Chapter 23 — Further Reading

Beginner

• Samin Nosrat, Salt, Fat, Acid, Heat (2017). The "Heat" chapter is one of the clearest popular treatments of wet vs dry heat trade-offs.
• Auguste Escoffier, Le Guide Culinaire (1903; H. L. Cracknell translation, 1979 edition). The classic French stock methodology. Even the language is instructive.
• The Bon Appétit "How to Make Stock" series. Modern American technique with a chef's voice.

Intermediate

• Thomas Keller & Jeffrey Cerciello, Bouchon (2004). French country cooking — many wet-heat preparations explained with rigorous detail.
• Daniel Patterson, Coi: Stories and Recipes (2013). Modernist takes on wet heat (precise temperature broths, vegetable poaching, etc.).
• Andoni Luis Aduriz / Mugaritz — Spanish-modernist; long-cook vegetable stocks.

Advanced

• Modernist Cuisine (Myhrvold et al., 2011). Volume 5 has detailed analysis of stock chemistry, simmering vs boiling, agar-clarified consommés, chamber-vacuum stock-making.
• Harold McGee, On Food and Cooking (2nd ed., 2004). Pages on stock chemistry and wet-heat cooking are foundational.
• Belitz, Grosch, Schieberle, Food Chemistry (4th ed., 2009). For the technical chemistry of collagen-to-gelatin conversion and protein denaturation in wet heat.

Stock-Making Resources

• Barbara Tropp, The Modern Art of Chinese Cooking (1982). Master Tropp's chicken stock chapter is a classic.
• Thuy Diem Pham, The Vietnamese Market Cookbook (2012). Pho-stock methodology with cultural context.
• Stephanie Alexander, The Cook's Companion (Australia, multiple editions). Detailed stock-making with attention to seasonal variations.

Pasta Water and Italian Tradition

• Marcella Hazan, Essentials of Classic Italian Cooking (1992). The bible. Hazan's pasta-water instructions are uncompromising.
• Lidia Bastianich's various cookbooks — clear methodological treatment.
• Massimo Bottura, Never Trust a Skinny Italian Chef (2014). Modernist Italian; reverse-engineering of traditional principles.
• Felicity Cloake, The A-Z of Eating (2018). British food writer with clear technical exposition.

Cultural Reading

• Maangchi, Real Korean Cooking (2015). Korean broths and bone-soup traditions (galbi-tang, samgye-tang, etc.).
• Tan Tin Tin, Asian Soups, Stews & Curries (2019). Pan-Asian wet-heat cooking traditions.
• Naomi Duguid, Burma: Rivers of Flavor (2012). Burmese cooking with attention to slow-cook traditions.

Useful YouTube Channels

• Helen Rennie — Excellent on wet-heat fundamentals; Russian-Jewish-American culinary teacher with technical clarity.
• Adam Ragusea — Practical lessons on pasta water, simmering, etc.
• Joshua Weissman — His "easy cooking is fundamental" series covers wet-heat basics well.
• You Can Cook That with Sohla El-Waylly — Recipe-driven with science context.

🔗 See also: Chapter 4 (Heat Transfer), Chapter 7 (Proteins — denaturation in wet heat), Chapter 15 (Meat — collagen-gelatin conversion), Chapter 17 (Grains and Bread — pasta and dumpling traditions), Chapter 23 vs 24 (this chapter vs dry heat), Chapter 27 (Sous Vide — the most precise wet-heat method), Chapter 29 (Pressure Cooking — wet heat above 100°C).