"Chemistry in Your Kitchen" by Matthew Hartings is a fascinating and informative book that delves into the science behind everyday cooking and the chemistry of the ingredients found in your kitchen. This book uncovers the hidden scientific principles that make cooking both an art and a science.

"College Cooking: Feed Yourself and Your Friends" by Megan & Jill Carle is a must-have cookbook for college students looking to create delicious and budget-friendly meals. Designed with busy college schedules in mind, this cookbook offers practical recipes that are easy to make with minimal ingredients and kitchen equipment.

"The Complete Cookbook for Young Chefs," edited by America's Test Kitchen, is an essential kitchen resource tailored for secondary students eager to embark on culinary adventures. This comprehensive cookbook offers a diverse collection of easy-to-follow recipes and expert cooking tips, empowering young chefs to explore the joys of cooking with confidence.

"Now You're Cooking: Junior Cycle Home Economics; Recipe and Evaluation Handbook" by Julie-Anne Behan and Brenda Fallon Hyland, with a foreword by Neven Maguire, is the perfect guide for secondary students eager to explore the art of cooking.

The Science of Cooking" by Stuart Farrimond is a captivating exploration of the scientific principles that govern the culinary world. This book takes readers on a fascinating journey through the science behind cooking, unraveling the mysteries of the kitchen and empowering both seasoned chefs and home cooks with a deeper understanding of their craft.