References

• Ragù alla bolognese (Accademia Italiana della Cucina)

  The ragù recipe formally deposited in Bologna by the Accademia Italiana della Cucina — 1982 original, revised 2023.

• Alexandra's Kitchen (Alexandra Stafford)

  Approachable bread baking — no-knead loaves and forgiving sourdough for home cooks.

• Country Roads Sourdough (Emily Christensen)

  Home sourdough baking with sample schedules and dough temperatures spelled out.

• Felicity Cloake — How to cook the perfect…

  Guardian column that comparison-tests competing versions of one classic dish and synthesizes the best method.

• Mastering the Art of French Cooking (Julia Child)

  The canonical English-language source for French classics — bourguignon, coq au vin, onion soup.

• Essentials of Classic Italian Cooking (Marcella Hazan)

  The English-language authority on Italian home cooking — canonical bolognese, ragù, and pasta doctrine.

• RecipeTin Eats (Nagi Maehashi)

  Rigorously re-tested home-cook versions of classics, with step photos and honest shortcuts.

• Salt Fat Acid Heat (Samin Nosrat)

  The four-element framework for cooking judgment — the theory layer under every recipe here.

• Serious Eats & The Food Lab (Kenji López-Alt)

  Science-based, obsessively tested cooking technique — the "why it works" authority.