physics of Filter Coffee. Author: Jonathan Gagné. Publisher: Jonathan Gagné, Year: 2021, ISBN: 9780578246086.
How to Make the Best Coffee at Home. Author: James Hoffmann. Publisher: Quadrille Publishing, Year: 2022, ISBN: 9781787138648.