1. Cooking chemistry is the most practical course among all theoretical courses. There are no recipes in the book, but every knowledge point is related to cooking. The whole book first talks about water, fat, protein, carbohydrates, vitamins and enzymes, as well as their chemical properties and applications in cooking. Basically, it explains the application of cooking materials clearly and teaches us to deal with ingredients. After all, the ingredients are all made up of water, fat and protein.

2. The book Modernist Cooking is very powerful and super hard-core. It is a set of books on physics, biology and mathematics written by doctors and chefs.

Food and Cooking is a set of three books, including fish, eggs, meat, spices, flour and so on. Very comprehensive, with many recipes. The author has also held relevant public classes in Harvard, which can be seen in both Bili and Netease, so as to understand the principles behind cooking and master the scientific laws in cooking. You will know what happened during the time when green peppers and meat turned into shredded green peppers, and how we turned ingredients into food in our minds.