1. E.L. Smith, in But the Crackling is Superb—An Anthology on Food and Drink by Fellows and Foreign Members of The Royal Society, ed. by N. Kurti, G. Kurti (Institute of Physics Publishing, London, 1988)
2. M. Ruhlman, Ratio—The Simple Codes Behind the Craft of Everyday Cooking (Scribner, New York, 2009)
3. P. Reinhart, The Bread Baker’s Apprentice—Mastering the Art of Extraordinary Bread (Ten Speed Press, New York, 2001)
4. P. Figoni, How Baking Works, 3rd edn. (Wiley, New Jersey, 2011)
5. S. Corriher, Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes (Simon & Schuster, New York, 2008)