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Further Reading

Expand your understanding

At Oak House Kitchen we strive to learn all the time. We do this practically, in the kitchen, however we base our learning on the amazing work being done around the world. Advances in cooking techniques, scientific research and medical protocols are leading the way. Here we give you many of the books and papers that have helped to inspire us, open our minds and develop our insights.

We hope that by recommending some further reading, you can take your interests further. This will empower you to develop your own methods and styles. Sharing ideas and working together can only be beneficial in helping those in need of nourishment.


McGee, H. On Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. Hodder and Stoughton, 2004.

Segnit, N. The Flavour Thesaurus. Bloomsbury, 2010.

Spence, C. & Piqueras-Fiszman, B. The Perfect Meal: The Multisensory Science of Food and Dining. Wiley Blackwell, 2014.

Mann, J. & Truswell, A. S., ed. Essentials of Human Nutrition. 5th ed. Oxford, 2017.

Stuckey, B. Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good. Free Press, 2012.


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