參考資料
《The Science of Cooking》， 作者 Stuart Farrimond，出版DK。
《生活裏的中草藥大百科》， 作者薛麗君，出版奇點出版社 和遠足文化事業股份有限公司。
《國際素食廚神 – 廚藝美味秘笈》，作者洪銀龍，出版原水文化
“Cooking for Geeks” written by Jeff Potter, published by O’Reilly
“How to Taste: The Curious Cooks Handbook to Seasoning and Balance, from Umami to Acid and Beyond with Recipes” written by Becky Selengut, published by Sasquatch Books
“Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms”, written by Becky Selengut, published by Selengut
《茶經》，作者 陸羽，出版華威國際事業有限公司
“Becoming Vegan”, written by Brenda Davis & Vesanto Melina, published by Book Publishing Company.
“On Food And Cooking”, written by Harold McGee, published by Scribner
“Salt, Fat, Acid Heat – Mastering the Element of Good Cooking”, written by Samin Nosrat, published by Canongate
“The Essential of Classic Italian Cooking”, written by Marcella Hazan, published by BoxTree