Barham, Peter. The Science of Cooking. New York: Springer, 2001 The author of this book seeks to explain the science of cooking. The first five chapters explain some of the science behind the chemical and physical changes that occur when food is cooked. In later chapters the science behind some specific recipes and foods are discussed.
Buehler, Stephanie, ed. Creative Kids: Simple Cooking Fun. Westminster, CA: Teacher Created Materials, Inc. This is an excellent book that suggests recipes to go along with some classic children's stories.
Cohen, Sharon Adler. Does Candy Grow on Trees? New York: Walker and Company, 1984 This book describes some of the plants used in making candy.
D'Amico, Joan and Karen eich Drummond. The Science Chef: 100 Fun Food Experiments and Recipes for Kids. New York: John Wiley & Sons, 1995. This book asks a number of questions about food and cooking with accompanying recipes and experiments
Dineen, Jacqueline. Sugar. Hillside, NJ, Enslow Publishers, 1988 This book explains how sugar is derived from sugar cane and beets; and how it is processed into many usable forms.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. This book was used as the main text in the seminar during which this teaching unit was written. This classic book is considered by many as the place to turn to for an understanding of where our foods come from, what they're made of, and how cooking transforms them into something new and delicious.
Mandel, Muriel. Simple Kitchen Experiments: Learning Science with Everyday Foods. New York: Sterling Publishing Co., 1993.This book includes a variety of simple experiments involving food and cooking principles examining such questions as the effects of heat on different foods, the difference between baking powder and baking soda, and the role of salt.
Meyer, Carolyn. Lots and Lots of Candy. New York: Harcourt Brace Jovanovich, Inc., 1976 . A cookbook which supplies recipes for and a history of a variety of candies.
Rice, Karen. Does Candy Grow on Trees? New York: Walker and Company, 1984. This book describes some of the plants used in making candy. It contains some excellent drawings that could be photocopied or enlarged to show to students.
Seelig, Tina L. Incredible Edible Science. New York: W.H. Freeman, 1994 This book explores some of the chemical changes behind basic cooking processes like boiling water, getting candy from sugar, and why do fruits and vegetables wilt when cooked?
Shryer, Donna. Body Fuel: A Guide to Good Nutrition. New York: Benchmark Books, 2008 Provides a basic, comprehensive introduction to human nutrition, including information on how nutrients fuel the body, with a review of the food pyramid and how to read labels to make healthy food choices.
Swain, Ruth Freeman. How Sweet It Is (and Was): The History of Candy. New York: Holiday House, 2003 Provides a brief history of a variety of candies and chewing gum. Contains recipes for sugar paste, fudge, and taffy. Includes bibliographical references.
Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. New York: Norton & Company 2002