10) Salt, Fat, Acid, Heat by Samin Nosrat: I like eating tasty things, and the way to do that with my income is cooking them myself. However, I'm also very lazy about cooking, so the farthest I generally get is reading cooking theory. This book is about flavoring food, breaking that down to applications of salt, fats, acid, and heat. Salt excites the tastebuds and helps bring out other flavors. Fat is a carrier of flavor, coating the tongue and transmitting whatever flavors it's carrying (think bites of steak that include fatty bits, which taste the most "beefy", or melted cheese or fat-based sauces/salad dressings, or juicy meat vs dried out meat). Acid (or sourness) helps bring balance, balancing saltiness, cutting through fat, and bringing contrast to the predominant flavors. Heat is about the techniques of cooking, specifically how browning brings out flavors and how to maintain proper texture. Included are "lesson" recipes to make to see the author's points for yourself, but as mentioned, I'm too lazy to do much cooking. I have kept this information in mind when tasting other food, and it's been an eye-opener in some respects. I've definitely seen how the salt and fat in the bacon used in the charro beans at my favorite taqueria brings out the other flavors, and I've noted in my mom's cooking how a splash of acid would have livened up some twice baked potatoes she'd made.
11) The Food Lab, by J. Kenji Lopez-Alt: again with the cooking theory. Kenji is less about flavoring and more about cooking techniques, following scientific methods to improve or completely revamp the traditional ways of making American staples. I do intend to try some out. When I'm through with my current schoolwork, I'll go grocery shopping and see what's available; I want to practice making omelettes for breakfasts, and practice either searing pork chops and creating a pan sauce, or roasting a whole chicken by butterflying/spatchcocking the bird for dinners.