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 23 answers · see every answer →

   23
2. J. Kenji López-Alt, "The Food Lab"

   Cited in 16 answers · see every answer →

   16
3. Sandor Katz, "The Art of Fermentation"

   Cited in 11 answers · see every answer →

   11
4. Sandor Katz, "Wild Fermentation"

   Cited in 6 answers · see every answer →

   6
5. Michael Ruhlman + Brian Polcyn, "Charcuterie"

   Cited in 6 answers · see every answer →

   6
6. Jeffrey Hamelman, "Bread"

   Cited in 5 answers · see every answer →

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

   Cited in 5 answers · see every answer →

   5
8. Rose Levy Beranbaum, "The Baking Bible"

   Cited in 3 answers · see every answer →

   3
9. J. Kenji López-Alt, The Food Lab

   Cited in 3 answers · see every answer →

   3
10. Harold McGee, On Food + Cooking

    Cited in 3 answers · see every answer →

    3
11. Sandor Katz, "The Art of Fermentation" (2012)

    Cited in 2 answers

    2
12. Thomas Keller, "Bouchon"

    Cited in 2 answers

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

    Cited in 2 answers

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

    Cited in 2 answers

    2
15. Thomas Keller, "The French Laundry Cookbook"

    Cited in 2 answers

    2
16. Ken Forkish, "Flour Water Salt Yeast"

    Cited in 2 answers

    2
17. Ken Forkish, "Flour Water Salt Yeast" (2012)

    Cited in 1 answer

    1
18. Chad Robertson, "Tartine Bread" (2010)

    Cited in 1 answer

    1
19. Jeffrey Hamelman, "Bread" (2004)

    Cited in 1 answer

    1
20. Sandor Katz, "Wild Fermentation" (2003)

    Cited in 1 answer

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

    Cited in 1 answer

    1
22. J. Kenji López-Alt, "The Food Lab" / Serious Eats

    Cited in 1 answer

    1
23. J. Kenji López-Alt, "The Food Lab" / Serious Eats

    Cited in 1 answer

    1
24. Ken Forkish, "The Elements of Pizza"

    Cited in 1 answer

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

    Cited in 1 answer

    1
26. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
27. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
28. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
29. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
30. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
31. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
32. J. Kenji López-Alt, "The Food Lab" + Serious Eats

    Cited in 1 answer

    1
33. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
34. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
35. J. Kenji López-Alt, "The Food Lab" / Serious Eats

    Cited in 1 answer

    1
36. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
37. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
38. Chad Robertson, "Tartine Bread"

    Cited in 1 answer

    1
39. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
40. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
41. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
42. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
43. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
44. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

    1
45. J. Kenji López-Alt, Serious Eats

    Cited in 1 answer

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

    Cited in 1 answer

    1

Other tiers

More like this

See the full citation graph → · How we tier sources · Browse every answer