參考書目

Batali, Mario. Crispy Black Bass with Endive Marmellata and Safron Vinaigrette, in The Babbo Cookbook. New York: Clarkson Potter, 2002.

Beard, James. James Beard’s Simple Foods. New York: Macmillan, 1993.

———. Theory and Practice of Good Cooking.

Braker, Flo. The Simple Art of Perfect Baking. San Francisco: icle Books, 2003.

Breslin, Paul A. S. “An Evolutionary Perspective on Food and Human

Taste.” Current Biology, Elsevier, May 6, 2013.

Corriher, Shirley. BakeWise: The Hows and Whys of Succe

ssful Baking with Over 200 Magnifit Recipes. New York: Ser, 2008.

Crosby, Guy. The Sce of Good Cooking: Master 50 Simple cepts to Enjoy a Lifetime of Success i. Brookline, MA: America’s Test Kit, 2012.

David, Elizabeth. Spices, Salt and Aromati the English Kit. Harmondsworth: Penguin, 1970. Frankel, E. N., R. J. Mailer, C. F. Shoemaker, S. C. Wang, and J. D. Flynn. “Tests Indicate That Imported ‘extra-Virgin’ Olive Oil Often Fails Iional and USDA Sta

ndards.” UC Davis Olive ter. UC Regents, June 2010.

Frankel, E. N., R. J. Mailer, S. C. Wang, C. F. Shoemaker, J. X. Guinard, J. D.

Flynn, and N. D. Sturzenberger. “Evaluation of Extra-Virgin Olive Oil Sold in California.” UC Davis Olive ter. UC Regents, April 2011.

Heaney, Seamus. Death of a Naturalist. London: Faber and Faber, 1969.

Holland, Mina. The Edible Atlas: Around the World in Thirty-Nine Cuisines. London: gate, 2014.

Hyde, Robert J., and Steven A. Witherly. “Dynamitrast: A

Sensory

tribution to Palatability.” Appetite 21.1 (1993): 1-16.

King, Niloufer Ichaporia. My Bombay Kit: Traditional and Modern Parsi Home Cooking. Berkeley: Uy of California, 2007.