- Culinary chemistry: Culinary chemistry, exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food (London, 1821).
- "There is death in the pot": A treatise on adulterations of food, and culinary poisons: exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy; and methods of detecting them (London, 1820)
- Brewing: A treatise on the art of brewing: exhibiting the London practice of brewing porter, brown stout, ale, table beer and various other kinds of malt liquors (London, 1820)
- Winemaking: A treatise on the art of making wine from native fruits : exhibiting the chemical principles upon which the art of wine making depends; the fruits best adapted for home made wines, and the method of preparing them (London , 1820)
Alton Brown--science and cooking
Cooking...the good and the bad
Liquid nitrogen and culinary art?
Science and stove top goodies
Some culinary science
Ted Russin...CP Kelco...food science