Tier 3 sources, ranked by citation count.

All tier 3 sources

Click a source name with ≥3 citations to see every answer citing it. Click an outbound link to visit the source.

1. Harold McGee, "On Food and Cooking"

   Cited in 57 answers · see every answer →

   57
2. J. Kenji López-Alt, "The Food Lab"↗

   Cited in 34 answers · see every answer →

   34
3. J. Kenji López-Alt, Serious Eats↗

   Cited in 20 answers · see every answer →

   20
4. Sandor Katz, "The Art of Fermentation"

   Cited in 15 answers · see every answer →

   15
5. Peter Reinhart, "The Bread Baker's Apprentice"

   Cited in 12 answers · see every answer →

   12
6. Jeffrey Hamelman, "Bread"

   Cited in 11 answers · see every answer →

   11
7. Sandor Katz, "Wild Fermentation"

   Cited in 8 answers · see every answer →

   8
8. Ken Forkish, "Flour Water Salt Yeast"

   Cited in 8 answers · see every answer →

   8
9. Sandor Katz, "The Art of Fermentation" (2012)

   Cited in 6 answers · see every answer →

   6
10. Chad Robertson, "Tartine Bread"

    Cited in 5 answers · see every answer →

    5
11. J. Kenji López-Alt, "The Food Lab" / Serious Eats↗

    Cited in 4 answers · see every answer →

    4
12. Ken Forkish, "The Elements of Pizza"

    Cited in 3 answers · see every answer →

    3
13. Thomas Keller, "The French Laundry Cookbook"

    Cited in 3 answers · see every answer →

    3
14. Rose Levy Beranbaum, "The Baking Bible"

    Cited in 3 answers · see every answer →

    3
15. Harold McGee, On Food + Cooking

    Cited in 3 answers · see every answer →

    3
16. Ken Forkish, "Flour Water Salt Yeast" (2012)

    Cited in 2 answers

    2
17. Chad Robertson, "Tartine Bread" (2010)

    Cited in 2 answers

    2
18. Jeffrey Hamelman, "Bread" (2004)

    Cited in 2 answers

    2
19. Thomas Keller, "Bouchon"

    Cited in 2 answers

    2
20. Thomas Keller, "Ad Hoc at Home"

    Cited in 2 answers

    2
21. Chad Robertson, "Tartine Book No. 3"

    Cited in 2 answers

    2
22. Michael Ruhlman + Brian Polcyn, "Charcuterie"

    Cited in 2 answers

    2
23. Sandor Katz, "Wild Fermentation" (2003)

    Cited in 1 answer

    1
24. Harold McGee, "On Food and Cooking" (2004)

    Cited in 1 answer

    1
25. J. Kenji López-Alt, Serious Eats cold brew tests

    Cited in 1 answer

    1
26. Rose Levy Beranbaum, "The Pie + Pastry Bible"

    Cited in 1 answer

    1
27. J. Kenji López-Alt, "The Wok"

    Cited in 1 answer

    1
28. Maxwell Maltz, "Psycho-Cybernetics" (1960)

    Cited in 1 answer

    1
29. Lincoln Murphy, Customer Success (Sixteen Ventures)

    Cited in 1 answer

    1
30. John Dobson / sidewalk-astronomy movement documentation

    Cited in 1 answer

    1
31. René Redzepi & David Zilber, "The Noma Guide to Fermentation" (2018)

    Cited in 1 answer

    1

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